100-200 | 300 | 400 | Graduate Courses

Food Science and Human Nutrition
www.fcs.iastate.edu/fshn
Diane F. Birt, Chair of Department
University Professors: Glatz, Hammond, Murphy, Sebranek, P. White
Professors: Birt, Flakoll, Hendrich, Hurburgh, Jane, Johnson, Kaplan, Nikolau, Pometto, Prusa, Robson, Sharp, Stromer, Wilson, Woteki, Wurtele
Professors (Collaborators): Nikolov
Distinguished Professors (Emeritus): Jacobson, Roderuck
University Professors (Emeritus): Parrish
Professors (Emeritus): Dupont, Garcia, Kraft, Lagrange, McMillan, Runyan, Rust, Schafer, Swan, Topel, Walker
Associate Professors: Alekel, Ford, J. Love,
M. Love, Madden, Myers, Oakland, Reitmeier,
W. White
Associate Professors (Collaborators): Lewis
Associate Professors (Emeritus): Bohnenkamp, McComber
Assistant Professors: Boylston, Gonzalez, Hansen, Litchfield, Marquis, Mendonca, Reddy, Schalinske, Wang
Assistant Professors (Collaborators): Robinson
Instructors (Adjunct): Anderson, Bassler, Hanson, Oldham, Strohl, Svendsen
The Department of Food Science and Human Nutrition is jointly administered by the College of Agriculture and the College of Family and Consumer Sciences. All curricula offered by the department are available to students in either college. These curricula include dietetics, food science, and nutritional science. Visit our web site at: www.fcs.iastate.edu/fshn/.

Undergraduate Study
The general dietetics curriculum is approved by the American Dietetic Association (ADA) and meets the academic requirements for admission to accredited dietetics internships. The dietetic program includes study in basic sciences, nutrition, and food science with applications to medical dietetics and community nutrition. Foodservice management is also an important aspect of the program. Graduates work in hospitals, clinics, long-term care facilities, food and pharmaceutical industries, and government nutrition programs; some are private and home health care nutrition consultants. There is a $30 fee for a statement of verification of completion of the approved program. For information about verification statements provided to non-ISU students or students with degrees from international universities see the departmental website:www. fcs.iastate.edu/fshn/.

Food science is a discipline in which the principles of biological and physical sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying the processing and preparation of food. It is the application of science and technology to the provision of a safe, wholesome, and nutritious food supply. Biotechnology and toxicology interrelate with food science in the area of food safety. In the food industry, food scientists work in research and development of products or processes, production supervision, quality control, marketing and sales, test kitchens and recipe development, product promotion and communication. Food scientists also serve in government regulatory agencies and academic institutions.

Three options are available in food science: food science and technology, food science and industry, and consumer food science. The food science and technology option is approved by the Institute of Food Technologists, the national professional organization of food science. Students interested in quality control/assurance; production supervision; management and sales; or research careers in the food industry, government, or academia should elect either the food science and technology or the food science and industry option. Students who wish to go to graduate or professional schools or who are biotechnology scholars in the College of Agriculture should elect food science and technology. Students who wish to emphasize business, journallism, or special aspects of food science should elect food science and industry. Students interested in test kitchen positions, food product formulation and recipe development, food promotion, and consumer services in government and industry should elect the consumer food science option.

Students who wish to combine education in engineering with food science may select additional courses in chemical or agricultural engineering. Double majors are available and may require an additional year.

Nutritional science offers students a strong basic science and general education that can serve as a preprofessional program for medicine, dentistry, veterinary medicine, or for graduate study in nutrition or other biological sciences. This curriculum enables students to gain the knowledge and skills necessary to work in research laboratories of colleges and universities, government agencies, industries, and foundations.

Students graduating with degrees in dietetics, food science, or nutritional science will be able to: 1) demonstrate technical competency in chosen field of study; 2) demonstrate proficiency in interpersonal communication and the ability to work successfully in teams to solve multidisciplinary problems; 3) effectively prepare and deliver technical information to food science and human nutrition professionals as well as to the general public; 4) find, evaluate, and accurately interpret research literature; 5) critically evaluate information, including the ability to distinguish verifiable facts from value claims, detect bias, and identify sources of conflicts; 6) understand the dimensions of issues facing professionals in the field including ethical, cultural, and environmental components.

See also the B.S./M.S. program under Graduate Study.

The department offers minors in food science and in nutrition and participates in the interdepartmental minor in food safety. See department office or web site for requirements.
English proficiency is certified by a grade of C or better in 6 credits of coursework in composition (Engl 104 and 105 or other communication-intensive courses) and a grade of C or better in 3 credits of coursework in oral communication.

Postbaccalaureate Program
A dietetic internship program has received initial accreditation from the American Dietetic Association. For more information, refer to Special Interest Programs listed under the College of Family and Consumer Sciences or visit our website at www.dietetics.iastate.edu. There is a nonrefundable application fee of $30 and a program fee of $500 payable upon acceptance into the program.

Food Safety Minor
Patricia A. Murphy (Coordinator)
The Interdepartmental Food Safety minor is designed to provide undergraduate students with exposure to the principles of food safety to complement their current major and offer new opportunities for their future careers. The Food Safety minor provides training in human health risks and issues that arise from: globalization of agriculture; intensification of food production and food processing; effects of global warming/environmental changes on food safety; and the prevention of agricultural bioterrorism. Depending on the student's major , the minor enhances the student's expertise in food safety issues pertinent to the student's major. Student learning outcomes include: awareness of food safety issues as they appear in each step of the food chain; ability to analyze a situation, identify food safety problems, use resources to gain additional information; develop a procedure or solution to identified problems; examine proposed solutions for viability and effectiveness; and to be able to speak and write about food safety issues at professional meetings. ISU graduates with Food Safety minor are better prepared for employment in agricultural, medical, and veterinary medical agencies and with state, national and international businesses.

The Food Safety minor requires 15 credits of course work with 9 credits drawn from 3 core courses with the balance of courses to supplement the training in the minor. Students electing the minor will receive core training in basic food processing or food service (FS HN 101 or 272 or HRIM 233); food microbiology or food borne hazards (FS HN 420 or 419); food laws
(FS HN 403) and a food safety issues seminar (FS HN/An S/HRIM/VDPAM 489). Students will then elect three additional credits from the Food Microbiology area and three credits from the Food Processing area. See approved list for minor elective courses at www.fcs.iastate.edu/fshn/ugrad/ugminors.htm.

Graduate Study
The department offers work for the degrees master of science and doctor of philosophy with majors in food science and technology and in nutrition, and minors in food science and technology and in nutrition. Graduate work in meat science is offered as a co-major in animal science and food science and technology.

Prerequisite to major work is a baccalaureate degree in food science, nutrition, or other physical or biological sciences or engineering that is substantially equivalent to those at Iowa State University.

Students taking major work for the degree doctor of philosophy either in food science and technology or in nutrition may choose minors from other fields including anthropology, chemistry, biochemistry, economics, education, journalism, microbiology, psychology, physiology, sociology, statistics, toxicology, or other related fields.

Faculty in the department participate in the major in microbiology; the interdepartmental majors in genetics, MCDB (molecular, cellular, and developmental biology), biorenewable resources, sustainable agriculture, toxicology, and water resources; and the interdepartmental minors in gerontology and biorenewable resources.

The department, in conjunction with the Hotel, Restaurant, and Institution Management department, offers three dietetics certificates of 11 credits each and participates in the Master of Family and Consumer Sciences with a Dietetics specialization. The certificate program meets continuing education requirements of The American Dietetic Association for advanced preparation in communication and counseling, dietetics management, and medical nutrition therapy. The graduate certificate courses may be applied to the Master of Family and Consumer Sciences - Dietetics specialization. These programs are open only to registered dietitians. A second Master of Family and Consumer Sciences specialization, offered in the area of Nutrition, does not require certification as a registered dietitian for admittance. Those interested in these programs should contact the department for details.

The department offers a B.S./M.S. program that allows students to obtain both the B.S. and M.S. degrees in 5 years. The program is available to students in the food science and technology option or the nutritional science curriculum. Students interested in this program should contact the department for details. Application for admission to the Graduate College should be made near the end of the junior year. Students begin research for the M.S. thesis during the summer after their junior year and are eligible for research assistantships.

Students graduating with advanced degrees in Nutrition and in Food Science and Technology will demonstrate competency in their chosen discipline. Measurable outcomes will include the ability to: 1) design, conduct, and interpret research; 2) apply theoretical information to solve practical problems; 3) prepare and communicate discipline-specific information in written and oral forms to scientific and lay audiences; 4) facilitate learning in the classroom; 5) submit a paper for publication in a peer-reviewed journal; 6) secure professional-level positions in academia, industry, government, or health care.

Courses open for nonmajor graduate credit: 311, 342, 351, 360, 361, 362, 403, 405, 410, 411, 412, 419, 420, 421, 463, 471.

Courses Primarily for Undergraduate Students
FS HN 101. Food and the Consumer. (3-0) Cr. 3. F.S. Prereq: High school biology and chemistry or 3 credits each of biology and chemistry. The food system from point of harvest to the consumption of the food by the consumer. Properties of food constituents. Protection of food against deterioration and microbial contamination. Introduction of foods into the marketplace. Processes for making various foods. Government regulations. Use of food additives. Current and controversial topics. Electronic communication from web emphasized for class reports, notes and assignments.

FS HN 110. Orientation. (1-0) Cr. 1. F. Orientation to the department, to Iowa State University, and to careers in food science, nutrition, and dietetics. Curriculum and career planning. Offered on a satisfactory-fail grading basis only.

FS HN 111. Fundamentals of Food Preparation. (2-3) Cr. 3. F.S. Prereq: 101 or 167; high school chemistry or Chem 160. Principles involved in preparation of food products of standard quality. Influence of composition and techniques on properties of food products. Standard methods of food preparation with emphasis on quality, nutrient retention, and safety.

FS HN 167. Introduction to Human Nutrition. (3-0) Cr. 3. F.S.SS. Prereq: High school biology or 3 credits of biology. Understanding and implementing present day knowledge of nutrition. The role of nutrition and food intake in the health and well being of the individual and family.

FS HN 203. Contemporary Issues in Food Science and Human Nutrition. (1-0) Cr. 1. F.S. Discussion of current domestic or international issues in family and consumer sciences and agriculture and the relationship to food science, nutrition, and dietetics. Emphasis on professional ethics and communication.

FS HN 214. Scientific Study of Food. (3-6) Cr. 5. F.S. Prereq: 167 or 261; Chem 231 or 331. Composition and structure of foods. Principles and practice of preparation of standard quality food products. Behavior and interactions of food constituents.

FS HN 261. Fundamentals of Human Nutrition. (2-0) Cr. 2. S. Prereq: Credit or enrollment in BBMB 301 or Biol 302. Sources of nutrients; nutrient requirements and dietary recommendations; fundamentals of digestion, absorption, transport, function, and metabolism; nutrient deficiency and toxicity.

FS HN 272. Basic Principles of Food Processing. (1-6) Cr. 3. F. Prereq: Credit or enrollment in Chem 231 & 231L and Biol 202. Biological and physico-chemical principles of food processing as they determine the quality of foods.

FS HN 298. Cooperative Education. Cr. R. F.S.SS. Prereq: Permission of the department chair; sophomore classification. Required of all cooperative education students. Students must register for these courses prior to commencing each work period.

FS HN 311. Food Chemistry. (2-3) Cr. 4. F. Prereq: 203, Chem 231 and 231L or 331 and 331L; credit or enrollment in BBMB 301. The structure, properties, and reactions of food constituents. Nonmajor graduate credit.

FS HN 340. Introduction to Dietetics. (1-0) Cr. 1. F. Roles of dietitians; professional ethics; health care delivery systems; with emerging issues in the practice of dietetics. Offered on a satisfactory-fail grading basis only.

FS HN 342. World Food Issues: Past and Present. (Same as Agron 342, Env S 342, T SC 342, U St 342.) (3-0) Cr. 3. S. World food problems in context of historical development of agriculture in major cradles of civilization. Emphasis on population trends and socioeconomic policies to understand disparities between potential agriculture production and present energy and nutritional deficiencies in key areas of the developing world. Team projects. Nonmajor graduate credit.
H. Honors Section. (For students in the University Honors Program only.)

FS HN 351. Unit Operations in Food Processing. (3-0) Cr. 3. S. Prereq: A course in calculus and Phys 106. Introduction to material and energy balances. Fluid flow, physical and thermal properties of food materials. Fundamentals of heat and mass transfer. Application of momentum and heat transfer to unit operations in food processing. Calculations and computer applications in food processing. Nonmajor graduate credit.

FS HN 360. Advanced Human Nutrition and Metabolism. (3-0) Cr. 3. F. Prereq: 261, 3 credits in biochemistry; 3 credits in physiology recommended. Physiological and biochemical basis for nutrient needs; assessment of nutrient deficiency and toxicity; examination of nutrient functions and regulation of metabolism; nutrient-gene interactions. Nonmajor graduate credit.

FS HN 361. Human Nutrition Laboratory. (1-3) Cr. 2. F.S. Prereq: Credit or enrollment in 360; 3 credits in statistics. The assessment of nutritional status in healthy individuals. Laboratory experiences in food composition and assessment of dietary intake, body composition, and biochemical indices of nutritional status. Nonmajor graduate credit.

FS HN 362. Nutrition in Growth and Development. (3-0) Cr. 3. S. Prereq: 360; credit or enrollment in a course in physiology. Nutrient needs throughout the life cycle. Interrelationships of genes, gene expression and nutrients with physiological outcomes during human development and aging. Nonmajor graduate credit.

FS HN 398. Cooperative Education. Cr. R. F.S.SS. Prereq: Permission of the department chair; junior classification. Required of all cooperative education students. Students must register for these courses prior to commencing each work period.

FS HN 403. Food Laws, Regulations, and the Regulatory Process. (2-0) Cr. 2. S.SS. Prereq: 3 credits in food science coursework at 200 level or above. History of the development of the current federal and state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs. Presentations by state and federal food regulators. Nonmajor graduate credit.

FS HN 405. Food Quality Assurance. (2-2) Cr. 3. S. Prereq: 214 or 272 or 471; Stat 101 or 104. Basis of food quality control/assurance programs and establishment of decision-making processes using official (government and industry) instrumental, chemical, and sensory procedures. Statistical process and quality control procedures and their applications to various food systems. Development of hazard analysis procedures, specifications, grades, and standards. Nonmajor graduate credit.

FS HN 406. Sensory Evaluation of Food. (Dual-listed with 506.) (2-3) Cr. 3. F. Prereq: 214 or 311 or An S 360; 3 credits in statistics. Sensory test methods and procedures used to evaluate the flavor, color and texture of foods. Relationships between sensory and instrumental measurements of color and texture. Acceptance and preference testing.

FS HN 407. Microbial Safety of Food. (Same as Micro 407.) See Microbiology.

FS HN 410. Food Analysis. (2-3) Cr. 3. S. Prereq: 203, 214 or 311 or BBMB 311 or Chem 211. An introduction to the theory and application of physical and chemical methods for determining the constituents of food. Modern separation and instrumental analysis. Use of food composition data bases. Nonmajor graduate credit.

FS HN 411. Experimental Study of Food. (2-3) Cr. 3. F. Prereq: 214 or 311; a course in biochemistry. Experimental approach to the study of factors influencing behavior of foods. Nonmajor graduate credit.

FS HN 412. Food Product Development. (Dual-listed with 512.) (2-6) Cr. 4. S. Prereq: 311 or 411, 471. Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, microbiology, and processing. Some pilot plant experiences. Electronic communication from web emphasized for class reports, notes and assignments. Nonmajor graduate credit.

FS HN 419. Foodborne Hazards. (Same as Micro 419, Tox 419.) (3-0) Cr. 3. Alt. S., offered 2004. Prereq: Micro 201 or 302, a course in biochemistry. Pathogenesis of human microbiological foodborne infections and intoxications, principles of toxicology, major classes of toxicants in the food supply, governmental regulation of foodborne hazards. Only one of 419 and 519 may count toward graduation. Nonmajor graduate credit.

FS HN 420. Food Microbiology. (Same as Micro 420, Tox 420.) (3-0) Cr. 3. F. Prereq: Micro 201 or 302. Effects of microbial growth in foods. Methods to control, detect, and enumerate microorganism in food and water. Foodborne infections and intoxications. Nonmajor graduate credit.

FS HN 421. Food Microbiology Laboratory. (Same as Micro 421.) (1-5) Cr. 3. F. Prereq: Micro 201 or 302; 201L. Credit or enrollment in 420 (Micro 420), FS HN 203. Standard techniques used for the microbiological examination of foods. Independent and group projects on student-generated questions in food microbiology. Emphasis on oral and written communication and group interaction. Nonmajor graduate credit.

FS HN 441. Dietetics Management. (1-9) Cr. 5. S.SS. For students enrolled in the dietetic internship program. Supervised participation in and analysis of food production, delivery, and other functions related to quantity food and nutrition services. Offered on a satisfactory-fail grading basis only.

FS HN 442. Medical Dietetics I. (3-15) Cr. 8. F.SS. For students enrolled in the dietetic internship program. Biological basis of medical, drug, and diet therapy for selected pathologies. Consideration of factors in planning and conducting nutritional care of patients. Integration of principles with clinical experience. Offered on a satisfactory-fail grading basis only.

FS HN 443. Medical Dietetics II. (1-6) Cr. 3. F. SS. Prereq: Concurrent enrollment in 442. For students enrolled in the dietetic internship program. Supervised clinical experience in assessing implementing and evaluating nutritional care of patients in specialized clinical settings. Offered on a satisfactory-fail grading basis only.

FS HN 445. Experience in Community Dietetics. (1-12) Cr. 5. S.SS. For students enrolled in the dietetic internship program. Supervised experience in planning and providing nutritional care for individuals and groups in a variety of community settings. Offered on a satisfactory-fail grading basis only.

FS HN 446. Experience in Dietetic. (2-0) Cr. 2. F.S. Prereq: For students enrolled in dietetics internship. Supervised experience in planning and providing nutrition education for individuals and groups in a variety of dietetic settings. Offered on a satisfactory-fail grading basis only.

FS HN 448. Professional Development Assessment. (Dual-listed with 548.) (0-3) Cr. 1. F.S.SS. Prereq: Concurrent enrollment dietetic internship. For students enrolled in the dietetic internship program. Web-based course providing information and practice for students to assess and evaluate their own professional development and continuing professional education needs. Offered on a satisfactory-fail grading basis only.

FS HN 461. Disease and Medical Nutrition Therapy I. (Dual-listed with 561.) (3-2) Cr. 4. F. Prereq: 360, 3 credits in physiology. Pathophysiology of selected disease states and medical problems. Clinical nutrition applications in acute and chronic disease. Assessment of nutritional problems, nutrition care, planning and documentation. Specific attention will be directed to nutrition needs and treatment of each disease state with medical nutrition therapy.

FS HN 463. Community Nutrition. (3-0) Cr. 3. S. Prereq: 203, 362; credit or enrollment in 466. Survey of current public health nutrition problems among nutritionally vulnerable individuals and groups. Discussion of the multidimensional nature of those problems and of community programs designed to help solve them. The role of community nutritionists in grant writing for project development. Significant emphasis on written and oral communication. Nonmajor graduate credit.

FS HN 464. Disease and Medical Nutrition Therapy II. (Dual-listed with 564.) (2-3) Cr. 3. S. Prereq: 461. Pathophysiology of selected disease states and medical problems. Clinical nutrition applications in acute and chronic disease. Assessment of nutritional problems, nutrition care, planning and documentation. Specific attention will be directed to nutrition needs and treatment of each disease state with medical nutrition therapy.

FS HN 466. Nutrition Counseling and Education Methods. (Dual-listed with 566.) (2-2) Cr. 3. F.S. Prereq: 203, 362; Sp Cm 212. Application of counseling and learning theories with individuals and groups in community and clinical settings. Includes discussion and experience in building rapport, data assessment and interpretation, developing goals/outcomes, selecting learning activities, evaluation, and documentation.

FS HN 471. Food Processing. (3-0) Cr. 3. F. Prereq: Micro 201 or 302; Chem 163; Phys 106. Food preservation, including packaging, fermentation, irradiation, canning, freezing, dehydration, additives. Sanitation and plant design. Applications to food products. Nonmajor graduate credit.

FS HN 472. Food Processing Laboratory. (Dual-listed with 572.) (1-3) Cr. 2. F. Prereq: 351; credit or enrollment in 471. Pilot plant experiences such as thermal processing, food fermentations, oil seed processing, food extrusion, corn wet milling, and industrial baking. Special emphasis on interpreting data and writing project reports.

FS HN 480. Professional Seminar in Food Science and Human Nutrition. (1-0) Cr. 1. F.S. Prereq: Senior classification in the department. Discussion and presentation of current research and issues in food science and human nutrition, with emphasis on communication in the profession.

FS HN 489. Issues in Food Safety. (Same as An S 489, HRI 489, VDPAM 489.) (1-0) Cr. 1. Alt. S., offered 2005. Prereq: Credit or enrollment in FS HN 101 or 272 or HRI 233; FS HN 419 or 420; FS HN 403. Capstone seminar for the food safety minor. Case discussions and independent projects about safety issues in the food system from a multidisciplinary perspective.

FS HN 490. Independent Study. Cr. arr. F.S.SS. Prereq: Permission of instructor. A maximum of 6 credits of 490 may be used toward graduation. Independent work in food science, nutrition, or dietetics.
A. Dietetics
B. Food Science
C. Nutrition
D. International Experience
H. Honors

FS HN 491. Supervised Work Experience. Cr. arr. F.S.SS. Prereq: Advance approval of instructor, adviser, and department chair. A maximum of 3 credits of 491 may be used toward graduation. Supervised off-campus work experience relevant to the academic major. Offered on a satisfactory-fail grading basis only.
A. Dietetics
B. Food Science
C. Nutrition

FS HN 496. Food Science and Human Nutrition Travel Course. (Dual-listed with 596.) Cr. 2 to 4. May be repeated. (One credit per week traveled.) F.S.SS. Prereq: Permission of instructor. Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Pre-travel session arranged. Travel expenses paid by students. Offered on a satisfactory-fail grading basis only.
A. International travel
B. Domestic travel

FS HN 498. Cooperative Education. Cr. R. F.S.SS. Prereq: Permission of the department chair; senior classification. Required of all cooperative education students. Students must register for these courses prior to commencing each work period.

FS HN 499. Undergraduate Research. Cr. arr. F.S.SS. Prereq: Permission of staff member with whom student proposes to work. A maximum of 6 credits of 499 may be used toward graduation. Research under staff guidance.

Courses Primarily for Graduate Students, Open to Qualified Undergraduate Students
FS HN 500. Short Course. Cr. arr. F.S.SS. Prereq: Permission of instructor.
A. Nutrition
B. Food Science

FS HN 502. Advanced Food Science-Chemistry. (1-0) Cr. 1. S. Prereq: 3 credits in organic chemistry. Key principles and applications in the chemistry of food.

FS HN 503. Advanced Food Science-Processing. (1-0) Cr. 1. S. Prereq: 3 credits each in physics and mathematics. Key principles and applications in the processing of food.

FS HN 504. Advanced Food Science-Microbiology. (1-0) Cr. 1. S. Prereq: 3 credits each in microbiology and organic chemistry. Key principles and applications in the microbiology of food.

FS HN 506. Sensory Evaluation of Food. (Dual-listed with 406.) (2-3) Cr. 3. F. Prereq: 214 or 311 or An S 360; 3 credits in statistics. Sensory test methods and procedures used to evaluate the flavor, color and texture of foods. Relationships between sensory and instrumental measurements of color and texture. Acceptance and preference testing.

FS HN 507. Microbial Safety of Food. (Same as Micro 507.) See Microbiology.

FS HN 512. Food Product Development. (Dual-listed with 412.) (2-6) Cr. 4. S. Prereq: 311 or 411, 471. Principles of developing consumer packaged food products. Application of skills gained in food chemistry, formulation, microbiology, and processing. Some pilot plant experiences. Electronic communication from web emphasized for class reports, notes and assignments.

FS HN 519. Food Toxicology. (Same as Tox 519.) (3-0) Cr. 3. Alt. F., offered 2004. Prereq: A course in biochemistry. Basic principles of toxicology. Toxicants in the food supply: modes of action, toxicant defense systems, toxicant/nutrient interactions, risk assessment. Only one of 419 and 519 may count toward graduation.

FS HN 542. Introduction to Molecular Biology Techniques. (Same as Zool 542.) See Zoology and Genetics.

FS HN 543. Medical Dietetics II. (1-6) Cr. 3. F.SS. For students enrolled in the dietetics internship. Discussion of the assessment, diagnosis, intervention, and outcomes of nutritional problems in complex medical conditions with supervised practice experience.

FS HN 548. Professional Development Assessment. (Dual-listed with 448.) (0-3) Cr. 1. F.S.SS. Prereq: Concurrent enrollment dietetic internship or MFCS Dietetic Option. For students enrolled in Dietetics Certificates programs and the Master of Family and Consumer Sciences-Dietetics Specialization. Web-based course providing information and practice for student to assess and evaluate own professional development and continuing professional education needs. Completion of professional 5-year plan. Offered on a satisfactory-fail grading basis only.

FS HN 553. Biochemical and Physiological Basis of Nutrition: Macronutrients. (Same as An S 553.) (3-0) Cr. 3. S. Prereq: BBMB 420, or BBMB 404 and credit or enrollment in BBMB 405. Integration of the molecular, cellular, and physiologic aspects of macronutrient and energy metabolism in mammalian systems. Dietary energy, carbohydrates, fiber, lipids, proteins, nutritional interactions and metabolic consequences.

FS HN 554. Biochemical and Physiological Basis of Nutrition: Vitamins and Minerals. (Same as An S 554.) (3-0) Cr. 3. F. Prereq: BBMB 420, or BBMB 404 and credit or enrollment in BBMB 405. Integration of the molecular, cellular, and physiologic aspects of vitamin and mineral metabolism in mammalian systems. Interactions among nutrients, metabolic consequences of deficiencies or excesses, relevant polymorphisms, and current topics related to micronutrients and non-nutrient components.

FS HN 561. Disease and Medical Nutritional Therapy I. (Dual-listed with 461.) (3-2) Cr. 4. F. Prereq: 362 or 553 or 554, 3 credits in physiology. Pathophysiology of selected disease states and medical problems. Clinical nutrition applications in acute and chronic disease. Assessment of nutritional problems, nutrition care, planning and documentation. Specific attention will be directed to nutrition needs and treatment of each disease state with medical nutrition therapy.

FS HN 562. Assessment of Nutritional Status. (3-0) Cr. 3. Alt. S., offered 2005. Prereq: 461/561 or 553. Overview and practical applications of methods for assessing nutritional status, including: theoretical framework of nutritional health and disease, dietary intake, biochemical indices, clinical examination, and body composition.

FS HN 564. Disease and Medical Nutrition Therapy II. (Dual-listed with 464.) (2-3) Cr. 3. S. Prereq: 561. Pathophysiology of selected disease states and medical problems. Clinical nutrition applications in acute and chronic disease. Assessment of nutritional problems, nutrition care, planning, and documentation. Specific attention will be directed to nutrition needs and treatment of each disease state with medical nutrition therapy.

FS HN 565. Malnutrition in Low-Income Countries. (2-0) Cr. 2. Alt. S., offered 2004. Prereq: Graduate student status . Identification and assessment of malnutrition in low-income countries. Social, cultural, political, economic, and geographic determinants of malnutrition. Protein-energy malnutrition, vitamin and mineral deficiencies. Intervention approaches; international efforts and local sustainability.

FS HN 566. Nutrition Counseling and Education Methods. (Dual-listed with 466.) (2-2) Cr. 3. F.S. Prereq: Graduate student status. Application of counseling and learning theories with individuals and groups in community and clinical settings. Includes discussion and experience in building rapport, data assessment and interpretation, developing goals/outcomes, selecting learning activities, evaluation, and documentation.

FS HN 567. Nutrition for Dietitians. (3-0) Cr. 3. Alt. F., offered 2005. Prereq: 360; BBMB 301, undergraduate course in physiology. For students enrolled in Dietetics Certificates programs and the Master of Family and Consumer Sciences - Dietetics Specialization. Study of the current scientific literature to evaluate current trends and issues in nutrition science and dietetic practice. Emerging areas of research investigating the role of nutrients in health and disease in humans will be explored. Emphasis on the impact of emerging research on nutrition recommendations and interventions designed to promote human health.

FS HN 572. Food Processing Laboratory. (Dual-listed with 472.) (1-3) Cr. 2. F. Prereq: 503 or equivalent. Pilot plant experiences such as thermal processing, food fermentation, oil seed processing, food extrusion, corn wet milling, and industrial baking. Special emphasis on interpreting data and writing project reports.

FS HN 575. Processed Foods. (3-0) Cr. 3. F. Prereq: 214 or 311; a course in nutrition. Survey of the effects of home and commercial food preparation and processing on the nutrients in food.

FS HN 580. Orientation to Food Science and Nutrition Research. (1-0) Cr. 1. F. Orientation to and discussion of research interests in food science and nutrition. Discussion of policy and ethical issues in the conduct of research. Intended for entering students in FS HN and related disciplines. Offered on a satisfactory-fail grading basis.

FS HN 581. Seminar. (1-0) Cr. 1. S. Discussion and practice of oral presentation of scientific data in a professional setting. Discussion of issues related to data presentation. Offered on a satisfactory-fail grading basis only.

FS HN 590. Special Topics. Cr. arr. F.S.SS. Prereq: Permission of instructor.
A. Nutrition
B. Food Science
C. Teaching

593. Workshop. Cr. arr. F.S.SS. Prereq: Permission of instructor.

FS HN 596. Food Science and Human Nutrition Travel Course. (Dual-listed with 496.) Cr. 2 to 4. May be repeated. (One credit per week traveled.) F.S.SS. Prereq: Permission of instructor. Limited enrollment. Tour and study of food industry, dietetic and nutritional agencies in different regions of the world. Presentation of selected topics. Pre-travel session arranged. Travel expenses paid by students. Offered on a satisfactory-fail grading basis only.
A. International travel
B. Domestic travel

FS HN 599. Creative Component. Cr. Var. Nonthesis option only.

Courses for Graduate Students
FS HN 606. Instrumental Measurement of Food Quality. (2-3) Cr. 3. Alt. S., offered 2004. Prereq: 311 or 411 or 502 or BBMB 404. Principles of instrumental measurements of color, aroma, and flavor. Rheological techniques and instrumentation for measuring the mechanical properties of foods; relationship of these properties to food textural qualities. Application of methods to various foods and biorenewable materials.

FS HN 610. Food Enzymology. (2-3) Cr. 3. Alt. F., offered 2004. Prereq: 311 or 411 or 502 or BBMB 404. Properties of enzymes important in food processing and production. Experimental determination and quantitative evaluation of the influence of concentration of substrates, enzyme, and inhibitors, pH and temperature. Specificity and mechanisms important to food and agricultural biochemistry.

FS HN 612. Food Lipids. (3-0) Cr. 3. Alt. S., offered 2004. Prereq: 311 or 411 or 502 or BBMB 404. Structure and analysis of food lipids, glyceride structure, crystal form and texture, autoxidation, refining and processing of fats and oils, food applications of fats and oils.

FS HN 613. Food Proteins. (3-0) Cr. 3. Alt. F., offered 2003. Prereq: 311 or 411 or 502 or BBMB 404. Properties of proteins found in milk, eggs, meat, legumes, and cereal grains. Effect of processing on food proteins.

FS HN 614. Carbohydrates in Foods. (3-0) Cr. 3. Alt. S., offered 2005. Prereq: 311 or 411 or 502 or BBMB 404. Study of chemical and physical properties of carbohydrates used in foods, and changes they undergo during processing and storage of food.

FS HN 626. Advanced Food Microbiology. (Same as Micro 626, Tox 626.) (3-0) Cr. 3. Alt. S., offered 2004. Prereq: 420 or 421 or 504. Topics of current interest in food microbiology, including new foodborne pathogens, rapid identification methods, effect of food properties and new preservation techniques on microbial growth, and mode of action of antimicrobials.

FS HN 643. Natural Toxins. (Same as Pl P 643, Tox 643.) (3-0) Cr. 3. Alt. S., offered 2005. Prereq: Courses in biochemistry and physiology. Naturally occurring toxins in foods and feeds; plant-derived toxins; mechanisms of action; regulatory issues.

FS HN 665. Selected Topics in Nutrition. (2-0) Cr. 1-2 each time taken. Alt. F., offered 2003. Prereq: 553, 554; graduate course in physiology. Series of courses on such topics as proteins, vitamins, minerals, lipids, energy metabolism, evaluation of nutritional status. Classical and current research literature in each area.

FS HN 680. Modern Views of Nutrition. (Same as An S 680.) See Animal Science.

FS HN 681. Seminar. (1-0) Cr. 1. F.S.SS. Presentation of thesis or dissertation research. May be taken once for M.S. program and twice for the Ph.D. program.

FS HN 690. Special Problems. Cr. var. F.S.SS. Prereq: 502 or 503 or 504 or 553 or 554.

FS HN 695. Grant Proposal Writing. (1-0) Cr. 1. Alt. F., offered 2004. Prereq: 3 credits of graduate course work in food science and/or nutrition. Grant proposal preparation experiences including writing and critiquing of proposals and budget planning. Formation of grant writing teams in food science and/or nutrition. Offered on a satisfactory-fail grading basis only.

FS HN 699. Research. Cr. var. F.S.SS. Offered on a satisfactory-fail grading basis only.
A. Nutrition
B. Food Science