Principles and methods of food preservation; changes occurring during processing and storage; control of changes in food because of enzyme 5 microorganisms and chemical reactions. Research paper required. One lecture and four laboratory hours per week. Fee: $4.00.

The relation of nutrition to health and its implication to the education of youth. Methods of planning and correlating nutrition and health with other subjects in public schools. Recommended for education majors. Research paper required.

Advanced study of normal and therapeutic nutrition during early, middle, and late adulthood. Nutritional assessments, requirements, and factors influencing the quality of diet. Research paper required.

Advanced study of institutional administration of food service systems: including organizational structures, personnel, management, administration, budgetary control, problems, responsibilities, policies and procedures . Two lecture and four practicum hours per week. Fee: $4.00.

Techniques and procedures in the demonstration of preparation of foods for business and social purposes; extension; and teaching. Two lecture and two seminar hours per week. Research paper and practicum required (Prerequisite: HSCS 511; Co-requisite: HSCS 760.)

Individual reports and discussions of proposed research in foods and nutrition. Oral presentation at scheduled seminars required. Two lecture and two seminar hours per week. Research paper and practicum required. (Prerequisite: HSCS 511; Co requisite: HSCS 760; formerly FN 534)

Advanced study of food purchasing production and service in health care and related facilities; specification writing, recipe development, analysis of food costs, computer applications in food service systems. Three lecture and two practicum hours per week.