courses

Animal Science Undergraduate Courses:

ANS 112 Introduction to Riding. For students with little or no riding experience. A combination of mounted and classroom work will introduce the rider to safe and responsible riding practices. Students will gain an understanding for the natural function of the horse under saddle and the influence of rider position and aids on horse and rider safety and comfort. Riding emphasis will involve work on basic position and aids. Classroom work will cover safety procedures, before and after riding care, and care and use of tack. Facilities/riding expenses are $200-$250 per class. Prerequisite: no prior riding experience required. Consent of instructor.

ANS 121 Introduction to Animal Science. A general overview of dairy, meat animals (swine, beef, sheep), poultry, and horse industries with emphasis on how meat, milk, and poultry products are produced and distributed. The general application of genetic, physiologic, and nutrition principles for the improvement of animal production to further serve people.

ANS 122 Livestock Production Laboratory. Livestock facilities, demonstration of management practices of animals for human use and the processing of animal products.

ANS 123 Livestock Practicum, A - Beef, B - Dairy, C - Horse, D - Swine. Provides students with limited previous livestock experience an opportunity to participate in the route care and management procedures at one of the University's livestock centers.

ANS 209 Equine Form and Function. This course explores the conformation and functional anatomy of the athletic horse, particularly as it relates to locomotion. Gaits and movement will be studies. Methods to influence movement will be considered and how these impact athletic ability or potential.

ANS 210 Livestock Products and Processing. Composition and quality of meat and dairy products. Nomenclature, identification and current processing methods of meat and dairy products will be presented. Laboratory exercises complement lecture material.

ANS 212 Riding and Position Control. Through the combination of mounted and classroom work, students will learn theory and implementation of the six rein aids and three leg aids used in riding. Students will be introduced to the principles and use of basic training aids. Mounted work will center on obtaining an independent seat and mastery of intermediate aids. Riders will begin to deal effectively with the common challenges that can arise during riding. Classroom work will cover gait recognition and control, principles and use of tack, and mechanical aids. Facilities/riding expenses are $200 - $250 per class. Prerequisite: 112 and/or permission of instructor (tryouts required).

ANS 215 Introduction to Nutrition. (Same as Food and Nutrition 215.) An up-to-date study of basic principles of animal nutrition including classification of nutrients (physical and chemical properties) and their uses in order to provide the student a working knowledge of livestock nutrition in today's animal environment.

ANS 219 Introductory Horse Management. Designed for the beginning science student or non-science majors with an interest in horses. Information on topics related to horse selection and care coupled with laboratory experience provide essential information for the care of horses owned for pleasure.

ANS 250 Human Values in Livestock Production. Improvements in livestock production technology have resulted from research. These technologies contribute to the welfare of a growing population of humans. However, the application of new technologies often interact with a public perception of animals as exploited species in a manner conflicting with human values. These conflicts are discussed from a scientific and philosophic viewpoint.

ANS 312 Riding Form and Function. Mounted and classroom work will explore principles and practices used to develop the competitive equine athlete. Advanced training aids will be presented and practiced. Goals of riding will be to develop an independent seat through knowledge of all aids, and to apply these to mounted problem solving in a variety of riding disciplines. Classroom work will emphasize the evaluation of equine form in determining ultimate athletic function and performance potential. Facilities/riding expenses are $200 - $250 per class. Prerequisite: 212 and/or permission of instructor (tryouts required); concurrent or prior enrollment in 219 or equivalent.

ANS 315 Feeds and Feeding. Principles of applied animal nutrition. Ration formulation to meet specific nutrient needs of livestock. Feedstuff evaluation, including cost will be discussed. Prerequisite: University Core Curriculum mathematics.

ANS 319 Training and Fitting Yearling Horses. Students train and prepare yearling racehorses for sale at public auction. Students must complete both 319a and b in order to receive credit. Prerequisite: 219 and consent of instructor.

ANS 331 Physiology, Growth and Development of Farm Animals. A comparative study of domestic animal function is presented using an organ system approach. How cell, tissue and organ structure is related to physiological function is emphasized. The mechanism of animal growth and development will be discussed. Prerequisite: course in biology.

ANS 332 Animal Breeding and Genetics. The application of basic principles of genetics and breeding systems to the improvement of farm animals and poultry. Prerequisite: 121 or biology.

ANS 337 Animal Health. Principles of prevention and control of infectious, nutritional and parasitic disease of farm animals. Prerequisite: a course in biology or physiology.

ANS 359 Intern Program. Work experience program in animal production units and agricultural agencies of the government or agribusiness. Prerequisite: junior standing and consent of chair. Mandatory Pass/Fail.

ANS 380 Field Studies in Foreign and Domestic Animal Agriculture. A travel course to observe and study the operation and management of farms, ranches, and feedlots as well as agribusiness firms supporting animal production such as food processors, feed manufacturers, and housing or equipment companies in either the United States or foreign countries. A written report is required. The travel fee charged to the student will depend on the nature and the length of the course.

ANS 381 Animal Science Seminar. Discussion of problems and recent development in animal science. Prerequisite: junior-senior standing.

ANS 390 Special Studies in Animal Science. Assignment involving research and individual problems. Prerequisite: juniors and seniors only and consent of chair.

ANS 409 Equine Science. Designed for students interested in the more scientific aspects of equine physiology and management. The class will take a more advanced look at anatomy and physiology of the systems of the equine and consider how they relate to selection, use and management. Lecture and laboratory. Prerequisite: 219 and 331.

ANS 412 Horsemastership. Designed to involve the advanced equestrian in evaluation and resolution of special problems in horse training involving one specific riding discipline. (a) Hunt seat, (b) Dressage, (c) Stock seat, (d) Saddle seat. Emphasis will be placed on the use of resistance-free training techniques. Not for graduate credit. Prerequisite: 312 or concurrent enrollment and permission of instructor. Special application. Facilties/riding expenses are $200 - $250 per class.

ANS 415 Advanced Animal Nutrition. Advanced principles and practices associated with digestion, absorption, and metabolism of nutrients as related to domestic monogastrics, ruminants and horses. Prerequisite: 215 and 315.

ANS 419 Stable Management. Designed for the advanced equine science student planning a career in the horse field. Teaches in-depth management techniques on an applied basis. Students will have the opportunity to learn both theory and application of management in one course. One hour lecture, four hours laboratory. Laboratory fee: $20. Prerequisite: 219, 409 and consent of department.

ANS 421 International Animal Production. A study of world animal production practices with emphasis on the developing countries. Adaptability of animals to environmental extremes and management practices employed to improve productivity. Prerequisite: junior standing plus 121 or one year of biological science.

ANS 430 Dairy Cattle Management. Application of the principles of breeding, physiology, and economics to management of a profitable dairy herd. Breeds of dairy cattle, housing, milking practices, and quality milk production. Field trip. Students enrolled will incur field trip expenses of approximately $25. Prerequisite: 315, 332.

ANS 431 Reproductive Physiology. Comparative anatomy and physiology of the male and female reproductive system of domestic animals; hormones; reproductive cycles; mating behavior; gestation and parturition; sperm physiology; collection and processing of semen; artificial insemination, pregnancy tests; diseases. Prerequisite: 121 or a course in physiology.

ANS 433 Introduction to Agricultural Biotechnology. (Same as Plant and Soil Science 433.) This course will cover the basic principles of plant and animal biotechnology using current examples; gene mapping in breeding, transgenic approaches to improve crop plants and transgenic approaches to improve animals will be considered. Technology transfer from laboratory to marketplace will be considered. An understanding of gene mapping, cloning, transfer and expression will be derived. Prerequisite: senior standing or consent of instructor.

ANS 434 Physiology of Lactation. Anatomy and physiology of milk secretion; endocrine control; milk precursors and synthesis; milk composition; physiology and mechanics of milking, mastitis. Offered only fall semester of odd numbered years. Prerequisite: course in physiology.

ANS 435 Agricultural Molecular Biotechnology Seminar. (Same as Plant and Soil Science 435.) Molecular biology is rapidly making important contributions to agricultural science through biotechnology. An appreciation of the techniques of molecular biology and their application to plant improvement is important to all in agriculture and biology. The relationship between plant molecular biology and the biotechnology industry will be discussed. Presentations on a particular research problems will be made. Graded S/U only.

ANS 455 Animal Waste Management. Acquaints the student with the scope and problems involved with animal waste management, current regulations and laws on environmental protection. Principles covering waste management technology and current livestock waste management systems are presented. Field trips will be scheduled. Prerequisite: junior standing.

ANS 465 Swine Management. Swine production systems and management techniques including breeding and selection, reproduction, nutrition, herd health and disease prevention, housing and waste management, marketing, production costs, and enterprise analysis. Field trip. Prerequisite: 315 and 332 or consent of instructor.

ANS 485 Beef Cattle Management. Beef cattle production systems and management, breeding and selection, reproduction, nutrition, and herd health with emphasis on the most economical and efficient systems. Field trip. Students enrolled will incur field trip expenses of approximately $5. Prerequisite: 315 and 332 or consent of instructor.

ANS 490 Horse Industry Internship. Provides the equine science students with the opportunity for diversified, practical experience in their area of career-goal interest. One semester will be spent working in a commercial horse-related industry. Not for graduate credit. Prerequisite: 409, 419, senior standing, and consent of instructor.

Animal Science Graduate Courses:

ANS 415 Advanced Animal Nutrition. Advanced principles and practices associate with digestion, absorption and metabolism of nutrients as related to domestic monogastrics, ruminants and horses. Prerequisite: 215 and 315.

ANS 416 Ruminant Nutrition. Practical knowledge gained of problems associated with digestion, absorption and metabolism of nutrients as related to domestic ruminants, horses and other pseudoruminants. Prerequisite: 215 and 315.

ANS 419 Stable Management. Designed for the advanced equine science student planning a career in the horse field. Teaches in-depth management techniques on an applied basis. Students will have the opportunity to learn both theory and application of management in one course. One hour lecture, four hours laboratory. Laboratory fee $20. Prerequisite: 219, 409 and consent of department.

ANS 430 Dairy Cattle Management. Application of the principles of breeding, physiology and economics to management of a profitable dairy herd. Breeds of dairy cattle, housing, milking practices and quality milk production. Field trip. Students enrolled will incur field trip expenses of approximately $25. Prerequisite: 315, 332.

ANS 435Agricultural Molecular Biotechnology Seminar. (Same as Plant and Soil Science 435.) Molecular biology is rapidly making important contributions to agricultural science through biotechnology. An appreciation of the techniques of molecular biology and their application to plant improvement is important to all in agriculture and biology. The relationship between plant molecular biology and the biotechnology industry will be discussed. Presentations on a particular research problems will be made. Graded S/U only.

ANS 500 Research Methods in Agricultural Science. Experimental design and biometry as applied to biological and allied fields. Prerequisite: graduate student.

ANS 506 Instrumentation Methods in Agricultural Science. Basic methods and techniques of spectrophotometric and chromatographic instrumentation are taught in the lectures with application of instruments carried out in the laboratories. Prerequisite: consent of instructor.

ANS 515 Energy and Protein Utilization. Energy and protein utilization including digestion, absorption and metabolism as related to domestic animal production. Prerequisite: Chemistry 344 and 345.

ANS 516 Minerals and Vitamins in Animal Nutrition. Basic and applied principles of mineral and vitamin metabolism. Emphasis on metabolic functions, reaction mechanisms and interrelationships. Prerequisite: Chemistry 344 and 345.

ANS 531 Topics in Animal Reproduction. Current research topics in reproduction of domestic mammals are discussed in relation to improving production technology. Emphasis is on neural and endocrine control mechanisms that may be modified to increase animal productivity. Prerequisite: 431.

ANS 581 Seminar. Problems relating to various phases of animal industries. Maximum of one hour per semester.

ANS 588 International Graduate Studies. University residential graduate study program abroad. Prior approval by the department is required both for the nature of the program and the number of credit hours.

ANS 590 Readings in Animal Science. Reading in specialized fields under direction of approved graduate specialists.

ANS 593 Individual Research. Investigation of a problem in animal science under the supervision of an approved graduate specialist.

ANS 599 Thesis. Credit is given for a Master's thesis when it is accepted and approved by the thesis committee.

ANS 601 per semester Continuing Enrollment. For those graduate students who have not finished their degree programs and who are in the process of working on their dissertation, thesis, or research paper. The student must have completed a minimum of 24 hours of dissertation research, or the minimum thesis, or research hours before being eligible to register for this course. Concurrent enrollment in any other course is not permitted. Graded S/U or DEF only.

Food and Nutrition Undergraduate Courses:

FN 100 Introduction to the Profession of Dietetics. Review the history of the profession of dietetics; analyzes the impact of past as well as current societal influences on present and future development in the field of dietetics.

FN 101 Nutrition: Contemporary Health Issues. This course integrates nutrition and promotion of health through prevention of disease and will answer questions found daily in the media regarding nutrition. Topics emphasized are functions of basic nutrients, impact of culture, gender, ethnicity, social environments and lifestyle on nutrition and health.

FN 156 Fundamentals of Foods. An introduction to the basic principles and techniques of food preparation. A charge of $15 will be made for laboratory.

FN 202 The Hospitality and Tourism Industries. Introduction to the diverse aspects of the hospitality and tourism industries and the interrelationships between them. Historical development of the industries, trends, current issues and career opportunities will be examined.

FN 206 Food Service Sanitation. Basic sanitation principles and application in food service. Employee sanitation training, sanitation standards and safety regulations in the food service industry will be part of the course. Upon completion of the course, students will be eligible for the sanitation certificate national exam. Prerequisite: 156 or equivalent.

FN 215 Introduction to Nutrition. (Same as Animal Science 215.) An up-to-date study of basic principles of animal nutrition including classification of nutrients (physical and chemical properties) and their uses in order to provide the student a working knowledge of nutrition in today's animal environment.

FN 247 The School Lunch Program. (a) Food Purchasing; (b) quantity food production; and (c) nutrition practices in the school lunchroom.

FN 256 Science of Food. Application of scientific principles including preparation, chemistry, functions, and interrelationships in ingredients and their effects on physical, chemical, and sensory characteristics of foods. Three lectures and two three-hour laboratories per week. A charge of $20 will be made for laboratory. Prerequisite: Chemistry 140a or 200 and 201.

FN 298 Multicultural Food Experience. (Multicultural Applied Experience Course) This course is designed to provide multicultural experience in food selection, eating habits, meal patterns and food preparation. Students will interact with community members of various ethnicity throughout the semester. Shopping and cooking projects will provide firsthand experience. Prerequisite: concurrent or prior registration in one of the following : Anthropology 202, History 210, Philosophy 210, 211 or Sociology 215.

FN 302 Dimensions of Tourism. In-depth examination of the components of the travel and tourism industry, motivators to travel, and the various market segments. Also covers analysis of the economic, social, cultural and environmental impact to tourism. Prerequisite: 202 or consent of instructor.

FN 320 Foundations of Human Nutrition. Principles of human nutrition in relation to intermediary metabolism and the role of vitamins and minerals. Prerequisite: 215, Chemistry 140a or equivalent.

FN 321 Food and Nutrition Assessments. Demonstration and use of tools and practices in assessing food and nutrition behaviors of individuals and groups in clinical and community nutrition care settings. Includes merchandising food and nutrition services as part of marketing strategies. Prerequisites: 215, 256.

FN 335 Beverage Management. Introduction to beers, wines, and sprits. Legal responsibilities of alcohol service. Introduction to responsible beverage service and management. A charge of $10 will be made for laboratory. Prerequisites: 156(HRTA) or 256(Dietetics) or equivalents.

FN 356 Experimental Foods. Experimental approach to the study of factors influencing the behavior of foods. Individual problems. A charge of $10 will be made for laboratory. Prerequisite: 256.

FN 360 Quantity Food Production. Selection and use of institutional foodservice equipment including specifications, cost and care; use of standardized formulas, techniques of quantity preparation, and service of food to large groups. Prerequisite: 156(HRTA) or 256(Dietetics) or equivalent.

FN 361 Hospitality Development. Development issues in the hospitality industry. Case studies on purchase / construction issues, inflation and recession, fiscal management and expansion of hospitaltiy firms. Family-owned and operated businesses and entrepreneurships will be addressed. Prerequisites: restricted to food and nutrition majors only or consent of instructor.

FN 363 Purchasing Management in the Hospitality Industry. Managerial principles of purchasing in the hospitality industry, with emphasis on functions of purchasing agents, types of markets, and methods of purchasing. Prerequisite: 156(HRTA) or 256(Dietetics) or equivalent.

FN 371 Field Experience. Opportunity for supervised learning experiences in the student's major. Prerequisite: restricted to food and nutrition majors only or consent of instructors.

FN 372 Front Office Management. Principles and concepts of effective front office management in the lodging industry. Prerequisite: restricted to food and nutrition majors only or consent or chair.

FN 373 Food and Beverage Cost Control. Examination of the managerial responsibilities of the food and beverage manager in the hospitality operation. Management methods in budgeting, forecasting, cost control, and establishing operational policies and systems. A charge of $15 will be made for laboratory. Prerequisite: restricted to food and nutrition majors only or consent of instructor.

FN 380 Hospitality Human Resources. The study of laws and practices related to the management and development of human resources in the hospitality industry. It additionally encompasses contemporary management issues specifically addressing the employment challenges in hospitality and tourism.

FN 390 Special Studies in Food and Nutrition. Enables students to pursue personal research interests in the food and nutrition area. Prerequisite: juniors and seniors only and consent of instructor.

FN 400 Senior Seminar. Discussion of issues affecting food and nutrition professionals. Not for graduate credit. Prerequisite: 100 or 202, senior status.

FN 410 Nutrition Education. Course provides principles, techniques and evaluation methods necessary to incorporate food and nutrition into the educational curriculum of schools, hospitals, out-patient clinics and health agencies. Principles of interviewing, counseling and education are discussed. Prerequisite: 321.

FN 420 Recent Developments in Nutrition. Critical study of current scientific literature in nutrition. Prerequisite: 320 or equivalent.

FN 421 Recent Trends in Food. Critical study of current scientific literature in food. Prerequisite: 320 or equivalent.

FN 425 Energy and Nutrition Utilization. The interrelationship of cell physiology, metabolism and nutrition as related to energy and nutrient utilization, including host needs and biochemical disorders and diseases requiring specific nutrition therapy or consideration. Prerequisite: 320, Chemistry 140b, Physiology 310.

FN 435 Hospitality Marketing Management. Marketing principles and practices from a hospitality management perspective. Develops the use of marketing tools as an integral part of any hospitality and tourism operation. Prerequisite: 202 and Marketing 304.

FN 440 Hospitality Risk Management. Introduction to risk management, security, liability and contract management applicable to the awareness and/or operations of hotels, restaurants, and resorts.

FN 461 Service Organization and Management in the Hospitality Industry. Managerial aspects of the hospitality industry as related to the provision of quality service. Organizational structures, management techniques, decision-making abilities, ethics, leadership and human resource issues are examined. Prerequisite: 435 and Management 304.

FN 470 Medical Nutrition Therapy. Physiological and biochemical changes associated with certain diseases and the appropriate nutrition therapy. Prerequisite: 320, Chemistry 140b and Physiology 310.

FN 472 Applied Medical Nutrition Therapy. Application of nutrition principles to the management of patients with altered physiological and biochemical states. Off-campus experiences may be required. Prerequisite: 470 or concurrent enrollment and consent of instructor.

FN 473 Hotel Administration. An advanced hotel administration course covering contemporary management issues such as conference management, hotel security, strategic planning, and hotel law.

FN 480 Community Nutrition. Offers a study of the objectives, implementation strategies, and evaluation methods of nutrition programs in communities' health programs. Integration of nutrition into the health care delivery system at local, state and federal levels is included.

FN 490 Nutrition and Growth. The study of human nutrition during each phase of the life cycle, prenatal through geriatric. Students elect at least two phases for in-depth study. A general review of basic nutrition is included. Prerequisite: 320 or equivalent.

Food and Nutrition Graduate Courses:

FN 420 Recent Developments in Nutrition. Critical study of current scientific literature in nutrition. Prerequisite: 320 or equivalent.

FN 421 Recent Trends in Food. Critical study of current scientific literature in food. Prerequisite: 320 or equivalent.

FN 473 Hotel Administration. An advanced hotel administration course covering contemporary management issues such as conference management, hotel security, strategic planning, and hotel law.

FN 530 Advanced Nutritional Assessment and Education. Community assessment methods, specifications or particular tools used and how these tools can be applied to particular conditions of concern in community nutrition. The methods of education for individuals and populations using dietary, biochemical, anthropometric and physical assessment data will be taught. Prerequisite: 321 or consent of instructor.

FN 540 Nutrition Policy, Programs and Services. The study of policies, programs and services concerned with prevention and treatment of nutrition problems in the population. Prerequisite: 480 and consent of instructor.

FN 574 Advanced Medical Nutrition Therapy. In depth study of the application of nutrition to the management of disease states with emphasis on current treatment and complex metabolic abnormalities. Prerequisite: 470 or equivalent.

FN 580 Nutrition Practicum in the Community. Designed to provide practicum experiences in dietetics for students completing the Master's in Food and Nutrition and includes (a) clinical rotation, (b) management rotation, (c) public health nutrition rotation. Prerequisite: 585 and consent of instructor.

FN 581 Seminar. An integration of the knowledge gained from the didactic and experiential learning prior to and after the clinical, food service and public health field experiences. Prerequisite: 480 and consent of instructor.

FN 585 Advanced Community Nutrition. A presentation and examination of issues and programs in food and nutrition programs. Elements including the organization and management of quality nutrition services for the prevention of disease and promotion of health will be identified and applied to community programs. Prerequisite: 480 or consent of instructor.

FN 590 Reading in Food and Nutrition. Individual readings in food and nutrition under graduate faculty guidance. Prerequisite: consent of instructor.

FN 593 Individual Research. Investigation of a problem in food and nutrition under the supervision of an approved graduate faculty member. Graded S/U only.

FN 599 Thesis. Credit is given for a Master's thesis when it is accepted and approved by the thesis committee. Graded S/U only.

FN 601 Continuing Enrollment. For those graduate students who have not finished their degree programs and who are in the process of working on their dissertation, thesis, or research paper. The student must have completed a minimum of 24 hours of dissertation research, or the minimum thesis, or research hours before being eligible to register for this course. Concurrent enrollment in any other course is not permitted. Graded S/U or DEF only.