Human NutritionDenis 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
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)
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.
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.
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.
Human nutrition courses
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.