18 courses with the subject FN, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
The scientific principles of food selection and preparation. Two lectures and three hours of laboratory each week. Credits 3
An introductory laboratory designed for students with interest in pursuing a major in food and nutrition or family and consumer sciences. Laboratory exercises designed to illustrate the principles of foods considere in FN-124. Topics include protein denaturation/ coagulation, chemical and biological leavening, and supersaturated sugars. Meets three hours per week. Credits 1
Special topics course offered in response to student and faculty interest. Credits 1 -3
Total Credits 21 ECO-274 or FCS-274 Course # Title Credits
Principles of human nutrition applied to meet the health and nutrition needs at different stages of the life cycle. This course will cover cognitive and physiologic changes that impact nutrient needs throughout the human lifespan. Students will begin exploring nutrition for preconception, pregnancy, and lactation, then go on to examine nutrition during infancy, toddler/preschool ages, school-age childhood, preadolescence, and adolescence. Students will end the course looking at nutrition during aging adulthood and considering nutrition during end of life care. Credits 3
This course explores traditional cultural foods from around the world for the purpose of increasing cultural competency and effective communication with others. Foodways include but are not limited to how food is selected, prepared, and consumed. Flavor profiles and commonly used ingredients and dishes will be studied. Students will examine their own food culture, biases, and how these impact personal and professional interactions with others. Sensory experiences including tastings will expose students to a variety of flavor profiles allowing students to compare and contrast flavors. Credits 3
Special topics course offered in response to student and faculty interest. Credits 1 -3
Introduction to the use of food quality management skills in food service systems, including the application of quantity food production principles, with an emphasis on quality quantity food production, menu planning, food service equipment use, and facility design. Credits 3
Laboratory experiments designed to apply food service production and management skills in quantity food settings. This course is designated for Food and Nutrition majors to supplement work in FN-310. Three laboratory hours per week.
for FCS Laboratory experiments designed to apply food service production and management skills in conventional and industrial settings. This course is designated for Family and Consumer Science majors to supplement work in
A study of the essential macro- and micronutrients, related compounds and phytochemicals in the diet of humans, their interrelationships, metabolism at the cellular level and relationship to health. Research methods and study design in nutrition. Credits 4
Introduction to dietary interventions focused on the treatment of common diet- and food- related health ailments. Course topics and learning objectives will correspond to applied menu planning and hands-on food preparation complementary to the management of these health conditions. Dietary approaches and interventions based on scientific research will be examined.
Special topics course offered in response to student and faculty interest. Credits 1 -3
A critical exploration of food systems and health disparities from local, regional, and international perspectives. A special emphasis on determinants of health for underserved populations as well as nutrition services provided to the public through various agencies and organizations. Concepts on community food security, food sovereignty, food justice, and agricultural sustainability are presented and discussed, as well as frameworks and community-based strategies to improve food security and address health outcomes. Credits 3
Special topics course offered in response to student and faculty interest. Credits 1 -3
In conjunction with a faculty mentor, the student will formulate and execute a research project at an advanced level of complexity that will culminate in a paper and a presentation. The project must meet Honors Program thesis requirements as well as the expectations of the food and nutrition faculty. A research proposal form completed by the student, faculty mentor, and Honors Program director is required for registration. Credits 3
In conjunction with a faculty mentor, the student will develop and conduct a research project exploring topics and problems in Food and Nutrition. The research experience will culminate in a paper and presentation. A research proposal form completed by the student and faculty mentor is required for registration. Credits 1 -3
Source: Meredith College's catalog, linked per course · table learning_unit · CourseShelf publish 61
