Distance Education Courses

Students interested in finding out more about these courses or enrolling in them should contact the Division of Continuing Education or send e-mail to .

Semesters stated below are subject to change.

HN 132 - Basic Nutrition (3) I, II, S.

Concepts of human nutrition applied to personal food choices and health (General Education course.)

HN 400 - Human Nutrition (3) I, II, S.

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. Three hours rec. and four hours lab a week. Pr.: CHM 110 and 111 or 210.

HN 450 - Nutritional Assessment (2) S.

Methods of nutritional assessment in humans to evaluate dietary intake and body composition; use of biologic markers of human nutritional status. One lec. and two hours lab a week. Pr.: HN 400; BIOL 340 or concurrent enrollment in each. For HN and DT majors only.

HN 600 - 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 510 - Life Span Nutrition (3) II.

Physiological and environmental influences on nutritional requirements; nutritional problems and eating patterns of age groups throughout the life cycle. Pr.: BIOL 340 and HN 400.

HN 620 - Nutrient Metabolism (3) 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 631 - Clinical Nutrition I (2) I.

First course of a two semester study of the application of nutrition principles in disease; includes physiological basis of nutritional care, effects of disease on nutrient metabolism, medical nutrition therapy and nutrition counseling. Pr: HN 450.

HN 632 - Clinical Nutrition II (3) II.

Continuation of the application of nutrition principles in disease; includes physiological and biochemical basis of nutritional care, effects of disease on nutrient metabolism, medical nutrition therapy for critical care needs, standardized language in advanced professional nutrition diagnoses and care of selected diseases. Pr.: HN 620 and 631.

HN 650 - Practicum in Human Nutrition (Var) S.

Supervised professional field experience. Pr.: HN 450 and 600 and consent of instructor. May be taken more than once for a maximum of 6 hours.

HN 701 - Sensory Analysis (3) I.

Sensory analysis of appearance, texture, aroma, flavor; physiology of sensory receptors; laboratory and consumer panels; and interpretation of data. Two hour rec. and three to six hours lab a week. Pr.: STAT 320 or 330 or 340.

HN 899 - Master's Thesis (Var) I, II, S.

Research in area of specialization.