Food Science, Nutrition, and Health Promotion
Department Head: Dr. Reuben Moore, Interim
Graduate Coordinator: Dr. Wes Schilling
Herzer Building
Box 9805
Mississippi State, MS 39762
Telephone: 662-325-3200
Fax: 662-325-8728
E-mail: Department Head:
r.moore@msstate.edu
E-mail: Graduate Coordinator:
schilling@foodscience.msstate.edu
Website: http://www.fsnhp.msstate.edu/
Graduate study is offered in the Department of Food Science, Nutrition and Health Promotion leading to a Master of Science degree in Food Science, Nutrition and Health Promotion with concentrations in Food Science and Technology; Nutrition; or Health Promotion. The Doctor of Philosophy degree in Food Science, Nutrition and Health Promotion is also offered through this department with concentrations in Food Science and Technology or Nutrition.
Graduate assistantships may be available. For information, contact the graduate coordinator at the address above or visit the departmental website.
Master of Science in Food Science, Nutrition and Health Promotion
Food Science and Technology Concentration
In 1983 the Board of Trustees of Institutions of Higher Learning designated Mississippi State University (MSU) as the flagship university for a food science program in the state of Mississippi. The designation basically stated that MSU would be the only university in the state with such a program. A student may work toward a Master of Science in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology by selecting courses from Food Science, Nutrition and Health Promotion and allied areas such as biochemistry, microbiology, animal and dairy sciences, and other disciplines. Faculty, staff members, and facilities of the cooperating departments are utilized. A Bachelor of Science in Food Technology, Food Science, or related areas will be considered to meet the prerequisites for study toward an advanced degree. Students from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.
Nutrition Concentration
A Master of Science degree in Food Science, Nutrition and Health Promotion with a concentration in Nutrition is offered by selecting courses in Food Science, Nutrition and Health Promotion; Statistics; and Biochemistry.
The Dietetic Internship is an innovative, post-baccalaureate program designed to prepare interns for rewarding careers in traditional and non-traditional roles. Interns complete the requirements for the Dietetic Internship and 6 hours of coursework in Food Science, Nutrition and Health Promotion with an emphasis in nutrition. The MSU Dietetic Internship Program provides hands-on experience in various clinical research, food service management, community nutrition, and nutrition education activities that registered dietitians encounter. Interns work with faculty, site coordinators, and preceptors in outpatient clinics, various inpatient settings, community settings, classrooms, and other locations as they build skills and broaden their understanding of modern dietetics. Upon completion of the internship, a graduate is prepared for the Registration Examination of the Commission on Dietetic Registration and successful entry-level practice. Students may also pursue a M.S. degree at the same time.
The Mississippi State University Dietetic Internship Program is currently granted accreditation by:
The Commission on Accreditation for Dietetics Education of the American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
(312) 899-0040, ext. 5400
Dietetic interns must be admitted to graduate studies at MSU. For additional information contact the Dietetic Internship Program Director, Box 9805, Mississippi State, MS 39762-9805 or visit the departmental website: http://www.fsnhp.msstate.edu/ .
Health Promotion Concentration
A Master of Science degree in Food Science, Nutrition and Health Promotion with a concentration in Health Promotion is available. This program is designed to equip students for careers as health educators, health promotion specialists, and health scientists. Graduates from this program will be trained for careers in school health, public health, and/or violence and injury prevention.
Admission Criteria
A minimum of a 2.75 GPA (undergraduate work) is required for graduate work if accrued over a four-year average. If accrued over a two-year period, a 3.00 GPA is required. Applicants must take the Graduate Record Examination (GRE). International students are required to have a minimum TOEFL (Test of English as a Foreign Language) score of 550 PBT (213 CBT or 79 iBT) or an IELTS (International English Language Testing Systems) score of 6.5.
Provisional Admission
A student who has not fully met the GPA or other requirements stipulated by the University may be admitted on a provisional basis. The provisionally-admitted student is eligible for a change to regular status after receiving a 3.00 GPA on the first 9 hours of graduate courses at Mississippi State University (with no grade lower than a C). The first 9 hours of graduate courses must be within the student's program of study. Courses with an S grade, transfer credits, or credits earned while in Unclassified status cannot be used to satisfy this requirement. If a 3.00 is not attained, the provisional student shall be dismissed from the graduate program. Academic departments may set higher standards for students to fulfill provisional requirements; a student admitted with provisional status should contact the graduate coordinator for the program’s specific requirements. While in the provisional status, a student is not eligible to hold a graduate assistantship.
Doctor of Philosophy in Food Science, Nutrition and Health Promotion
A Doctor of Philosophy degree is offered within the Department of Food Science, Nutrition and Health Promotion with concentrations in Food Science and Technology or Nutrition. Graduate assistantships may be available. To secure additional information contact the graduate coordinator .
Food Science and Technology Concentration
A student pursing the Ph.D. degree in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology selects courses from Food Science, Nutrition and Health Promotion and allied areas such as biochemistry, microbiology, animal and dairy sciences, and other disciplines. Faculty, staff members, and facilities of the cooperating departments are utilized. A Master of Science in Food Technology, Food Science, or related areas will be considered to meet the prerequisites for study towards a doctorate. Students from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.
Nutrition Concentration
A student pursing the Ph.D. degree in Food Science, Nutrition and Health Promotion with a concentration in Nutrition selects courses in Food Science, Nutrition and Health Promotion and in Biochemistry and Statistics. A Master of Science in Nutrition or Health Promotion will be considered to meet the prerequisites for study towards a doctorate. A student from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.
Admission Criteria
For regular admission to the Ph.D. program in Food Science, Nutrition and Health Promotion, an applicant must have a minimum grade point average of 2.75 (undergraduate) if accrued over a four-year average. If accrued over a two-year period, a 3.00 grade point average is required. An applicant must have a minimum grade point average of 3.00 on M.S. work. In addition, the applicant must submit Graduate Record Examination (GRE) verbal, quantitative, and writing scores. International students are required to have a minimum TOEFL (Test of English as a Foreign Language) score of 550 PBT (79 iBT) or an IELTS (International English Language Testing Systems) score of 6.5.
Master's General Requirements
If a minor is approved, at least 9 hours of coursework in the area are required. The program of study should be submitted and approved by the student’s graduate committee and graduate coordinator by the end of the first semester of graduate study.
The graduate committee should be composed of the major professor and at least two other committee members. The committee must be composed of a majority in the student’s concentration (FST, NTR, HP). A committee member from the minor area (if a minor is sought) is required.
A degree candidate must be thoroughly familiar with the literature in the field of major interest, must show the relation of the special subject to allied subjects, and the level of general knowledge and training, including the use of oral and written communication. At the conclusion of research (if required in that concentration), the student will present her/his research work in the form of a seminar to an open audience and the committee as part of the examination requirements.
Master of Science in Food, Science, Nutrition and Health Promotion with Food Science and Technology Concentration - Thesis
| Graduate-level coursework | 24 | |
Biochemistry | ||
Statistics | ||
Seminar | ||
Food Chemistry (FNH 6243) 1 | ||
Food Microbiology (FNH 6414) 1 | ||
Food Preservation (FNH 6583) 1 | ||
| FNH 8000 | Thesis Research/Thesis in Food Science, Nutrition and Health Promotion | 6 |
| Total Hours | 30 | |
| 1 | Courses required unless taken in the undergraduate program. |
The Master of Science in Food Science, Nutrition and Health Promotion with a Food Science and Technology concentration requires a minimum of 30 hours of graduate credit (Including 6 hours of research/thesis), a research thesis, and a final defense. At least 12 hours of coursework must be taken at the 8000-level.
The courses are to be determined by the major professor and graduate committee and approved by the committee and the graduate coordinator. Applicants with knowledge in one or more of these areas may be exempt from some course requirements if their academic record confirms successful previous work.
Master of Science in Food, Science, Nutrition and Health Promotion with Nutrition Concentration - Thesis
| BCH XXXX | Two graduate-level Biochemistry courses 1 | 6 |
| Graduate-level statistics course 2 | 3-4 | |
| Other graduate-level coursework | 15 | |
| FNH 8000 | Thesis Research/Thesis in Food Science, Nutrition and Health Promotion | 6 |
| Total Hours | 30-31 | |
| 1 | BCH 6603 is one example of a course that fulfills this requirement. |
| 2 | ST 8114, KI 8313, EPY 6214, and AIS 9583 are examples of courses that fulfill this requirement. |
The Master of Science in Food Science, Nutrition and Health Promotion with a Nutrition concentration requires a minimum of 30 hours of graduate credit (including 6 hours of research/thesis), a research thesis, and a final defense. At least 12 hours of coursework must be taken at the 8000-level.
A graduate program of study should be submitted and approved by the student’s graduate committee and graduate coordinator by the end of the first semester of graduate study. The graduate committee should be composed of the major professor and at least two committee members.
Master of Science in Food, Science, Nutrition and Health Promotion with Health Promotion Concentration - Thesis
| FNH 8513 | Theory and Practice of Health Education | 3 |
| FNH 8523 | Health Promotion Techniques | 3 |
| FNH 8553 | Behavioral Epidemiology | 3 |
| FNH 8613 | Design and Administration of Health Promotion Programs | 3 |
| FNH 8653 | Implementation and Evaluation of Health Promotion Programs | 3 |
| Graduate-level electives | 12 | |
| FNH 8000 | Thesis Research/Thesis in Food Science, Nutrition and Health Promotion | 6 |
| Total Hours | 33 | |
The Master of Science degree in Food Science, Nutrition and Health Promotion with a Health Promotion concentration requires a minimum of 33 hours of graduate credit. At least 12 hours of coursework must be taken at the 8000-level.
A thesis committee, consisting of the student’s major professor and two other graduate faculty members, must be established.
Master of Science in Food, Science, Nutrition and Health Promotion with Health Promotion Concentration - Non-Thesis
| FNH 8513 | Theory and Practice of Health Education | 3 |
| FNH 8523 | Health Promotion Techniques | 3 |
| FNH 8553 | Behavioral Epidemiology | 3 |
| FNH 8613 | Design and Administration of Health Promotion Programs | 3 |
| FNH 8653 | Implementation and Evaluation of Health Promotion Programs | 3 |
| FNH 8563 | Principles of Epidemiology and Health Science Research | 3 |
| KI 8313 | Interpretation of Data in Kinesiology (or equivalent) 1 | 3 |
| FNH 8673 | Applied Projects for Certified Health Education Specialists 2 | 3 |
| Graduate-level electives | 9 | |
| Total Hours | 33 | |
| 1 | EPY 6214 is an example of an equivalent course. |
| 2 | Designed to help future practitioners develop program assessment, development, implementation and evaluation skills consistent with those required by the Certified Health Education Specialist (CHES) exam and licensure. |
The Master of Science degree in Food Science, Nutrition and Health Promotion with a Health Promotion concentration requires a minimum of 33 hours of graduate credit. At least 15 hours of coursework must be taken at the 8000-level.
The student develops, in cooperation with his/her major professor, a program of study during the first semester. All students must successfully complete comprehensive examinations before being awarded the degree of Master of Science in Food Science, Nutrition and Health Promotion with a Health Promotion concentration. The student must be within 6 hours of graduation, have completed all core courses, and have a 3.00 GPA after admission to the program to apply for comprehensive examinations.
Doctor of Philosophy General Requirements
The minimum number of coursework hours for a Ph.D. student varies according to the specific requirements of the department and the student’s needs but usually requires a minimum of 60 hours of coursework beyond the B.S. degree. In establishing the Ph.D. candidate’s program, the graduate committee assists the student in arranging his/her major and may specify a minor as well. When required, a minor in a doctoral program requires at least 12 hours of graduate coursework in the chosen discipline. A committee member from the minor area is required.
Doctor of Philosophy in Food Science, Nutrition and Health Promotion, Food Science and Technology Concentration
Students must demonstrate competence in at least, but not limited to, the following areas: Food Microbiology, Food Chemistry, Nutrition, Food Processing, Statistics (beyond Statistical Methods), and Biochemistry (decided by graduate committee).
Doctor of Philosophy in Food Science, Nutrition and Health Promotion, Nutrition Concentration
Students must demonstrate competence in at least but not limited to the following areas: Nutrition, Nutritional Assessment, Biochemistry, Statistics, and Research Methods.
Great reliance is placed on the student’s graduate committee and especially the major professor to develop a program of study commensurate with the goals and background of the student while maintaining the standards of the department.
A Ph.D. candidate must demonstrate mastery of a particular field of knowledge, the techniques of research, and of the correlation of his/her specialty with the larger areas of knowledge, especially those directly related to his/her own field of interest. At the conclusion of the dissertation research, the student will present his/her research in the form of a seminar to an open audience and to the committee as part of the examination requirement.
FNH 6013 Nutrition Assessment: 3 hours.
(Prerequisites: Grade of “C” or better in FNH 2293 and KI 2603 and Junior Standing). Two hours lecture. Two hours laboratory. Selection, utilization, interpretation, and evaluation of anthropometric, laboratory, clinical and dietary methods available for the assessment of nutritional status
FNH 6114 Analysis of Food Products: 4 hours.
(Prerequisites: CH 2503). Three hours lecture. Three hours laboratory. Chemistry and technology of food products processing and physical and chemical methods of analyzing foods and biological products
FNH 6123 Nutrition and Chronic Disease: 3 hours.
(Prerequisites: Grade of “C” or better in FNH 4013/6013 and Junior or Senior Standing). Three hours lecture. The study of principles of nutrition and pathophysiology of chronic diseases and medical and nutrition management/treatment of chronic diseases and impact on nutritional status
FNH 6143 Dairy Foods Processing: 3 hours.
Two hours lecture. Two hours laboratory. Basic concepts of processing, freezing, and concentrating milk and milk products. Emphasis on fluid milk products, frozen dairy desserts, and dried products
FNH 6164 Quality Assurance of Food Products: 4 hours.
(Prerequisite: BIO 3304). Two hours lecture. Four hours laboratory. Principles, methods, and techniques involved in evaluating essential parameters for commercial, state and federal control of food products
FNH 6173 Food Packaging: 3 hours.
(Prerequisite: Consent of instructor). Three hours lecture. Objectives and requirements of packaging; composition, characteristics, chemical and physical properties, selection and adaptation of packaging materials and packages
FNH 6193 Social-Cultural Aspects of Food: 3 hours.
Three hours lecture. A study of international, regional and religious history, customs, beliefs and other impacts upon food preparation and consumption
FNH 6223 Sports Nutrition: 3 hours.
(Prerequisite: FNH 2293 or consent of instructor). Three hours lecture. Integration of nutrition and exercise physiology illustrating links between training, increased demand for nutrients, appropriate intake of foods, beverages and supplements and performance
FNH 6233 Medical Nutrition Therapy: 3 hours.
(Prerequisite:Grade of C or better in FNH 4013/6013 or consent of instructor) Three hours lecture. The study and application of the principles of medical nutrition therapy in stress, trauma and specific disease conditions
FNH 6241 Applied Food Chemistry: 1 hour.
(Prerequisite: BCH 3613 and prior credit for/or current enrollment in FNH 4243/6243). Two hour laboratory. Basic laboratory experiments to provide understanding of the function and interactions of chemical components in food
FNH 6243 Composition and Chemical Reactions of Foods: 3 hours.
(Prerequisites: Grade of “C” or better in CH 1213, and CH 2503 or equivalent, and Junior or Senior Standing). Three hours lecture. Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, minerals, water, enzymes and pigments; properties of food systems as related to commercial preparation. (Same as ADS 4243/6243)
FNH 6253 Macronutrients: Human Metabolism: 3 hours.
(Prerequisites: FNH Majors: Grade of “C” or better or concurrent enrollment in BCH 4013 and Junior or Senior Standing; or BCH Major). Three hours face to face lecture or web-based distance instruction. In-depth study of the chemistry and functionality of macronutrients in food systems and their biochemical impact on the human body. (Same as BCH 4253/6253)
FNH 6283 Purchasing Food and Equipment for Food Service Systems: 3 hours.
Three hours lecture. Procuring food and equipment for food service systems. Product specifications, cost-effectiveness, value analysis and quality standards
FNH 6293 Micronutrients: Human Metabolism: 3 hours.
(Prerequisites: Grade of “C” or better in BCH 4013 and Junior or Senior Standing). Three hours lecture. Advanced human nutrition and metabolism of regulatory micronutrients
FNH 6313 Advanced Science of Muscle Foods: 3 hours.
(Prerequisite: Junior standing or greater, ADS/FNH 3314, CH 1223 and/or Instructor Consent). Three hours lecture. Exploration of the ultra-structure of muscle, (pre- and post-harvest), and the microbiology, inspection and safety, nutritional properties, and sensory characteristics of muscle foods. (Same as ADS 4313/6313.)
FNH 6333 Food Law: 3 hours.
(Prerequisite: Consent of instructor). Two hours lecture. Two hours laboratory. Role of law, mandatory and optional food regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, nutrition and security
FNH 6353 Nutrition Throughout the Life Cycle: 3 hours.
(Prerequisite: Grade of C or better in FNH 4013/6013,FNH 4123/6123, FNH 4233/6233 and Senior Standing ). Three hours lecture. Study of interrelationships of physiological, biochemical and sociological factors and nutrient needs of individuals and groups during the life cycle; infancy through the later years
FNH 6373 Nutrition Education and Counseling Skills: 3 hours.
(Prerequisite: Grade of “C” or better in FNH 3723 and Junior or Senior Standing). Three hours lecture. Examination of nutrition education and counseling in the delivery of food/nutrition interventions. Use of technology, interviewing, activities, and application strategies to enhance dietary change
FNH 6393 Prevention and Control of Disease: 3 hours.
Three hours lecture. An examination of how food science, nutrition and health promotion relate to chronic diseases. Prevention, control and detection are examined
FNH 6414 Microbiology of Foods: 4 hours.
(Prerequisite: BIO 3404).Two hours lecture. Four hours laboratory. Isolation and classification of the microorganisms associated with spoilage of commercial and domestic preserved foods. (Same as BIO 4414/6414)
FNH 6512 Poultry Products Safety and Sanitation: 2 hours.
(Prerequisite: Junior standing or greater.) Two hours lecture. Poultry product safety hazards, food safety systems (HACCP), principles and practices of food sanitation related to poultry products and poultry safety regulations. (Same as PO 4512/6512)
FNH 6514 Poultry Processing: 4 hours.
Three hours lecture. Two hours laboratory. Study of commercial poultry processing including poultry inspection, regulations, processed poultry products, egg processing, and food safety. (Same as PO 4514/6514)
FNH 6573 Food Engineering Fundamentals: 3 hours.
(Prerequisites: MA 1713, PH 1123 or consent of instructor). Three hours lecture. Fundamentals of engineering as applied to food and agricultural products. Emphasis on units and dimensions, thermodynamics, mass and energy balances, fluid flow and heat transfer
FNH 6583 Food Preservation Technology: 3 hours.
Two hours lecture. Two hours laboratory. Basics and unit operations on thermal processing, refrigeration/ freezing, concentration/dehydration, fermentation, preservatives, baking, low thermal processes, modified atmospheres, waste-water, and shelf-life will be discussed
FNH 6593 New Food Product Development: 3 hours.
(Prerequisite: Senior level standing). Two hours lecture. Two hours laboratory. New product development, original idea through preliminary appraisal, economic and technological feasibility studies, laboratory developments, organoleptical and consumer testing, and revisions to final decision making
FNH 6613 Seafood Processing: 3 hours.
Two hours lecture. Two hours laboratory. A study of basic food science and technology principles directed toward seafood and aquaculture food harvesting, processing, marketing and regulation
FNH 6773 Introduction to Environmental Health: 3 hours.
Three hours lecture. Examines the relationship of people to their environment, how the environment can influence physical well-being, and importance of environmental protection to overall community health
FNH 6783 School and Community Drug Use Prevention: 3 hours.
Three hours lecture. Evidence-based prevention program for alcohol, tobacco, and other drugs in schools and communities. Focus on prevention through the Coordinated School Health Programs
FNH 6990 Special Topics in Food Science, Nutrition and Health Promotion: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years.)
FNH 7000 Directed Individual Study in Food Science, Nutrition and Health Promotion: 1-6 hours.
Hours and credit to be arranged
FNH 7223 Human Nutrition: 3 hours.
FNH 8000 Thesis Research/Thesis in Food Science, Nutrition and Health Promotion: 1-13 hours.
Thesis Research/Thesis. Hours and credits to be arranged
FNH 8111 Food Science, Nutrition, and Health Promotion Seminar: 1 hour.
One hour lecture. Preparation and presentation of reports on specially assigned current topics in Food Science
FNH 8113 Advanced Food Microbiology: 3 hours.
(Prerequisite: BIO 4414 or equivalent). A specialized study of food poisoning outbreaks, including methods used in tracing origins and the investigation of etiological agents. Preventive measures considered
FNH 8121 Food Science Nutrition and Health Promotion Seminar: 1 hour.
One hour lecture. Preparation of reports on specially assigned current topics in Food Science
FNH 8131 Food Science Nutrition and Health Promotion Seminar: 1 hour.
One hour lecture. Preparation and presentation of reports on specially assigned current topics in Food Science
FNH 8163 Flavor and Food Acceptance: 3 hours.
(Prerequisite:CH 2503) Three hours lecture. Sensory responses with emphasis on smell, taste, tact, and appearance as related to foods. Techniques of panel and physicochemical methods of testing
FNH 8193 Problems in Health Education: 3 hours.
Three hours lecture. Includes current information relating to various health problems in our society. Stresses methods of prevention and wellness at different levels of curriculum organization
FNH 8233 Maternal, Infant, and Child Nutrition: 3 hours.
Three hours lecture. Nutritional needs during reproduction and growth; problems in nourishing women during the reproductive period, infants, and children; indices of growth and development
FNH 8243 Community Nutrition: 3 hours.
(Prerequisite: HS 3213 or consent of instructor). Three hours lecture. Nutrition services and problems in the community. Supervised experience in methods of determining and implementing action programs in nutrition education
FNH 8253 Nutrition and Food Science Research Techniques: 3 hours.
Spring Semester. One hour lecture. Six hours laboratory. Application of various instruments and techniques for assay of food and biological material
FNH 8273 Advanced Clinical Nutrition: 3 hours.
(Prerequisite: Senior level Medical Nutrition Therapy course) Three hours lecture. Study of advanced knowledge of principles of nutrition, pathophysiology and medical management of specific disease states and impact on nutritional status, including current research
FNH 8286 Supervised Practice Experience: 6 hours.
(Prerequisite: Admission in the Dietetic Internship/Graduate Studies Program). Supervised practice experience in clinical, community, and food service systems setttings. May be repeated for credit
FNH 8293 Molecular Nutrition: 3 hours.
(Prerequisite: Grade of C or better in FNH 4243/6243 and FNH 4253/6253, or consent of instructor). Three hours lecture. An in-depth study of the mechanisms of nutrients and their impact on human nutrition and health
FNH 8333 Food Safety and Security in Public Health: 3 hours.
(Prerequisite: Enrolled in graduate school or permission of instructor). Three hours lecture. Epidemiology and risk factors of illness from microbial food contaminates. Pre- and post-harvest interventions will be addressed. (Same as CVM 8333)
FNH 8423 Meat Science: 3 hours.
Summer semester. (Prerequisite: CH 4513/6513 or equivalent and BIO 3304 or equivalent). Three hours lecture. Basic study of the value of meat and how this information is applied to the evaluation, processing, and preservation of meat, meat products, and meat by-products. (Same as ADS 8423)
FNH 8513 Theory and Practice of Health Education: 3 hours.
Three hours lecture. Historical perspectives and current status of health education/promotion. Fundamental constructs of the discipline in school, community, and worksite settings
FNH 8523 Health Promotion Techniques: 3 hours.
Three hours lecture. Examination of techniques utilized in delivery of health promotion interventions. Emphasizes uses of technology in development of activities suitable for diverse audiences and settings
FNH 8543 Health Education for Diverse Populations: 3 hours.
Three hours lecture. This course is designed to help students identify and develop programs to overcome the health disparities that exist in diverse populations
FNH 8553 Behavioral Epidemiology: 3 hours.
Three hour lecture. Behavioral and social environmental issues related to premature morbidity and mortality patterns Current research literature and application of epidemiological principles to health education/promotion
FNH 8563 Principles of Epidemiology and Health Science Research: 3 hours.
Development of skills to interpret epidemiological research. Evaluation of various study design commonly used in the field of epidemiology related to health sciences
FNH 8572 Advanced Food Technology: 2 hours.
(Prerequisite: FNH 6583 and/or consent of instructor). Two hours lecture. Introduction and discussion of recent developments in Food Science and Technology including aseptic processing, microwave technology, food irradiation separation techniques, and modified atmosphere packaging
FNH 8613 Design and Administration of Health Promotion Programs: 3 hours.
Three hours lecture. Principles of health promotion planning models applicable to school, community, and worksite programs. Investigation of existing programs and current literature
FNH 8623 Current Issues in School Health: 3 hours.
Three hours seminar. Examination of the role of the health educator in the Coordinated School Health Program. Review of current curricular approaches and issues in school health
FNH 8653 Implementation and Evaluation of Health Promotion Programs: 3 hours.
Three hours lecture. Development and application of evaluation protocols for health promotion programs. Process, impact and outcome measures are examined
FNH 8673 Applied Projects for Certified Health Education Specialists: 3 hours.
(Prerequisite: Consent of instructor.) Three hours directed individual study or special project. Experiential projects in health promotion program assessment, design, delivery, and evaluation. Utilization of skills of a Certified Health Education Specialist
FNH 8983 Ingredient Technology: 3 hours.
Three hours lecture. A special study of the major food ingredients including functionality, applications, formulations, and legal considerations for formulated products
FNH 8990 Special Topics in Food Science, Nutrition and Health Promotion: 1-9 hours.
Credit and title to be arranged. This course is to be offered on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years.)
FNH 9000 Dissertation Research/Dissertation in Food, Nutrition and Health Promotion: 1-13 hours.
Hours and credits to be arranged