6 courses with the subject FCSC, 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.
FCSC 1100Introduction
to Food Science (4CR) (3L, 3LB) This course will utilize food and food preparation as a model to examine basic scientific principles core to the life and physical sciences. Students will learn about food's nutritive value and basic biologic, chemical and physical concepts in food science. Basic skills in food preparation and food processing will be introduced. Fundamental concepts in consumer science such as food choice and selection, unit pricing and meal planning are also explored.
Nutrition (3CR) (3L) [E] This course is designed to give students a general understanding of nutrition concepts. The course content emphasizes key nutrients and the human body's need for and utilization of those nutrients. Students will be informed of the importance of individualized nutrition plans, and will be exposed to some of the latest research in nutrition. Also addressed are nutritionally relevant topics such as eating disorders, nutritional supplements, dieting and food safety. Recommended for nutrition majors, physical education and early childhood education majors and other interested non-majors.
Study of Food (3CR) (2L, 3LB) Comprehensive introduction to the study of food. Food science concepts relevant to composition, physical, chemical and biological properties are applied through laboratory experiences.
Comprehensive introduction to the study of food. Food science concepts relevant to composition, physical, chemical and biological properties are applied through laboratory experiences.
Development Lab (1CR) (2LB) This course will serve as a bridge between theory and application through experience in the observation of child growth and development from birth to12 years of age. 221 concurrent enrollment.
Controversies (2CR) (2L) This course expands upon nutrition concepts covered in FCSC 1141 by exploring current nutrition-related controversies. Skills related to the interpretation of research literature will be emphasized. Fall semesters permission of the instructor
