Human Nutrition and Dietetics | Human Nutrition Major Courses

Southern Illinois University



Human Nutrition and Dietetics


HND 100-1 Careers in Dietetics. Overview of the diverse career options in dietetics from the perspective of guest speakers, readings, and assignments. Required courses and skills that characterize the dietetic professional will be reviewed. Restricted to HND major or consent of instructor.

HND 101-2 Personal Nutrition. (University Core Curriculum) 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.

HND 206-1 Food Service Sanitation. Basic sanitation principles and application in food service. Employee sanitation training, sanitation standards and safety regulations in the food service will be part of the course. Upon completion of the course, students will be eligible for the sanitation certificate national exam. Grade of C or better required.

HND 320-3 Foundations of Human Nutrition. Principles of human nutrition in relation to intermediary metabolism and the role of vitamins and minerals. Prerequisite: HND 101, Chemistry 140a or equivalent. Prerequisite: HND 101, CHEM 140A or CHEM 200 and 201.

HND 321-3 Nutrition Care Process in Practice. Application of the nutrition care process to assess nutrition status, formulate nutrition diagnosis, create intervention strategies such as meal plans, foster counseling skills, and monitor health outcomes. Prerequisite: HND 320 or equivalent. Restricted to HND major.

HND 356-3 Experimental Foods. Experimental approach to the study of food science including factors influencing the interrelationships of ingredients and their effects on physical, chemical, and sensory characteristics of food. Prerequisites: HND/HTA 206 or sanitation certification, HND/HTA 360. Lab fee: $30.

HND 360-4 Quantity Food Production. Basic principles of foodservice management and its application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing and finance will be covered during the semester. A basic cooking lab will provide hands-on experience in food preparation. A grade of C or better required. Prerequisite: HTA 202, HTA 206 or HND 206 or concurrent enrollment. Restricted to sophomore standing. Lab fee: $30.

HND 371-2 Field Experience. Opportunity for supervised learning experiences in the student's major. Prerequisite: restricted to human nutrition and dietetics majors only, sophomore status and consent of program coordinator.

HND 373-3 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 grade of C or better required. Prerequisites: HTA 206 or HND 206 or concurrent enrollment. Restricted to sophomore standing. Lab fee: $30.

HND 390-1 to 4 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 department.

HND 400-1 Senior Seminar. 400-1 Career Development. Review of the post-baccalaureate accredited Internship Program application process. Not for graduate credit. Prerequisite: HND 100. Restricted to senior status.

HND 410-3. Nutrition and Wellness Education. This course explores research, theories and practices that influence human health behavior. Educational principles associated with behavior change including health literacy, assessing populations at risk, and designing effective health communication strategies are examined. Theories to explain human behavior, such as the Health Belief Model, Social Cognitive Theory, Transtheoretical Model, and Social Ecological Model will be studied, particularly as they relate to health education programming and how individual behavior is influenced. Prerequisite: HND 321.

HND 425-3 Biochemical Aspects of Nutrition. (Same as Animal Science 425.) 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 consideration. Prerequisites: ANS 215 or HND 320, CHEM 140B, PHSL 201 and 208.

HND 445-3 Nutrition for Sport and Exercise. This course presents the metabolic and physiologic basis for macronutrient and micronutrient requirements during training, competition/performance, and recovery. The course begins with a brief overview of nutrition and exercise metabolism, followed by examination of nutritional requirements for sport and exercise, and concluding with a discussion of the practical aspects of nutrition related to athletes and exercise enthusiasts. Restricted to Junior, Senior, or Graduate Standing or permission of instructor.

HND 470-3 Medical Nutrition I. The first in a 2-course sequence of the study of pathophysiology and principles of medical nutrition therapy for various disease states. Application of Nutrition Care Process, nutrition screening and assessment, and medical record documentation. Prerequisite: HND 320, HND 321, AH 105, CHEM 140B, PHSL 201 and 208. Restricted to HND students.

HND 472-3 Medical Nutrition Therapy II. The continued study of pathophysiology and principles of medical nutrition therapy for various disease states. Application of Nutrition Care Process, nutrition screening and assessment, and medical record documentation. Prerequisite: HND 470. Restricted to HND majors.

HND 475-3 Nutrition Through the Life Cycle. This course will review nutrition during major phases of the life cycle. It will include units on: women's health during the preconception period pregnancy and lactation; infancy; childhood; adolescence; and older adults (65+). Students will complete life cycle projects and case studies for each phase of life throughout the course. Prerequisite: HND 320. Restricted to HND major.

HND 480-3 Community Nutrition. This course will provide a general foundation of Community Nutrition and how the Registered Dietitian/Community Nutritionist works in a community setting. This course will cover areas such as determining needs for nutrition education/intervention, public policy, supplemental nutrition programs, funding and grant writing. Prerequisite: HND 475. Restricted to HND major.

HND 485-3 Advanced Nutrition. This course applies advanced principles of biochemistry and physiology to expand on basic nutrition information and explains the role of nutrients from cellular and mechanistic aspects. Prerequisite: HND 320, HND 425 or equivalents.

HND 495-3 Nutrition and Obesity. This course will examine the multifactorial etiology of obesity, its corresponding health consequences, and the role of diet in prevention and treatment of obesity and its related comorbidities. At the end of this course, students will be able to (i) understand basic physiological and metabolic concepts underlying the development of obesity; (ii) discuss the health consequences of obesity across the lifespan; and (iii) describe the nutrition-related approaches for prevention and treatment of obesity. Prerequisite: HND 425 or concurrent enrollment.

  • <1> Note: Fees are associated with many courses. Consult current Undergraduate Course Catalog for exact amounts.
  • <2> Note: (*)400 level courses that can be taken for either graduate or undergraduate credit.
  • <3> Note: Some classes may only be offered in the fall or spring semester. Please check with your academic advisor before planning your schedule.