This course emphasizes the scientific principals in the study of food and nutrition and introduces the student to experimental methods. This course presents a detailed study of the nutrients and their role in human intermediary metabolism and physiology. Fall and Spring. FDSN 418 . Food Production Management.
Students explore the theory and practice of management in food service.
Three hours lecture each. The theoretical for diet modification in disease is integrated with knowledge of human physiology, immunology, pharmacology and biochemistry. Students are introduced to the skills required of the professional nutrition care specialist and plan modified diets for selected medical conditions. Fall and Spring. FDSN 458 .