Food and Nutrition: Business Course Descriptions

Courses listed in numerical order. Required Business Administration courses are not listed on this page.

FSNU 2200: FOOD, NUTRITION AND YOU (4 credits)

This course emphasizes the role food and nutrition play in the everyday lives of individuals and families throughout the life cycle. Includes nutritional needs of athletes, cultural and religious food patterns, health fraud, food safety, weight control and current issues of interest.


This course covers food patterns and foodways; agricultural, social, nutrition, economic, religious and cultural patterns that determine foods eaten in countries of the world. Lecture and laboratory. Offered in alternate years. Recommended: FSNU 2900.

FSNU 2900: FOOD SCIENCE (4 credits)

This course is an introduction to the composition, nutritive value and chemistry of foods; physical and chemical reactions that occur during food preparation; principles of purchasing and storage of food; aesthetic and economic aspects of food preparation; meal planning to provide attractive and nutritionally adequate meals; food labeling; food laws and food additives. Lecture and laboratory. Prerequisites: CHEM 1010 or 1110 or equivalent, and permission of instructor.

FSNU 3000: NUTRITION (4 credits)

Scientific principles of nutrition, including the study of nutrient functions and interrelationships, effects of deficiencies, dietary allowances and application to food selection and meals of individuals and families throughout the life cycle are covered. Prerequisites: CHEM 1010 or 1120. Prerequisites with concurrency: BIOL 1220 or 2520, or permission of instructor.

FSNU 3250: SPORTS NUTRITION (2 credits)

This course involves the study of the effect of nutrient intake on human energy and athletic performance; current use of ergogenics and dietary supplements; review of current literature, teaching resources and consumer publications. Nutritional recommendations for athletes through the life cycle. Offered fall semester. Also offered as EXSS 3250. Recommended: FSNU 2200 or 3000.


This course involves the study of systems management and business principles as they relate to the foodservice industry and healthcare organizations. Topics include leadership, organizational structure, human resource management and food safety and sanitation. Offered in alternate years.


This course involves design, layout and equipment for the institutional kitchen. Principles of marketing, entrepreneurship, business plans and budgeting are covered. Offered alternate years.


This course involves the application of the principles of food science to quantity food production; methods of purchasing food and supplies, inventory, food, beverage and labor cost control; menu planning, recipe standardization and customer service. Lecture, laboratory, field trips. Prerequisites: FSNU 2900 and permission of instructor.


This course involves the study of the health and nutritional needs of individuals and groups within the different stages of the life cycle and the role of nutritionists in the community. Principles of epidemiology, the healthcare system, the political process and complementary and alternative healthcare practices are explored. Planning, assessment, evaluation and legislative regulation of community food and nutrition programs are discussed. You volunteer in and observe food and nutrition programs in the community. Lecture and laboratory. Prerequisites: FSNU 2900, 3000; PSYC 2025.


This course involves sensory evaluation, theory and practice, psychophysics of the senses, sensory tests and data analysis. Oral presentations and written papers are required. Lecture and laboratory. Offered as needed. Prerequisites: FSNU 2900 and a statistics course.


This course has an emphasis on critical-thinking skills as applied to current issues in the food and nutrition area. Issues discussed may include food additives, food processing, irradiation, food fads, pesticide and herbicide use. The world food supply, biotechnology, agricultural and environmental issues and the food supply, food safety, and health fraud issues are examined. You are asked to carefully draw and defend arguments. Contradictory statements and data from the scientific and lay press are reviewed. Offered in alternate years. Prerequisites: FSNU 2900. Prerequisites with concurrency: FSNU 2200 or 3000.


This course includes digestion, transport and absorption of nutrients; hormonal aspects of nutrition; biochemical and physiological functions of nutrients; body composition, obesity and fad diets; herbs and supplements; critical analysis techniques for evaluation of scientific and popular literature in nutrition. Prerequisites: FSNU 3000. Prerequisites with concurrency: BIOL/CHEM 3400 or CHEM 4400 or permission of instructor.


This course is an introduction to the use of statistics and computers in food and nutrition research. You will create an original research project using sensory, physical and survey measurements. The course also involves a literature review project of peer-reviewed journal articles. Oral scientific presentations and written papers required. Lecture and laboratory. Offered in alternate years. Prerequisites: FSNU 2900 and one statistics course.

FSNU 4602 or 4604: INTERNSHIP (2 or 4 credits)

Structured out-of-class learning experience that takes place on or off campus and includes a substantial work component. An internship involves you in a particular profession in an exploratory way to test career interests and potential. To initiate an internship experience, you meet with the internship coordinator in the Career Development Office. Prerequisites: Faculty sponsorship and approval by department chair.

FSNU 4952 or 4954: INDEPENDENT STUDY (2 or 4 credits)

Prerequisites: Permission of the faculty and department chair.

FSNU 4992 or 4994: TOPICS (2 or 4 credits)

The subject matter of the course is announced in the annual schedule of classes. Content varies from year to year but does not duplicate existing courses.