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Course Descriptions Food Science & Human Nutrition (FSHN)


Updated for 2014-2015

FSHN 100 Concepts in Nutritional Science (3)

The study of the relationship of food and nutrition to health. The six categories of nutrients, their characteristics, physiological functions, food sources and their interrelationship with the needs of the human body will be covered as well as the application of sound nutritional principles toward a better understanding of food preparation, diet analysis, and recipe modification. (Formerly FSHN 185)

Prerequisite: ENG 22 and MATH 50H with a grade of C or better or equivalent.

FSHN 185 Science of Human Nutrition (3)

A biological science course which integrates the basic concept of science and human nutrition. Emphasis is placed on the nutrient requirements of healthy individuals, nutrient categories and their characteristics, physiological functions, and food sources. Includes a review and adaptation of dietary practices to reflect current nutritional concerns and issues. (formerly FSHN 285) (DB)

Prerequisite: ENG 100 and MATH 83.

FSHN 190 Native Nutrition and Lifestyle (3)

A study of the relationship between nutrition, physical fitness and good health using a native model of interactive learning. The course provides a basic coverage of nutritional science and dietary practices of the Hawaiian culture related to health issues. Lectures cover a general introduction to the six categories of nutrients and plant based whole foods while incorporating physical fitness as a necessary component of strength and wellness. Principles and practices of food preparation, food safety, diet analysis, and recipe modification are covered. The basic nutrition and energy requirements of the human body are addressed. This course is not required for the AAS degree in Culinary Arts or Nursing.

Rec Prep: High School GPA 2.5 or better.

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