Human Nutrition (HN)

Courses

HN 110. Foods. 3 hours.

The principles of food components, component interactions, food selection, preparation and service. Class Schedule Information: To be properly registered, students must enroll in one Laboratory-Discussion and one Lecture.

HN 190. Introduction to Dietetics. 1 hour.

Overview of the dietetics profession: career options, professional development (dietetics portfolio), code of ethics, standards of practice, Academy of Nutrition and Dietetics position papers, the legislative process, and professional resources. Course Information: Prerequisite(s): Junior standing or above.

HN 196. Nutrition. 3 hours.

Provides a foundation in the basic principles of human nutrition in maintaining and promoting health through good dietary choices.

HN 200. Nutritional Assessment. 3 hours.

Introduction to the dietetic profession including the nutritional care process. Emphasis on developing basic skills in medical terminology, nutritional assessment, interviewing, counseling and recording. Course Information: Prerequisite(s): HN 196 and HN 307 and admission to the undergraduate program in human nutrition, or consent of the instructor.

HN 202. Culture and Food. 2 hours.

Provides a perspective on factors that affect the development of food habits, similarities and differences across cultures, and how the use of foods provides a window to multiculturalism. Course Information: Previously listed as HN 302. World Cultures course.

HN 203. Culture and Food Lab. 2 hours.

Practical application of accurately preparing, presenting, and modifying cultural specific foods. Course Information: Field trip required at a nominal fee. Prerequisite(s): Consent of the instructor. Corequisites: Requires concurrent registration in HN 202.

HN 296. Nutrition and Physical Activity. 3 hours.

Integrates the fundamental principles of nutrition and physical activity to provide students with knowledge of proper nutrition for improving health, fitness and performance. Course Information: Prerequisite(s): HN 196 or consent of the instructor.

HN 300. Science of Foods. 3 hours.

Scientific aspects of food and its preparation with emphasis on clinical applications. Course Information: Prerequisite(s): HN 110 or the equivalent or consent of the instructor. Class Schedule Information: To be properly registered, students must enroll in one Laboratory-Discussion and one Lecture.

HN 306. Nutrition Education. 4 hours.

Study of theoretical and applied strategies for intructional planning and assessment that are applied to both group and individual nutrition education. Course Information: Credit is not given for HN 306 if the student has credit in HN 201 or HN 305. Prerequisite(s): HN 200; or consent of the instructor.

HN 307. Human Nutrition and Metabolism. 3 hours.

Human nutrient requirements and metabolism of carbohydrates, lipids, proteins, vitamins, minerals and non-nutritive substances found in foods. Course Information: Prerequisite(s): HN 196 and one semester of college level general chemistry; or consent of the instructor.

HN 308. Nutrition Science I. 3 hours.

Metabolism, dietary regulation and requirements for energy, protein, fat and carbohydrates, including issues of under/over nutrition and regulation of food intake. Course Information: Prerequisite(s): HN 196 and credit or concurrent registration in BCHE 307 and credit or concurrent registration in KN 251.

HN 309. Nutrition Science II. 3 hours.

Continuation of HN 308. Metabolism, dietary regulation and requirements for micronutrients such as vitamins and minerals, including issues of under/over nutrition and regulation of food intake. Course Information: Prerequisite(s): HN 308.

HN 311. Nutrition During the Life Cycle. 3 hours.

Principles of nutrition through the life cycle, including weight management. Course Information: Prerequisite(s): HN 307; or HN 308 and HN 309.

HN 313. Introduction to Community Nutrition. 3 hours.

Assessment, planning and evaluation of community nutrition programs using a systems approach. Course Information: Previously listed as HN 413.

HN 318. Genetic, Molecular and Cellular Mechanisms of Chronic Diseases. 3 hours.

Addresses the most important mechanisms of pathogenesis, with an emphasis on chronic conditions. The role of inflammation and of genetic variability in modulating disease susceptibility will be addressed in detail. Course Information: Grade of C or better in HN 307 or Grade of C or better in HN 308 Credit or concurrent registration in KN 252; and junior standing or above; and approval of the department.

HN 320. Clinical Nutrition I. 4 hours.

Principles of nutrition, biochemistry, physiology, and pathology related to the management of starvation, obesity and gastrointestinal diseases, cardiovascular disease, and diabetes. Course Information: Prerequisite(s): HN 308 and BCHE 307 or the equivalent or consent of the instructor.

HN 330. Quantity Food Production. 3 hours.

Lecture/discussion on kitchen layout and design, menu planning, food procurement, storage, production and service. Course Information: Prerequisite(s): HN 202; or consent of the instructor.

HN 332. Food Service Management. 2 hours.

Application of management principles to food service system functions. Course Information: Prerequisite(s): HN 330.

HN 355. Supervised Practice I. 1-4 hours.

A supervised practicum in a professional setting to prepare for entry-level dietetics practice. Course Information: Satisfactory/Unsatisfactory grading only. May be repeated to a maximum of 8 hours. Prerequisite(s): Grade of C or better in HN 320 and senior standing; and approval of the department.

HN 366. Genetics, Nutrition and Health. 2 hours.

A presentation of the basic approaches to molecular and genetic analyses with an emphasis on their relevency to issues of human nutrition and health. Course Information: Prerequisite(s): BIOS 100; and CHEM 101 or CHEM 112; and junior standing or above; or approval of the department.

HN 396. Independent Undergraduate Study in Human Nutrition. 1-4 hours.

Study in selected areas of human nutrition carried out under the direction of a faculty member. Exact nature of the project is determined by the selected area of interest. Course Information: Prerequisite(s): Consent of the instructor.

HN 405. Food as Medicine: Cooking for Healing and Wellness. 1 hour.

A new disease state or medical diet will be covered each week and students will learn how to plan menus and prepare foods that are appropriate for each diet. Course Information: Prerequisite(s): HN 110.

HN 407. Writing Process in Nutrition. 2 hours.

Approaches writing as an instrument of thought and a tool of persuasion. Students will learn to effectively communicate nutrition information through writing. Course Information: May be repeated for credit. Prerequisite(s): ENGL 160 and ENGL 161; and junior standing or above; and approval of the department. Recommended Background: HN 196 and HN 110.

HN 420. Clinical Nutrition II. 2 hours.

Principles of nutrition, biochemistry, physiology, pathology, education, and psychology related to management of selected diseases (renal disease, AIDS and cancer, and pediatrics). Course Information: Prerequisite(s): HN 320; or consent of the instructor.

HN 422. Clinical Nutrition III. 2 hours.

Principles of nutrition, biochemistry, physiology, and pathology related to the management of critically ill patients. Course Information: Prerequisite(s): HN 309 and HN 420; or consent of the instructor.

HN 440. The Research Process. 3 hours.

Covers methods for reading and critiquing current scientific literature, overview of study designs used to address different types of research questions, basic overview of study design, data analysis and interpretation of results. Course Information: Prerequisite(s): HN 320.

HN 455. Supervised Practice II. 1-11 hours.

An advanced supervised practicum in a professional setting to prepare for entry-level dietetics practice. Course Information: Satisfactory/Unsatisfactory grading only. May be repeated to a maximum of 15 hours. Prerequisite(s): Grade of C or better in HN 420 and senior standing or above; and approval of the department.

HN 480. Field Study. 2 hours.

Provides practical experience to develop/strengthen the student's knowledge and skills in an area of nutrition practice. Course Information: Prerequisite(s): HN 410; or consent of the instructor. Class Schedule Information: To be properly registered, students must enroll in one Clinical Practice and one Conference.