Abstract: . . .  Introduction to profession of dietetics and nutrition including history, scope and future of professionals with emphasis on academic preparation, internships, acquisition of professional credentials, career laddering and career opportunities. Guest speakers will supplement lectures and assignments. HESC1213 Nutrition in Health (FA, SP) The functions of food, body processes, optimum diets in relation to health and physical fitness. HESC1501 Orientation to Human Environmental Sciences (FA, SP) Adjustment to study and personal problems in college. History of human environmental sciences and breadth of its professional opportunities. HESC2112 Foods I (FA) (Formerly HESC 2113) Physical and chemical characteristics . . .
. . .  Third Year Advan. Comp. (unless exempt) 3 Animal Phys. I 2 (Biochemistry)** (3) Advanced Nutrition 3 Organ/ Behav. Mgmt 3 Family Relations 3 PEAC or DEAC Elective 1 15-18 Principles of Experimentation 3 Animal Phys. II 2 Technical Writing*** 3 Community Nutrition 3 Food Prep for the Hosp Ind 4 15 Fourth Year Medical Nutr Therapy I 4 Food Service Purchasing 3 Nutr in the Life Cycle 3 Dietetic Practice Tools 3 Core Social Science 3 16 Medical Nutr Therapy II 3 Sel & Layout of Foodser Equip 3 Food & Nutr Seminar . . .
. . .  relations among family members. Lecture 3 hours per week. Pre- or corequisite: HESC 1501. UNIVERSITY CORE COURSE 1 JOUR 3123 or AGED 3142 and AGED 3141L may be taken instead. 2 HIST 2003 or HIST 2013 may be taken instead 3 MATH 1203 or any higher level math may be substituted. 4 Must take 2 hours of PEAC and/or DEAC classes. 5 Must take 6 hours of Fine Arts / Humanities. (Example: DANC 1003, MLIT 1003, PHIL 2003, WLIT 1113, or FLAN 2003) 6 Must take a 3 hour Core Social Science Elective. (Listing in catalog) Page 19 VI. POSSIBLE SEQUENCE OFCOURSES * Or any higher level math. ** Biochemistry . . .
. . .  Corequisite: (CHEM 2613 and CHEM 2611L) or (CHEM 3603 and CHEM 3601L) or (CHEM 3703 and CHEM 3701L). HESC3213 Dietetic and Nutrition Practice: Tools and Applications (FA) Standards of practice, ethics, application of interviewing and counseling techniques, medical terminology, documentation in medical records, reimbursement and marketing in the fields of dietetics and nutrition. Prerequisite: HESC 1213 and HESC 2113. HESC3604 Food Preparation for the Hospitality Industry (FA, SP) Preparation and service of food for large groups. Recipe standardization, menu planning, cost control, sanitation, safety, and overall quality assurance. Observation of and experience with quantity food production and use of . . .
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