This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry

FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.

Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent

Effective communication and counseling skills are essential for all food and nutrition professionals, whether working in clinical, community, or food service settings. This course will teach necessary concepts and skills for entry-level dietitians, such as educational theory, basic counseling techniques, and health disparities and health literacy. You will develop skills and explore these concepts through application: by practicing in small group breakout sessions and by completing written assignments. You will also reflect on the nature of dietetics as a helping profession and your role in supporting clients who want to make lifestyle changes. There are no required prerequisites courses for FSCN 3614. However, it is recommended that students take an introductory nutrition course, such as FSCN 1112 (Principles of Nutrition) or equivalent in order to be prepared.

This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent

Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.

Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301

Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.

Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]

Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.