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Academic Work



FN 263 - Introduction of Research Methods - Introduction to research in nutrition as the foundation for evidencebased practice. The scientific method, hypothesis testing, clinical trials, epidemiological research,
nutrition surveys, and sensory analysis. 

Projects: Research Paper, Research Paper 2, 

FN 335 Nutrition Through the Life Cycle - 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.

Project: Case Study

FN 345/L Nutrition Education - 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.

Projects: Cognitive Distortions, Presentation at International Polytechnic High School, Sport Nutrition Brochure, Sport Nutrition Raport


FN 346 S/LS - Community Nutrition Service Learning - Goals and trends in community nutrition. Dietary methodology. National nutrition status surveys. Role of public and private agencies in community nutrition pro-grams. Analytical tools. Grantsmanship, public policy and legislation.

FN 355/L Nutrition Counseling - Theory and practice of nutrition counseling with application through the lab experiences including role-playing, case presentations and performance of counseling sessions. Interviewing techniques, assessment tools, ethics, outcome measures, documentation and reimbursement will be covered.

Project: Measure and Weight Portion Sizes, Script for Interactive Education


FN 357/ L - Institutional Food Service I - Introduction to foodservice management through a systems approach perspective. Production planning, quantity food production. Principles and practices in planning, preparing and serving food. Beginning of facility planning project, including marketing, business plans, goals and objectives. 


FN 433 - Advanced Nutrient Metabolism - Intergration 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. 

FST 325/L Food Safety and Current Issues - Overview of physical, chemical and microbiological hazards and their role in foodborne illness and the safety of the food supply. Introduction to the Hazard Analysis Critical Control Point System. The role of government and basic aspects of food safety laws and regulations. Review of current issues in food safety and security, food protection, food production, and food processing as they relate to public health.

Project: Blue Bell Recall, Blue Bell Recall Raport,


FST 321 Experimental Food Science - Experimental study of ingredient functions and factors affecting food product quality as measured by sensory and objective methods. Guided group projects involving problem identification, literature search, project design, data collection, critical analysis of data, oral and written presentations of findings.

ABM 224 Accounting for Agribusiness - Emphasis on the practical applications of accounting information for managers of agribusiness and food industry management. Analysis of accounting data and transactions and their meaning for management and financial decisions. Includes the basics of recording transactions as well as accounting for assets, liabilities, owner's equity and net income, and the interpretation of this information.

Project: Sprouts Farmers Market Presentation

AG 401 Ethical Issues in Food, Agricultural and Apparel Industries - Socio-economic and scientific issues in the Food, Agricultural, and Apparel Systems within a framework of moral philosophy and ethical reasoning. Analysis of topics in biotechnology in agricultural production and food processing, intellectual and physical property rights in a market based economy, human nutrition problems, the treatment of animals and the environment, worker rights in a global food and apparel marketplace, and America's role in reducing world hunger and malnutrition.

AG 101 Agriculture and the Modern World - An introduction to the history of modern agriculture, its integration into social, economic and political institutions, the biological systems of which it is a part, the causes and impact of world hunger, and the implications of future changes and innovations in the production of food and fiber. The course will emphasize critical analysis of current agriculture and food issues.

Project: Carrots

ANT 102 Introduction to Cultural Anthropology - The nature of culture and cultural phenomena; comparative social organization; religion and value systems of nonliterate and folk peoples; cultural and psychological processes in the development of personality.

Project: Hopi Raport

KIN 370 Stress Management for Healthy Living - A holistic approach to stress management; preventing and/or alleviating physical symptoms of stress; exploration of the mind/body connection .


CHM 321/L - Elements of Biochemistry -The fundamental concepts of biochemistry with emphasis on structure-function relationships as they relate to carbohydrates, lipids, proteins, and nucleic acids. Designed for students who are required to take one quarter of biochemistry.