Nov 30, 2020  
2017-2018 Undergraduate Bulletin 
    
2017-2018 Undergraduate Bulletin [ARCHIVED]

Course Descriptions


A typical course description in the Undergraduate Bulletin appears like this:

LIT 273 American Multicultural Literature  

The three digits of the course codes refer to the course level. Undergraduate courses are those numbered from 100 to 499. All numbers above that are for graduate credit.The 100 series is primarily for freshmen; 200 – sophomores; 300 – juniors; and 400 – seniors.

Course Planning Information

Information included with the course description helps you as you plan your course schedules. General Education (Gen Ed), Racial and Ethnic Studies (RES), Global Perspective (GLP), repeatability, and terms offered (if known) are indicated.

The terms indicated serve only as a general guide and do not guarantee that a course will be offered during a particular semester. Verify availability of a course in any given term by checking the online Open Courses listing or through Access Stout when planning your schedule.

 

English as a Second Language Institute

  
  •  

    ESLI-41B High Intermediate ESL Reading, Writing and Grammar Skills II


    (3 cr.)
    Repeatable for Credit: No
    Further developing and reinforcing academic reading, writing and grammar skills for succeeding in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-42A High Intermediate Current Events


    (3-6 cr.)
    Repeatable for Credit: No
    Applying reading, writing, listening, speaking and critical thinking skills learned in ESLI core courses to the study of current events.
  
  •  

    ESLI-42B High Intermediate Current Events II


    (3-6 cr.)
    Repeatable for Credit: No
    Further applying reading, writing, listening, speaking, and critical thinking skills learned in ESLI core courses to the study of current events.
  
  •  

    ESLI-43A Intensive Writing and Editing Skill Development I


    (1.5 cr.)
    Repeatable for Credit: No
    Developing writing skills at the upper levels through editing and focused rewriting. Course includes one hour of mandatory lab section.
    Department Consent
  
  •  

    ESLI-43B Intensive Writing and Editing Skill Development II


    (1.5 cr.)
    Repeatable for Credit: No
    Further developing writing skills at the upper levels through editing and focused rewriting. Course includes one hour of mandatory lab section.
    Department Consent
  
  •  

    ESLI-50A Low Advanced ESL Listening and Speaking Skills I


    (1-3 cr.)
    Repeatable for Credit: No
    Developing more of the necessary academic listening and speaking skills for communicating effectively in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-50B Low Advanced ESL Listening and Speaking Skills II


    (1-3 cr.)
    Repeatable for Credit: No
    Further developing and reinforcing more of the necessary academic listening and speaking skills for communicating effectively in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-51A Low Advanced ESL Reading, Writing and Grammar Skills I


    (1-3 cr.)
    Repeatable for Credit: No
    Continuing to develop academic reading, writing and grammar skills necessary for success in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-51B Low Advanced ESL Reading, Writing and Grammar Skills II


    (1-3 cr.)
    Repeatable for Credit: No
    Continuing to further develop and reinforce academic reading, writing and grammar skills necessary for success in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-52A Writing, Revising and Editing Workshop I


    (1.5 cr.)
    Repeatable for Credit: No
    Building the skills necessary to be a valuable member of a peer group, identifying the characteristics of good academic writing, and applying the criteria for good academic writing to your own and peer group members’ writing. Includes one hour of mandatory lab/discussion.
    Department Consent
  
  •  

    ESLI-52B Writing, Revising and Editing Workshop II


    (1.5 cr.)
    Repeatable for Credit: No
    Developing skills necessary to be a valuable member of a peer group, identifying the characteristics of good academic writing, and applying the criteria for good academic writing to your own and peer group members’ writing. Includes one hour of mandatory lab/discussion.
    Department Consent
  
  •  

    ESLI-56A Advanced Project-Based Course I


    (1.5 cr.)
    Repeatable for Credit: No
    Applying reading, writing, listening, speaking, and critical thinking skills learned in ESLI core courses and working collaboratively to solve a problem or develop a product that will be shared with the larger Stout and Menomonie communities. Course includes one hour of mandatory lab/discussion.
    Department Consent
  
  •  

    ESLI-56B Advanced Project-Based Course II


    (1.5 cr.)
    Repeatable for Credit: No
    Further applying reading, writing, listening, speaking, and critical thinking skills learned in ESLI core courses and working collaboratively to solve a problem or develop a product that will be shared with the larger Stout and Menomonie communities. Course includes one hour of mandatory lab/discussion.
    Department Consent
  
  •  

    ESLI-60A High Advanced ESL Listening and Speaking Skills I


    (1-3 cr.)
    Repeatable for Credit: Yes
    Refining and sharpening necessary academic listening and speaking skills for communicating effectively in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-60B High Advanced Listening and Speaking Skills II


    (1-3 cr.)
    Repeatable for Credit: Yes
    Reinforcing and further refining and sharpening necessary academic listening and speaking skills for communicating effectively in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-61A High Advanced ESL Reading, Writing and Grammar Skills I


    (1-3 cr.)
    Repeatable for Credit: Yes
    Refining and sharpening academic reading, writing and grammar skills for success in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-61B High Advanced ESL Reading, Writing and Grammar Skills II


    (1-3 cr.)
    Repeatable for Credit: Yes
    Reinforcing and further refining and sharpening academic reading, writing and grammar skills for success in an American university classroom. Course includes 2 hours of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-62A University Success I


    (1.5 cr.)
    Repeatable for Credit: No
    Preparation for the cultural and academic expectations of the American university classroom. Includes one hour of mandatory lab/discussion.
    Instructor’s Consent Required
  
  •  

    ESLI-62B University Success II


    (1.5 cr.)
    Repeatable for Credit: No
    Advanced preparation for the cultural and academic expectations of the American university classroom. Includes one hour of mandatory lab/discussion.
    Instructor’s Consent Required

Environmental Science

  
  •  

    ENSC-101 Environmental Science Profession


    (1 cr.)
    Repeatable for Credit: No
    A survey of the Environmental Science program and academic support services to advance students’ career goals. Research, leadership, internship, service learning, and other important career enhancing experiences will be explored. Participation in inclusive excellence activities will exposes students to issues that are relevant in an increasingly culturally diverse work environment.
  
  •  

    ENSC-349 Cooperative Education Experience


    (1-8 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industrial/other experience. Normally entails recurring, supervised work periods, each one building and expanding on the previous.
    Department Consent
  
  •  

    ENSC-398 Field Experience in Environmental Science


    (1-6 cr.)
    Repeatable for Credit: No
    A field experience in environmental science in an approved position consisting of a minimum of 320 hours of work experience. Student learning objectives, employer evaluations, student evaluation, interim reports, and a final written report and oral presentation are required.
    Department Consent
  
  •  

    ENSC-425 Environmental Science and Sustainability Capstone


    (3 cr.)
    Repeatable for Credit: No
    Sustainable solutions to real-world problems will be developed through partnerships with private, public, and/or industrial sectors of society. Projects will be taken from the ideation phase to the completion of the required final documentation. The design of a triple-bottom-line solution will be emphasized.
    Prerequisite: Must be Senior level or higher
  
  •  

    ENSC-449 Cooperative Education Experience


    (1-8 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industrial/other experience. Normally entails recurring, supervised work periods, each one building and expanding on the previous.
    Department Consent

Family and Consumer Sciences Education

  
  •  

    FCSE-101 Introduction to Family and Consumer Sciences Education


    (2 cr.)
    Repeatable for Credit: No
    Contribution of Family and Consumer Sciences to development of individuals and families; responsibilities of a Family and Consumer Sciences professional.
  
  •  

    FCSE-149 Cooperative Education Experience


    (1-6 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  
  •  

    FCSE-201 Teaching Methods in Family and Consumer Sciences Education


    2-(3 cr.)
    Repeatable for Credit: No
    Presentation strategies appropriate in the field family and consumer sciences education. Background check required.
  
  •  

    FCSE-249 Cooperative Education Experience


    (1-6 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  
  •  

    FCSE-299 Independent Study


    (1-3 cr.)
    Repeatable for Credit: Yes
    Department Consent
  
  •  

    FCSE-300 Externship: Family and Consumer Sciences Community Education


    (4-8 cr.)
    Repeatable for Credit: No
    Practicum in one or more of the following family and consumer sciences education programs: extension services, elementary education, post- secondary education, occupational teaching experience and community educational services. Approval of graduate program director required if taken for graduate credit.
    Department Consent
  
  •  

    FCSE-303 Family and Consumer Sciences Education in the Middle and Elementary Schools


    (3 cr.)
    Repeatable for Credit: No
    Develop techniques, materials and curriculum concepts in family and consumer sciences education with application of human growth and development principles for teaching in middle and elementary school.
  
  •  

    FCSE-330 Teaching Apparel Construction in Family & Consumer Classroom


    (3 cr.)
    Repeatable for Credit: No
    Study of apparel construction, including equipment, techniques, fabric selection, and fit.
  
  •  

    FCSE-335 Teaching Textiles in Family & Consumer Sciences Classrooms


    (3 cr.)
    Repeatable for Credit: No
    Study of basic textiles with emphasis on fabric characteristics, uses and care.
  
  •  

    FCSE-341 Prestudent Teaching in FCSE Classrooms


    (1 cr.)
    Repeatable for Credit: Yes
    Supervised experience in classroom teaching for development of motor, perceptual, social and cognitive learning through family and consumer sciences education substantive areas.
    Benchmark I Completed
  
  •  

    FCSE-349 Cooperative Education Experience


    (1-6 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  
  •  

    FCSE-355 Seminar: Emerging Practices and Classroom Management


    (3 cr.)
    Repeatable for Credit: No
    Issues and trends in marketing, business and family and consumer sciences education.  Experiences necessary for success during student teaching and upon initial career entry. Focus on classroom management and discipline, lab management and safety, facilities design, academic standards, curriculum issues, ethical challenges and politics in the workplace, preparing for a professional role in education, innovative instructional technologies, promising practices and other education reform strategies.
  
  •  

    FCSE-380 Consumer Economics


    (3 cr.)
    Repeatable for Credit: No
    Personal and family consumer economics for family and consumer education programs; management of human and non-human resources in achieving personal, family and community goals.
    Prerequisites: take either ECON-201  or ECON-210 
  
  •  

    FCSE-385 Family Housing


    (3 cr.)
    Repeatable for Credit: No
    Individual/family’s housing needs and resources as a basis for family and consumer education programs. The impact of historical, environmental, social, cultural, and technological, aesthetic, and design influences.
  
  •  

    FCSE-390 Family and Consumer Sciences Education Curriculum


    (2 cr.)
    Repeatable for Credit: No
    Curricula design principles and practices in Career and Technical Education (CTE). Content will challenge personally held ideas, assumptions, and practices related to curricula and its stakeholders. The products of learning include standards-based course, lesson, and assessment tools that are anchored to the mission, goals, and standards specific to the teacher-candidates CTE program area in Family and Consumer Sciences Education.
    Prerequisite: Benchmark I completion
  
  •  

    FCSE-397 Field Experience in Family and Consumer Sciences Education


    (2 cr.)
    Repeatable for Credit: No
    Field experience related to family and consumer sciences education skills and knowledge used in teaching wage-earning courses at secondary level.
    Department Consent
  
  •  

    FCSE-448 Student Teaching-Family and Consumer Sciences Education


    (8-16 cr.)
    Repeatable for Credit: No
    Student teaching practicum in K-12 settings in family & consumer sciences education/family life.
    Department Consent
    Prerequisites: Must have minimum GPA 2.75; take FCSE-301 and FCSE-360
  
  •  

    FCSE-449 Cooperative Education Experience


    (1-6 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  
  •  

    FCSE-451 Family Life Education Programs


    (2 cr.)
    Repeatable for Credit: No
    Development of family life education programs including methods, materials and techniques for teaching family relationships and child development at the secondary level.
  
  •  

    FCSE-488 Internship Teaching


    (8-16 cr.)
    Repeatable for Credit: No
    Alternate method of obtaining student teaching experience. Teacher interns receive license to teach and salaried appointments in cooperating school systems for one semester.
    Department Consent
    Prerequisite: take FCSE-301
  
  •  

    FCSE-497 Field Experience in Family and Consumer Sciences Education


    (2 cr.)
    Repeatable for Credit: No
    Field experience related to family and consumer sciences education skills and knowledge used in teaching wage-earning courses at secondary level.
    Department Consent
  
  •  

    FCSE-499 Independent Study


    (1-3 cr.)
    Repeatable for Credit: Yes
    Department Consent

Food and Nutrition

  
  •  

    FN-101 Dietetics as a Profession


    (1 cr.)
    Repeatable for Credit: No
    Survey of types of dietetic and foodservice administration programs in the United States; role and function of staff; professional literature.
  
  •  

    FN-102 Nutrition for Healthy Living


    (2 cr.)
    Repeatable for Credit: No
    Food selection and eating patterns/standards, applied nutrition knowledge and interrelationships, nutrition information source analysis, weight management, the nutrition- exercise-fitness connection. Analysis of personal lifestyle and food patterns in relationship to optimal physical and mental well- being.
  
  •  

    FN-105 Food Service Sanitation


    (1 cr.)
    Repeatable for Credit: No
    Preparation for the ServSafe Food Protection Manager Certification Examination. Safe food handling practices.
  
  •  

    FN-110 Food Science as a Profession


    (2 cr.)
    Repeatable for Credit: No
    Introduction to Food Science and Technology with emphasis on current issues, competencies, career opportunities, and professional responsibilities; coursework and career planning; leadership and success skills; field visits and case studies in the food and agricultural industry.
  
  •  

    FN-115 Principles of the Food Industry


    (2 cr.)
    Repeatable for Credit: No
    Analysis of food processes, procedures and regulations. Application to protocols of the food industry. Appreciation of safe and healthy food service products.
  
  •  

    FN-123 Science of Food


    (2 cr.)
    Global Perspective, Analytical Reasoning and Natural Sciences - Natural Sciences
    Repeatable for Credit: No
    Integrated scientific concepts in food products and ingredients; food composition and physical properties; methods, processes, and unit operations in food manufacturing.
  
  •  

    FN-124 Foods


    (4 cr.)
    Repeatable for Credit: No
    Scientific principles and application in the selection, preparation and service of food.
  
  •  

    FN-149 Cooperative Education Experience


    (1-6 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  
  •  

    FN-199 Independent Study


    (1-3 cr.)
    Repeatable for Credit: Yes
    Department Consent
  
  •  

    FN-202 Food And Beverage Distribution Industry


    (3 cr.)
    Repeatable for Credit: No
    An introductory course for students in the field of food and beverage merchandising and distribution. A study of history, evolution, classification, manufacture/production, packaging, distribution, and merchandising with an emphasis on trends and employment. Resource persons from industry and field trips will be utilized.
  
  •  

    FN-207 Medical Terminology


    (1 cr.)
    Repeatable for Credit: No
    Medical terminology for allied health occupations. Self-paced instruction utilizing a word-building system to learn word parts used to construct or analyze new terms. Emphasis on spelling, definition, usage and pronunciation.
  
  •  

    FN-210 Issues and Ethics in Food and Nutrition


    (3 cr.)
    Social Responsibility and Ethical Reasoning
    Repeatable for Credit: No
    Apply ethical reasoning to analyze and solve contemporary issues in food and nutrition such as current recommendations, overweight and obesity, sustainability, and food insecurity.
  
  •  

    FN-212 Nutrition


    (3 cr.)
    Repeatable for Credit: No
    Basic principles of nutrition applied to current issues in health maintenance.
    Prerequisites: take BIO-132  or BIO-234  and take CHEM-115  or CHEM-125 
  
  •  

    FN-215 Art and Science of Food


    (3 cr.)
    Repeatable for Credit: No
    Analysis and application of food principles applied to storage, preparation and service. Special emphasis on food safety and the art of food preparation.
    Prerequisite: take HT 121   
  
  •  

    FN-222 Food Technology


    (2 cr.)
    Global Perspective, Technology
    Repeatable for Credit: No
    Food processing technology and how it impacts society, individual health and well-being, environment and the future; technological innovations and new developments to meet the changing requirements of society and increasing global demand for food. A special course fee applies.
  
  •  

    FN-225 Spec Topics in Food and Nutrition


    (1-2 cr.)
    Repeatable for Credit: Yes
    Study of special topics in food and nutrition.
  
  •  

    FN-236 Nutrition for Young Children


    (1-2 cr.)
    Repeatable for Credit: No
    Impact of nutrition on growth, development and health of young children. Assessment of nutritional status, changing needs and eating patterns, the link between nutrition, dietary practices, and behavior, and translating current nutrition information into effective nutrition education strategies for children.
    Prerequisites: take FN-102  
  
  •  

    FN-240 Food Science


    (4 cr.)
    Repeatable for Credit: No
    Understanding the Science of Food through physical, chemical, and microbiological changes affecting storage, processing and distribution of various food products.
    Prerequisite: take CHEM-201  
  
  •  

    FN-244 Farm to Fork: Food Issues


    (3 cr.)
    Cross-disciplinary Issues
    Repeatable for Credit: No
    Contemporary issues in agriculture, food production, and food processing; science, technology, and policy in the food system; critiques in agricultural sustainability; food consumption choice; food system changes and implications on individuals and society.
  
  •  

    FN-249 Cooperative Education Experience


    (1-6 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  
  •  

    FN-260 Menu Planning and Design


    (2 cr.)
    Repeatable for Credit: No
    Principles of menu planning, design and production for commercial and institutional food establishments.
  
  •  

    FN-299 Independent Study


    (1-3 cr.)
    Repeatable for Credit: Yes
    Department Consent
  
  •  

    FN-310 Lifespan Nutrition


    (3 cr.)
    Repeatable for Credit: No
    Nutrition concepts and concerns associated with each lifespan stage; integration of social, psychological, cultural, economic, and legislative factors to develop issue-centered approaches to meet nutrition needs.
    Prerequisites: take FN-102 ; take one Biology course
  
  •  

    FN-312 Nutritional Assessment


    (2 cr.)
    Repeatable for Credit: No
    Introduction to basic components of nutritional assessment as applied to individuals.
    Prerequisite: take FN-212 
  
  •  

    FN-320 Advanced Nutrition


    (3 cr.)
    Repeatable for Credit: No
    Concepts of the metabolic and physiological functions of nutrients at the molecular, cellular, tissue, organ and system level. Emphasis on coordinated control of nutrient metabolism.
    Prerequisite: take FN-212  and CHEM-311 
  
  •  

    FN-325 Special Topics in Food and Nutrition


    (1-3 cr.)
    Repeatable for Credit: Yes
    Study of special topics in food and nutrition.
    Prerequisite: take either FN-124  or FN-215  
  
  •  

    FN-330 Institutional Menu Planning


    (3 cr.)
    Repeatable for Credit: No
    Principles of cycle menu planning, design, and marketing for institutional food settings, which includes culinary skills, basic food preparation and modified menus to meet the special dietary needs of an individual or group.
    Prerequisite: take FN-212 
  
  •  

    FN-342 Advanced Foods


    (3 cr.)
    Repeatable for Credit: No
    Comparative studies of food selection and preparation; appraisal of foods.
    Prerequisite: FN-124  or FN-240 
  
  •  

    FN-349 Cooperative Education Experience


    (1-6 cr.)
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  
  •  

    FN-350 Unit Operations in Food Processing


    (3 cr.)
    Repeatable for Credit: No
    Principles, technology, and application of unit operations in food processing; laboratory and pilot-scale processing of food and agricultural commodities; quantitative measurements and analysis of unit operations.
    Prerequisite: take FN-240 
  
  •  

    FN-355 Sports Nutrition


    (3 cr.)
    Repeatable for Credit: No
    Nutritional and metabolic requirements of physical activity. Metabolic fuel utilization during exercise and physiological adaptations to exercise training will be discussed. The health and well- being benefits of an optimal diet-exercise regime will be emphasized.
    Prerequisite: take FN-212 
  
  •  

    FN-360 Nutrition Counseling: A Team Approach


    (3 cr.)
    Repeatable for Credit: No
    Inter-disciplinary team approach to individual and group client centered nutrition counseling which includes assisting and advising clients on dietary information. Skills and techniques based on nutrition counseling theories that are most useful to registered dietitians in enhancing quality of life and planned nutrition intervention.
    Prerequisite: take FN-312 
  
  •  

    FN-380 Community Nutrition


    (3 cr.)
    Repeatable for Credit: No
    Current status and legislation of community nutrition programs. Assessment of community needs and resources, program planning, funding, and evaluation. The role of the community nutritionist/home economist to help individuals, families, and communities solve nutrition problems.
    Prerequisite: take FN-212 
  
  •  

    FN-396 Food Science Workshop


    (2 cr.)
    Repeatable for Credit: No
    Designed to meet the science and family and consumer sciences standards in Wisconsin. Content presented will build capacity for food science and science teachers to create science-based learning experiences related to food.
    Instructor’s Consent Required
  
  •  

    FN-396A Obesity and Eating Disorders


    (3 cr.)
    Repeatable for Credit: No
    Examines the complex issues associated with obesity and eating disorders. Consideration of health and psycho-emotional effects on the individual as well as relevant social, economic, and public health implications. Exploration of the etiology of obesity and the spectrum of disordered eating as well as appropriate treatment approaches.
    Prerequisites: take FN-102  or FN-212 
  
  •  

    FN-397 Field Experience


    (2 cr.)
    Repeatable for Credit: No
  
  •  

    FN-397C Field Experience (Seminar): Dietetics


    (1-2 cr.)
    Repeatable for Credit: No
    Field experience related to the dietetic areas. Prior approval of field position, 320 hours of work experience, and seminar. Written reports required for two-credit option.
    Department Consent
  
  •  

    FN-397E Field Experience: Dietetics


    (1 cr.)
    Repeatable for Credit: No
    Field experience related to the dietetic areas. Prior approval of field position, 320 hours of work experience, and seminar. Written reports required for two-credit option.
    Department Consent
  
  •  

    FN-399 Independent Study


    (1-3 cr.)
    Repeatable for Credit: Yes
    Department Consent
  
  •  

    FN-400 Food Quality


    (4 cr.)
    Repeatable for Credit: No
    Applications of qualitative and quantitative tools in conjunction with statistical methods to implement quality management in the food industry.
    Prerequisites: Take FN-350 , and take either STAT 130  or STAT-320 
  
  •  

    FN-402 Food Microbiology


    (3 cr.)
    Repeatable for Credit: No
    Application of microbiology concepts relevant to food products; analysis for food spoilage microorganisms and foodborne pathogens based on conventional methods; molecular detection techniques; intrinsic and extrinsic parameters for food preservation.
    Prerequisite: take BIO-306  
  
  •  

    FN-406 Nutrition Education


    (3 cr.)
    Repeatable for Credit: No
    Nutrition education as planned behavioral change: problems and solutions in instructing various populations; identification, development and evaluation of nutrition resources.
    Prerequisite: take FN-212 
  
  •  

    FN-408 Preprofessional Development in Dietetics and Nutrition


    (1 cr.)
    Repeatable for Credit: No
    Provide a step by step, efficient and effective process toward completion of application for Supervised Practice Programs (Dietetic Internships), graduate school or employment.
  
  •  

    FN-410 Food & Nutrition Policy Regulation & Law


    (3 cr.)
    Repeatable for Credit: No
    Food and nutrition policy development and evolution. Key acts and agencies governing food regulation and law. Process of creating or changing law. Compliance and enforcement rules in inspection, labeling, export and import. Administrative practice in food law including proceedings and judicial review.
  
  •  

    FN-413 Maternal and Child Nutrition


    (3 cr.)
    Repeatable for Credit: No
    Application of principles to maternal, infant, child and adolescent nutrition.
    Prerequisites: take FN-212  & take either BIO-132  or BIO-234 
  
  •  

    FN-414 Catering


    (3 cr.)
    Repeatable for Credit: No
    Theory and application of operational and managerial principles for on/off-premise catering for special events. (Cannot be taken for credit by students who have previously taken HT-424.) A special course fee applies.
    Prerequisite: FN-124  or FN-240 
  
  •  

    FN-415 Nutritional Issues in Gerontology


    (3 cr.)
    Repeatable for Credit: No
    Theory and relationships of nutrition, longevity and aging. Food and nutrition legislation for the elderly–theory and implementation. Nutritional implications of acute and chronic disease states common among the elderly.
    Prerequisite: take FN-212 
  
  •  

    FN-417 Medical Nutritional Therapy I


    (3 cr.)
    Repeatable for Credit: No
    Principles and methods for use in certain pathological conditions or chronic and acute disease processes. Incorporates principles of medical nutritional therapy in nutrition assessment, diet prescription, medications, care plans and documentation.
    Prerequisites: take FN-312  and CHEM-311 
  
  •  

    FN-418 Medical Nutritional Therapy II


    (4 cr.)
    Repeatable for Credit: No
    Principles and methods for use in certain pathological conditions or chronic and acute disease processes. Incorporation of the principles of nutrition assessment, diet prescription, medications, care plans, and documentation into the management of disease processes.
    Prerequisites: take CHEM-311 , FN-312  and FN-417 
  
  •  

    FN-420 Food Styling


    (1-3 cr.)
    Repeatable for Credit: Yes
    Food as media for artistic expression; effective use of color, form and texture.
    Prerequisite: FN-124  or FN-240  
  
  •  

    FN-425 Food Chemistry


    (3 cr.)
    Repeatable for Credit: No
    Chemical structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; chemical reactions of food components during processing, storage and utilization.
    Prerequisite: take FN-240 
  
  •  

    FN-435 Food Analysis


    (3 cr.)
    Repeatable for Credit: No
    Principles and methods in analysis of nutritive and bioactive components in food; nutrient and ingredient characterization; analytical methods in food quality and safety assurance; standard methods in the food quality control laboratory.
    Prerequisite: take CHEM-315 
  
  •  

    FN-438 Experimental Foods


    (3 cr.)
    Repeatable for Credit: No
    Experimentation with selected food materials, techniques and equipment; directed study in individually chosen area.
    Prerequisites: take FN-124  or FN-240 , and take CHEM-115  or CHEM-125  or CHEM-135 
  
  •  

    FN-442 Basic Sensory Analysis


    (3 cr.)
    Repeatable for Credit: No
    Basic understanding of the psychobiology and physiology of senses and the role both play in consumer product acceptance. Basic tests of sensory analysis, including both objective trained panel difference tests and subjective preference/ acceptance tests. Appropriate for all majors who produce products for/or merchandise to consumers.
    Prerequisite: FN-124  or FN-240 
 

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