Baylor University
Family & Consumer Sciences
College of Health and Human Sciences


Nutrition Sciences Course Descriptions

1301 Food Science

The physical and chemical changes that occur during preparation of food and its products.

Food safety, preservation of nutritional content, and food selection are also covered. (2-2) Fee.

2100 Directed Study in Family and Consumer Sciences

Prerequisite(s): Consent of instructor.

Individual study of selected areas of interest in family and consumer sciences.

2200 Directed Study in Family and Consumer Sciences

Prerequisite(s): Consent of instructor.

Individual study of selected areas of interest in family and consumer sciences.

2351 Nutrition

Scientific approach to the essential nutrients for human growth and development. Macronutrients, micronutrients, and human metabolism have detailed coverage; a computer diet analysis is conducted. (3-0).

2380 Introduction to Food Delivery Systems

Prerequisite(s): A minimum grade of C in FCS 1301 and 2351, or consent of instructor.

Introduction to meal service in the setting of the home, institutions, child care, and restaurants. Management of meal planning, preparation, and service. Emphasis on equipment usage and

maintenance and time, money, and nutrient management. (2-2) (Fee)

2390 Nutritional Mechanisms and Metabolism

Prerequisite(s): CHE 1301-1100.

Properties and metabolism of nutrients with an emphasis on their interrelationships in health and disease. (3-0)

3100 Applied Undergraduate Research in Family and Consumer Sciences

Prerequisite(s): Junior level standing.

In-depth undergraduate research. This class is intended for application-oriented, individualized professor-supervised undergraduate research applications.

3190 Demonstration Techniques

Principles of demonstration techniques with application in all areas of family and consumer sciences. Students plan and conduct a series of class demonstrations. (Fee)

3198 Internship Seminar

Prerequisite(s): A minimum grade of C in FCS 3326 or concurrent enrollment.

Study and preparation for the internship experience. Application of professional skills related to various forms of written communication, interview techniques, and ethics. Portfolio design and development. (1-0)

3204 Introduction to Research in Family and Consumer Sciences

Prerequisite(s): Junior standing or higher.

Research methods, experimental procedures, writing, and reporting data within the various areas of Family and Consumer Sciences. The format of the course includes a combination of lecture and discussion, writing assignments, literature review, and/or oral presentations.

3314 Consumer Nutrition

Prerequisite(s): Upper-level standing.

General survey of basic nutrition and current issues focusing on personal nutrient needs. Critical analysis of food and nutrition issues will be emphasized.

3351 Nutrition Education

Prerequisite(s): A minimum grade of C in FCS 2351.

Planning, implementing, and evaluating nutrition educational materials for use in individual counseling and small groups. (3-0)

3386 Experimental Foods

Prerequisite(s): A minimum grade of C in FCS 1301; and BIO 1305, CHE 1301 and 1341.

Investigation of the composition, functional properties, and reactions of food components. The study of chemical-physical changes which result from processing materials comprising foods. Study of experimental techniques for product development. (2-2) (Fee)

3388 Introduction to Medical Nutrition Therapy

Prerequisite(s): BIO 1305, CHE 1301, 1341, and a minimum grade of C in FCS 2351.

In-depth study and proficiency testing of the nutrition care process, medical vocabulary, medical records, clinical math, diabetes, and cardiovascular disease.

3435 Food Service Production

Prerequisite(s): A minimum grade of C in FCS 1301, 2351 and 2380.

Quality food production techniques, procedures, and management of meals serving fi fty or more people. The function and methods of food management (for profit) will be emphasized in this course. (2-3) (Fee)

4100 Seminar in Nutrition Sciences

Prerequisite(s): Senior standing; or consent of the instructor.

Professional aspects of nutritional sciences with concentration on ethics, credentialing, communications, marketing, and public policy techniques. (1-0)

4151 Nutrition Practicum

Prerequisite(s): Departmental approval required.

Supervised fi eld experiences in nutrition education and program delivery. A minimum of one hour each week is required in a seminar setting. May be repeated for a maximum of 4 hours credit.

4351 Life Cycle Nutrition

Prerequisite(s): A minimum grade of C in FCS 2351 or consent of instructor.

Nutritional needs of individuals as they progress through the life cycle from birth through aging, with consideration of concomitant problems. (3-0)

4352 World Nutrition

Prerequisite(s): A minimum grade of C in FCS 2351; or consent of instructor.

World hunger as a major international problem. The effects of malnutrition on growth, health, and economic output will be examined. (3-0)

4386 Nutrition for Sport and Fitness

Prerequisite(s): FCS 2351 or consent of instructor.

Nutritional concepts for individuals and team sport participants across the life cycle with a particular focus on selection of optimal dietary approaches as related to performance needs, maximizing performance, body composition, energy balance, and unique nutrient needs for specific sport participants. Food and Nutrition quackery in sports will also be addressed.

4387 Advanced Nutrition

Prerequisite(s): Dietetics majors must have a minimum GPA of 2.5 in FCS 2351, BIO 1305, CHE 1301, 1341 and 3341; and a minimum grade of C in FCS 2351.

Nutrients and their roles in human health. Emphasis on trends in nutritional research. (3-0)

4388 Medical Nutrition Therapy

Prerequisite(s): A minimum grade of C in FCS 3388.

Nutrient metabolic pathways as they relate to specific health conditions. Specific diet

recommendations are explored. Field experience in clinical dietetics is required. (3-0)

4V93 Special Studies in Family and Consumer Sciences 1 to 3 sem. hrs.

Prerequisite(s): Senior standing; or consent of instructor.

Current issues in family and consumer sciences will be examined through seminars, special topics, practicums and individual research experiences. May be repeated with different content for a maximum of six semester hours.

maximum of six semester hours.