Department of Food, Nutrition,
and Food Service Management
318 Stone Building
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.
Also see AULER area requirements and courses meeting those requirements.
Specific AULER Course Requirements for Restaurant and Institution Management Concentration
Specific AULER Course Requirements for Nutrition Science Concentration
Specific AULER Course Requirements for Dietetics Concentration
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.
Nine semester hours to consist of:
The designation "Honors in Food, Nutrition and Food Service Management" will be printed on the student's official transcript.
Completion of 17-18 hours as follows:
A student must earn a grade of "C" or better in each FNS course taken at the 400- and 500-level in order to have that course count towards the minor.
Courses For Undergraduates
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 (3:2:3).
Application of computer software used in word processing, data management, nutrient analysis and food service management operations, communications, and World Wide Web. (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 Education and Application Processes (3:3). Pr. 205 and 213, or permission of instructor.
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.
403 Experimental Food Study (3:2:3). Pr. 103, CHE 205, 206.
Experimental study of factors regulating the preparation of standard food products. (FA,SP) (Formerly FNS 503)
423 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) (Formerly FNS 523)
493 Honors Work (3-6). See prerequisites under Honors Program, XXX 493.
Courses 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.
519 Food Service Management (3:3). Pr. MGT 200.
Planning, organization, and administration of institutional food service, personnel, and work units. (FA)
527 Problems in Food, Nutrition, Food Service Management (2 to 6).
531 Nutrition and Human Metabolism (4:3:2). Pr. FNS 213, and CHE 205, 206 or their equivalents as determined by the Department.
Structure, function, and metabolism of nutrients and related compounds; integration of nutrient metabolism at the cellular level with total body function; practical application of basic principles of nutrient 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)
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.
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.
560 Advanced Nutrition (4:3:2). Pr. FNS 213, 313, BIO 277, FNS 531 or equivalent as determined by the instructor.
Biochemical and physiological aspects of nutrient metabolism and utilization. Nutrient requirements for maintenance, growth, pregnancy, lactation, work, and aging. (FA) (Formerly FNS 593)
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 560.
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)
589 Experimental Course: Nutrition and Epidemiology (3:3). Pr. introductory nutrition, statistics.
Provides students with the foundation to critically analyze the design, and assess outcomes for epidemiologic studies that focus on the relationship between nutrition and health (Offered SP 97)
Please refer to The Graduate School Bulletin for additional graduate level courses.