Principles and procedures of sanitation and safety in the food service industry, including the study of foodborne illnesses, biological, chemical, physical hazards and cross-contamination as they may occur during the flow of food.
Lectures, discussions, and demonstrations on how food components contribute to the functional, sensory, and safety characteristics of foods, and what changes occur in foods due to preparation, processing, and storage. Co-requisite: 181L.
Critical and essential aspects of management and effective leadership practices to direct and delivery quality foodservices. Focus on the role and competencies of the Registered Dietitian (RD) working in these environments. Pre: 181 and 181L (or concurrent), or
consent. FSHN 31
Principles and procedures of menu planning, quantity food production, production scheduling, recipe adaptation, equipment operation, and formula costing. Principles of procurement including purchasing, selection, storage of equipment and quantity foods. Pre: 181 and 181L (with a minimum grade of C), or consent.
(1 Lec, 1 3-hr Lab) Fundamental marketing principles applied to nutrition and food. Will include concepts such as the psychology of food purchasing decisions and consumer behavior. Field trips and group projects included. Open to non-majors. Pre: 181/181L, 185, 312; or consent.
(2 Lec, 1 3-hr Lab) Ethical issues and other controversies related to human and animal needs; their impact on resource sustainability and quality of life are explored from scientific perspectives. A-F only. Pre: 181 or 185 or ANSC 200 or ANSC 201. (Cross-listed as ANSC 350)
Will apply skills in technology, research, and career development to nutrition. Students will identify evidence-based nutrition information and demonstrate their academic skill sets for future professional success through technology. Pre: 185 (with a minimum grade of B). (Summer only)
Addresses concepts and uses of nutrition assessment tools at individual and community levels. Students will be introduced to national surveys and new, more sophisticated body composition measurements. Includes an emphasis on writing instruction. A-F only. Pre: 185 and 370 (or concurrent).
Fundamental principles of quality control in the food industry: measurement of quality parameters, utilization and integration of the individual test procedures into grades and standards of quality, sampling, and reporting results.
(4 Lec) Concepts and methods of nutrition program planning and nutrition education; analysis of nutritional problems of local, national, and international communities; strategies used to educate groups or individuals. A-F only. Pre: 370 and either HDFS 380 or NREM 310; or consent.
Provide students with a basic overview of the causes and effects of childhood obesity, evidence-based approaches, community-based research, and policies to prevent childhood obesity as it relates to the Pacific region. Pre: 185 (with a minimum grade of B). (Summer only)
Teaches techniques for measuring anthropometry and collecting dietary intake in children. Online course imitates hands-on training through partnering with local organizations and the use of technology. Repeatable one time. Pre: 185 (with a minimum grade of B). (Summer only)
Covers topics related to health and nutritional status monitoring and surveillance, including epidemiology, biostatistics, health and nutrition surveillance systems, and the uses of technology for conducting these activities. Repeatable one time. Pre: 185 (with a minimum grade of B). (Summer only)
In-depth study of Pacific culture, land, people, and history and its relationship to child health. Explores cultural competency, cultural safety, and multidisciplinary approaches to promote a healthy Pacific. Includes an emphasis on instruction in writing. Pre: 185 (with a minimum grade of B). (Summer only)
Principles and applications of food dehydration, thermal processing, low temperature preservation, chemical and biochemical preservation, irradiation, packaging, manufacturing, plant sanitation, water and waste management. Pre: 403 and 430, or consent.
Theory and practice in nutritional counseling. Combined lecture and discussion on nutrition/dietary counseling. Knowledge and theories. Application through lab experiences including role playing, case presentations, and performing actual counseling sessions. A-F only. Pre: 467 (or concurrent) or consent.
Study of eating from behavioral perspectives. Implications for health practitioners and health education. Pre: two classes from ANTH 151 or higher or SOC 100 or higher or PSY 100 or higher.
Principles of sample preparation and chemical and physical analysis of food components using current methodology. Pre: 430; and CHEM 162 or higher; and BIOL 402 or MBBE 402 or PEPS 402.
In-depth study of obesity, including research, etiology, treatment, and prevention. Pre: 480 and 486.
Study and discussion of significant topics, problems, or laboratory experiments. Repeatable unlimited times. Pre: instructor approval.
Integration and application of academic knowledge and critical skills emphasizing professional development. Placement with an approved cooperating supervisor/employer. Writing a learning plan and field report. A-F only. Pre: senior standing in FSHN. (Cross-listed as ANSC 492)
Field practicum designed to integrate knowledge from previous FSHN courses to develop novel and innovative food products. Students deal with shelflife, marketing, packaging, labeling, sensory evaluation, and quality assurance. Repeatable one time. FSHN majors only. A-F only. Pre: 381 and 460, or consent.
Repeatable unlimited times.
(1 50-min Lec, 1 2-hr discussion) Discussion of food systems as they apply to animal science, food science, and human nutrition. Repeatable one time. Pre: graduate standing or consent. (Cross-listed as ANSC 601)
Advanced topics in chemical and physical characteristics of foods as well as their role in human nutrition. Repeatable one time. A-F only. Pre: graduate student status with undergraduate courses in organic chemistry, microbiology, additional biological science, physics, and biochemistry. Basic knowledge of food science is expected; or consent. (Cross-listed as MBBE 607)
Advances in sensory quality and evaluation, deterioration of foods and food safety, as well as food processing technology. Repeatable one time. A-F only. Pre: graduate student status with undergraduate courses in organic chemistry, microbiology, additional biological sciences, physics, and biochemistry. Basic knowledge of food science is expected; or consent.
Real and perceived food hazards, their ethical issues and implications, advanced emerging topics in food safety, and controls, including laws and regulations of food safety issues and public perception of food safety will be discussed. A-F only. Pre: graduate student status with undergraduate courses in biochemistry, microbiology, food processing, physics and organic chemistry. Basic food science knowledge is required; or consent.
Analysis of major nutrition problems in developing countries. Comparative review of the design, implementation, and evaluation of programs to intervene in the development of malnutrition. Pre: 185 or consent.
Combined lecture-lab for students interested in genetic analysis of humans, animals, and other species. Molecular techniques, such as PCR, DNA marker identifications, transgenics, expression analysis and functional genomics, are included. Open to nonmajors. Pre: graduate standing or consent. (Cross-listed as ANSC 650 and MBBE 650)
Examines the use of libraries and information technology for scholarly investigation in support of scientific research; provides experience utilizing and critically evaluating a variety of print and electronic sources in basic and applied sciences. Pre: consent. (Cross-listed as ANSC 652, NREM 652, and TPSS 652)
Combined lecture/discussion on grants and grant writing. Designed to introduce graduate students to grants and grant proposal writing through lectures, class discussion, writing assignments, and peer review. Open to CTAHR graduate students only; others with consent. (Cross-listed as ANSC 657 and TPSS 657)
Advanced topics in nutrition assessment, diagnosis, and interventions of patients with specialized clinical conditions. Students will further their knowledge in clinical research methods through case study presentations and evidence-based review. Repeatable one time. Pre: 389 and 467; or instructor consent.
Student presentation of literature reviews and research. Repeatable five times. Pre: consent.
Advanced topics in nutritional sciences, from basic to applied research, including current issues in nutrition and critical analysis of current research literature. Repeatable three times, up to 12 credits. Pre: consent.
Examination of global food and nutrition problems, programs, issues, policies, and strategies for improvement. A-F only. Pre: statistics and consent. (Alt. years: fall) (Cross-listed as PH 683)
Examines a variety of issues associated with nutritional and supplemental approaches to reduce disease incidence, morbidity, and mortality in relation to public health prevention strategies. PH majors only. (Cross-listed as PH 684)
In-depth lecture, discussion, and student presentations on selected topics relating nutrition to the etiology and prevention of chronic diseases at the cellular and molecular level. Repeatable one time. Pre: 485 and 486; statistics; or consent.
Addresses nutrition, growth, and development in children and adolescents and nutrition-related issues, such as childhood obesity and chronic disease risk factors, with a focus on current research in the Pacific region. Pre: 370 or consent. (Fall only) (Cross-listed as PH 686)
(1 Lec, 2 3-hr Lab) Advanced laboratory techniques used in food science and human nutrition research. A-F only. Pre: graduate standing or consent and MBBE 402/402L, and FSHN 477; or BIOC 441/441L. (Cross-listed as ANSC 687 and MBBE 687)
Explores Indigenous Peoples’ food systems as local food resources Indigenous People acquire through specific cultural knowledge of traditional territories. Global forces transforming these food systems and their impact on population health and nutrition are explored. Graduate students only. (Fall only)(Cross-listed as PH 688)
Dietary, biochemical, anthropometric and clinical methods used for evaluating nutrition and diet in the etiology and epidemiology of disease. Pre: 685 and PH 663, or consent. (Cross-listed as PH 689)
Independent study for students working on a Plan B Master’s project. A grade of Satisfactory (S) is assigned when the project is satisfactorily completed. A-F only. Pre: graduate standing in nutritional sciences.
Repeatable unlimited times.
Repeatable unlimited times.
Advanced topics in food science and technology, from basic to applied research, including current issues in food science and technology and critical analysis of current research literature. Repeatable one time. A-F only. Pre: graduate standing or consent.
Provides an overview of the epidemiology and prevention of metabolic syndrome, diabetes, and associated complications. Discusses methodological issues associated with evaluating these in epidemiologic studies. A-F only. Pre: 663 (with a minimum grade of B-) or consent. (Cross-listed as PH 749)
Lecture/discussion of current research on gut physiology, gut microbes, dietary fiber, bioactive food components, and their impact on health, including colorectal cancer, inflammatory bowel disease, heart disease, diabetes, and immune function. Pre: 485 and 486 (or equivalent), statistics, physiology; or consent.
Presentation-discussion of selected research topics in the field of diet-cancer relationships including: nutritional epidemiology of cancer, diet and supplement intervention trials, and cellular/molecular effects of diet on cancer pathophysiology. Repeatable one time. Pre: 685 and 689, or consent.
Research for doctoral dissertation in nutrition. Repeatable unlimited times. Graduate standing only. Satisfactory/ Unsatisfactory only. Pre: candidacy for PhD in Nutrition.