Human Nutrition (HN)

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 hour. 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 1 hour. 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 and HN 200; 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 312 Nutrition During the Life Cycle Practicum 2 hours. Clinical practicum which includes rotations in maternal, pediatric, and geriatric outpatient /community settings. Satisfactory/Unsatisfactory grading only. Prerequisite(s): Credit or concurrent registration in HN 311 or consent of the instructor. 
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 321 Clinical Practice I 2 hours. Practical experience in the nutritional management of starvation, obesity, and gastrointestinal diseases. Satisfactory/Unsatisfactory grading only. Prerequisite(s): HN 308 or consent of the instructor. Requires concurrent registration in HN 320, 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 335 Food Service Practice 4 hours. Clinical experience in kitchen layout and design, menu planning, quantity food production and service, and management of a food service operation. Satisfactory/Unsatisfactory grading only. Credit is not given for HN 335 if the student has credit for HN 331 or HN 333. Prerequisite(s): HN 330 and HN 332.
HN 340 Seminar 1 hour. 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 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 413 Principles of Delivering Public Health Nutrition Services 3 hours. Assessment, planning and evaluation of community nutrition programs using a systems approach.
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 421 Clinical Practice II 4 hours. Practical experiences in the nutritional management and support of selected disease processes such as cancer, gastrointestinal and hypermetabolic states. Satisfactory/Unsatisfactory grading only. Prerequisite(s): HN 321 and credit or concurrent registration in HN 420; 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 423 Clinical Practice III 5 hours. Clinical practicum which focuses on the nutritional management of critically ill patients or specialized patient populations (renal and pediatric patients). Satisfactory/Unsatisfactory grading only. Prerequisite(s): HN 421 and credit or concurrent registration in HN 422; 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 450 Professional Practice 6 hours. Extended practicum which integrates acquired skills, knowledge, and attitudes in dietetics. Special emphasis on current dietetic issues facing the health care professional. Satisfactory/Unsatisfactory grading only. Prerequisite(s): HN 423; or consent of the instructor. 
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.