Courses
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FN 101: Basic Nutrition
1 cr.
Factors affecting food consumption, energy balance, weight control, food safety; information on carbohydrates, fats, proteins, vitamins, minerals.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | MW | 1:00–1:50 | SC136 |
FN 150: Food Preparation
3 cr.
Provides an overview of principles for safe and nutritious food selection, storage, and preparation within the home. Includes practical lab experience, allowing students to personally prepare and evaluate foods based on application of course readings and lecture material.
| Sec | Days | Time | Room |
|---|---|---|---|
1  | MWF | 3:00–3:50 | SC126 |
FN 191: Food Preparation Lab
0 cr.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | W | 4:00–5:50 | SC125 |
FN 250: Food Science
3 cr.
An exploration of the chemical, physical, and biological properties of foods which affect their nutritive value, manufacturing potential, sustainability, and consumer acceptability. Laboratory experiences offer the student the ability to participate in the subjective and objective scientific study and analysis of foods.
This course is not offered this academic year.
FN 260: Nutrition
3 cr.
Introduction to the science of nutrition, including a study of the essential nutrients, their functions, their food sources, and their influence on growth, development, maintenance, and overall human health throughout the life cycle. Includes personal application through goal setting and food intake analysis.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | MWF | 10:00–10:50 | ASB 8 |
FN 295: Food Science Lab
0 cr.
This course is not offered this academic year.