FNI Courses

FNI101 - Introduction to Careers in Nutrition and Dietetics (1 cr.)

Introduction to the profession of nutrition and dietetics, including careers, course preparation and dietetic registration requirements. (Fall).

FNI191 - Nutrition and Well-Being (3 cr.)

The relationship between food and health considering social, cultural, environmental and physiological factors. (Fall/Spring).

FNI199 - Independent Study (1 to 15 cr.)

Project individually arranged by student and faculty sponsor. Requires completion of the Independent Study form and approval by the Faculty Sponsor, Academic Advisor, Department Chair and Academic Dean.

FNI211 - Human Nutrition (3 cr.)

Introduction to the science of nutrition, with emphasis on nutrients, their actions, interactions, and balance in relation to health. Consideration given to selection of food to meet nutrient requirements. Liberal arts. (Fall/Spring/Summer). Prerequisite: CHE101 or CHE106 or CHE111 (each course may be taken concurrently).

FNI241 - Nutrition in the Life Cycle (3 cr.)

Nutritional needs throughout the life cycle including pregnancy, lactation, infancy, childhood, adolescence, adulthood and aging; physiological and environmental influences on food behavior and dietary recommendations for optimal health. Liberal arts. (Fall). Prerequisite: FNI191 or FNI211.

FNI261 - Organization and Management (3 cr.)

An overview of management theories and practices in food service operations, dietetics and community nutrition. Emphasis on application of theories to practice. (Spring). Prerequisite: nutrition majors only.

FNI299 - Independent Study (1 to 15 cr.)

Project individually arranged by student and faculty sponsor. Requires completion of the Independent Study form and approval by the Faculty Sponsor, Academic Advisor, Department Chair and Academic Dean.

FNI301 - Nutrition Education and Counseling (4 cr.)

Application of current theories and techniques of counseling and education to the field of nutrition and dietetics. Experiential learning and practical application of instructional procedures, counseling methods, motivational interviewing and behavior change techniques will be a large component of the class. Students will have the opportunity to develop and use resources and materials appropriate for various ages, abilities and situations unique to the field of dietetics and nutrition. (Spring). Prerequisites: FNI211, FNI241 (FNI241 may be taken concurrently), junior or senior status required.

FNI340 - Sports Nutrition (3 cr.)

Students will gain an enhanced understanding on how food, nutrients, sport supplements, and their interactions with the body's biological systems can enhance exercise and sport performance. This course will provide practical, scientific information linking nutrition and exercise physiology, and apply the current nutritional recommendations to the diverse range of fitness enthusiast and competitive athletes. (Fall/Spring). Prerequisites: FNI191 or FNI211.

FNI350 - Research Methods in Health and Nutrition (3 cr.)

This course is designed to introduce Nutrition students to quantitative research methods in health. It will explore concepts and skills relevant to human and animal study designs, critiquing the literature, developing research questions and data analysis, interpretation, and research ethics. It will also introduce students to current topics in the field of nutrition, to give them an insight into changing recommendations, diet trends and new research. Liberal arts. (Fall). Prerequisites: FNI211, FNI241, MAT161.

FNI362 - Food Preparation (4 cr.)

Fundamental and scientific principles of food preparation, with emphasis on interpretation of chemical reactions in foods and the development of sound skills in food preparation. (Fall). Prerequisites: FNI191 or FNI211.

FNI362L - Food Preparation Lab (0 cr.)

(Spring & Fall).

FNI399 - Independent Study (1 to 15 cr.)

Project individually arranged by student and faculty sponsor. Requires completion of the Independent Study form and approval by the Faculty Sponsor, Academic Advisor, Department Chair and Academic Dean.

FNI441 - Community Nutrition (3 cr.)

To provide an overview of community assessments, community nutrition needs, resources, program planning, funding and evaluation. To gain insight into the role of community nutritionist as a program planner. Liberal arts. (Fall). Prerequisites: FNI211 and FNI241 and junior or senior status.

FNI443 - Food Science (4 cr.)

The research method as applied to the discipline of the science of food. Discussion of the methods behind food manufacturing and food supply perspectives. (Spring). Prerequisites: CHE240, FNI362.

FNI443L - Food Science Lab (0 cr.)

(Spring).

FNI445 - Advanced Nutrition (4 cr.)

Nutrition with emphasis on integration of biochemical, physiological and cytological aspects. Liberal arts. (Fall). Prerequisites: BIO327, FNI211 or FNI191, and CHE371 (CHE371 may be taken concurrently).

FNI446 - Medical Nutrition Therapy I (3 cr.)

Introduction to the nutrition care process, nutrition assessment, and applications of medical nutrition therapy to selected disease states and conditions. Liberal arts. (Fall). Prerequisites: FNI211 or FNI191, BIO327, and CHE271 or CHE371 (CHE271 or CHE371 may be taken concurrently).

FNI448 - Seminar in Dietetics (3 cr.)

This course focuses on professional issues in dietetics, including preparing for professional status, career pathways, credentialing, code of ethics, and developing professional writing and oral communication skills and a portfolio. Discussion of selected contemporary topics. This course satisfies the advanced writing requirement for the College. Approved AWR. (Spring). Prerequisites: ENG101, CMM101, nutrition major, junior standing.

FNI450 - Foodservice Delivery Management (4 cr.)

Foodservice Delivery Management is the integration of nutrition science, food preparation and management with the practical application of quantity food preparation in a variety of areas. Emphasis is on menu planning, quantity food purchasing and production, delivery systems, sanitation, safety and financial control. Human resources, management and leadership, and marketing will also be discussed. In Lab, students will gain experience and skills in quantity food production from start to finish. (Spring). Prerequisites: FNI261, FNI362.

FNI450L - Food Service Delivery Management Lab (0 cr.)

(Spring).

FNI451 - Medical Nutrition Therapy II (3 cr.)

Explores selected topics in clinical nutrition and the applications of medical nutrition therapy utilizing the nutrition care process. Topics include nutritional genomics, eating disorders, sports nutrition, adverse reactions to foods, higher risk pregnancy, HIV/AIDS, pulmonary disease, critical care, and neuro-muscular disorders. (Spring). Prerequisites: FNI446, senior standing.

FNI494 - Field Practicum in Nutrition (2 cr.)

This course provides the students with the opportunity to integrate their academic learning in a nutrition practice setting under supervision. The field practicum requires a minimum of 90 hours of field practice and participation in field orientation. Each student will complete an educational plan of field practice activities consistent with the course objectives. (Spring). Prerequisites: nutrition student, senior standing, FNI446 (may be taken concurrently) and departmental permission.

FNI496 - Instructional Practicum (1 to 15 cr.)

(Spring & Fall).

FNI498 - Internship (1 to 3 cr.)

Internship individually arranged by student and faculty sponsor. Requires completion of the Learning Contract and Internship Proposal form and approval by the Faculty Sponsor, Academic Advisor, Department Chair and Academic Dean. Minimum total of 45 hours practice per credit. (Fall/Spring). Prerequisites: nutrition student, junior or senior standing, departmental permission.

FNI499 - Independent Study (1 to 15 cr.)

Project individually arranged by student and faculty sponsor. Requires completion of the Independent Study form and approval by the Faculty Sponsor, Academic Advisor, Department Chair and Academic Dean. (Spring).

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