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Finance, Real Estate, and Law |
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FRL 328 - Contract Cost/Price Techniques-Negotiation (4)
Cost/price techniques applicable to public and private prime/sub contracts including RFQ-RFP-IFB analysis, proposal preparation, estimating methodology, and pricing strategies. Analytical and econometric techniques in preparing contracts.
Prerequisite(s): FRL 201 and FRL 301 .
Component(s): 4 lectures/problem-solving.
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FRL 330 - Investment Analysis (4)
Introduction to the behavior of security markets and individual investment policy. Quantitative and qualitative aspects of risk and return associated with investment decisions. Fundamental, technical, and random-walk approaches to valuation.
Prerequisite(s): a minimum grade of “C” (2.0) in all of the following: ACC 207/207A , ACC 208/208A , EC 201 , EC 202 , ENG 103 or ENG 104 or ENG 107 or ENG 109 or ENG 110 or (IGE 120 , IGE 121 , and IGE 122 ), FRL 201 , FRL 300 , FRL 301 , MAT 125 , STA 120 , and TOM 302 .
Component(s): 4 lectures/problem-solving.
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FRL 353 - International Financial Markets (4)
Institutional overview of structure and application function of international financial markets and their applications. International financial systems, capital flows, foreign exchange risk measurement and management, Eurocurrency markets, Asian currency markets, international capital markets, international banking, international debt crisis, and export-import financing. This course is not open to FRL majors.
Prerequisite(s): FRL 301 and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lectures/problem-solving.
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FRL 363 - Business Forecasting (4)
Various forecasting techniques as they relate to finance and real estate issues. Smoothing methods, decomposition methods, correlation analysis, regression analysis, seasonal models, Box-Jenkins methodology, and managing the forecasting process. Use of microcomputer to aid calculations. Individual projects.
Prerequisite(s): FRL 301 , TOM 302 , and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lectures/problem-solving.
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FRL 367 - Corporate Finance Theory (4)
Capital budgeting under uncertainty, capital structure, cost of capital, and specialized financial decision tools. Emphasis on operational techniques through cases, problems, and computer applications.
Prerequisite(s): ENG 105 and a minimum grade of “C” (2.0) in all of the following: ACC 207/207A , ACC 208/208A , EC 201 , EC 202 , ENG 103 or ENG 104 or ENG 107 or ENG 109 or ENG 110 or (IGE 120 , IGE 121 , and IGE 122 ), FRL 201 , FRL 300 , FRL 301 , MAT 125 , and STA 120 .
Component(s): 4 lectures/problem-solving.
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FRL 380 - Real Estate Appraisal (4)
Examines principles and techniques of real property valuation, emphasizing urban properties. Applications via specific problem-solving assignments and the preparation of appraisal reports and market analysis. Satisfies educational requirement for the real estate broker’s license.
Prerequisite(s): FRL 306 , one of the following: FRL 301 , CE 301 , or ETT 305 , and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lecture/problem-solving.
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FRL 383 - Real Estate Finance (4)
Instruments of real estate financing and their use; analytic factors in financing and investment decision-making; analysis of the various institutions which are sources of real estate financing. Satisfies educational requirement for the real estate broker’s license. Case analysis.
Prerequisite(s): FRL 301 , FRL 306 , and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lectures/problem-solving.
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FRL 386 - Real Property Management (4)
General practices and legal aspects of property management. Establishing rental schedules, tenant billing, rent collection, lease clauses, lease negotiations, purchasing procedures related to repairs and maintenance, and property management accounts for apartments, office buildings, industrial properties, and shopping centers.
Prerequisite(s): FRL 380 .
Component(s): 4 lecture discussions/problem-solving.
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FRL 400 - Special Study for Upper Division Students (1-4)
Individual or group investigation, research, studies, or surveys of selected problems.
Minimum/Maximum Units: Total credit limited to 4 units.
Note(s): Optional credit/no credit grading basis at the student’s request.
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FRL 401 - Government Regulation of Business (4)
The study of the regulation of business, government. Antitrust, trade regulation, labor and employment law, privacy, safety, environmental and consumer legislation.
Prerequisite(s): FRL 201 .
Component(s): 4 lectures/problem-solving.
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FRL 403 - Legal Implications of Financial Transactions (4)
An analysis of the legal structure, rationale, and implication of commercial transactions involving secured transactions, negotiable instruments and credit.
Prerequisite(s): FRL 201 .
Component(s): 4 lectures.
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FRL 404 - Financial Modeling (4)
Financial Modeling covers standard financial models in the areas of valuation, sales forecast, capital budgeting, leasing versus buying, portfolio analysis, and Monte Carlo simulation. The aim in each case has been to explain clearly and concisely the implementation of the models using Excel. Although students will make extensive use of Excel, no prior experience is necessary.
Prerequisite(s): FRL 301 , FRL 367 , and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lecture discussions/problem-solving.
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FRL 408 - Law for Accountants (4)
Legal responsibilities of accountants; fundamental business law principles as applied in commercial transactions. The law of commercial paper, secured transactions, bankruptcy, agency, partnerships, corporations and securities.
Prerequisite(s): ACC 208/208A and FRL 201 .
Component(s): 4 lectures/problem-solving.
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FRL 420 - Financing Small Business (4)
Financial problems and strategies paramount to small firms. Various financing sources including venture capitals. Funding techniques and financial package evaluation.
Prerequisite(s): FRL 301 and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lectures/problem-solving.
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FRL 426 - Legal Aspects of International Business (4)
Legal factors affecting organizations involved in international business transactions. Sales, bills of exchange, patents, obligations and liabilities of cargo carriers, political risks, and credit insurance.
Prerequisite(s): FRL 201 .
Component(s): 4 lecture discussions.
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FRL 431 - Derivatives Markets (4)
Course adopts a derivatives user approach towards mechanics, cash flows and risk reward trade-offs of derivatives and how they are priced. Arbitrage opportunities, investment and risk management strategies are analyzed. Derivatives markets, institutions, of futures, options, and swaps are covered.
Prerequisite(s): FRL 330 and TOM 302 .
Component(s): 4 lectures/problem-solving.
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FRL 433 - Seminar in Portfolio Management and Capital Markets (4)
Developing and valuating alternative portfolio selection models for individual and institutional use. Examination of non-traditional investments.
Prerequisite(s): FRL 330 and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 seminars.
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FRL 440 - Evaluation of Financial Policy (4)
A seminar course in finance utilizing comprehensive cases to simulate the role of the financial manager.
Prerequisite(s): Minimum grade of “C” (2.0) or better in all of the following: ACC 207/207A , ACC 208/208A , EC 201 , EC 202 , ENG 103 or ENG 104 or ENG 107 or ENG 109 or ENG 110 or (IGE 120 , IGE 121 , and IGE 122 ), FRL 201 , FRL 300 , FRL 301 , MAT 125 , STA 120 , and FRL 367 .
Component(s): 4 seminars.
Note(s): Graduate credit not available.
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FRL 441 - Internship in Finance (1-4)
On-the-job training or internship with a business to gain new learning experience. Student submits periodic reports to faculty coordinator and receives one unit of credit for 100 hours of training. Four units of Internship in Finance can be applied to Career Emphasis Courses.
Prerequisite(s): permission of the FRL coordinator of internships.
Minimum/Maximum Units: Total credit limited to 4 units in both classes.
Note(s): Graduate credit not available.
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FRL 442 - Internship in Finance (1-4)
On-the-job training or internship with a business to gain new learning experience. Student submits periodic reports to faculty coordinator and receives one unit of credit for 100 hours of training. Four units of Internship in Finance can be applied to Career Emphasis Courses.
Prerequisite(s): permission of the FRL coordinator of internships.
Minimum/Maximum Units: Total credit limited to 4 units in both classes.
Note(s): Graduate credit not available.
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FRL 450 - International Law and Dispute Settlement (4)
Nations negotiate bilateral economic treaties to increase trade and investment flows, and to attract multinational corporations. Such trade and investment often causes heightened political and economic tensions and disputes. This course focuses on such problems and methods of dispute settlement.
Prerequisite(s): FRL 201 .
Component(s): 4 lectures.
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FRL 453 - Multinational Financial Management (4)
Foreign exchange markets, foreign exchange risk management, multinational working capital management, foreign investment analysis and multinational capital budgeting, international diversification, cost of capital and capital structure of the multinational firm, political risk management, and international taxation.
Prerequisite(s): FRL 301 and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lectures/problem-solving.
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FRL 460 - Commercial Banking (4)
Functional and operational aspects of commercial banks. Emphasis on the principles and practices used in asset management, liability management, and liquidity management. Group analysis using case problems and/or computer simulations.
Prerequisite(s): FRL 315 and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lecture discussions/problem-solving.
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FRL 461 - Senior Project (2)
Selection and completion of a project under faculty supervision. Projects typical of problems which graduates must solve in their fields of employment. Formal report is required.
Prerequisite(s): senior standing.
Minimum/Maximum Units: Required minimum of 120 hours.
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FRL 462 - Senior Project (2)
Selection and completion of a project under faculty supervision. Projects typical of problems which graduates must solve in their fields of employment. Formal report is required.
Prerequisite(s): senior standing.
Minimum/Maximum Units: Required minimum of 120 hours.
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FRL 463 - Seminar in Finance (4)
Study and discussion by students of recent developments in the student’s major field.
Prerequisite(s): FRL 306 , FRL 315 , FRL 330 , and senior standing.
Component(s): 4 seminar.
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FRL 470 - Risk Management and Insurance (4)
Insurance and risk management for corporations, government, and individuals. Application of risk retention, loss control and insurance methods to life, health, liability, and property risks. Social insurance, auto and workers compensation, employment benefits, and pensions.
Component(s): 4 lectures/problem-solving.
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FRL 483 - Real Estate Market Analysis (4)
Analyze and collect urban economic and real estate data to prepare market demand studies for use in real estate investment analysis and feasibility studies for development projects. Satisfies educational requirement for the real estate broker’s license.
Prerequisite(s): EC 201 , EC 202 , and FRL 306 .
Component(s): 4 lectures/problem-solving.
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FRL 484 - Real Estate Law (4)
Rights and liabilities surrounding the acquisition, possession, and transfer of real property: easements, deeds, zoning, mortgages, foreclosure, landlord and tenant relationships. Satisfies educational requirement for the real estate broker’s license.
Prerequisite(s): FRL 201 and FRL 306 .
Component(s): 4 lecture discussions.
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FRL 486 - Real Estate Investment Analysis (4)
Techniques for analyzing real estate investments in post-development phase projects. Integration of market analysis, appraisal methods, real estate tax law and traditional financial analysis techniques to evaluate the risk-return characteristics of investment positions in real properties. Satisfies educational requirement for real estate broker’s license.
Prerequisite(s): FRL 306 , FRL 301 , and a minimum grade of “C” (2.0) in MAT 125 .
Component(s): 4 lectures/problem-solving.
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FRL 487 - Practices and Applications of Real Estate Law (4)
Ethical and legal responsibilities of the real estate broker: listing agreements, structuring of transaction and escrow requirements. Analysis of common agreements, documents, and disclosure statements. Satisfies educational requirement for real estate broker’s license.
Prerequisite(s): FRL 201 .
Component(s): 4 lecture discussions.
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FRL 490 - Urban Land Development and Analysis (4)
Examines processes of developing real properties of various types, emphasizing the approval process, site selection, market and feasibility studies, financial analysis, and project/building design. Applications through cases and/or other assignments. Satisfies educational requirement for the real estate broker’s license.
Prerequisite(s): FRL 380 .
Component(s): 4 lectures/problem-solving.
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FRL 499/499A/499L - Special Topics for Upper Division Students (1-4/1-4/1-4)
Group study of a selected topic, the title to be specified in advance.
Component(s): Instruction is by lecture, laboratory, or a combination.
Minimum/Maximum Units: Total credit limited to 8 units, with a maximum of 4 units per quarter.
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Food Science and Technology All courses offered by the department may be taken on a CR/NC basis by non-majors only. |
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FST 100 - Orientation and Careers in Food Science and Technology (1)
Orientation and discussion of academic expectations for students in the Food Science and Technology major. Introduction to careers, professional associations and publications in the field of Food Science and Technology. Overview related fields.
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FST 125 - Introduction to Food Science and Technology (4)
An introduction to the scope, principles and practices of food science and technology. Basic aspects of chemistry and microbiology of food products. Introduction to food safety and sanitation and basics of food laws and regulations. Principles of the most common methods of food preservation. Overview on the commercial processing of specific food commodities.
Component(s): 4 lecture discussions.
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FST 200 - Special Study Lower Division Students (1-2)
Individual or group investigation, research studies or surveys of selected problems for lower division students.
Minimum/Maximum Units: Total credit limited to 4 units, with a maximum of 2 units per quarter.
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FST 232/232L - Food Process Engineering I (3/1)
Process engineering principles including math concepts for food engineering calculations, units and dimension, thermodynamics, material and energy balance, and fluid flow.
Prerequisite(s): C or better in CHM 123 /CHM 123L , C or better in MAT 115 or MAT 120 , C or better in PHY 121 /PHY 121L , and C- or better in FST 125 .
Concurrent: Concurrent enrollment required.
Component(s): 2 lectures/problem solving. 1 three-hour laboratory.
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FST 299/299A/299L - Special Topics in Food Science and Technology for Lower Division Students (1-4/1-4/1-4)
Group study of a selected topic in food science and technology, which is specified in advance for lower division students.
Prerequisite(s): permission of instructor.
Component(s): Instruction is by lecture, laboratory, activity, or a combination.
Minimum/Maximum Units: Total credit limited to 4 units.
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FST 318/318L - Sensory Evaluation of Foods (2/2)
Principles, theory and methodology of sensory evaluation of foods and applications in food research and development and consumer testing. Group projects and field trips.
Prerequisite(s): C- or better in FST 125 and BIO 211/211L .
Concurrent: Concurrent enrollment required.
Component(s): 2 lectures. 2 three-hour labs.
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FST 319/319A - Food Packaging (3/1)
Exploration of the role of food packaging in food preservation. Discussion of food packaging materials and their impact on food products. Overview of product stability and shelf life extension. Demonstrations and field trips.
Prerequisite(s): C or better in CHM 123 /CHM 123L , C or better in PHY 121 /PHY 121L , and C- or better in FST 125 .
Concurrent: Concurrent enrollment required.
Component(s): 3 lecture discussions. 1 two-hour activity.
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FST 321/321L - Experimental Food Science (3/1)
Experimental study of ingredient functions and factors affecting food product quality as measured by sensory and objective methods. Guided group projects involving problem identification, literature search, project design, data collection, critical analysis of data, oral and written presentations of findings.
Prerequisite(s): FN 121/121L , CHM 201 /CHM 250L or CHM 316 /CHM 317L , FN 263 , and STA 120 .
Concurrent: Concurrent enrollment required.
Component(s): 3 lecture/problem-solving, 1 three-hour laboratory.
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FST 322 - Food Laws and Regulations (4)
An examination of the rules and regulations of various governmental agencies with regard to the processing, packaging, labeling and marketing of food products. Sources of information necessary for communication with government on public food policy information.
Prerequisite(s): C- or better in FST 125 and ENG 105 .
Component(s): 4 lectures.
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FST 325 - Food Safety and Current Issues (4)
Overview of physical, chemical and microbiological hazards and their role in foodborne illness and the safety of the food supply. Introduction to the Hazard Analysis Critical Control Point System. The role of government and basic aspects of food safety laws and regulations. Review of current issues in food safety and security, food protection, food production, and food processing as they relate to public health.
Component(s): 4 lecture discussions.
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FST 332/332L - Food Process Engineering II (2/1)
Process engineering principles including steady-state and unsteady state heat transfer, mass transfer mechanisms, psychrometry, and refrigeration.
Prerequisite(s): minimum grade of C in FST 232/232L .
Concurrent: Concurrent enrollment required.
Component(s): 2 lectures/problem solving. 1 three-hour laboratory.
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FST 390 - Food Science Colloquium (2)
Classroom interaction of students with Food Science and Technology professionals with an emphasis on technical, regulatory, economic and new product trends. Presenters also share information on their background and careers in the food and beverage industries, public agencies or other organizations. Resume preparation and review. Written reports.
Prerequisite(s): C- or better in ENG 105 , FST 125 , FST 325 , CHM 123 /CHM 123L , CHM 201 or CHM 316 , PHY 121 /PHY 121L , MAT 120 , and MIC 201/201L .
Component(s): 2 lectures.
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FST 395/395A - Industrial Food Processing (2/2)
Seminar-style discussions and field trips to local food processing facilities. Observe and explore a variety of industrial activities in food and beverage manufacturing such as: product development, research and development, QA/QC, production management, materials and ingredients storage, finish product packaging and storage, as well as waste management.
Prerequisite(s): C- or better in FST 125 .
Component(s): 2 lectures, two 2-hour activities.
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FST 400 - Special Study for Upper Division Students (1-2)
Individual or group investigation, research studies, or surveys of selected problems for upper division students.
Minimum/Maximum Units: Total credits limited to 4 units, with a maximum of 2 units per quarter.
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FST 417/417L - Unit Operations in Food Processing I (3/1)
Study of raw materials preparation, size reduction, homogenization, pasteurization, canning, aseptic processing, freezing, and other unit operations in food processing technology that involve physical changes of raw materials and/or heat transfer
Prerequisite(s): C- or better in CHM 201 /CHM 250L or CHM 315 /CHM 317L , C- or better in MIC 201/201L , and C- or better in FST 332/332L .
Concurrent: Concurrent enrollment required.
Component(s): 3 lectures/problem solving and 1 three-hour laboratory. Field trips and term group projects.
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FST 420/420L - Food Chemistry I (3/1)
Chemical characteristics of food and its main components. Chemical changes during food processing and storage. Functions of food additives and other ingredients.
Prerequisite(s): C or better in FN 121/121L or FST 125 , C- or better CHM 201 /CHM 250L or CHM 316 /CHM 317L , and C or better in CHM 321/321L .
Concurrent: Concurrent enrollment required.
Component(s): 3 lectures. 1 three-hour laboratory.
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FST 424 - Food Systems in Developing Nations I (4)
Study of food systems in developing nations with an emphasis in food processing, food technology, food safety issues, and food laws and regulations. Discussion of background information on a specific country selected for study. This course is also the preparatory course for participation in FST 425 Food Systems in Developing Nations II (4), which includes a trip to a developing country during one of the university recesses.
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FST 425 - Food Systems in Developing Nations II (4)
Direct field observation and academic study of food systems in a developing nation. Site visits may include government, academia, production, processing and packaging facilities. Includes a field trip to a developing country during one of the university recesses. The field trip will be 8-10 days including transportation to the chosen country. Students must cover field trip cost.
Prerequisite(s): FST 424 or concurrent enrollment in FST 424 .
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FST 426/426L - Food Chemistry II (3/1)
Chemical characteristics of major food commodities. Chemical changes during processing and storage of specific food groups. Chemical changes associated to specific food processing methods. Chemistry of food spoilage.
Prerequisite(s): C- or better in FST 420/420L .
Concurrent: Concurrent enrollment required.
Component(s): 3 lectures. 1 three-hour laboratory.
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FST 427/427L - Unit Operations in Food Processing II (3/1)
Study of mechanical separations, separation and concentration using membranes, dehydration, evaporation, distillation, and other unit operations in food processing that involve mass transfer with or without heat transfer. Product fee required for FST 427L.
Prerequisite(s): C- or better in FST 417/417L .
Concurrent: Concurrent enrollment required.
Component(s): 3 lectures/problem solving, and 1 three-hour laboratory. Field trips and term group projects.
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FST 428/428L - Food Analysis (3/1)
Principals and application of physical and chemical methods to the separation, characterization and quantitative analysis of food constituents.
Prerequisite(s): C- or better in CHM 123 /CHM 123L , and FST 420/420L .
Concurrent: Concurrent enrollment required.
Component(s): 3 lectures. 1 three-hour laboratory.
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FST 429/429L - Food Product Development (2/2)
Application of food science and technology principles to research and development industrial practices. A course designed to implement critical thinking, decision-making, teamwork, and communication skills towards the design and development of new and improved food products.
Prerequisite(s): C- or better in FST 318/318L (lecture only), FST 322 , FST 325 , FST 332/332L (lecture only), and CHM 201 /CHM 250L .
Concurrent: Concurrent enrollment required.
Component(s): 2 lecture discussions. 2 three-hour laboratories.
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FST 430/430A - Principles of HACCP (3/1)
Basic principles of the Hazard Analysis Critical Control Point system and their application. Prerequisite programs for implementing HACCP plans. Preliminary steps to HACCP implementation. Regulations that require HACCP systems.
Prerequisite(s): C- or better in FST 322 , FST 325 , MIC 201/201L , and FST 417/417L .
Concurrent: Concurrent enrollment required.
Component(s): 3 hours lecture. 1 two-hour activity.
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FST 441 - Internship in Food Science and Technology (2-4)
On-the-job training in the professional field of food science and technology. Potential experiences include: quality control and assurance, food safety assurance, industrial production, research and development, product development, inspection and regulatory activities and sensory testing.
Prerequisite(s): C- or better in FST 390 .
Minimum/Maximum Units: Total credit limited to 4 units.
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FST 442 - Internship in Food Science and Technology (2-4)
On-the-job training in the professional field of food science and technology. Potential experiences include: quality control and assurance, food safety assurance, industrial production, research and development, product development, inspection and regulatory activities and sensory testing.
Prerequisite(s): C- or better in FST 390 .
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FST 499/499A/499L - Special Topics for Upper Division Students (1-4/1-4/1-4)
Group study of a selected topic in food science and technology, the title to be specified in advance for upper division students.
Prerequisite(s): consent of instructor.
Component(s): Instruction is by lecture, laboratory, activity, or a combination of both.
Minimum/Maximum Units: Total credit limited to 4 units.
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FST 520 - Advanced Food Chemistry (3)
Selected advanced topics on chemical properties and changes in foods and their role in food processing and preservation. Topics include chemical and physical concepts in food preservation, biochemical changes during processing and preservation, reaction kinetics and shelf life evaluation of foods.
Prerequisite(s): FST 420/420L or equivalent.
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Foods and Nutrition All courses offered by the department may be taken on a CR/NC basis only by non-majors. |
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FN 100 - Introduction to the Profession (1)
Orientation to careers in dietetics, nutrition, and food science. Introduction to professional associations, publications and legislation pertinent to the professions discussed. Required of all HNFS students.
Component(s): 1 lecture discussion.
When Offered: F, W, Sp
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FN 121/121L - Introduction to Foods (2/2)
Application of food science concepts such as food composition, functional properties, and structure of foods. Study of food categories and basic culinary techniques.
Concurrent: Concurrent enrollment required.
Component(s): 2 lectures. 2 three-hour laboratories.
When Offered: F, W
Note(s): Product fee required.
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FN 200 - Special Study for Lower Division Students (1-2)
Individual or group investigation, research studies or surveys of selected problems for lower division students.
Minimum/Maximum Units: Total credit limited to 4 units, with a maximum of 2 units per quarter.
Note(s):
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FN 203 - Health, Nutrition and the Integrated Being (4)
Investigation of specific areas of the integrated being dealing with nutrition, stress, drugs, sexuality, major health problems and death and dying. Understanding their effect on the integrated being and the development of behaviors and actions that will promote optimum physical and mental health. Course fulfills GE Area E.
Component(s): 4 lecture discussions.
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FN 228 - Food and Culture (4)
Interrelationship of food availability, historical developments, socioeconomic institutions, political, religious, and other influences on food patterns. In-depth study of a selected culture group. Course fulfills GE Sub-area D3.
Component(s): 4 lectures.
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FN 235 - Nutrition (4)
Study of individual nutrient requirements. Utilization of dietary guidelines. Diet self-evaluation. Digestion, absorption, metabolism and excretion of carbohydrates, lipids, proteins, vitamins and minerals. Role of Nutrition in health promotion, disease prevention and treatment of disease.
Prerequisite(s): a college chemistry or biology course or equivalent.
Component(s): 4 lecture/discussions.
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FN 235A - Nutrition Activity (1)
Study of key topics and Spanish terminology related to physiology, individual nutrient requirements, and disease; specifically type-2 diabetes, obesity and iron anemia in the Hispanic/Latino population.
Pre or Corequisite(s): FN 235 and SPN 251 .
Component(s): 1 two-hour activity.
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FN 235L - Nutrition Lab (1)
Laboratory utilizes ESHA Food Processor software skills and data interpretation of nutrient analysis required for the Nutrition profession and in the following classes: FN 235 , FN 328/328L , FST 321/321L , FN 443/443L (lecture component), and FN 444/444L .
Pre or Corequisite(s): FN 235 (or articulated equivalent).
Component(s): 1 three-hour laboratory.
Note(s): Required for Dietetic and Nutrition Science students.
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FN 263 - Introduction of Research Methods (4)
Introduction to research in nutrition as the foundation for evidence based practice. The scientific method, hypothesis testing, clinical trials, epidemiological research, nutrition surveys, and sensory analysis. Reading research papers.
Prerequisite(s): FN 235 or FST 125 , STA 120 .
Component(s): 4 lecture/discussions. Library work.
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FN 299/299A/299L - Special Topics (1-4/1-4/1-4)
Group study of a selected topic, the title to be specified in advance for lower division students.
Component(s): Instruction is by lecture, laboratory, activity, or a combination.
Minimum/Maximum Units: Total credit limited to 4 units.
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FN 305 - Nutrition, Science and Health (4)
Integrative approach to nutrition, health and fitness based on physiological and biochemical principles. Role of diet and other influences in promoting wellness and preventing degenerative diseases. Nutritional self-assessment. Written critiques of current controversies and other assigned topics. Course fulfills GE Synthesis B5.
Prerequisite(s): Completion of GE Area A and two GE Area B sub-areas (1, 2, 3, or 4).
Component(s): 4 one-hour lecture/discussions.
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FN 328/328L - Culture and Meal Patterns (2/2)
Relation of environment, technology, religion, social institutions and other factors influencing culture and patterns. Selected cultures, countries and regions. Management of meals. Individual oral reports and group projects.
Prerequisite(s): FN 121/121L or equivalent; junior standing.
Concurrent: Concurrent enrollment required.
Component(s): 2 lectures/problem-solving. 2 three-hour laboratories.
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FN 328A - Culture and Meal Patterns Activity (1)
Meal trends and preparation of Hispanic/Latino foods. Development, nutrient analysis, and preparation of traditional and therapeutically modified culturally-appropriate cuisine suitable for diabetics, cardiac patients, obese and iron-deficient patients. Alternative meal preparation methods will be explored.
Prerequisite(s): FN 121/121L and SPN 251 .
Pre or Corequisite(s): FN 328/328L .
Component(s): 2-hour activity.
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FN 335 - Nutrition of the Life Cycle (4)
Nutritional needs of pregnancy, lactation, childhood, adolescence, adulthood and the aged. Planning and computation of normal diets for all phases of the life cycle. Reading and reporting of current developments in nutrition
Prerequisite(s): Minimum grade of C in FN 305 or FN 235 ; BIO 235/235L .
Component(s): 4 lectures/problem-solving.
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FN 335A - Nutrition through the Life Cycle Spanish Activity (1)
Study of key topics, diet planning and Spanish terminology related to nutrient needs across the lifecycle. Topics include breastfeeding, iron anemia, diabetes, and obesity.
Prerequisite(s): FN 335 and SPN 251 .
Component(s): One 2-hour activity.
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FN 345/345L - Nutrition Education (3/1)
Principles of learning and evaluation applied to nutrition. Development of instructional systems, including objectives, learning activities and strategies in various settings. Identifications and analysis of current problems inherent in such applications. Discussion and critique of student reports.
Prerequisite(s): FN 235 or FN 305 .
Corequisite(s): FN 345/345L.
Component(s): 3 lectures/problem-solving. 1 three-hour laboratory.
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FN 345A - Nutrition Education Activity (1)
Influence of Hispanic/Latino culture on teaching-learning process: development, implementation and evaluation of culturally appropriate nutrition education lessons/materials in Spanish focusing on factors influencing dietitian-patient communication with Hispanic/Latino peoples.
Prerequisite(s): FN 235 and SPN 251 .
Pre or Corequisite(s): FN 345/345L .
Component(s): One 2-hour activity.
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FN 346/346L - Community Nutrition (3/1)
Goals and trends in community nutrition. Dietary methodology. National nutrition status surveys. Role of public and private agencies in community nutrition programs. Analytical tools. Grantsmanship, public policy and legislation,
Prerequisite(s): FN 235 or FN 305 , FN 335 , FN 345/345L .
Corequisite(s): FN 346/346L.
Component(s): 3 lectures. 1 three-hour laboratory.
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FN 355/355L - Nutrition Counseling (2/1)
The theory and practice of nutrition counseling with application through the lab experiences including role-playing, case presentations and performance of counseling sessions. Interviewing techniques, assessment tools, ethics, outcome measures, documentation and reimbursement will be covered.
Prerequisite(s): FN 345/345L .
Corequisite(s): FN 355/355L.
Component(s): 2 lectures. 1 three hour laboratory.
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FN 355A - Nutrition Counseling for the Hispanic/Latino Population Activity (1)
Covers theory and practice of nutrition counseling with Spanish speaking Hispanic/Latino clients. Emphasizes development of Spanish communication skills, active listening, questioning and reflection; uses role-playing, performance of Spanish counseling, counseling theories, practices and behavior modification.
Prerequisite(s): FN 345A and FN 345/345L .
Pre or Corequisite(s): FN 355/355L .
Component(s): 1 two-hour activity.
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FN 357/357L - Institutional Food Service I (3/1)
Introduction to foodservice management through a systems approach perspective. Production planning, quantity food production. Principles and practices in planning, preparing and serving food. Beginning of facility planning project, including marketing, business plans, goals and objectives. Course includes ServSafe Certification.
Prerequisite(s): FN 121/121L ; a minimum grade of B- (2.70) or higher in BIO 235/235L , FN 235 , and FN 263 ; and a minimum grade of B- (2.70) or higher in CHM 201 /CHM 250L or CHM 314 /CHM 317L . A Grade Point Average of the following classes to be calculated to be 2.8 or higher: BIO 235/235L , CHM 201 /CHM 250L or CHM 314 /CHM 317L , FN 235 , and FN 263 .
Corequisite(s): FN 357/357L.
Component(s): 3 lectures. 1 three-hour laboratory.
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FN 358/358L - Institutional Food Service II (3/1)
Management of foodservice facilities using menu as a basis for determining recipes, specifications, receiving and storage standards. Purchasing for the foodservice industry. Continuation of facility planning project.
Prerequisite(s): FN 357/357L (lecture component only).
Corequisite(s): FN 358/358L.
Component(s): 3 lectures. 1 three-hour laboratory.
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FN 400 - Special Study for Upper Division Students (1-2)
Individual or group investigation, research studies, or surveys of selected problems for upper division students.
Minimum/Maximum Units: Total credits limited to 4 units, with a maximum of 2 units per quarter.
When Offered: F, W, Sp
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FN 426 - Food Service Administration (4)
Management principles in foodservice systems, including human resource, financial, and facility management. Distribution and service. Equipment and layout in foodservice facilities. Completion of facility planning project.
Prerequisite(s): FN 358/358L .
Component(s): 4 lectures.
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FN 431 - Dietetic Internship Exploration (1)
Dietetic internship exploration is an application process including identifying appropriate internships, completing the internship application, developing resumes, and improving interviewing skills.
Prerequisite(s): Senior standing.
Component(s): 1 hour lecture.
When Offered: F, W
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FN 433 - Advanced Nutrient Metabolism I (4)
Macronutrients and their metabolism with an emphasis on regulation, structure, digestion, absorption, transport, distribution, and disease states. Written analysis of current research.
Prerequisite(s): Minimum grade of C in FN 235 or FN 305 ; BIO 235/235L ; and CHM 201 /CHM 250L .
Component(s): 4 lectures/ problem-solving.
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FN 434 - Advanced Nutrient Metabolism II (4)
Integration and regulation of metabolism. Hormonal effects. Water soluble vitamins as regulatory nutrients. Dietary reference intakes and recommended dietary allowances. Written analysis and critique of current research.
Prerequisite(s): FN 433 . Minimum grade of C in FN 433 .
Component(s): 4 lectures/ problem solving.
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FN 435 - Advanced Nutrient Metabolism III (4)
Fat soluble vitamins and minerals as regulatory nutrients. Sources, absorption, transport and storage. Functions and mechanisms of action. Interactions with other nutrients. Metabolism and excretion. Dietary reference intakes and recommended dietary allowances. Written analysis and critique of current research.
Prerequisite(s): FN 434 .
Component(s): 4 lectures/problem solving.
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FN 437 - Nutritional Genomics (4)
Nutritional genomics examines the integral role of dietary bioactive components in the regulation of gene expression on phenotype, assessing the effects of genetic variations and polymorphisms, characterizing gene networks that affect cellular metabolism, and delays the onset of chronic disease. Students should have a basic understanding of biochemistry, nutrition, and metabolism. Knowledge of basic genetics or molecular biology preferred, but not required.
Prerequisite(s): FN 434 .
Component(s): 4 lectures.
When Offered: W
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FN 441 - Internship in Foods and Nutrition (1-4)
On-the-job training in foods and nutrition, providing professional level experiences in food service, community nutrition, research, and quality control. Experiences may be useful for preparation of senior projects.
Prerequisite(s): permission of coordinator required in advance.
Minimum/Maximum Units: Total credit for each course is limited to four units.
When Offered: F, W, Sp
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FN 442 - Internship in Foods and Nutrition (1-4)
On-the-job training in foods and nutrition, providing professional level experiences in food service, community nutrition, research, and quality control. Experiences may be useful for preparation of senior projects.
Prerequisite(s): permission of coordinator required in advance.
Minimum/Maximum Units: Total credit for each course is limited to four units.
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FN 443/443L - Medical Nutrition Therapy I (4/1)
Pathophysiology of selected medical problems with specific attention to nutritional needs and treatment as part of evidenced based medical care. Clinical nutrition applications in acute and chronic disease. Nutritional care process, nutritional support, gastrointestinal tract disease, liver disease and metabolic stress. Nutrition assessment, medical terminology, charting and documentation, standard hospital diets, exchange system for meal planning, calculations for parenteral nutrition and, case-study discussions.
Prerequisite(s): FN 433 , and FN 434 .
Component(s): 3 lectures. I three-hour laboratory.
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FN 444/444L - Medical Nutrition Therapy II (4/1)
Continuation of Medical Nutrition Therapy I. Cardiovascular disease, diabetes, renal disease, cancer, metabolic disorders, obesity, anemias, food allergy and intolerance, and alternative medicine. Development of critical problem-solving skills, calculations, case study discussion and presentations.
Prerequisite(s): Minimum grade of C in FN 443/443L .
Component(s): 3 lectures. I three-hour laboratory.
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FN 444A - Medical Nutrition Therapy Activity (1)
Terminology and pathophysiology of obesity, iron-anemia and type-2 diabetes with focus on Hispanic/Latino populations. Development of problem solving skills, specific diet design, reviews of case studies and presentation of assigned case study in English & Spanish.
Pre or Corequisite(s): FN 355A and FN 444/444L .
Component(s): One 2-hour activity.
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FN 445 - Agriculture, Nutrition and International Development (4) Crosslisted as: IA 445
Issues in technology, food policy, nutrition, political economy, and social welfare in developing societies. Integrates concerns about food and nutrient distribution and availability, malnutrition, scientific principles of nutrient utilization and metabolism, and human productivity and reproduction. Implications for a just and sustainable economic development.
Component(s): 4 lectures.
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FN 446/446L - Evaluating Complementary and Alternative Medicine (3/1)
Provides students with the tools to understand and evaluate complementary and alternative medicine, herbal therapies, and dietary supplements. Emphasis on evidence-based approaches to evaluating therapeutic interventions.
Prerequisite(s): FN 263 .
Component(s): 3 lectures. 1 three hour laboratory.
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FN 463 - Undergraduate Investigations and Seminar (4)
Individual investigations of foods and nutrition issues. Oral presentations and written reports.
Prerequisite(s): COM 204 , ENG 105 , FN 263 and senior standing.
Component(s): 4 seminar-discussions.
When Offered: F, W, Sp
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FN 499/499A/499L - Special Topics (1-4/1-4/1-4)
Group study of a selected topic, the title to be specified in advance for upper division students.
Component(s): Instruction is by lecture, laboratory, activity, or a combination of both.
Minimum/Maximum Units: Total credit limited to 8 units, with a maximum of 4 units per quarter.
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FN 533 - Advanced Nutrition (3)
Study of the experimental basis for determination of the Dietary Recommended Intakes (DRIs). Evaluation of the interrelationships between metabolism, physiology, and genetics with nutrient requirements. The role of the DRIs in preventing nutritional inadequacy and prevention of chronic disease will be examined. Written exams and oral presentations.
Prerequisite(s): FN 433 , FN 434 , and FN 435 or equivalent or permission of instructor.
Component(s): 3 lecture/discussions.
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FN 535 - Recent Advances in Nutrient Metabolism (3)
One of the 5 major nutrient classes (proteins, fats, carbohydrates, vitamins, minerals) will be studied each quarter. Each course will be subtitled identifying the nutrient class to be discussed.
Prerequisite(s): FN 433 , FN 434 , and FN 435 or equivalent.
Component(s): 3 lecture/discussions.
Repeatable: May be repeated for a total of 15 units.
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