UNDERGRADUATE PROGRAMS

LIST OF COURSES IN ANIMAL SCIENCES Select a Course ANSC 200 : Humans, Animals, and Agriculture ANSC 201 : Principles and Practices of Animal Science ANSC 244 : Comparative Nutrition ANSC 301 : Anatomy of Domestic Animals ANSC 301L : Domestic Animal Anatomy Labarotary ANSC 321 : Applied Animal Nutrition ANSC 350 : Humans, Food, and Animals: Ethics, Issues, and Controversies ANSC 353 : Horses and Horsemanship ANSC 387 : Animal Science Techniques Laboratory ANSC 430 : Poultry Produciton ANSC 431 : Beef Production ANSC 432 : Swine Production ANSC 433 : Tropical Dairying ANSC 445 : Genetics and Animal Breeding ANSC 446 : Genes and Animal Biology ANSC 450 : Aquaculture Production ANSC 451 : Physiology of Domestic Animals ANSC 453 : Animal Diseases & their Control ANSC 454 : Meat Science & Muscle Biology ANSC 454L : Meat Science and Muscle Biology Lab ANSC 455 : Companion Animals and Society ANSC 462 : Reproduction and Artificial Insemination ANSC 462L : Reproduction and Artificial Insemination Lab ANSC 465L : Aquaculture Production Laboratory ANSC 472 : Comparative Endocrinology ANSC 490 : Aquaculture Business Planning and Entrepreneurship ANSC 491 : Topics in Animal Sciences ANSC 491 : Topics in Animal Sciences ANSC 492 : Field Experience ANSC 499 : Directed Study or Research ANSC 601 : The Science of Food Systems ANSC 603 : Experimental Design ANSC 641 : Seminar in Animal Science ANSC 642 : Advanced Animal Nutrition ANSC 643 : Physiology of Reproduction ANSC 644 : Growth Biology of Meat Animals ANSC 650 : DNA and Genetic Analysis ANSC 652 : Information Research Skills ANSC 657 : Grant Writing for Graduate Students ANSC 682 : Advanced Topics in Animal Sciences

LIST OF COURSES IN FOOD and HUMAN NUTRITION Select a Course

FSHN 101 : Success Skills Development in Human Nutrition, Food and Animal Sciences FSHN 112 : Food Service Safety and Sanitation FSHN 141 : Culture and Cuisine The Global Diversity of Food FSHN 181 : Introduction to Food Preparation FSHN 181L : Food Preparation Laboratory FSHN 185 : The Science of Human Nutrition FSHN 185 : The Science and Human Nutrition FSHN 244 : Comparative Nutrition FSHN 311 : Institutional Food Service Management and Sanitation FSHN 312 : Quantity Foods and Institutional Purchasing FSHN 322 : Marketing Nutrition and Food FSHN 370 : Lifespan Nutrition FSHN 381 : Experimental Foods FSHN 381L : Experimental Foods Laboratory FSHN 389 : Nutritional Assessment FSHN 403 : Microbiology of Foods FSHN 411 : Food Engineering FSHN 430 : Food Chemistry FSHN 430L : Food Chemistry Laboratory FSHN 440 : Food Safety FSHN 445 : Food Quality Control FSHN 451 : Comm Nutr and Ed FSHN 457 : Culture and Child Health in the Pacific FSHN 460 : Food Processing Operations FSHN 467 : Medical Nutrition Therapy I FSHN 468 : Medical Nutrition Therapy II FSHN 469 : Nutrition Counseling Skills FSHN 480 : Nutrition in Exercise and Sport FSHN 485 : Nutritional Biochemistry I FSHN 486 : Nutritional Biochemistry II FSHN 488 : Obesity Science and Issues FSHN 491 : Topics in Food Science and Human Nutrition FSHN 492 : Field Experience FSHN 494 : Food Science Capstone FSHN 601 : The Science of Food Systems FSHN 607 : Advanced Food Science I FSHN 608 : Advanced Food Science II FSHN 657 : Grant Writing for Graduate Students FSHN 667 : Dtcs Supervised Practice FSHN 668 : ADVANCED TOPICS IN DIETETICS
 
CourseNumber FSHN 185
Title The Science and Human Nutrition
Credits 3 Spring 2019

Description FSHN 185 is a 3-credit beginning level biological science course (DB) that integrates basic concepts of science with the study of human nutrition. It is designed for the person who wants an introduction to nutrition and who may later choose a major in it. No college-level science background is required; rather, the course will provide elementary aspects of the several biological sciences that are needed. Course content includes information on what nutrients are and what nutrients and foods do for humans; how healthy people can best get the amounts of nutrients and foods they need throughout their lifetime; how people alter foods and their nutrient content; and nutrition issues of current interest. DB
   (UH Class availability Site)