Courses
and Programs 1995-1997 Courses
and Programs 1995-1997FS HN 101. Food and the Consumer. (3-0) Cr. 3. F.S. 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.
FS HN 110. Orientation. (1-0) Cr. R. F. Orientation to the department, to Iowa State University, and to careers in food science, nutrition, and dietetics. Curriculum and career planning.
FS HN 167. Introduction to Human Nutrition. (3-0) Cr. 3. F.S.SS. Prereq: High school biology. Understanding and implementing present day knowledge of nutrition. The use of food for health and satisfaction of the individual and the family.
FS HN 202. Food Quality Evaluation. (2-3) Cr. 3. S. Effect of processing on food quality. Federal regulations pertaining to the safety and quality of raw and processed foods. Emphasis on Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) standards and quality grading of foods. Food quality evaluated using official (government and industry) instrumental, chemical, and sensory procedures. Materials fee.
FS HN 203. Home Economics and Agricultural Systems in Contemporary Societies. (1-0) Cr. 1. F.S. Major home economics and agricultural problems and their relatedness. Impact of economic, political, social, technological, and belief systems. Emphasis on population, public policy, food production, food and water availability and safety, nutrition problems.
FS HN 204. Consumer Food Management Laboratory. (0-3) Cr. 1. S. Prereq: 101 or 167. Management of resources related to purchase and preparation of food to meet nutritional and other needs of individuals and families. Materials fee.
FS HN 211. Fundamentals of Food Preparation. (2-3) Cr. 3. F.S. Prereq: 167; Chem 163, 163L. 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. Either 211 or 214, but not both, may be used for credit toward graduation. Materials fee.
FS HN 214. Scientific Study of Food. (3-6) Cr. 5. F.S. Prereq: 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. Either 211 or 214, but not both, may be used for credit toward graduation. Materials fee.
FS HN 228. Exercise and Nutrition for Lifetime Wellness. Same as P E 228. (3-0) Cr. 3. F.S. Principles of exercise and nutrition which provide a basis of information for life-long wellness. Open to non-majors only.
FS HN 260. Nutrition in Growth and Development. (3-0) Cr. 3. F.S. Prereq: 167; Chem 231 or 331; Zool 155. Nutrition throughout the human life cycle. Interrelationships of nutrition and biological growth and development.
FS HN 273. Processing of Dairy Products. (2-3) Cr. 3. S. Prereq: Biol 109 or 201 or 202; Chem 163. Composition of dairy products. Procedures used in manufacturing, distributing, and controlling the quality of various dairy products. Materials fee.
FS HN 304. Sensory and Physical Analysis of Food. (2-3) Cr. 3. Alt. S., offered 1997. Prereq: 202 or 214; Stat 101 or 104. Introduction to sensory perception and the methods used for studying the sensory qualities of food. Analysis and interpretation of data from sensory tests. Instrumental methods for measuring physical properties related to sensory response. Materials fee.
FS HN 311. Food Chemistry. (2-3) Cr. 3. F. Prereq: Chem 231 and 232 or 331 and 333A; a course in biochemistry recommended. The structure, properties, and reactions of food constituents and commodities. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 340. Introduction to Dietetics. (0-2) Cr. 1. F. Prereq: Admission to the coordinated undergraduate program in dietetics. Roles of dietitians; professional ethics; health care delivery systems. Offered on a satisfactory-fail basis only.
FS HN 360. Human Nutrition and Metabolism. (3-0) Cr. 3. F.S. Prereq: 3 credits in biochemistry; 3 credits in physiology recommended. Physiological and chemical bases for nutrient needs. Factors to consider in satisfying those needs for individuals and populations. Open to graduate students for minor graduate credit only.
FS HN 360L. Human Nutrition Laboratory. (1-3) Cr. 2. F.S. Prereq: Credit or enrollment in 360. Laboratory experiences in dietary analysis, metabolic balance, and nutritional status assessment. Materials fee.
FS HN 372. Processing of Fruits and Vegetables. (2-3) Cr. 3. Alt. F., offered 1996. Prereq: 202 or Hort 422 or 461 or 471. Harvesting, handling, processing, and storage of fruits and vegetables. Current practices and problems. Color, flavor, texture, composition, nutritional value, and safety of raw and processed fruits and vegetables. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 403. Food Laws, Regulations, and the Regulatory Process. (2-0) Cr. 2. S. Prereq: Previous coursework in food science 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. Open to graduate students for minor graduate credit only.
FS HN 405. Food Quality Assurance. (2-2) Cr. 3. S. Prereq: 202 or 214, Stat 101 or 104. Basis of food quality control/assurance programs and establishment of decision-making processes. Statistical process and quality control procedures (charts and sampling) and their applications to various food systems. Development of hazard analysis, specifications, grades, and standards. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 410. Food Analysis. (2-6) Cr. 4. S. Prereq: 214 or 311 or B B 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. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 411. Experimental Study of Food. (2-3) Cr. 3. F.S. Prereq: 214 or 311; a course in biochemistry. Experimental approach to the study of factors influencing behavior of foods. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 412. Food Product Development. (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. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 416. Family Foods and Wines of Selected Cultures. (2-3) Cr. 3. S. Prereq: 211 or 214, 311 or 411; permission of instructor. Family food patterns emphasizing European cultures. An exploration of the classical wines of Europe and their American counterparts with emphasis on sensory techniques. Materials fee.
FS HN 419. Foodborne Hazards. Same as MIPM 419 and Tox 419. (3-0) Cr. 3. Alt. S., offered 1997. Prereq: MIPM 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. Open to graduate students for minor graduate credit only.
FS HN 420. Food Microbiology. Same as MIPM 420. See Microbiology, Immunology and Preventive Medicine. Open to graduate students for minor graduate credit only.
FS HN 421. Food Microbiology Laboratory. Same as MIPM 421. (1-6) Cr. 3. F. Prereq: MIPM 201 or 302; 203. Credit or enrollment in 420 (MIPM 420). Standard microbiological techniques employed in the food industry, including microscopic examination of foods, plate counts, other enumeration methods, indicator organisms of food quality and safety, foodborne pathogens, and molds. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 425. Food Biotechnology. This course is dual listed with 525. (2-3) Cr. 3. Alt. S., offered 1997. Prereq: MIPM 203, 302; a course in biochemistry. Introduction to genetic engineering and fermentation technology and their applications in the food industry; immunological and DNA detection methods; bioethics. Laboratories include all steps in production of a recombinant food enzyme from genetic engineering through fermentation, recovery and characterization. Field trip fee. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 440. Experience in Clinical Dietetics. (0-6) Cr. 2. S. Prereq: Enrollment in 461; admission to the coordinated undergraduate program in dietetics. Supervised experience in clinical dietetics. Includes needs assessment, nutrition care plan development, documentation, counseling, and teaching. Coordinated with 461.
FS HN 441A. Hospital Food and Nutrition Services. (1-9) Cr. 4. S. Prereq: HRI 436. For students enrolled in the coordinated undergraduate program in dietetics. Supervised participation in and analysis of food production, delivery, and other functions related to hospital food and nutrition services. Field trip fee.
FS HN 441B. Hospital Food and Nutrition Services. (1-9) Cr. 4. S. SS. Prereq: HRI 436. For students enrolled in the dietetic internship program. Supervised participation in and analysis of food production, delivery, and other functions related to hospital food and nutrition services. Field trip fee. Offered on a satisfactory-fail basis only.
FS HN 442A. Medical Dietetics I. (3-15) Cr. 8. S. Prereq: 440. For students enrolled in the coordinated undergraduate program in dietetics. 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.
FS HN 442B. Medical Dietetics I. (3-15) Cr. 8. F. SS. Prereq: 440. 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 basis only.
FS HN 443A. Medical Dietetics II. (0-9) Cr. 3. S. Prereq: Concurrent enrollment in 441A and 442A. For students enrolled in the coordinated undergraduate program in dietetics. Supervised clinical experience in assessing, implementing, and evaluating nutritional care of patients in specialized clinical settings.
FS HN 443B. Medical Dietetics II. (0-9) Cr. 3.F. SS. Prereq: Concurrent enrollment in 442B. 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 basis only.
FS HN 445A. Experience in Community Dietetics. (0-6) Cr. 2. F. Prereq: Concurrent enrollment in 463. For students enrolled in the coordinated undergraduate program in dietetics. Supervised experience in planning and providing nutritional care for individuals and groups in a variety of community settings.
FS HN 445B. Experience in Community Dietetics. (0-6) Cr. 2. S. SS. Prereq: Concurrent enrollment in 463. 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 basis only.
FS HN 451. Unit Operations in Food Processing. (3-3) Cr. 4. F. Prereq: A course in calculus; Phys 106 or 111 and 112. Introduction to material and energy balances. Fluid flow and thermal properties of food materials. Theory and application of momentum and heat transfer. Experiments cover basic food engineering measurements, material and energy balances, momentum transport, and heat transfer operations. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 461. Nutrition in Disease. (3-0 or 4-0) Cr. 3 or 4. S. Prereq: 360, 3 credits in physiology. Pathophysiology of selected medical problems with specific attention to nutritional needs and treatment as part of medical therapy. Open to graduate students for minor graduate credit only.
FS HN 463. Community Nutrition. (2-3) Cr. 3. F. Prereq: 360, 3 credits in physiology. 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. Open to graduate students for minor graduate credit only.
FS HN 466. Nutrition Education Methods. (2-2) Cr. 3. F. Prereq: Credit or enrollment in 360; Sp Cm 212. Nutrition education for groups and individuals in clinical and community settings. Includes discussion and experience in applying learning theory, assessing educational needs, stating goals and objectives, selecting learning activities, implementing and evaluating instruction, and documenting care provided.
FS HN 471. Food Processing. (3-0) Cr. 3. F. Prereq: 101 or 202 or 214; MIPM 201 or 302. Food preservation, including packaging, fermentation, irradiation, canning, freezing, dehydration, additives. Sanitation and plant design. Applications to food products. Open to graduate students for minor graduate credit only.
FS HN 472. Food Processing Laboratory. (1-3) Cr. 2. F. Prereq: Credit or enrollment in 471. Thermal processing, low temperature preservation, packaging methods, food fermentations, dehydration processing. Materials fee. Open to graduate students for minor graduate credit only.
FS HN 480. Professional Seminar in Food Science and Human Nutrition. (1-0) Cr. 1. F.S. Prereq: Senior classification in the department. Exploration of current research and issues relevant to professionals in food science and human nutrition.
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
H. Honors
FS HN 491. Supervised Work Experience. Cr. arr. F.S.SS. Prereq: Advance approval of instructor, adviser, and departmental executive officer. 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 basis only.
A. Dietetics
B. Food Science
C. Nutrition
D. Community Dietetics
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.
FS HN 500. Short Course. Cr. arr. F.S.SS. Prereq: Permission of instructor.
A. Nutrition
B. Food Science
FS HN 501. Advanced Food Science. (3-0) Cr. 3. S. Prereq: 3 credits each in organic chemistry, physics, mathematics, and microbiology. Key principles and applications in the microbiology, chemistry, and processing of food.
FS HN 510. Food Enzymology. (2-3) Cr. 3. Alt. F., offered 1996. Prereq: 311 or 411 or 501 or B B 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. Materials fee.
FS HN 519. Food Toxicology. Same as Tox 519. (3-0) Cr. 3. Alt. F., offered 1995. 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.
FS HN 525. Food Biotechnology. This course is dual listed with 425. (2-3) Cr. 3. Alt. S., offered 1997. Prereq: MIPM 203, 302; a course in biochemistry. Introduction to genetic engineering and fermentation technology and their applications in the food industry; immunological and DNA detection methods; bioethics. Laboratories include all steps in production of a recombinant food enzyme from genetic engineering through fermentation, recovery and characterization. Field trip fee. Materials fee.
FS HN 542. Introduction to the Instrumentation Facilities for Biotechnology Research. Same as Zool 542. See Zoology and Genetics.
FS HN 547. Biological Applications of Microscopy. Same as An S 547 and MCDB 547. See Animal Science.
FS HN 553. Advanced Food Processing. (3-0) Cr. 3. Alt. F., offered 1995. Prereq: A course in biochemistry, a course in engineering principles. Value-added processing of important Midwest crops. Current needs and trends in food industry. Topics include dry- and wet-corn milling, vegetable oil and protein extraction, extrusion, fermentation of agricultural residues, and new products from natural polymers. Pilot-plant demonstrations and lectures.
FS HN 560. Advanced Nutrition. (5-0) Cr. 5. F. Prereq: B B 404 and 405 or 420. Principles of the science of nutrition. Energy, carbohydrates, lipids, proteins, minerals, vitamins, nutritional interactions, metabolic consequences of nutritional manipulation.
FS HN 565. Malnutrition in Developing Countries. (2-0) Cr. 2. S. Prereq: 360 or An S 318; 3 credits in physiology. Identification and quantitative assessment of malnutrition in developing countries. Social, political, economic, and geographic ecology of malnutrition and its impact on health. Protein-energy malnutrition. Vitamin and mineral deficiencies. Intervention organizations, programs, and efforts.
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 581. Seminar. (1-0) Cr. 1. S. Training seminar for new students in oral presentation of scientific data. Offered on a satisfactory-fail basis only.
FS HN 590. Special Topics. Cr. arr. F.S.SS. Prereq: Permission of instructor.
A. Nutrition
B. Food Science
C. Teaching
FS HN 593. Workshop. Cr. arr. F.S.SS. Prereq: Permission of instructor.
FS HN 611. Sensory Properties of Foods. (2-3) Cr. 3. Alt. F., offered 1996. Prereq: 311 or 411 or 501 or B B 404. Instrumental measurement of the color, texture, and consistency of foods. Isolation and identification of flavors. Application of sensory methods to measure the color, flavor, and texture of foods. Materials fee.
FS HN 612. Food Lipids. (3-0) Cr. 3. Alt. S., offered 1996. Prereq: 311 or 411 or 501 or B B 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 1995. Prereq: 311 or 411 or 501 or B B 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 1997. Prereq: 311 or 411 or 501 or B B 404. Study of production of carbohydrates used in foods, changes they undergo during processing and storage of food, and relation of their functions to their chemical and physical properties.
FS HN 626. Advanced Food Microbiology. Same as MIPM 626 and Tox 626. (2-2) Cr. 3. Alt. S., offered 1996. Prereq: 420 or 421 or 501. 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. Materials fee.
FS HN 661. Human Nutrition and Abnormal Metabolism. (3-0) Cr. 3. Alt. S., offered 1997. Prereq: 560; a graduate-level course in physiology. Advanced study of human metabolism in disease and appropriate nutritional interventions.
FS HN 665. Selected Topics in Nutrition. (2-0) Cr. 2 each time taken. Alt. S., offered 1996. Prereq: 560; a graduate-level course in physiology. Series of one-term 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: 501 or 560.
FS HN 699. Research. Cr. var. F.S.SS.
A. Nutrition
B. Food Science