Food Service Products and Operations (FSHN 312)
In FSHN 312, students learn the principles and procedures of menu planning, quantity food production, production scheduling, recipe adaptation, equipment operation, and formula costing. Students will also be educated on principles of procurement including purchasing, selection, and storage of equipment and quantity of foods.
Foundation of Childhood Obesity Prevention (FSHN 454)
In FSHN 454, students are provided with a basic overview of the causes and effects of childhood obesity, evidence-based approaches, community-based research, and policies to prevent childhood obesity as it relates to the Pacific region.
Medical Nutrition Therapy I (FSHN 467)
In FSHN 467, students are able to develop their dietary, anthropometric and clinical lab assessment skills measuring nutritional status. Students also learn the understanding of the pathophysiology of disease processes, medical terminology, and nutrition intervention through case studies.
Medical Nutrition Therapy II (FSHN 468)
In FSHN 468, students continue learning more about medical nutrition therapy. Students continue to learn the understanding of the pathophysiology of disease processes, medical terminology, and nutrition intervention through case studies.
Field Experience (FSHN 492)
In FSHN 492, students are tasked with completing a field experience of their choosing. They must complete 100 hours at their placement site and work closely with a supervisor. The course involves the integration and application of academic knowledge and critical skills that show professional development.