Courses numbered below 100 are developmental and are not acceptable for credit toward graduation. Some other courses numbered above 100 may not carry credit toward graduation; see course description.

The numerical listing after the course titles gives the following information:

first number :	semester credit hours
second number :	lecture hours per week
third number :	laboratory or other contact hours per week.
ACCT 205 :	Introduction to Financial Accounting. 03‑3‑0. (3 semester credit hours. 3 hours lecture per week. No laboratory.) (52.0301)
BIOL 204 :	General Microbiology Laboratory. 1-0-3. (1 semester credit hour. No lecture. 3 hours laboratory per week.) (26.0503)
CHEM 451 :	Research Problems. 2‑1‑3.(2 semester credit hours. 1 hour lecture per week. 3 hours laboratory per week.) (40.0599)

•	If courses have no designation(s), they are generally offered each semester, but student‘s should contact individual departments for variations.
•	Summer Session course offerings vary greatly. Students must consult with their Dean's office for summer course offerings.

The four capital letters in parentheses represent the computerized abbreviation for that subject field; the abbreviation is often used on documents and course schedules. The numbers in parentheses represent the Integrated Post-secondary Education Data System (IPEDS).

Dietetics (DIET-51.3101)

DIET 101. Introduction to Dietetics. 1-1-0. Dietetics majors only or permission of department head. The process of becoming a registered dietitian; history of the profession; current and future trends; and development of a personal portfolio. (51.3101)

DIET 111. Food and Nutrition. 3‑3‑0. Prerequisites: Eligibility for ENGL 003 and MATH 003 or higher. Scientific principles in the selection, preparation and serving of foods to conserve nutritive values. General information relative to normal nutrition and meal planning. (51.3101)

DIET 200. Applied Nutrition. 3‑3‑0. Prerequisite: Credit or registration in ENGL 101. Basic nutrition related to food and health problems in the present socio‑economic and cultural environment. Emphasis on the practical application of the science of nutrition to personal and family decision‑making. (51.3101)

DIET 211. Nutrition and Health Education. 3‑2‑1. Basic nutrition and health concepts for individuals and schools. Preparation for emergency situations. American Red Cross certification available. (51.3101)

DIET 215. Meal Management. 3‑1‑4. Prerequisite: DIET 111. The application of scientific principles in planning, preparing, and serving meals for the family. (51.3101)

DIET 264. Food Science. 3‑2‑2. Prerequisite: DIET 111 or 200. Basic concepts and principles of food science and their application to food processing, preparation, selection, preservation, distribution and use. Sp only. (51.3101)

DIET 301. Institutional Planning and Purchasing. 3‑3‑0. Prerequisite: MNGT 301and MKTG 300. Management application using food standards, procurement methods, marketing strategies, and cost analysis; writing food and equipment specifications and planning kitchen layouts. Sp only. (51.3101)

DIET 310. Advanced Nutrition. 3‑3‑0. Prerequisite: DIET 200. An integrated approach to the study of nutrition focusing on current research. Fa only. (51.3101

DIET 316. Organization and Management. 3‑2‑2. Corequisite: DIET 301. Organizational structure of various group care institutions and the management of a food service department. Sp only. (51.3101)

DIET 318. Diet Therapy. 3‑3‑0. Prerequisites: DIET 200 and junior standing. Dietary modifications related to biochemical and physiological changes during disease. Sp only. (51.3101)

DIET 320. Diet Therapy Laboratory. 1‑0‑2. Prerequisite: Credit or registration in DIET 318. A laboratory to accompany DIET 318. Sp only. (51.3101)

DIET 330. Health Beliefs and Practices in a Diverse Society. 3-3-0. Prerequisite: Junior standing. An examination of food and practices habits and health beliefs in the context of the heterogeneous population of the United State. Designed to increase multicultural awareness. (51.3101)

DIET 404. Quantity Food Production. 4‑2‑4. Prerequisites: DIET 301 and 316. Laboratory designed to simulate a commercial food enterprise. Menu planning, purchasing, standardization of recipes, production, portion control and costing, sanitation, work simplifications, and merchandising. Emphasis on quality control. Fa only. (51.3101)

DIET 459. Senior Seminar. 2-2-0. For dietetics majors only. Preparation for a professional career in dietetics. (51.3101)

DIET 490. Community Nutrition. 3‑3‑0. Prerequisites: DIET 318 and 320. Components of health care systems: communications, evaluations, nutrition care delivery, and laws and regulations. Sp only. (51.3101)

DIET 590. Dietetic Preprofessional Practice. 12-8-32. Prerequisites: B.S. in Dietetics; departmental approval. Preprofessional field experience in clinical dietetics, food management, and community nutrition which meets the registration eligibility requirements of the American Dietetic Association. May be repeated for credit if content differs. Sp and FA only. (51.3101)

DIET 591. Dietetic Preprofessional Practice. 6-8-32. Prerequisites: B.S. in Dietetics; departmental approval. Preprofessional field experience in clinical dietetics, food management, and community nutrition which meets the registration eligibility requirements of the American Dietetic Association. Su only. (51.3101)