Department of Food, Nutrition, and Food Service Management
318 Stone Building
Mark L. Failla, Professor, Acting Chair of Department
Professors Magee, Shaw; Associate Professors Loo, McIntosh, Taylor; Assistant Professors Fuller, Green, Lovelady; Lecturer Harrison; Adjunct Professors Gruchow, Lackey, Longenecker, Richardson; Adjunct Associate Professors Dignan, Lepri, Sandford; Adjunct Assistant Professors Dunn, Heinrich, Jones, McClelland; Adjunct Clinical Instructors Bittikofer, Bogedain, Brossi-Alphin, Carville, Gunnell, Hogan, Kroth, Mitchell, Neff, Porcelli, Peterson, Rogers, Schofield, Williams, Woodard, Zuzik-Nielsen
Required: 122 semester hours
Students electing the Dietetics concentration will meet minimum academic requirements for membership in the American Dietetic Association and will meet academic requirements for a dietetic internship or pre-professional practice program.
Criteria for Progression in the Major
A student must earn a grade of "C" or better in all required FNS courses at the 500-level or higher in order to graduate in each of the three concentrations offered by the department.
All-University Liberal Education Requirements (AULER) (47 semester hours)
For All Concentrations
All students in this program must meet AULER requirements. Specific area requirements are indicated below:
Specific AULER Course Requirements for Restaurant and Institution Management Concentration
Mathematics (MT): MAT 112 or 119
AULER electives, to be taken from the Social and Behavioral Sciences (SB) Area:
Natural Science (NS) AULER: May count FNS 213 for remaining NS requirement
Specific AULER Course Requirements for Nutrition Science Concentration
Mathematics (MT): MAT 119
AULER Electives, to be taken from Natural Science (NS) Area:
Specific AULER Course Requirements for Dietetics Concentration
Mathematics (MT): STA 108
AULER Electives, to be taken from the Natural Science (NS) Area:
Major and Related Area Requirements
Restaurant and Institution Management Concentration
Nutrition Science Concentration
Electives sufficient to complete total semester hours required for degree. Approximately one-third of electives may be selected from departments in Human Environmental Sciences.
Food and Nutrition Minor
Completion of 17-18 hours as follows:
Food Service Management Minor: FNS 103, 213, 309, 519, 532, 549 or 569
Food and Nutrition Minor: FNS 103, 213, and four of the following: 313, 503, 523, 533, 543, 553, 576, 593
103 Food Selection and Preparation (3:2:3).
Basic scientific principles of food preparation with emphasis on standards of selection, purchasing, preparation, storage, and preservation. (FA,SP)
205 Computer Applications in Dietetics and Foodservice (2:1:3).
Application of computer software used in word processing, data management, nutrient analysis and food service management operations. (FA)
213 Nutrition (3:3).
Basic principles of human nutrition with emphasis on the nutrients and factors which affect their utilization in the human body. [NS, CLS]. (FA,SP)
302 Nutrition Science, Education and Application Processes (3:3).
Study of communication of nutrition science through nutrition education, professional literature, and public media. Evaluation and use of professional and scientific literature in nutrition and food systems. (SP)
309 Quantity Food Procurement and Production (4:2:6). Pr. 103.
Procurement and production of quantity foods with an emphasis on menu planning, pre-preparation, service, sanitation, delivery systems, select, use and care of quantity food equipment. (FA,SP)
313 Nutrition Throughout the Life Cycle (3:3). Pr. 213 or approval of instructor.
Principles of nutrition applied to meet the nutrient needs at different stages of the life cycle. Forces governing food availability, acceptability, nutritive quality and safety are stressed in the preparation of nutritional plans for individuals and groups. (SP)
401 Special Problems in Food, Nutrition, Food Service Management (1 to 4).
Individual study. Conference hours to be arranged.
493 Honors Work (3-6). See prerequisites under Honors Program, XXX 493 (p. 379).
For Advanced Undergraduates
and Graduate Students
500 Supervised Professional Experience (1-4:0:3-12).
Supervised professional experience in selected commercial or industrial organizations, public or private agencies in accordance with the major course of study of the student.
503 Experimental Food Study (3:2:3). Pr. 103, CHE 205, 206.
Experimental study of factors regulating the preparation of standard food products. (FA,SP)
519 Food Service Management (3:3). Pr. MGT 200.
Planning, organization, and administration of institutional food service, personnel, and work units. (FA)
523 Community Nutrition (3:2:3). Pr. 313, or permission of instructor.
Current trends in community nutrition with emphasis on community services, government projects, and international health organizations. (SP)
527 Problems in Food, Nutrition, Food Service Management (2 to 6).
531 Nutrition and Human Metabolism (3:3). Pr. 213, CHE 205, 206.
Structure, function, and regulation of nutrients in human metabolism. (SP)
532 Analysis and Control of Food Systems (3:2:3). Pr. 309, 519.
Overview of food service cost control, financial methods and procedures necessary to forecast cost and record and control expense. (SP)
533 Cultural Aspects of Foods (3:3). Pr. 103, 213 or 313, or consent of instructor.
Food patterns and population groups; malnutrition and food habits; national and international programs toward improved food supply and food habits.
534 Nutrition and Human Metabolism Laboratory (2:1:3). Pr. CHE 205, 206, and BIO 535 or FNS 531 (may be taken concurrently).
Analytical procedures, their rationale and interpretations, applicable to the study of human metabolism.
539 Marketing for Dietitians and Food Service Management (3:3). Pr. 519.
Basic marketing principles with a focus on application to food service and dietetics where competition is requiring a more strategic approach to the promotion of ideas, concepts and products. (FA)
540 School Food Service (2:1:3).
Selection, purchase, preparation, and service of food for school lunchrooms; organization, administration, records, and cost control applicable to school lunchrooms. (Not offered every year)
543 Maternal and Infant Nutrition (3:3). Pr. 213 or equivalent, and BIO 277 or equivalent.
Nutritional needs of pregnant and lactating women, and infants; methods of evaluating nutritional status of these groups; effects of nutrition on pregnancy outcome and infant development.
549 Supervised Experience in Food Service Management (3:1:6). Pr. 309, 519.
Directed experiences in managerial problems of institutional food service.
553 Child and Adolescent Nutrition (3:3). Pr. 213 or equivalent, and BIO 277 or equivalent.
Nutritional needs of children and adolescents; methods of evaluating nutritional status of these groups; effects of nutrition on development.
559 Comparative Analysis of Food Service Systems (3:1:6). Pr. 309, 519.
Critical analysis of operational procedures of food service systems.
569 Internship in Foodservice Systems (4:0:24). Pr. 519, 205, 309, or equivalent.
Internship experience in selected foodservice operations to enhance the educational experience. 400 hours on site plus written and oral final presentation required.
573 Diet Therapy (4:3:2). Pr. 313 (may be taken concurrently); BIO 277; BIO 535 or FNS 531; and FNS 593.
Clinical aspects of nutrition. Development and use of therapeutic diets to combat nutritional diseases and physiological disorders. (SP)
576 Nutrition and Physical Fitness (3:3). Pr. BIO 277 and FNS 213 or equivalent required. ESS 375 or 575 recommended.
Metabolism during exercise, ergogenic aids, nutrients' effects on performance, and body composition alterations during training. Gender and age-specific needs and responses to exercise and dietary intake. (Same as ESS 576) (FA)
593 Advanced Nutrition (3:3). Pr. 313, BIO 535 or FNS 531, BIO 277.
Biochemical and physiological aspects of nutrient metabolism and utilization. Nutrient requirements for maintenance, growth, pregnancy, lactation, work, and senescence. (FA)
For Graduate Students Only
601 Directed-Individual Study in Food, Nutrition, Food Service Management (1 to 6).
602 Introduction to Clinical Dietetics (2:1:3).
605 Nutritional Assessment (4:2:6).
606 (a)(b)(c) Practicum in Clinical Dietetics (3 to 6), (3 to 6), (3 to 6).
607 Nutrition Education (3:3).
609 Seminar in Food and Nutrition (1:1) or (2:2).
613 (a) Readings in Foods (3:3).
(b) Readings in Nutrition (3:3).
619 Nutrition Consultation Methods (3:2:3).
623 Current Trends in Nutrition (1 to 3).
625 Nutrient Metabolism I (4:3:2).
626 Nutrient Metabolism II (4:3:2).
643 Nutrition and Aging (3:3).
649 Nutrition and Physical Performance (3:3).
653 Problems in Food and Nutrition (2 to 4).
661 Teaching Practicum in Nutrition (3).
670 Minor Research (2 to 6).
673 Nutrition Research Methodology (2:1:3).
693 Advanced Medical Dietetics (3:3).
699 Thesis (3 to 6).
790 Independent Doctoral Research (1-6).
799 Dissertation (1 to 12).
800 Graduate Registration (0).
Food, Nutrition, and Food Service Management
Food, Nutrition, and Food Service Management
Food, Nutrition, & Food Service Management
Food, Nutrition, & Food Service Management