The Food and Nutrition major offered
in the Department of Human Nutrition and Food Science has three
options. These are: Dietetics, Food in Business and Food Science.
A Bachelor of Science degree with a major in foods and nutrition
prepares students for challenging and rewarding careers and
provides a strong academic background for graduate study and
research. Foods and nutrition majors select a career track to
acquire basic knowledge in the field and gain experience in
technological skills. Problem-solving, communication skills,
interpersonal relations, and organizational and leadership competencies
as applied to the areas of dietetics, business, industry and
food science.
High school students planning to major in foods and nutrition
are advised to build a background in foods, chemistry, mathematics,
and biology. Community college students should concentrate on
chemistry (including organic), biology (including microbiology),
foods, nutrition, statistics, communication skills, and general
education.
The curriculum, facilities, and faculty reflect the Human Nutrition
and Food Science Department's commitment to a strong, up-to-date,
science - based undergraduate program that provides the types
of skills and knowledge needed by graduates to meet professional
goals. Career options offered within the major are the following:
Dietetics Option
This career option is an Approved American Dietetic Association
Didactic Program in Dietetics. Students pursuing career goals
in the dietetic field quality for post-graduate internships,
pre-professional practice programs, and/or graduate programs
which can lead to membership in the American Dietetic Association
(ADA). The department offers a post-baccalaureate Dietetic Association.
A minimum GPA of 2.5 overall and 3.0 in major courses is required
for application to the Cal Poly Dietetic internship. Upon completion
of a dietetic internship or pre-professional practice program,
graduates are eligible to take the registration examination
to become registered dietitians. Students requesting transcript
evaluation by the ADA will be required to pay an extra transcript
fee of $20 if registered as students as Cal Poly Pomona or $25
if not currently enrolled. A physiology minor may be included
in this career option with a few additional courses.
Dietitians are members of the professional health care team
and serve as facilitators who translate scientific knowledge
into practical applications so that consumers can make informed
decisions about their diet.
Dietitians are employed in acute and long-term care facilities,
community and government agencies, schools, the private sector,
or self-employed. Administrative dietitians supervise and coordinate
large feeding operations in hospitals, extended care facilities,
restaurants, colleges, schools, and businesses.
Business Option
The business option prepares students for careers in: recipe
and product development, product evaluation, food styling, marketing
and sales quality control, sensory evaluation, safety and sanitation
and media presentation and promotion and market research. A
marketing minor may be included in this career option with a
few additional courses.
Students choosing this option not only acquire technical expertise
but also develop communication and interpersonal skills. Internships
with food and equipment businesses give students on-the-job
training.
Food Science Option
The food sciences option offers the required background for
the technical jobs in the wide employment spectrum of the food
industry. Students electing this option are, therefore, prepared
for food technology positions including, but not limited to,
processing, chemical and microbiological quality assurance,
new product development, safety and sanitation, labeling requirements,
water and energy conservation integrated technical management,
nutrient analysis of foods and beverages, and government inspection.
This option, which also leads to a minor in chemistry, with
a few additional courses, integrates food science with the physical
and biological sciences and enables students to advance in the
food industry along the lines of productions, research or management.
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Core courses for major
Required of all students. A 2.0 cumulative GPA is required in
core courses including option core courses for the major in
order to receive degree in the major.
| Orientation to the College of Ag |
AG 100 |
(1) |
| Introduction to Foods |
FN 121/121L |
(4) |
| Meal Management |
FN 221/221L |
(4) |
| Nutrition |
FN 235 |
(3) |
| Nutrition Laboratory |
FN 236L |
(1) |
| Introduction to Research Methods |
FN 263 |
(2) |
| Experimental Food Science |
FN 321/321L |
(4) |
| Food Safety and Current Issues |
FN 325 |
(4) |
| Cultural Aspects of Food |
FN 328/328L |
(3) |
| Undergraduate Investigations and Seminar |
FN 463 |
(4) |
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Professional Options (all students
must complete the required courses one of the following options)
| Dietetics Option Core |
|
|
| Nutrition of the Life Cycle |
FN 335 |
(3) |
| Nutrient-Drug Interactions |
FN 343 |
(2) |
| Nutrition Education |
FN 345/346L |
(3) |
| Community Nutrition |
FN 346/346L |
(3) |
| Food Service Systems I |
FN 357/357L |
(4) |
| Food Service Systems II |
FN 358/358L |
(5) |
| Food Service Systems III |
FN 359/359L |
(4) |
| Advanced Nutrition I |
FN 433 |
(4) |
| Advanced Nutrition II |
FN 434 |
(4) |
| Advanced Nutrition III |
FN 435 |
(4) |
| Diet Therapy I |
FN 443/443L |
(4) |
| Diet Therapy II |
FN 444 |
(3) |
| Ethical Issues in Agriculture |
AG 401 |
(4) |
or Biothics
|
PHL 433 |
(4) |
| Business Option Core |
|
|
| Food Laws and Regulations |
FST 322 |
(4) |
| Sensory Evaluation of Food |
FST 418/418A |
(4) |
| Food Chemistry |
FST 420/420L |
(4) |
| Recipe Development; Food Presentation |
FN 421/421L |
(4) |
| Internship |
FN 441/441 |
(2) |
| Food Science Colloquium |
FST 464 |
(2) |
| Consumerism: Its Impact and Issues |
FNC 245 |
(4) |
| Principles of Marketing Management |
IBM 301 |
(4) |
| Professional Presentation Techniques |
FNC 390/390L |
(3) |
| Writing for the Professions |
ENG 301 |
(4) |
| Ethical Issues in Agriculture |
AG 401 |
(4) |
or Bioethics
|
PHL 433 |
(4) |
| Food Science Option Core |
|
|
| Food Law and Regulations |
FST 322 |
(4) |
| Unit Operations in Food Processing |
FST 317/317L |
(4) |
| Sensory Evaluation |
FST 418/418A |
(4) |
| Food Chemistry |
FST 420/420L |
(4) |
| Food Analysis |
FST 422 |
(4) |
| Principles of HACCP |
FST 423 |
(4) |
| Internship |
FN 464 |
(2) |
| Food Science Colloq |
FST 464 |
(2) |
| Meat Science and Industry |
AVS 327/327L |
(4) |
| College Chemistry |
CHM 123/123L |
(4) |
| Quantitaive Analysis |
CHM 221/221L |
(4) |
| Applied Microbiology |
MIC 310/310L |
(5) |
or Food Microbiology
|
MIC 320/320L |
(4) |
| Ethical Essues in Agriculture |
AG 401 |
(4) |
or Bioethics
|
PHL 433 |
(4) |
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(Required of all students)
| Introduction of Microcomputing |
CIS 101 |
(4) |
| College Chemistry |
CHM 122/122L |
(4) |
| Elements of Organic Chemistry |
CHM 201/250L |
(3) |
| Basic Microbiology |
MIC 201/201L |
(5) |
| Hotel and Rest. Sanitation and Safety |
HRT 225 |
(2) |
| Hotel and Restaurant Safety |
HRT 226 |
(2) |
| Elements of Biochemistry*# |
CHM 321/321L |
(4) |
| Human Heredity* |
BIO 300 |
(4) |
| or Genetics |
BIO 303 |
(4) |
| Trignometry# |
MAT 106 |
(4) |
| College Physics # |
PHY 121/121L |
(4) |
| College Physics # |
PHY 122/122L |
(4) |
| *Required only for Dietetics |
|
|
| #Required for Food Science Option |
|
|
Choose the following electives from approved
department lists:
| Directed Electives for Dietetics..........................................................(10) |
| Directed Electives for Business/Industry
...........................................(21) |
| (from approved departmental list
with prior consent of departmental advisor) |
| Directed Electives for Food Science
.................................................. (8) |
| (from approved departmental list
and with prior consent of departmental advisor) |
| Unrestricted Electives ........................................................................(12) |
Required of all students. A total of 68 quarter units of
General Education courses are required for all majors in the College
of Agriculture A new GE program will be adopted beginning fall
2001 with full implementation targeted for fall 2002. Unless specific
courses under General Education Requirements, Areas A through
E, in this catalog
Area A:
| Freshman English I |
ENG 104 |
(4) |
| Advocacy & Argument |
COM 204 |
(4) |
| Freshman English II |
ENG 105 |
(4) |
Area B:
| Intro to Statistics |
STA 120 |
(4) |
| College Chem |
CHM 104 |
(3) |
| Basic Biology |
BIO 115/115L |
(5) |
| Select one course from approved
list |
|
(4) |
Area C:
| Select one course from approved
list |
|
(4) |
| Select one course from approved
list |
|
(4) |
| Select one course from approved
list |
|
(4) |
| Select one course from approved
list |
|
(4) |
Area D:
| Intro to Am Govt. |
PLS 201 |
(4) |
U.S. Hist
|
HST 202 |
(4) |
| Agriculture and the Modern World |
AG 101 |
(4) |
| Select one course from approved
list |
|
(4) |
| Select one course from approved
list |
|
(4) |
Area E:
| General Psychology |
PSY201 |
(4) |
F
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The purpose of the minor in Foods and
Nutrition is to help students understand the role that nutrients
play in maintaining good health.
| Introduction to Food Science |
FN 121/121L |
(4) |
| Food Safety and Current Issues |
FN 325 |
(4) |
| Nutrition Science and Health |
FN 305 |
(4) |
| or Introduction to Nutrition |
FN 235 |
(4) |
| and Nutrition Laboratory |
FN 236L |
(3) |
| Nutrition of the Life Cycle |
FN 335 |
(4) |
| Community nutrition |
FN 346/346L |
(3) |
| College Chemistry |
CHM 121/121L |
(3) |
| College Chemistry |
CHM 122/122 |
(3) |
| Elements of Organic Chemistry |
CHM 201 |
(3) |
| Elements of Organic Chemistry Lab |
CHM 250 |
(1) |
| One upper division FN class |
(3-4) |
|
| Total units required |
(38-39) |
|
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All courses offered by the department
may be taken in a CR/NC basis except for major.
FN 100 Introduction to the Profession (1)
Orientation to careers in Dietetics, Food Sciences, Foods In Business,
and Consumer Science. Introduction to professional associations,
publications and legislation pertinent to the professions discussed.
Required of all FNCS students. 1 lecture discussion
FN 121/121L Introduction to Food Science (2/2)
Scientific principles and techniques of food. Study of food catagories,
elements of food sanitation, legislation and consumer choices.
2 lectures, 2 three-hour laboratories. Concurrent enrollment required.
FN 200 Special (1-2)
Study for lower division students. Individual or group investigation,
research, studies or surveys of selected problems for lower division
students. Total credit limited to 4 units, with a maximum of 2
units per quarter.
FN/KIN 203 Health, Nutrition and the Integrated Being (4)
Investigation of specific areas of the integrated being dealing
with nutrition, stress, drugs, sexuality, major health problems
and death and dying. Understanding their effect on "the integrated
being" and the development of behaviors and actions that
will promote optimum physical and mental health. Meets General
Education Area E requirement. Team taught. 4 lecture/discussions.
FN 205 Contemporary Nutrition (4)
Concepts of nutrition related to macro-nutrients, micro-nutrients,
and energy metabolism. Food intake and its relationship to health.
Use of the scientific method to assess the reliability of nutrition
information. Computer analysis and written evaluation for individual
dietary intake. 4 lecture/problems. For students not majoring
in Foods and Nutrition.
FN 228 Food and Culture (4)
Interrelationship of food availability, historical developments,
socioeconomic institutions, political, religious, and other influences
on food patterns. In-depth study of a selected culture group.
Oral presentation and discussion of group projects. 4 lectures.
Meets General Education Area D3 requirement.
FN 235 Nutrition (3)
Role of the carbohydrates, lipids, proteins, minerals, vitamins
and water, in human nutrition. Dietary standards and recommended
allowances. Computation of nutritional needs and written dietary
analysis. Oral report of selected nutrients. 3 lecture/problems.
Prerequisite: CHM 201, 250 or equivalent, ZOO 235/235L.
FN 236L Nutrition Laboratory (1)
Introduction to techniques and experiments used in nutrient analysis
in foods and nutritional assessment in living organisms. 1 three-hour
laboratory. Prerequisites: CHM 201, 250 or equivalent: To be taken
concurrently with FN 235.
FN 263 Introduction of Research
Methods (2)
Introduction to research in food, nutrition, food science and
consumer sciences, including identification of current research,
literature searches, appropriate data collection procedures analysis
and interpretation. Development of proposal which states problem,
hypothesis, procedure/method and data analysis.5
FN 299/299A/299L Special Topics (1-4)
Group study of a selected topic, the title to be specified in
advance for lower division students. Total credit limited to 4
units. Instruction is by lecture, laboratory, activity, or a combination.
Prerequisite: permission of instructor.
FN 305 Nutrition, Science and Health (4)
Integrative approach to nutrition, health and fitness based on
physiological and chemical principles. Role of diet and other
influences that affect wellness and prevention of degenerative
disease. Nutritional self-assessment. Written critiques of current
controversies and other assigned topics. 4 lecture-discussions.
Prerequisite: Completion of Sub-areas B1, B2 and B3 of GE or consent
of instructor. For students not majoring in Foods and Nutrition.
FN 321/321L Experimental Food Science (2/2)
Experimental approach to solve food preparation problems. Recent
developments in food ingredient uses and food preparation techniques.
Individual guided projects involving problem identification, literature
search, project design, data collection, critical analysis of
data, oral and written presentation of findings. 2 lecture/problem
solving, 2 three-hour laboratories. Prerequisites: FN 121/121L
CHM 201, CHM 250, STAT 120. Concurrent enrollment required.
FN 325 Food Safety and Current Issues (4)
Analysis of current national and global issues in the production
, processing, distribution, and consumption of foods as related
to health safety and consumer protection.4 lectures/discussion.
FN 328/328L Culture and Meal Patterns
(2/2)
Relation of environment, technology, religion, social institutions
and other factors influencing culture and patterns. Selected cultures
countries and regions. Management of meals. Individual oral reports
and group projects. 2 lectures/problem-solving, 2 three-hour laboratories.
Concurrent enrollment required. Prerequisite: FN 121/121L or equivalent;
junior standing.
FN 335 Nutrition of the Life Cycle (3)
Nutritional needs of pregnancy, lactation, childhood, adolescence,
adulthood and the aged. Planning and computation of normal diets
for all phases of the life cycle. Reading and reporting of current
developments in nutrition. 4lecture/problems. Prerequisite: FN
305 or FN 235/236L, ZOO 235/235L and CHM 201, 250 or equivalent.
FN 343 Nutrient-Drug Interactions
(2)
Basic principles of absorption, distribution, biotransformation
and excretion of drugs. Introduction to the biochemical and physiological
effects of drugs and their mechanisms of action. Effect of drugs
on nutritional status. Nutritional effects on drug absorption,
metabolism, action and potency. 2 lecture discussions. .
FN 345/345A Nutrition Education (2/1)
Principles of learning and evaluation applied to nutrition. Development
of instructional systems, including objectives, learning activities
and strategies in various settings. Identifications and analysis
of current problems inherent in such applications. Discussion
and critique of student reports. 2 lecture/problems; 1 two-hour
activity. Concurrent Enrollment required. Prerequisites: FN 305
or FN 235/236L. FN 328/328L and PSY 201, or consent of instructor.
FN 346/346L Community Nutrition (2/1)
Goals and trends in community nutrition. Dietary methodology.
National nutrition status surveys. Role of public and private
agencies in community nutrition programs. Analytical tools. Grantsmanship,
public policy and legislation, 2 lectures, 1 three-hour laboratory.
Prerequisites: FN 205 or 235, FN 221/221L, FN 335, FN 345/345A.
Concurrent enrollment required.
FN 357/357L Foodservice Systems Management I (3/1)
Introduction to foodservice management through a systems approach
perspective. Development of goals, objectives, policies and procedures
for foodservice facilities. Beginning of facility planning project.
3 lectures, 1 three-hour laboratory. Concurrent enrollment required.
FN 358/358L Foodservice Systems Management II (2/2)
Management of foodservice facilities using menu as a basis for
determining recipes, specifications, receiving and storage standards.
Purchasing for the foodservice industry. Continuation of facility
planning project. 3 lectures, 2 three-hour laboratories. Concurrent
enrollment required.Prerequisite: FN 121/121L and FN 357/357L.
FN 359/359L Foodservice Systems Management III (2/2)
Production planning, quantity food production, distribution and
service, and equipment and layout in foodservice facilities. Principles
and practices in planning, preparing and serving food. Completion
of facility planning project. 2 lectures, 2 three-hour laboratories.
Concurrent enrollment required. Prerequisite: FN 358/358L
FN 400 Special Study for Upper Division Sudetns (1-2)
Individual or group investigation, research, studies, or surveys
of selected problems for upper division students. Total credits
limited to 4 units, with a maximum of 2 units per quarter.
FST 418/418A Sensory Evaluation of Foods (2/2)
Methods of sensory evaluation of food products. Includes difference
and preference testing, applications in food research and development,
consumer testing. Statistical analysis of results. 2 lectures,
2 two-hour activities. Prerequisite: Fn 121/121L, STA 120, compuer
competency or consent of instructor or consent of instructor.
Concurrent enrollment required.
FST 420/420L Food Chemistry (2/2)
Chemical characteristics of food and its main components. Chemical
changes during food processing and storage. Functions of food
additives and other ingredients. 2 lectures, 2 three-hour laboratories.
Prerequisite: CHM 201, CHM 250, FN 321/321L. Concurrent enrollment
required.
FN 421/421L Recipe Development and Food Presentation (2/2)
Sources of recipes, testing procedures and recipe writing for
conventional and microwave food preparation. Development of recipe
brochure, including photography. 2 lectures, 2 three-hour laboratories.
Concurrent enrollment required. Prerequisite: FN 121/121L or equivalent.
FN 433 Advanced Nutrition I (4)
Macronutrients and their metabolism with an emphasis on regulation,
structure, digestion, absorption, transport, distribution, and
disease states. Written analysis of current research. 4 lectures/problem-solving.
Prerequisites: CHM 321/321L, FN 235, FN 236L, ZOO 235/235L, BIO
300 or 303.
FN 434 Advanced Nutrition II (4)
Integration and regulation of metabolism. Hormonal effects. Water
soluble vitamins as regulatory nutrients. Dietary reference intakes
and recommended dietary allowances. Written analysis and critique
of current research. 4 lectures/problem solving. Prerequisite:
FN 433
FN 435 Advanced Nutrition III (3)
Fat soluble vitamins and minerals as regulatory nutrients. Sources,
absorption, transport an storage. Functions and mechanisms of
action. Interactions with other nutrients. Metabolism and excretion.
Dietary reference intakes and recommended dietary allowances.
Written analysis and critique of current research. 3 lectures/problem
solving. Prerequisite: FN 434
FN 441, 442 Internship in Foods
and Nutrition (1-4) (1-4)
On-the-job training in foods and nutrition, providing professional
level experiences in food service, community nutrition, research,
and quality control. Experiences may be useful for preparation
of senior projects. Total credit for each course is limited to
four units. Prerequisite: permission of coordinator required in
advance.
Fn 443/443L Diet Therapy I (3/1)
Relationship between diet and health; emphasis on specific dietary
requirements. Nutrients care process, nutrition support, gastrointestinal
tract diseases, liver disease, metabolic stress, the anemias.
Nutrition assessment, charting and documentation, standard hospital
diets, calculations for parenteral nutrition, and case-study discussion.
3 lectures, 1 three-hour laboratory. Prerequisite: FN 355, FN
433. Concurrent enrollment required.
FN 444/444L Diet Therapy II (3/1)
Diabetes, renal disearse, cardiovascular disease, cancer, food
allergy and intolerance, diseases of the nervous system, and various
metabolic disorders. Exchange lists for planning diabetic diets,
developing nutritional care lans for specific disease/disorders,
nutrition counseling. Development of critical problem-solving
skills. Prerequisite: FN 443/443L.
FN/IA 445 Nutrition/International Development (4)
Issues in international and national food policy formulation and
implementation as well as impacts on development are discussed.
Concerns about food and nutrient distribution and availability,
malnutrition and its impact on human health and productivity.
4 lecture discussions.
Fn 461 Research Methods I (2)
Methods of defining problems and scientific investigations, assessing
needs, data gathering and locating resources. Critical thinking
involved in the writing of proposals and investigation of integrated
issues through written reports based on library research. 2 lectures.
Prerequisites: ENG 104, 105, or COM 204; senior standing.
FN 462 Research Methods II (2)
Independent study with approval of advisor. Project may be experimental
design, survey research, content analysis, community service,
or development of information/technology base. A written report
will be submitted. Prerequisite: FN 461
FN 463 Undergraduate Investigations and Seminar (4)
Individual investigations and group studies of foods and nutrition
issues. Oral presentations and written reports. 4 seminar-discussions.
Prerequisites: COM 204, ENG 105 and senior standing.
FST 464 Food Science Colloquium
(2)
Classroom interacting of students with selected food industry
leaders focusing on technical, economic, regulatory, and new product
trends as they impact occupational opportunities in the food and
beverages industries. Written reports. 2 lectures. Prerequisite:
senior standing.
FN 499/499A/499L Special Topics (1-4)
Group study of a selected topic, the title to be specified in
advance for upper division students. Total credit limited to 8
units, with a maximum of 4 units per quarter. Prerequisite: permission
of instructor. Instruction is by lecture, laboratory, activity,
or a combination of both.
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