UNDERGRADUATE CATALOG 2001–2002
 Brigham Young University
Back Food Science and Nutrition

   

Lynn V. Ogden, Chair
S-221 ESC, (801) 378-3912

College of Biology and Agriculture Advisement Center
380 WIDB,(801) 378-3042

Admission to Degree Program

Some degree programs in the Department of Food Science and Nutrition carry special enrollment limitations. Please see the department for specific details.

The Discipline

As the world population grows, scientists trained in dietetics, food science, and nutrition will be in great demand. Qualified, intellectually motivated graduates with basic nutrition and food science skills are urgently needed to provide a nutritious, high-quality, and safe diet for the earth's inhabitants.

Career Opportunities

Careers vary from dietitians to positions in the food industry or as a research scientist. Students interested in premedical or predental work can prepare for professional schools with a major in either food science or nutritional sciences.

Graduation Requirements

To receive a bachelor's degree a student must fill three groups of requirements: (1) general education requirements; (2) university requirements; and (3) major requirements.

General Education Requirements

Students should contact their college advisement center for information about general education courses that will also fill major requirements.

Languages of Learning

Precollege Math (zero to one course)
(or Math ACT score of at least 22)
0–3.0 hours
First-Year Writing (one course) 3.0
Advanced Writing (one course) 3.0
Advanced Languages/Math/Music
(one to four courses)
3–20.0

Liberal Arts Core

Biological Science (one to two courses) 3–6.0
Physical Science (one to two courses) 3–7.0
American Heritage (one to two courses) 3–6.0
Wellness (one to three courses) 1.5–2.0
Civilization (two courses) 6.0

Arts and Sciences Electives

Arts and Letters (one course) 3.0
Natural Sciences (one course) 3–4.0
Social and Behavioral Sciences (one course) 3.0

Note 1: For a complete list of courses that will fill each GE category, see the General Education section of the current class schedule.

Note 2: Additional information about general education requirements can be found in the General Education section of the current class schedule or this catalog.

Minimum University Requirements

Religion 14.0
Residency 30.0
Hours needed to graduate 120.0

Cumulative GPA must be at least 2.0.

Note: See the Graduation section of this catalog for more information.

Major Requirements

Complete the major requirements listed under one of the following undergraduate degree programs.

Undergraduate Programs and Degrees

BS Dietetics
BS Food Science
BS Nutritional Science
Minors Food Science
Nutrition

Students should see their college advisement center for help or information concerning the undergraduate programs.

Note: For the molecular biology program, see the Molecular Biology section of this catalog.

Graduate Programs and Degrees

MS Food Science
MS Molecular Biology (collegewide interdisciplinary degree)
MS Nutrition

For more information see the BYU 2001–2002 Graduate Catalog.



BS Dietetics (86.5-95.5 hours*)

This is a limited-enrollment program requiring departmental admissions approval. Please see below for information regarding requirements for admission to this major. Premajor Program MAP

Following prerequisite courses, the Didactic Program in Dietetics (DPD) consists primarily of dietetics course work at the junior and senior level. The Brigham Young University didactic program in dietetics is currently granted developmental accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 216 W. Jackson Blvd., Chicago, IL 60606-6995, (312) 899-4876. Following graduation, students must gain acceptance into and complete a dietetic internship (DI) or approved practice program (APP) to qualify for the national examination required for Registered Dietitian (RD) status.

Program Acceptance Requirements

  1. Students must apply by February 15th for admission into the professional sequence in the fall.

  2. Enrollment is limited to 36 students.

  3. Applicants must have a GPA of at least 3.0, have at least a B– in all FSN classes and at least a C– in all other major courses.

  4. They must also have at least 300 hours of dietetics-related work and/or volunteer experience.

Major Requirements

  1. Complete the following prerequisite courses (must be completed before professional sequence):
    FSN 100, 200, 250, 251, 290.

  2. Complete one of the following options:
    Either Chem 101, 152, 281
    Or Chem 105, 106, 107, 351, 352, 481.

      Note: Chem 105, 106, 107, 351, 352, 481 sequence is recommended for those interested in pursuing graduate work in nutrition.

  3. Complete one course from the following:
    Chem 103
    Mcbio 222.

  4. Complete the following:
    Acc 200.
    Math 110 (or equivalent).
    Mcbio 221.
    Psych 111.
    Stat 221.
    Zool 260, 355.

  5. Complete one course from the following:
    Soc 323, 329.

  6. Be admitted to the dietetics professional program.

  7. Complete the following professional sequence courses (after being admitted into the program):
    FSN 300, 356, 374, 375, 400, 401, 424, 435, 440, 445, 458, 466, 475, 490, 491.
    Zool 361.

Recommended Courses

BusM 300, 340.
Mcbio 361, 391.
FSN 410, 470.
Comms 201.

Recommended Minors

The following minors are very complementary to a dietetics major, but any area of interest could be considered:
Business
Communication
Spanish
Gerontology (See School of Family Life).

*Hours include courses that may fulfill GE or university requirements.



BS Food Science (75 hours*)

Food science is the study of the chemical, physical, and microbiological attributes of food and how to apply this knowledge to its production, processing, distribution, evaluation, and use. The many facets of food science—research, product development, processing, packaging, quality assurance, and marketing—create unique and challenging opportunities in industry, academia, and government. The food science curriculum is approved by the Institute of Food Technologists. Students are well prepared to enter the job market with a bachelor's degree or to pursue advanced degrees and professional programs (e.g., medicine, dentistry, law, business).

Major Requirements

  1. No more than 3 hours of D credit in required supporting courses and no grade lower than C– in any food science and nutrition course will be counted toward the major.

  2. Complete the following core requirements:
    FSN 200, 250, 251, 350, 360, 361, 362, 450, 461, 462, 465.

  3. Complete the following:
    Chem 105, 106, 107, 351, 352, 353 (1 hour), 481.
    Comms 150.
    Engl 316.
    Math 112, 113.
    Mcbio 221, 222.
    Phscs 105.
    Stat 221.

Recommended Courses

Consult with a faculty advisor before selecting:

Acc 200 or 201.
AgHrt 205, 240.
AVS 328.
BusM 300, 340, 371R.
Chem 223.
Econ 110.
FSN 100, 191.
OrgB 320.
Phscs 106, 107, 108.

*Hours include courses that may fulfill GE or university requirements.



BS Nutritional Science (72 hours*)

This degree provides excellent preparation for those individuals in preprofessional programs (e.g., premedicine, predentistry, prelaw) or for an advanced degree (MS, PhD) in nutrition or biological sciences.

Major Requirements

  1. No more than 3 hours of D credit in required supporting courses and no grade lower than C– in any food science and nutrition course will be counted toward the major.

  2. Complete the following core requirements:
    FSN 100, 200, 250, 251, 305, 435, 494R (2 hours).

  3. After consulting with a faculty advisor, complete 8 hours from the following:
    Biol 371, 372.
    FSN 350, 380, 400, 410, 424, 459, 470, 531, 532.
    Hlth 478.
    Mcbio 391.
    Zool 373, 374, 561, 565.

  4. Complete the following:
    Chem 105, 106, 107, 351, 352, 353 (1 hour), 481.
    Mcbio 221.
    Phscs 105, 106, 107, 108.
    Stat 221.
    Zool 101, 102.

  5. Complete one course from the following:
    Math 112, 119.

  6. Complete one course from the following:
    Zool 361, 460.

Recommended Courses

Chem 223.
Zool 380.

*Hours include courses that may fulfill GE or university requirements.



Minor Food Science (18 hours*)

Many of these courses have prerequisites. Most students choosing this minor will have completed the prerequisites as part of their major. Other students will need to complete them.

Minor Requirements

  1. Complete the following:
    FSN 250, 251.

  2. After consulting with a faculty advisor, complete 14 hours from the following:
    FSN 350, 360, 361, 362, 450, 461, 462.

*Hours include courses that may fulfill GE or university requirements.



Minor Nutrition (18 hours*)

Many of these courses have prerequisites. Most students choosing this minor will have completed the prerequisites as part of their major. Other students will need to complete them.

Minor Requirements

  1. Complete the following:
    FSN 100, 200, 250, 251.

  2. After consulting with a faculty advisor, complete 8 hours from the following:
    FSN 201, 305, 400, 410, 435, 470.

*Hours include courses that may fulfill GE or university requirements.



Food Science and Nutrition (FSN)

Class Schedule Major Academic Plan (MAP)

Undergraduate Courses

100. Essentials of Human Nutrition. (3:3:0) F, W, Sp, Su Independent Study also.

Food-oriented study of nutrition facts and principles as a basis for dietary choices; consequences of choices; scientifically examining controversial topics.

191. Introduction to Food Science. (1:1:0) F, W

Guest lectures and exposure to vocations in food science.

200. Nutrient Metabolism. (3:3:0) F, Sp Prerequisite: FSN 100 and organic chemistry, or concurrent enrollment.

Nutrient-oriented study of nutrition facts and principles; metabolic consequences of nutrient intakes.

201. Nutritional Concerns in Adolescence.. (2:2:0) F Prerequisite: FSN 100.

Nutritional concerns of adolescents and eductional approaches for teaching these topics: nutrient intake, meal patterns, weight management, eating disorders, vegetarian eating.

203. (FSN-AgHrt-AVS) Village Food Animal Production and Nutrition. (3:3:0) W Prerequisite: AVS 120.

Historical and present indigenous agricultural and nutritional practices throughout the world; successes, failures, problems, and solutions.

¤Agronomy and Horticulture 205. World Food Crops. (3:3:0)

¤Agronomy and Horticulture 240. Computer Applications to Agriculture. (2:2:0)

250. Essentials of Food Science. (3:3:0) F, W, Sp Prerequisite: Mcbio 221, organic chemistry, and concurrent enrollment in FSN 251.

Chemical and physical properties of foods relative to preparation, processing, and storage.

251. Essentials of Food Science Laboratory. (1:0:3) F, W, Sp Prerequisite: concurrent enrollment in FSN 250.

290. Introduction to Dietetics. (1:1:0) F

Guest lectures and introduction to specialties in dietetics.

300. Clinical Nutrition 1. (4:4:0) F Prerequisite: FSN 200; physiology, biochemistry; dietetics major status.

Nutritional assessment and dietary modification for treatment of disease states.

305. Nutritional Implications of Disease. (4:4:0) W Prerequisite: FSN 200; Zool 355 or 460; Chem 281 or 481 or equivalent; or instructor's consent.

Nutritional assessment, dietary modification for treatment of disease states, critical care assessment and intervention, and nutritional needs of the elderly.

¤Animal Science 328. Meat Processing Methods. (3:2:3)

350. Food Analysis. (4:2:6) F Prerequisite: Chem 351, 352, 353; FSN 250, 251.

Principles, methods, and instrumentation involved in physical and chemical analysis of raw and processed foods.

356. Clinical Nutrition 2. (3:3:0) W Prerequisite: FSN 300.

Nutrition in the life cycle, critical care assessment, intervention, and evaluation.

360. Techniques for Sensory Evaluation. (2:1:3) W Prerequisite: Stat 221.

Basic principles and practical techniques for sensory evaluation; planning and executing sensory experiments.

361. Food Microbiology. (3:2:3) F Prerequisite: Mcbio 221 or equivalent.

Basic study of microorganisms important in food preservation, spoilage, food-borne illness, and production processing.

362. Food Commodity Processing. (4:3:3) F Prerequisite: Phscs 105, Mcbio 221, 222, Chem 106, 107.

Post-harvest characteristics and physiology of raw food commodities. Processing characteristics of each commodity, including cereals, fruits, vegetables, eggs, meats, and milk.

374. Food Production Management. (2:2:0) F Prerequisite: FSN 200, 250, 251.

Managing processes and techniques of quantity food production in commercial and institutional food systems.

375. Food Production Management Laboratory. (2:0:8) F, W Prerequisite: FSN 374 or concurrent enrollment.

380. International Nutrition and Health. (3:3:0) W Prerequisite: FSN 200 or instructor's consent.

Humanitarian aid, disaster and famine relief, food fortification and feeding programs, preventing nutrient deficiencies and disease, nutritional assessment, education interventions, sanitation, food storage and preparation.

390R. Special Topics in Food Science and Nutrition. (1–3:Arr.:0 ea.)

Topics vary.

399R. Academic Internship. (1–9:Arr.:Arr. ea.) F, W, Sp, Su Prerequisite: instructor's consent.

On-the-job experience.

400. Community Nutrition. (3:3:4) F Prerequisite: FSN 300 or 305 or instructor's consent.

Public health nutrition applied to community programs.

401. Community Nutrition Fieldwork. (0.5:0:2) F Prerequisite: FSN 300, concurrent enrollment in FSN 400, and dietetic major status.

Experience in public health and community nutrition programs.

410. Sports Nutrition. (2:2:0) F, W Prerequisite: FSN 435, physiology and biochemistry; or instructor's consent.

Basic principles and practical applications for physical education and athletics.

424. Nutrition Through the Life Cycle. (2:2:0) W Prerequisite: FSN 300 or 305 or instructor's consent.

Dietary recommendations for pregnancy and lactation; infant feeding. Nutritional requirements, diet, and health concerns of preschoolers, school-age children, adolescents, and the elderly.

435. Nutritional Biochemistry. (4:4:0) F, W Prerequisite: FSN 200; Zool 361 or 460; biochemistry or equivalent.

Metabolic interrelationships among nutrients.

440. Teaching Methods in Dietetics. (3:3:0) F

Learning settings, learning theory; curriculum development and dissemination for dietetics majors.

445. Food Service Systems. (3:3:0) W Prerequisite: FSN 374.

Input, transformation, and output in the food service system; emphasizes procurement, production, service, and sanitation.

450. Food Chemistry. (4:4:0) W Prerequisite: FSN 250, 251.

Chemistry of chief components of food and effects of processing and storage on them.

458. Management in Dietetics. (3:3:0) F Prerequisite: FSN 445.

Management cycle and theory applied to clinical and administrative dietetics.

459. Clinical Pharmacology. (2:2:0) F, W Prerequisite: biochemistry, Zool 361, or equivalent.

Overview of pharmacological principles of therapeutics as applied to clinically significant pathophysiological states.

461. Food Process Engineering. (4:3:3) F Prerequisite: Phscs 105.

Principles of fluid statics, fluid dynamics, heat transfer and psychromatics; unit operations including thermal processing, frying, irradiation, refrigeration, freezing, and dehydration in food processing.

462. Food Regulations and Quality Assurance. (2:2:0) W Prerequisite: Stat 221, Mcbio 221, 222.

Federal food regulations and methods used in quality assurance during commercial food production.

465. New Food Product Development. (3:1:6) W Prerequisite: Mcbio 361, FSN 200, 350, 360, 362, 450, 461, or concurrent enrollment.

Ingredients and methods used to develop new foods. Senior capstone project.

466. Advanced Dietetics Practice. (2:2:0) W Prerequisite: FSN 356, 445.

Skills development in clinical and administrative dietetics emphasizing critical care nutrition and financial control in food service.

470. Herbal Pharmacology. (3:2:3) F Prerequisite: FSN 435, biochemistry, or instructor's consent.

Objective analysis of nutraceutical approach to therapeutic and nutritional claims made for nutrients, herbs, and other natural products. Nutritional and pharmacological viewpoints.

475. Research Methods in Dietetics. (3:3:0) W Prerequisite: concurrent registration in FSN 466.

Research techniques in a variety of dietetics practice areas.

+Chemistry 481. Biochemistry. (4:4:0)

490. Professionalism Seminar. (2:2:0) W Prerequisite: senior status in dietetics program.

Issues in professional practice.

491. Internship Preparation. (1:1:0) Prerequisite: senior status in dietetics program.

Selecting internship sites and preparing dietetic internship application packet.

492. Fieldwork in Food Science and Nutrition. (1–8:0:24) Sp Prerequisite: 12–15 credit hours in food science and nutrition and instructor's consent.

494R. Undergraduate Research in Food Science and Nutrition. (1–3:0:9 ea.) F, W Prerequisite: instructor's and department chair's consent; 14 hours of food science and nutrition courses.

Applying the scientific method (literature search, hypothesis formulation, data gathering, and analysis) to conduct original research under direction of faculty advisor.

500-Level Graduate Courses (available to advanced undergraduates)

501R. (FSN-AgHrt-AnSc) Village Agriculture and Nutrition in Latin America. (1:Arr.:0 ea.) W Prerequisite: experience in Latin America and/or issues relative to the seminar.

Problems, successes, failures and challenges facing those who work in agricultural research, training, and development related to small-scale farmers.

520R. Supervised Practice Experience. (2–4:Arr.:Arr. ea.) Prerequisite: acceptance into dietetic internship.

Supervised practice experience in clinical, management, and community dietetics settings.

531. Advanced Human Nutrition 1. (3:3:0) F Prerequisite: FSN 435 or equivalent.

Nutritional status and scientific basis for dietary recommendations for carbohydrates, lipids, protein, and energy.

532. Advanced Human Nutrition 2. (3:3:0) W Prerequisite: FSN 435 or equivalent.

Nutritional status and scientific basis for dietary recommendations for vitamins, minerals, and water.

Graduate Courses

For 600- and 700-level courses, see the BYU 2001–2002 Graduate Catalog.



Food Science and Nutrition Faculty

Professors

Christensen, Merrill J. (1982) BS, Brigham Young U., 1977; PhD, Massachusetts Inst. of Technology, 1982.

Hill, John M. (1971) BA, PhD, Rice U., 1961, 1965.

Huber, Clayton S. (1976) BS, MS, Utah State U., 1962, 1963; PhD, Purdue U., 1968.

Rowe, Mark J. (1987) BS, PhD, Brigham Young U., 1968, 1972.

Woolley, Bruce H. (1977) BS, U. of Utah, 1965; PharmD, U. of Southern California, 1972.

Associate Professors

Brown, Lora Beth (1983) BS, Iowa State U., 1965; MS, Cornell U., 1967; EdD, Brigham Young U., 1982.

Franz, Kay B. (1968) BS, U. of California, Berkeley, 1958; MS, Brigham Young U., 1968; PhD, U. of California, Berkeley, 1978.

Nyland, Nora K. (1982) BS, MS, Brigham Young U., 1974, 1981; PhD, Kansas State U., 1989.

Ogden, Lynn V. (1984) BA, MS, Utah State U., 1966, 1967; PhD, U. of Minnesota, 1973.

Pike, Oscar A. (1986) BS, MS, Brigham Young U., 1980, 1982; PhD, Purdue U., 1986.

Associate Teaching Professor

McGuire, Diana L. (1988) BS, MS, Brigham Young U., 1974, 1976.

Assistant Professor

Steele, Frost M. (1996) BS, MS, Brigham Young U., 1985, 1987; PhD, Purdue U., 1990.

Assistant Teaching Professors

Fullmer, Susan (1997) BA, MS, U. of Utah, 1986, 1989.

Mitchell, Ana W. (1996) BS, MS, Brigham Young U., 1993, 1996.

Part-Time Instructor

Duncan, Julie A. (1999) BS, Brigham Young U., 1993; MPH, U. of Utah, 1998.

Adjunct Faculty

Austin, Eliason, Falk, Hawkes, Heald, McClellan, Metos, Nielsen, Radford, Robson, Scott, Thorne, Vincent, Ware.

Emeriti

Bates, Winifred W. (1977) BS, Utah State U., 1944; MJ, U. of California, Berkeley, 1965.

Call, Ara O. (1965) BS, Iowa State U. of Science and Technology, 1933; MS, U. of Wisconsin, Madison, 1944.

Doxey, Ruth T. Walker (1972) BS, U. of Alberta, Canada, 1941; MS, Washington State U., 1943; PhD, U. of Wisconsin, Madison, 1972.

Johnson, John Hal (1969) BS, MS, Brigham Young U., 1955, 1957; PhD, Ohio State U., 1963.

Turner, Lavell G. W. (1963) BS, Brigham Young U., 1954; MS, U. of Wisconsin, Madison, 1959.






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