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    K-State Undergraduate Catalog 2000-2002
     

    About the Catalog
    About the University
    Calendar
    Glossary and Abbreviations
    Admission
    Academic Advising
    Enrollment
    Tuition and Fees
    Degrees
    Grades
    All-University Regulations
    Student Financial Assistance
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    International Programs
    Secondary Majors
    Agriculture
    Architecture, Planning, and Design
    Arts and Sciences
    Business Administration
    Education
    Engineering
    Human Ecology
    dDegree Programs
    dGeneral Requirements
    dProgram Options
    dApparel, Textiles, and Interior Design
    dFamily Studies and Human Services
    dGeneral Human Ecology
    dHotel, Restaurant, Institution Management and Dietetics
    dHuman Nutrition
    Technology and Aviation
    Veterinary Medicine
    Graduate School
    Intercollegiate Athletics
    K-State Research and Extension
    Outreach
    University Faculty
     

    Human Nutrition

    Denis M. Medeiros, Head

    Professors E. Chambers,* Grunewald,* Koo,* and Setser;* Associate Professors Holcomb* and Peters; Assistant Professors Baybutt,* D. Chambers, and Higgins; Instructors Boger and Morcos; Emeriti: Professors Bowers,* Caul,* Clarke, Fryer,* Newell,* Reeves, and Tinklin;* Associate Professors Atkinson, Harbers,* and Smith.*

    785-532-5508 Fax: 785-532-3132
    www.ksu.edu/humec/f&n/f&n.htm

    The programs in the Department of Human Nutrition focus on the nutritional and sensory properties of food; on the metabolism of nutrients; on nutrient requirements throughout the life span; on issues related to diet and health; and consumer behavior and nutrition education.

    The Department of Human Nutrition offers two programs leading to a bachelor of science degree in foods and nutrition: nutritional sciences, and public health nutrition.

    A dual-degree program in nutrition and exercise sciences is offered jointly with the Department of Kinesiology. Students earn a B.S. in foods and nutrition and a B.S. in Kinesiology. This is one of the largest programs of its kind in the nation. The public health nutrition program is one of the few in the nation.

    Students who want to become registered dietitians must take additional courses to meet the academic requirements of the American Dietetic Association (didactic program in dietetics or DPD). They will then become eligible to apply for an accredited internship. Interested students should contact the DPD program director during the semester they are enrolled in HN 400.

    Specialized laboratories for sensory analysis of food, food product development, and nutrition research are available for research and instruction. The department has an animal laboratory that is fully accredited by the American Association for Accreditation of Laboratory Animal Care (AAALAC). In cooperation with the College of Veterinary Medicine, animals housed and maintained in the laboratory receive veterinary care to comply with the current NIH guidelines. A Nutritional Assessment laboratory includes facilities for physical and dietary assessments.

    Nutritional sciences (pre-medicine)
    Bachelor of science in foods and nutrition

    The nutritional sciences program emphasizes the biological and physical sciences and provides students with the background necessary to understand the function and metabolism of nutrients. The program provides an excellent foundation for students considering careers in medicine, dentistry, and other health science professions. Academic requirements for entering medical school, dental school, or allied health professions may be met through this degree.

    General studies courses (61-62 hours)
    ENGL 100Expository Writing I 3
    ENGL 200Expository Writing II 3
    SPCH 300Expository Writing III 3
    or
    ENGL 516Written Communication for
    the Sciences 3
    SPCH 105Public Speaking IA2
    or
    SPCH 106Public Speaking I3
    ECON 110Principles of Macroeconomics 3
    PSYCH 110General Psychology 3
    SOCIO 211Introduction to Sociology 3
    Humanities electives 6
    BIOL 198Principles of Biology 4
    BIOL 340Structure and Function of the Human Body 8
    BIOL 455General Microbiology 4
    BIOL 450Modern Genetics4
    MATH 150Trigonometry* 3
    or
    Math elective 3
    MATH 220Analytic Geometry and Calculus I 4
    PHYS 113General Physics I 4
    PHYS 114General Physics II 4
     
    Professional courses (30 hours)
    HN 132Basic Nutrition 3
    HN 400Human Nutrition 3
    HN 413Science of Food 4
    HN 450Nutritional Assessment 2
    HN 500Public Health Nutrition 3
    HN 550Nutrient Metabolism 4
    HN 610Life Span Nutrition 3
    HN 630Clinical Nutrition 5
    GHNE 310Human Needs 3
    or
    FSHS 350Family Relationships and Gender Roles 3
     
    Supporting courses (21 hours)
    CHM 210Chemistry I 4
    CHM 230Chemistry II 4
    CHM 531Organic Chemistry I 3
    CHM 532Organic Chemistry Lab 2
    CHM 550Organic Chemistry II 3
    BIOCH 521General Biochemistry 3
    BIOCH 522General Biochemistry Lab 2
     
    Unrestricted electives7-8
     
    Total hours for graduation 120
     
    This option is designed to meet requirements for entrance to medical school.
     
    *If taken in high school, substitute computer science, statistics, or higher mathematics course (3-4 hours).
     
    Nutrition and exercise sciences
    Bachelor of science in foods and nutrition
    Bachelor of science in kinesiology

    Nutrition and exercise sciences is a dual- degree program. Students complete a total of 148-154 credit hours and earn two degrees, one from the Department of Human Nutrition and the second from the Department of Kinesiology. Graduates of this program may pursue careers in health programs offered by hospitals, industries, wellness centers, public and private clinics, fitness camps, and athletic clubs.

    General studies and supporting courses (80-86 hours)
    ENGL 100Expository Writing I 3
    ENGL 200Expository Writing II 3
    ENGL 300Expository Writing III 3
    or
    ENGL 516Written Communication for the Sciences 3
    SPCH 105Public Speaking IA 2
    or
    SPCH 106Public Speaking I 3
    PSYCH 110General Psychology 3
    ECON 110Principles of Macroeconomics 3
    SOCIO 211Introduction to Sociology 3
    AMETH 160Introduction to American Ethnic Studies 3
    or
    ANTH 200Introductory to Cultural Anthropology 3
    or
    ANTH 204A General Education Introduction to Cultural Anthropology 3
     
    Additional courses as specified in the General Requirements section for Arts and Sciences:
    Humanities 11-12
    (One course each in fine arts, philosophy, Western heritage, and literary or rhetorical arts.)
    International studies overlay (1 course)* 0-3
     
    BIOL 198Principles of Biology 4
    BIOL 340Structure and Function of the Human Body 8
    BIOL 455General Microbiology 4
    CHM 210Chemistry I 4
    CHM 230Chemistry II 4
    CHM 350General Organic Chemistry 3
    BIOCH 521General Biochemistry 3
    PHYS 113General Physics 4
    MATH 100College Algebra 3
    or
    MATH 220Analytic Geometry and Calculus I 4
    MATH 150Plane Trigonometry 3
    STAT 320Elements of Statistics 3
    or
    STAT 330Elementary Statistics for the Social
    Sciences 3
    CIS 101Introduction to Information Technology 1
     
    Select two hours of the following:
    CIS 102Introduction to Microcomputer Spreadsheet Applications 1
    CIS 103Introduction to Microcomputer Database Applications 1
    CIS 104Introduction to Microcomputer Word Processing Applications 1
     
    Professional courses (68-69 hours)
    Nutrition science (33 hours)
    HN 132Basic Nutrition 3
    HN 352Personal Wellness 3
    HN 400Human Nutrition 3
    HN 413Science of Food 4
    HN 450Nutritional Assessment 2
    HN 500Public Health Nutrition 3
    HN 550Nutrient Metabolism 4
    HN 610Life Span Nutrition 3
    HN 630Clinical Nutrition 5
    GHNE 310Human Needs 3
    or
    FSHS 350Family Relationships and Gender Roles 3
     
    Nutrition science or exercise science (3 hours)
    HN 635Nutrition and Exercise 3
    or
    KIN 635Nutrition and Exercise 3
     
    Exercise science (32) hours)
    KIN 220Biobehavioral Basis of Exercise 3
    KIN 250Measurement and Research Techniques 3
    KIN 330Biomechanics 3
    KIN 335Physiology of Exercise 4
    KIN 336Physiology of Exercise Laboratory 1
    KIN 340Physical Activity in Contemporary
    Society 3
    KIN 345Psychological Dynamics of Physical
    Activity 3
    KIN 625Exercise Testing and Prescription 3
    KIN 655Fitness Promotion 3
    KIN xxxKinesiology biological course 3
    KIN xxxKinesiology behavioral course 3
     
    Total hours for graduation 148-154
     
    *See the College of Arts and Sciences basic requirements in this catalog.
    **Students may satisfy the social science requirement at the same time they satisfy requirements in humanities or international studies overlay.
     
    Public health nutrition
    Bachelor of science in foods and nutrition

    The public health nutrition curriculum includes emphasis on health promotion, as well as human nutrition, and allows opportunities for pursuing a secondary major, such as gerontology, American ethnic studies, or international studies. Students also gain firsthand experience with public health issues through completion of a practicum.

    Public health nutritionists develop community programs to promote nutrition and good health; educate people about the relationship between diet and health; conduct research on the psychological, cultural, social, economic, and environmental issues related to nutrition and health; or work with special groups who are at risk for nutrition-related or health problems, such as pregnant women, infants, and the elderly. Opportunities are available with local health departments community wellness programs and agencies involved in international development.

    General studies courses (68-70 hours)
    ENGL 100Expository Writing I 3
    ENGL 200Expository Writing II 3
    ENGL 300Expository Writing III 3
    or
    ENGL 516Written Communication for the Sciences 3
    SPCH 105Public Speaking IA 2
    or
    SPCH 106Public Speaking I 3
    PSYCH 110General Psychology 3
    ECON 110Principles of Macroeconomics 3
    SOCIO 211Introduction to Sociology 3
    AMETH 160Introduction to American Ethnic Studies* 3
    or
    ANTH 204Introduction to Cultural Anthropology* 3
    Humanities elective 6
    BIOL 198Principles of Biology 4
    BIOL 340Structure and Function of the Human Body 8
    BIOL 455General Microbiology 4
    CHM 210Chemistry I 4
    CHM 230Chemistry II 4
    CHM 350General Organic Chemistry 3
    BIOCH 521General Biochemistry 3
    MATH 100College Algebra 3
    or
    MATH 220Analytic Geometry and Calculus I 4
    STAT 330Elementary Statistics for Social
    Science 3
     
    Select 3 of the following:
    CIS 101Introduction to Information Technology 1
    CIS 102Introduction to Microcomputer Spreadsheet Applications 1
    CIS 103Introduction to Microcomputer Database Applications 1
    CIS 104Introduction to Microcomputer Word Processing Applications 1
     
    Professional and supporting courses (36 hours)
    HN 132Basic Nutrition 3
    HN 352Personal Wellness 3
    HN 400Human Nutrition* 3
    HN 413Science of Food 4
    HN 450Nutritional Assessment 2
    HN 500Public Health Nutrition 3
    HN 550Nutrient Metabolism 4
    HN 610Life Span Nutrition* 3
    HN 630Clinical Nutrition 5
    HN 650Practicum in Human Nutrition 3
    GHNE 310Human Needs 3
    or
    FSHS 350Family Relationships and Gender Roles 3
     
    Secondary major* 24
    The student will select a secondary major such as the following in consultation with the faculty advisor. Requirements will fit the precedent established by each secondary major.
     
  • American ethnic studies
  • Gerontology
  • International studies
  • Latin American studies
  • Women's studies
     
  • Students should see an advisor in the selected secondary major before the junior year. Requirements for each secondary major can be found in the Secondary Majors section of this catalog.
     
    Unrestricted electives  10
     
    Total hours for graduation 120
     
    *Students may satisfy requirements for the secondary major with courses used concurrently to meet humanities, social science, and professional/supporting course requirements.

    Human nutrition courses
    University General Education courseHN 132. Basic Nutrition. (3) I, II, S. Concepts of human nutrition applied to personal food choices and health.

    HN 301. Food Trends, Legislation, and Regulation. (3) II. Food laws, regulation, labeling, additives, and residues. Current trends in market forms, packaging, and utilization of various foods.

    HN 352. Personal Wellness. (3) I. Impact of the effect of personal actions on lifelong wellness. Practical methods of assessing, maintaining, and improving behaviors to reduce the risk of illness and disability. Emphasis on developing skills to make informed, responsible health decisions. Pr.: Sophomore standing.

    HN 400. Human Nutrition. (3) I, II. Nutrients, their function, metabolism, and relation to health and disease: the digestion, absorption, transport, utilization, and storage of nutrients in humans. Pr.: CHM 110 and 111 or 210; BIOL 198; HN 132, or ASI 318, or consent of instructor.

    HN 413. Science of Food. (4) I, II. Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Two hours lec. and six hours lab a week. Pr.: CHM 210 and 230.

    HN 450. Nutritional Assessment. (2) II. Methods of nutritional assessment in humans to evaluate dietary intake and body composition; use of biologic markers of human nutritional status. One hour lec. and two hours lab a week. Pr.: HN 400; BIOL 340. For HN and DT majors only.

    HN 499. Problem in Human Nutrition. (Var.) I, II, S. Supervised indivisual project to study current topics or participation in research. Pr.: Six hours in HN and consent of instructor.

    HN 500. Public Health Nutrition. (3) I. Public health nutrition issues for various segments of the population; nutritional components of community assessment, program planning, and evaluation; and policy issues pertaining to the nutritional status of the population. Pr.: HN 450.

    HN 503. Maternal and Child Nutrition. (2-3) II. A study of the principles of prenatal, infant, and child nutrition emphasizing the practical application to life situations. Pr.: HN 132 and BIOL 198.

    HN 520. Topics in Human Nutrition. (1-3) On sufficient demand. May be taken more than once for a maximum of 6 hours. Pr.: Junior standing and consent of instructor.

    HN 550. Nutrient Metabolism. (4) I. Basic concepts of the mechanisms of actions, interactions, and the processes of cellular assimilation and utilization of nutrients in humans. Emphasis on the coordinated control of nutrient utilization among the major organs. Pr.: HN 400, BIOL 340, and BIOCH 521.

    HN 610. Life Span Nutrition. (3) I. Physiological and environmental influences on nutritional requirements; nutritional problems and eating patterns of age groups throughout the life cycle. Pr.: BIOCH 265, BIOL 340, and HN 400.

    HN 630. Clinical Nutrition. (5) II. Nutrition in disease including physiological and biochemical basis of nutritional care, effects of disease on nutrient metabolism, diet therapy, nutritional assessment and nutrition counseling. Pr.: HN 550.

    HN 635. Nutrition and Exercise. (3) I. The interrelationships among diet, nutrition, and exercise. Topics covered include physical fitness, weight control, nutrient metabolism during exercise, and athletic performance. Pr.: HN 132 or HN 400; KIN 250, and KIN 335. Cross-listed with KIN 635.

    HN 644. Women, Aging, and Health. (3) II. Risk factors for acute and chronic diseases, health concerns and interests, barriers to obtaining health care, public policies, and future research on women's health issues. Pr.: BIOL 198 and senior standing.

    HN 650. Practicum in Human Nutrition. (Var.) I, II, S. Supervised professional field experience. Pr.: HN 450 and 500 and consent of instructor.

    HN 660. Nutrition and Food Behavior. (3) I, in even years. Focus on the physiological, environmental, cultural, and economic factors that influence the use of food. Identification of appropriate methodology to study these factors as well as programs to modify food behavior. Pr.: PSYCH 110 or SOCIO 211 or ANTH 200; and HN 400.

    HN 701. Sensory Analysis of Foods. (2-3) I. Sensory analysis of food appearance, texture, aroma, flavor; physiology of sensory receptors; laboratory and consumer panels; and interpretation of data. One hour rec. and three to six hours lab a week. Pr.: STAT 320 or 330 or 340.

    HN 702. Nutrition in Developing Countries. (3) I, in odd years. Nutritional problems in developing countries, including an analysis of factors which contribute to malnutrition, effects of undernutrition, methods for assessing nutritional status, and interventions to combat nutrition problems. Pr.: HN 503 or 610.

    HN 705. Food Product Development. (3) II. Development of food products including concepts, feasibility, formulation, evaluation, and production. One hour lec. and six hours lab a week. Pr.: HN 701.

    HN 718. Physical Health and Aging. (3) I, alternate odd years. Focus is on the physiological theories of aging, the relationship between normal aging processes, and the major chronic and acute diseases of the elderly, and community health promotion/maintenance programs for older adults. Pr.: BIOL 198 or 310; FSHS 510.

    HN 741. Consumer Response Evaluation. (3) II, odd years. Evaluation of consumer attitudes and perceptions of products to provide quantitative and qualitative information for research guidance. Design and implementation of consumer questionnaires of guides for focus groups and interviews. Two hours lec. and four hours lab a week. Pr.: STAT 320 or 330 or 340.

    HN 750. Nutritional Aspects of Food Processing and Preparation. (2-3) I. In alternate years. Stability of nutrients during processing, storage, and preparation of foods from raw food to products for human consumption. Pr.: HN 400, 501; and BIOCH 265 or 521.

    HN 780. Problems in Human Nutrition. (Var.) I, II, S. Supervised individual project to study current issues. Pr.: Senior standing or consent of instructor.

    HN 782. Topics in Human Nutrition. (1-3) On sufficient demand. May be taken more than once for a maximum of 6 hours. Pr.: Senior standing and consent of instructor.

    Topics within Human Ecology:
    dDegree Programs dApparel, Textiles, and Interior Design dHotel, Restaurant, Institution Management and Dietetics
    dGeneral Requirements dFamily Studies and Human Services dHuman Nutrition
    dProgram Options dGeneral Human Ecology   
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    Kansas State University
    February 7, 2001