| Subject | Number | Title | Hours | Catalog Description | General Education Category |
| HN | 110 | Foods | 3 hours. | The principles of food components, component interactions, food selection, preparation and service. | |
| HN | 190 | Introduction to Dietetics | 1 hours. | Overview of the dietetics profession: career options, professional development (dietetics portfolio), code of ethics, standards of practice, ADA position papers, the legislative process, and professional resources. Prerequisite(s): Junior standing or above. | |
| HN | 196 | Nutrition | 3 hours. | Provides a foundation in the basic principles of human nutrition in maintaining and promoting health through good dietary choices. | |
| HN | 200 | Nutritional Assessment | 3 hours. | Introduction to the dietetic profession including the nutritional care process. Emphasis on developing basic skills in medical terminology, nutritional assessment, interviewing, counseling and recording. Prerequisite(s): HN 196 and HN 307 and admission to the undergraduate program in human nutrition, or consent of the instructor. | |
| HN | 202 | Culture and Food | 2 hours. | Provides a perspective on factors that affect the development of food habits, similarities and differences across cultures, and how the use of foods provides a window to multiculturalism. Previously listed as HN 302. | World Cultures course. |
| HN | 203 | Culture and Food Lab | 2 hours. | Practical application of accurately preparing, presenting, and modifying cultural specific foods. Field trip required at a nominal fee. Prerequisite(s): Consent of the instructor. | |
| HN | 296 | Nutrition and Physical Activity | 3 hours. | Integrates the fundamental principles of nutrition and physical activity to provide students with knowledge of proper nutrition for improving health, fitness and performance. Prerequisite(s): HN 196 or consent of the instructor. | |
| HN | 300 | Science of Foods | 3 hours. | Scientific aspects of food and its preparation with emphasis on clinical applications. Prerequisite(s): HN 110 or the equivalent or consent of the instructor. | |
| HN | 306 | Nutrition Education | 4 hours. | Study of theoretical and applied strategies for intructional planning and assessment that are applied to both group and individual nutrition education. Credit is not given for HN 306 if the student has credit in HN 201 or HN 305. Prerequisite(s): HN 200; or consent of the instructor. | |
| HN | 307 | Human Nutrition and Metabolism | 3 hours. | Human nutrient requirements and metabolism of carbohydrates, lipids, proteins, vitamins, minerals and non-nutritive substances found in foods. Prerequisite(s): HN 196 and one semester of college level general chemistry; or consent of the instructor. | |
| HN | 308 | Nutrition Science I | 3 hours. | Metabolism, dietary regulation and requirements for energy, protein, fat and carbohydrates, including issues of under/over nutrition and regulation of food intake. Prerequisite(s): HN 196 and credit or concurrent registration in BCHE 307 and credit or concurrent registration in KN 251. | |
| HN | 309 | Nutrition Science II | 3 hours. | Continuation of HN 308. Metabolism, dietary regulation and requirements for micronutrients such as vitamins and minerals, including issues of under/over nutrition and regulation of food intake. Prerequisite(s): HN 308. | |
| HN | 311 | Nutrition During the Life Cycle | 3 hours. | Principles of nutrition through the life cycle, including weight management. Prerequisite(s): HN 307; or HN 308 and HN 309. | |
| HN | 313 | Introduction to Community Nutrition | 3 hours. | Assessment, planning and evaluation of community nutrition programs using a systems approach. Previously listed as HN 413. | |
| HN | 318 | Genetic, Molecular and Cellular Mechanisms of Chronic Diseases | 3 hours. | Addresses the most important mechanisms of pathogenesis, with an emphasis on chronic conditions. The role of inflammation and of genetic variability in modulating disease susceptibility will be addressed in detail. Prerequisite(s): Credit or concurrent registration in KN 252; and junior standing or above; and approval of the department. | |
| HN | 320 | Clinical Nutrition I | 4 hours. | Principles of nutrition, biochemistry, physiology, and pathology related to the management of starvation, obesity and gastrointestinal diseases, cardiovascular disease, and diabetes. Prerequisite(s): HN 308 and BCHE 307 or the equivalent or consent of the instructor. | |
| HN | 330 | Quantity Food Production | 3 hours. | Lecture/discussion on kitchen layout and design, menu planning, food procurement, storage, production and service. Prerequisite(s): HN 202; or consent of the instructor. | |
| HN | 332 | Food Service Management | 2 hours. | Application of management principles to food service system functions. Prerequisite(s): HN 330. | |
| HN | 340 | Seminar | 1 hours. | Oral presentation of current topics and issues in human nutrition. Guest speakers included. Prerequisite(s): HN 308 and HN 309. | |
| HN | 341 | The Research Process | 2 hours. | Discussion and application of research methods in development of a practice-oriented research proposal. Written and oral communication included. Prerequisite(s): HN 310 and SOC 201 or the equivalent, or consent of the instructor. | |
| HN | 355 | Supervised Practice I | 1 TO 4 hours. | A supervised practicum in a professional setting to prepare for entry-level dietetics practice. Satisfactory/Unsatisfactory grading only. May be repeated to a maximum of 8 hours. Prerequisite(s): Grade of C or better in HN 320 and senior standing; and approval of the department. | |
| HN | 366 | Genetics, Nutrition and Health | 2 hours. | A presentation of the basic approaches to molecular and genetic analyses with an emphasis on their relevency to issues of human nutrition and health. Prerequisite(s): BIOS 100; and CHEM 101 or CHEM 112; and junior standing or above; or approval of the department. | |
| HN | 396 | Independent Undergraduate Study in Human Nutrition | 1 TO 4 hours. | Study in selected areas of human nutrition carried out under the direction of a faculty member. Exact nature of the project is determined by the selected area of interest. Prerequisite(s): Consent of the instructor. | |
| HN | 420 | Clinical Nutrition II | 2 hours. | Principles of nutrition, biochemistry, physiology, pathology, education, and psychology related to management of selected diseases (renal disease, AIDS and cancer, and pediatrics). Prerequisite(s): HN 320; or consent of the instructor. | |
| HN | 422 | Clinical Nutrition III | 2 hours. | Principles of nutrition, biochemistry, physiology, and pathology related to the management of critically ill patients. Prerequisite(s): HN 309 and HN 420; or consent of the instructor. | |
| HN | 440 | The Research Process | 3 hours. | Covers methods for reading and critiquing current scientific literature, overview of study designs used to address different types of research questions, basic overview of study design, data analysis and interpretation of results. Prerequisite(s): HN 320. | |
| HN | 455 | Supervised Practice II | 1 TO 11 hours. | An advanced supervised practicum in a professional setting to prepare for entry-level dietetics practice. Satisfactory/Unsatisfactory grading only. May be repeated to a maximum of 15 hours. Prerequisite(s): Grade of C or better in HN 420 and senior standing or above; and approval of the department. | |
| HN | 480 | Field Study | 2 hours. | Provides practical experience to develop/strengthen the student's knowledge and skills in an area of nutrition practice. Prerequisite(s): HN 410; or consent of the instructor. |