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162T. Topics in Nutrition
(1-4; max total 12 if no topic repeated)
Prerequisites: FScSOj Nut! 54. Topics relating
to nutrition. Some topics may have
labs. (Formerly FScN 1621)
165. Weight Management (3)
Prerequisite: Nutl S4 or equivalent. Recent
developments in the understanding
of obesity and its management. Discussion
of eating and weight problems in
active and sedentary individuals. Evaluation
of weight loss programs. (Formerly
FScN 162T section; Nutr 162T section)
166. Community Nutrition (3)
Prerequisite: Nutr 54. Survey of nutrition
programs created to improve community
health. Development and examination
of public health nutrition policy. Proposal
writing. (Formerly FScN 166)
180. Undergraduate Research
(1-4; max total 4)
Prerequisites: junior or senior standing
and permission of instructor. Exploratory
work on a suitable problem in nutrition
and dietetics. Approved for SP grading.
(Formerly FScN 180)
190. Independent Study
(1-3; max total 6)
See Academic Placement - Independent
Study. Approved for SP grading. (Formerly
FScN 190)
192. Readings and Conference
(1-3; max total 3)
Prerequisite: permission of instructor. Individually
directed readingsj reports and
evaluation. (Hours arranged) (Formerly
FScN 192)
193. Supervised Work
Experience (1-6; max total of 6)
Prerequisites: second semester junior standing
and permission of instructor. SuperVised
work experience in dietetics and nutrition.
GRING grading only. (Formerly FScN 193)
Agricultural Sciences
and Technology (AST)
197. Clinic Project (3; max total 6)
Prerequisite: permission from clinic project
advisor. Student team works with faculty
advisor and develops client liaison on
client identified problem. Projects are preselected.
Team will develop a solution to
the client's problem, proVide a written
report, and make a group presentation.
GRADUATE COURSES
(See Gourse Numbering System.)
The follOWing graduate courses are open
to students who have been accepted into
the graduate program. Students who are
not in graduate standing should contact
the department graduate coordinator
prior to enrolling.
Agriculture (Agri)
200. Biometrics in Agriculture (3)
Prerequisites: Math 101 or Plant 99; permission
of instructor. Advanced concepts
in the design of agricultural experiments.
Emphasis is placed on the selection of appropriate
designs to meet the objectives of
well-planned experiments. Relative merits
of various designs and topiCS in analysis,
interpretation/ and regression are covered.
201. Agricultural
Laboratory Techniques (3)
Prerequisite: One of the follOWing courses:
Bot 130; Chern 105, 109, 151; FSc 115.
Agricultural problem solving through
the application of advances in laboratory
technology, crop management, foods,
nutrition, soil, and water quality. Theory
and practice operation of scientific instruments
and techniques are taught.
Student-defined project and report re~
quited. (2 lecture, 3 lab hours)
204. Food Carbohydrates
and Sweeteners (3)
Prerequisites: Chern I SO and FSc 110 or ISO.
Advanced studies in the chemical and
biochemical changes of food carbohydrates
during processing and storage;
quality control; nutritional aspects.
205. Food Lipids (3)
Prerequisites: Chern 150 and FSc 110 or 150.
Advanced studies in the chemical and
biochemical changes of food lipids during
processing and storage. Mechanisms
of formation and degradation. Impor~
tance in flavor and texturej quality controli
and nutritional aspects.
206. Proteins (3)
Prerequisite: Chern 150. Advanced studies
in the chemical and biochemical properties
of protein. Synthesis and catabolism
oftissue proteins. Protein quality. Functional
properties of proteins in foods. (Formerly
Agri 221T section)
209. Vitamins and Biocatalysts (3)
Prerequisite: Chern 150. Mechanisms of
action of vitamins, coenzymes, and cofactors
in biological transformations in-
Enology, Food Science, and Nutrition
I
volving food processing and human
nutrition. Emphasis on the fundamental
nature of biochemical reactions related
to food science and nutrition.
220. Research Methodology
and Communications (3)
Prerequisite: completion of university
graduate writing skills requirement. Critical
literature review, quantitative and
qualitative research design, scientific writing,
questionnaire design and use, and
presentation of research results. Ethical
research issues examined. Approved for
SP grading.
221T. Topics in Food Science
and Nutrition (3; max total 9)
Prerequisites: upper-division food science
and nutrition COUIse appropriate to study
topiC; permission of instructor. Advanced
studies in a given area of food science and
nutrition. Some topics may reqUire lab
hours.
223. Food, Nutrition, and Health (3)
Prerequisite: Chern 150. Review and discussion
of the recent scientific literature
relating to food consumption, nutrient
intake, and human health.
229. Seminar (I; required total 3)
Prerequisite: permission of instructor.
Students investigate and present current
research problems. Observation and evaluation
of additional assigned seminars.
Oral and written reports reqUired. (Formerly
Agri 260)
290. Independent Study
(1-3; max total 3)
See Academic Placement - Independent
Stl/dy. Approved for SP grading.
299. Thesis (2-6; max total 6)
Prerequisite: prior advancement to candidacy.
See Criteria for Thesis and Project.
Preparation/ completion, and submission
of an acceptable thesis for the master's
degree. Approved for SP grading.
IN-SERVICE COURSE
(See Course Numbering System.)
Agriculture (Agri)
300. Topics in Agriculture
(1-3; max total 6)
Topics may require lab hours. In-service
professional training in selected areas of
agriculture.
131
Object Description
| Title | 1997-98 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 1997-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 131 |
| Full Text Search | 162T. Topics in Nutrition (1-4; max total 12 if no topic repeated) Prerequisites: FScSOj Nut! 54. Topics relating to nutrition. Some topics may have labs. (Formerly FScN 1621) 165. Weight Management (3) Prerequisite: Nutl S4 or equivalent. Recent developments in the understanding of obesity and its management. Discussion of eating and weight problems in active and sedentary individuals. Evaluation of weight loss programs. (Formerly FScN 162T section; Nutr 162T section) 166. Community Nutrition (3) Prerequisite: Nutr 54. Survey of nutrition programs created to improve community health. Development and examination of public health nutrition policy. Proposal writing. (Formerly FScN 166) 180. Undergraduate Research (1-4; max total 4) Prerequisites: junior or senior standing and permission of instructor. Exploratory work on a suitable problem in nutrition and dietetics. Approved for SP grading. (Formerly FScN 180) 190. Independent Study (1-3; max total 6) See Academic Placement - Independent Study. Approved for SP grading. (Formerly FScN 190) 192. Readings and Conference (1-3; max total 3) Prerequisite: permission of instructor. Individually directed readingsj reports and evaluation. (Hours arranged) (Formerly FScN 192) 193. Supervised Work Experience (1-6; max total of 6) Prerequisites: second semester junior standing and permission of instructor. SuperVised work experience in dietetics and nutrition. GRING grading only. (Formerly FScN 193) Agricultural Sciences and Technology (AST) 197. Clinic Project (3; max total 6) Prerequisite: permission from clinic project advisor. Student team works with faculty advisor and develops client liaison on client identified problem. Projects are preselected. Team will develop a solution to the client's problem, proVide a written report, and make a group presentation. GRADUATE COURSES (See Gourse Numbering System.) The follOWing graduate courses are open to students who have been accepted into the graduate program. Students who are not in graduate standing should contact the department graduate coordinator prior to enrolling. Agriculture (Agri) 200. Biometrics in Agriculture (3) Prerequisites: Math 101 or Plant 99; permission of instructor. Advanced concepts in the design of agricultural experiments. Emphasis is placed on the selection of appropriate designs to meet the objectives of well-planned experiments. Relative merits of various designs and topiCS in analysis, interpretation/ and regression are covered. 201. Agricultural Laboratory Techniques (3) Prerequisite: One of the follOWing courses: Bot 130; Chern 105, 109, 151; FSc 115. Agricultural problem solving through the application of advances in laboratory technology, crop management, foods, nutrition, soil, and water quality. Theory and practice operation of scientific instruments and techniques are taught. Student-defined project and report re~ quited. (2 lecture, 3 lab hours) 204. Food Carbohydrates and Sweeteners (3) Prerequisites: Chern I SO and FSc 110 or ISO. Advanced studies in the chemical and biochemical changes of food carbohydrates during processing and storage; quality control; nutritional aspects. 205. Food Lipids (3) Prerequisites: Chern 150 and FSc 110 or 150. Advanced studies in the chemical and biochemical changes of food lipids during processing and storage. Mechanisms of formation and degradation. Impor~ tance in flavor and texturej quality controli and nutritional aspects. 206. Proteins (3) Prerequisite: Chern 150. Advanced studies in the chemical and biochemical properties of protein. Synthesis and catabolism oftissue proteins. Protein quality. Functional properties of proteins in foods. (Formerly Agri 221T section) 209. Vitamins and Biocatalysts (3) Prerequisite: Chern 150. Mechanisms of action of vitamins, coenzymes, and cofactors in biological transformations in- Enology, Food Science, and Nutrition I volving food processing and human nutrition. Emphasis on the fundamental nature of biochemical reactions related to food science and nutrition. 220. Research Methodology and Communications (3) Prerequisite: completion of university graduate writing skills requirement. Critical literature review, quantitative and qualitative research design, scientific writing, questionnaire design and use, and presentation of research results. Ethical research issues examined. Approved for SP grading. 221T. Topics in Food Science and Nutrition (3; max total 9) Prerequisites: upper-division food science and nutrition COUIse appropriate to study topiC; permission of instructor. Advanced studies in a given area of food science and nutrition. Some topics may reqUire lab hours. 223. Food, Nutrition, and Health (3) Prerequisite: Chern 150. Review and discussion of the recent scientific literature relating to food consumption, nutrient intake, and human health. 229. Seminar (I; required total 3) Prerequisite: permission of instructor. Students investigate and present current research problems. Observation and evaluation of additional assigned seminars. Oral and written reports reqUired. (Formerly Agri 260) 290. Independent Study (1-3; max total 3) See Academic Placement - Independent Stl/dy. Approved for SP grading. 299. Thesis (2-6; max total 6) Prerequisite: prior advancement to candidacy. See Criteria for Thesis and Project. Preparation/ completion, and submission of an acceptable thesis for the master's degree. Approved for SP grading. IN-SERVICE COURSE (See Course Numbering System.) Agriculture (Agri) 300. Topics in Agriculture (1-3; max total 6) Topics may require lab hours. In-service professional training in selected areas of agriculture. 131 |
