HSN 21 Introductory Food Science
A fundamental course about foods that concentrates on the chemical and physical properties affecting the handling, preparation and storage of food. Also includes the effect of microorganisms on the storage, preparation, preservation, processing and serving of food.
Co-requisites:. Chem 3
Contact Hours: 3 (3 credits)

HSN 21L Introductory Food Science Laboratory
HSN 21L is a laboratory course that accompanies the lecture course HSN 21. Lab exercises are completed in which students prepare foods and observe the chemical and physical properties that affect the product. Students gain experience in fundamental food preparation and critique foods using learned evaluation techniques.
Co-requisite: Chem 3
Contact Hours: 2 (1 credit)

HSN 23 Institutional Food Service Management
An introduction to the administrative aspects of food service institutions. The basic management principles required to operate a food service in any type of institution.
Pre-requisites: None
Contact Hours: 3 (3 credits)

HSN 24 Institutional Food Service Management II
The principles of food service management including organizational design, leadership qualities, personnel management, financial considerations, and kitchen design are addressed. Field trips and guest speakers are included to acquaint the student with various types of food service facilities and management styles.
Pre-requisites: HSN 23
Contact Hours: 3 (3 credits)

HSN 100 Concepts in Nutrition
An in-depth view of the six nutrients required for normal healthy metabolism. Emphasis will be placed on nutrient interaction in digestions, absorption, transport, and metabolism.
Pre-requisites: Chem 4, Bio 8 or Bio 1M, 1S
Contact Hours: 3 (3 credits)

HSN 101 Contemporary Nutrition Strategies
The selection of an adequate diet using knowledge of a variety of dietary standards. These standards as well as nutrient needs will be incorporated into the planning of diets during the life cycle for pregnant women, infants, children, adolescents, the middle-aged and the elderly.
Pre-requisites: HSN 100
Contact Hours: 3 (3 credits)

HSN 200 Advanced Concepts in Nutrition
An in-depth examination of human nutrition and metabolism with emphasis on the interrelationships of nutrients and metabolism based on the principles of biochemistry. Current research issues will be discussed.
Pre-requisites: HSN 101, Chem 71
Contact Hours: 3 (3 credits)

HSN 202 Research Methodology
Introduction to the scientific method of problem solving. Identification of the research process in nutrition. Development of the practical tools for the interpretation and application of research findings. A research proposal will be completed.
Pre-requisites: HSN 21, 101, 211, Math 19 or 40
Contact Hours: 4 (4 credits)

HSN 206 Nutrition Communication
This course is designed to provide the nutrition student with an overview of oral, written, and technical skills necessary for successful communication and education of patients, the public and allied health professionals. Skills in patient interviewing and counseling will be introduced.
Pre-requisite: HSN 211
Contact hours: 3 (3 credits)

HSN 210 Community and Professional Nutrition Issues
A look at Nutrition Monitoring in the U.S. and the integral components necessary to develop effective programs and services to improve the nutrition and health for all segments of society. Needs assessment, legislation, public policy, program development, monitoring and evaluation will be addressed. Ethics of care will be included. Professional development issues and credentialing will be discussed.
Prerequisite: HSN 101
Contact hours: 3 (3 credits)

HSN 211 Medical Nutrition Therapy I
This course is the first semester of a two-semester sequence covering the pathophysiology and medical nutrition therapy for specific disorders and diseases. In this initial semester, the cause, prevention and treatment of certain medical conditions such as liver disease, diabetes mellitus and cardiovascular disease will be examined. Nutritional assessment techniques will be introduced to evaluate dietary, biochemical and anthropometric changes that relate to nutrition and disease processes. Case problems and studies are incorporated into the course to develop clinical practice skills.
Prerequisite: HSN 100, Co-requisite HSN 101
Contact hours: 3 (3 credits)

HSN 212 Medical Nutrition Therapy II
This course is the second part of a two-semester sequence covering the pathophysiology and medical nutrition therapy for specific disorders and diseases. In this second semester, the causes, prevention and treatment of certain medical conditions such as pulmonary disorders, renal disease, anemias and cancer will be examined. Clinical skills related to interpreting laboratory values and to planning enteral/parenteral nutrition care will also be addressed as will documentation in the medical record and the nutrition care process. Case problems and studies are incorporated into the course to develop clinical practice skills.
Prerequisite: HSN 211
Contact hours: 3 (3 credits)

HSN 212L Medical Nutrition Therapy Laboratory
Theory and concepts from Medical Nutrition Therapy (MNT) I and II are applied through a variety of methods such as nutrition assessment, care plans, chart notes, and case studies. Practical application of tools and techniques used for assessment and management of nutritional status will be covered.
Prerequisite: HSN 212
Contact hours: 2 (1 credits)

HSN 215 Energy and Exercise
A discussion of energy needs and factors affecting energy requirements; development and treatment of obesity; characteristics and treatment of eating disorders; nutritional needs and recommendations during physical exercise.
Pre-requisite: HSN 100, co-requisite: HSN 101
Contact hours: 3 (3 credits)

HSN 221 Food Technology Trends
An overview of food legislation, regulations and policies. Issues related to food production and sustainability of the food supply. A discussion of factors leading to the deterioration of food. Methods of food preservation including irradiation, canning, refrigeration, freezing, drying of foods and fermentation. Nutritional losses and nutrification of foods will be discussed. Other topics of current interest such as biotechnology, phytochemicals, functional foods, alternative sweeteners, fat substitutes, and food packaging will be included.
Pre-requisites: HSN 21, CHEM 4
Contact Hours: 3 (3 credits)