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Enology, Food Sdence, and Nutrition
157A. Medical Nutritional Thetapy (3)
Prerequisites: Nutr 153; PhyAn 65. Assessmem
of nutritional status emphasizing dietary
evaluation, nucririon care planning,
and intervention. Application of dietary
standards and principles for disease prevention
and control. Methods for monitoring
quality of nutritional care. (2 lecrure,
3 lab hours) (Formerly FScN 157A)
157B. Medical Nutritional Therapy (3)
Prerequisite: Nutf I57A. Advanced concepts
ofnutritional therapy in disease. Identification
of goals of nutritional therapy
and principles of dietary modification for
specificcondirions. Calculation ofdiet prescriptions
and idenci.ficarion ofappropriate
foods to meet prescription. (21ecrure, 31ab
hours) (Formerly FScN 157B)
162T. Topics in Nutrition
(1-4; max total 12 if no topic repeated)
Prerequisites: FSc 50; Nun 54. Topics
relating ro nutrition. Some copics may
have labs. (Formerly FScN 162T)
165. Weight Management (3)
Prerequisite: Nutr 54 or equivalent. Recent
developments in rhe understanding of
obesity and its management. Discussion of
eating and weight problems in active and
sedentary individuals. Evaluation ofweight
loss programs. (Formerly FScN 162T section;
Nurr 162T secrion)
166. Community Nutrition (3)
Prerequisite: Nucr 54. Survey of nutrition
programs created ro improve community
health. Development and examination of
public health nutrition policy. Proposal
writing. (Formerly FScN 166)
180. Undergraduate Research
(1-4; max total 4)
Prerequisires: junior or senior standing and
permission ofinsrrucror. Explorarorywork
on a suitable problem in nutrition and
dietetics. Approved for SP grading. (Formerly
FScN 180)
190. Independent Study
(1-3; max total 6)
See Acad~mic Plac~mtnt - Jnd~prodtnt
Study. Approved for SPgrading. (Formerly
FScN 190)
192. Readings and Conference
(1-3; max total 3)
Prerequisite: permission of instructor. Individually
directed readings; reports and
evaluarion. (Hours arranged) (Formerly
FScN 192)
193. Supervised Work
Experience (1-6; max total of 6)
Prerequisites: second semesterjunior standing
and permission of instructor. Supervised
work experience in dieterics and nutrition.
CRiNC grading only. (Formerly
FScN 193)
Agriwltural Sciences
and Technology (AST)
197. Clinic Project (3; max total 6)
Prerequisite: permission from clinic project
adviser. Student team works with faculty
adviser and develops client liaison on client
identified problem. Projects are pre-selected.
Team will develop a solution to the
client's problem, provide a written reporr,
and make a group presentation.
GRADUATE COURSES
(See Course Numbering System.)
The following graduate courses are open to
students who have been accepted into the
graduate program. Students who are not in
graduate standing should contact the department
graduate coordinator prior to
enrolling.
Food andNutrition (EN)
200. Research Methods
in Food and Nutritioo (3)
Prerequisite: permission of instructor,
Quantitative and qualitative research design
in food and nucritional sciences. Methods
of data collection and analysis. Evaluation
of research design and outcomes.
Reporting research results. Srudents will
develop a research proposal.
204. Food Carbohydrates
and Sweeteners (3)
Prerequisites: Chern 150 and FSc 110 or
150. Advanced studies in the chemical and
biochemical changes offood carbohydrates
during processing and storage; qualitycontrol;
nutritional aspects. (Formerly Agri
204)
205. Food Lipids (3)
Prerequisites: Chern 150 and FSc 110 or
150. Advanced studies in the chemical and
biochemical changes of food lipids during
processing and storage. Mechanisms of
formation and degradation. Importance in
flavor and texture; quality control; and
nutritional aspects. (Formerly Agri 205)
206. Proteins (3)
Prerequisite: Chern 150. Advanced studies
in the chemical and biochemical properries
of protein. Synthesis and catabolism of
tissue proteins. Protein quality. Functional
properties of proteins in foods. (Formerly
Agri 221T section, Agri 206)
209. Vitamins and Biocatalysts (3)
Prerequisite: Chern 1SO. Mechanisms of
action of vitamins, coenzymes, and cofac(
Ors in biological transformations involving
food processing and human nutrition.
Emphasis on the fundamental nature of
biochemical reactions related to food science
and nutrition. (Formerly Agri 209)
221T. Topics in Food Science
and Nutrition (3; max total 9)
Prerequisites: upper-division food science
and nutrition course appropriate to study
topic; permission of instructor. Advanced
studies in a given area of food science and
nutrition. Some topics may require lab
hours. (Formerly Agri 221T)
223. Food, Nutrition, and Health (3)
Prerequisite: Chern 150. Review and discussion
of the recent scientific literature
relating to food consumption, nutrient
intake, and human health. (Formerly Agri
223)
229. Seminar (1; required total 3)
Prerequisite: permission ofinstructor. Students
investigate and present current research
problems. Observation and evaluation
of additional assigned seminars. Oral
and written reports required. (Formerly
Agri 260, Agri 229)
290. Independent Study
(1-3; max total 3)
See Academic Placement - Jnd~pendent
Study. Approved for SPgrading. (Formerly
Agri 290)
299. Thesis (2-6; max total 6)
Prerequisite: prior advancement to candidacy.
See Criteria for Thesis and Project.
Preparation, completion, and submission
of an acceptable thesis for the master's
degree. Approved for SP grading. (Formerly
Agri 299)
131
Object Description
| Title | 1998-99 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 1998-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 131 |
| Full Text Search | Enology, Food Sdence, and Nutrition 157A. Medical Nutritional Thetapy (3) Prerequisites: Nutr 153; PhyAn 65. Assessmem of nutritional status emphasizing dietary evaluation, nucririon care planning, and intervention. Application of dietary standards and principles for disease prevention and control. Methods for monitoring quality of nutritional care. (2 lecrure, 3 lab hours) (Formerly FScN 157A) 157B. Medical Nutritional Therapy (3) Prerequisite: Nutf I57A. Advanced concepts ofnutritional therapy in disease. Identification of goals of nutritional therapy and principles of dietary modification for specificcondirions. Calculation ofdiet prescriptions and idenci.ficarion ofappropriate foods to meet prescription. (21ecrure, 31ab hours) (Formerly FScN 157B) 162T. Topics in Nutrition (1-4; max total 12 if no topic repeated) Prerequisites: FSc 50; Nun 54. Topics relating ro nutrition. Some copics may have labs. (Formerly FScN 162T) 165. Weight Management (3) Prerequisite: Nutr 54 or equivalent. Recent developments in rhe understanding of obesity and its management. Discussion of eating and weight problems in active and sedentary individuals. Evaluation ofweight loss programs. (Formerly FScN 162T section; Nurr 162T secrion) 166. Community Nutrition (3) Prerequisite: Nucr 54. Survey of nutrition programs created ro improve community health. Development and examination of public health nutrition policy. Proposal writing. (Formerly FScN 166) 180. Undergraduate Research (1-4; max total 4) Prerequisires: junior or senior standing and permission ofinsrrucror. Explorarorywork on a suitable problem in nutrition and dietetics. Approved for SP grading. (Formerly FScN 180) 190. Independent Study (1-3; max total 6) See Acad~mic Plac~mtnt - Jnd~prodtnt Study. Approved for SPgrading. (Formerly FScN 190) 192. Readings and Conference (1-3; max total 3) Prerequisite: permission of instructor. Individually directed readings; reports and evaluarion. (Hours arranged) (Formerly FScN 192) 193. Supervised Work Experience (1-6; max total of 6) Prerequisites: second semesterjunior standing and permission of instructor. Supervised work experience in dieterics and nutrition. CRiNC grading only. (Formerly FScN 193) Agriwltural Sciences and Technology (AST) 197. Clinic Project (3; max total 6) Prerequisite: permission from clinic project adviser. Student team works with faculty adviser and develops client liaison on client identified problem. Projects are pre-selected. Team will develop a solution to the client's problem, provide a written reporr, and make a group presentation. GRADUATE COURSES (See Course Numbering System.) The following graduate courses are open to students who have been accepted into the graduate program. Students who are not in graduate standing should contact the department graduate coordinator prior to enrolling. Food andNutrition (EN) 200. Research Methods in Food and Nutritioo (3) Prerequisite: permission of instructor, Quantitative and qualitative research design in food and nucritional sciences. Methods of data collection and analysis. Evaluation of research design and outcomes. Reporting research results. Srudents will develop a research proposal. 204. Food Carbohydrates and Sweeteners (3) Prerequisites: Chern 150 and FSc 110 or 150. Advanced studies in the chemical and biochemical changes offood carbohydrates during processing and storage; qualitycontrol; nutritional aspects. (Formerly Agri 204) 205. Food Lipids (3) Prerequisites: Chern 150 and FSc 110 or 150. Advanced studies in the chemical and biochemical changes of food lipids during processing and storage. Mechanisms of formation and degradation. Importance in flavor and texture; quality control; and nutritional aspects. (Formerly Agri 205) 206. Proteins (3) Prerequisite: Chern 150. Advanced studies in the chemical and biochemical properries of protein. Synthesis and catabolism of tissue proteins. Protein quality. Functional properties of proteins in foods. (Formerly Agri 221T section, Agri 206) 209. Vitamins and Biocatalysts (3) Prerequisite: Chern 1SO. Mechanisms of action of vitamins, coenzymes, and cofac( Ors in biological transformations involving food processing and human nutrition. Emphasis on the fundamental nature of biochemical reactions related to food science and nutrition. (Formerly Agri 209) 221T. Topics in Food Science and Nutrition (3; max total 9) Prerequisites: upper-division food science and nutrition course appropriate to study topic; permission of instructor. Advanced studies in a given area of food science and nutrition. Some topics may require lab hours. (Formerly Agri 221T) 223. Food, Nutrition, and Health (3) Prerequisite: Chern 150. Review and discussion of the recent scientific literature relating to food consumption, nutrient intake, and human health. (Formerly Agri 223) 229. Seminar (1; required total 3) Prerequisite: permission ofinstructor. Students investigate and present current research problems. Observation and evaluation of additional assigned seminars. Oral and written reports required. (Formerly Agri 260, Agri 229) 290. Independent Study (1-3; max total 3) See Academic Placement - Jnd~pendent Study. Approved for SPgrading. (Formerly Agri 290) 299. Thesis (2-6; max total 6) Prerequisite: prior advancement to candidacy. See Criteria for Thesis and Project. Preparation, completion, and submission of an acceptable thesis for the master's degree. Approved for SP grading. (Formerly Agri 299) 131 |
