J. Kellen HES 310, Issues in Human Environmental Sciences Three hours. Introduction to principles of the science of nutrition, with implications for and applications to food selection for individuals of all ages. Introduction to the theory, functions, and principles of management in the restaurant, food service, and lodging industry. Examination of basic operational systems and problems related to the industry. An overview of the professions in nutrition and dietetics.
Course includes guest speakers and lectures.
S. Hancock NHM 201, Nutrition in the Life Cycle Three hours. Application of principles of basic nutrition to each stage of the life cycle. Emphasis is on the relationship of nutrition to growth, development, and health. S. Hancock NHM 285, Food Safety Two hours. Principles and techniques used in managing sanitation, safely, security, maintenance, and engineering functions in food-service and lodging establishments.