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 . On-campus KSU students who wish to take distance Human Nutrition or Hospitality Management and Dietetics courses should refer to HMD and HN Distance Courses--Instructions for On-Campus Students.
- 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. Two hours rec. and six 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 (4) 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 630 - Clinical Nutrition (5) II.
- Nutrition in disease including physiological and biochemical basis of nutritional care, effects of disease on nutrient metabolism, diet therapy, nutritional assessment and nutrition counseling. Pr.: HN 450 and 620.
- 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 food 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.