Distance Education Courses Offered

Undergraduate

FDSC 214 Food Resources and Society 3(3,0) Introduces the basics of food science (food chemistry, food microbiology, and food processing principles) and relates how advances in food science have paralleled societal advances and created social controversy. [Approved for Science and Technology in Society General Education credit] Instructor is Dr. Paul Dawson
Offered Summer Session I
Course Syllabus (PDF)

NUTR 203 Principles of Human Nutrition 3(3,0) Study of nutrient functions and requirements, food choices, dietary adequacy, and role of nutrition in physical fitness. Deals with social and scientific issues; health care policy; evaluation and interpretation of nutrition sources from government, private, academic, and the health care sectors. Credit toward a degree will be given for only one of NUTR 203, 205, 451. [Approved for Science and Technology in Society General Education credit] Instructor is Dr. Marge Condrasky
Offered Summer Session II

NUTR 205 Nutrition for Nursing Professionals 3(3,0) Investigation of targeted general and clinical nutrition topics, including principles of nutrition, life-cycle nutrition, relationship of diet to health and disease, and the role of nursing professionals and nutrition. Credit toward a degree will be given for only one of NUTR 203, 205, 451. Preq: Nursing major, BIOSC 222. Coreq: BIOSC 223. Instructor is Ms. Rita Haliena
Offered Summer Session I
Course Syllabus (PDF)

NUTR 210 Nutrition and Physical Activity 3(3,0) Topics include role of carbohydrates, fats, and proteins on energy utilization during exercise; altering body composition and improving fitness with diet and physical activity; importance of fluid intake on performance; effectiveness of dietary supplements and ergogenic aids; and choosing a diet appropriate for individual physical activity levels. Preq: BIOL 120 and 121, 122, 123, or 124; or equivalent. [Approved for Science and Technology in Society General Education credit].  Instructor is Dr. Vivian Haley-Zitlin
Offered Summer Session I

To register: http://www.registrar.clemson.edu/

Graduate

FD SC 810 Chemical and Biochemical Aspects of Foods 4(4,0) Chemical, biochemical and functional properties of food components and their interac¬tions in food emulsions, foams, colloids, and gel and solution states; the influences of processing on isolation, utilization and production of the constituents using techniques based on constituent properties. Preq: BIOCH 623 and FD SC 401 or consent of instructor.  Instructor is Dr. Paul Dawson
Offered Summer Session II
Course Syllabus (PDF)

To register: http://www.registrar.clemson.edu/