ENT - Entrepreneurship
ENT 101 Introduction to Entrepreneurship 3(3-0)
This course presents the growing phenomenon of entrepreneurship in the domestic and international environments. Does not count for credit on the Busi- ness Administration majors or minors.
ENV - Environmental Studies
ENV 101 Introduction to Environmental Studies 3(3-0)
An introduction to the interdisciplinary study of human/environmental relation- ships. Topics include the biosphere, ecosystems and how human socio-political factors interact with them. (University Program Group IV-A)
ESC - Earth Science
ESC 400 Earth Science Education 3(2-2)
Study of earth science in the K-12 science curriculum, including relevant teaching methods and preparation of lesson plans in accordance with the State Science Content Standards. Prerequisites: junior standing; 12 hours of ESC, GEL, AST credit.
EUR - European Studies
EUR 303 Comparative Politics: Eastern Europe 3(3-0)
Comparative analysis of selected Eastern European states, including Poland, Czech Republic, Hungary, former Yugoslavia, Romania, Bulgaria. Identical to PSC 341. Credit may not be earned in more than one of these courses. (Uni- versity Program Group IV-B)
EUR 304 The European Economy 3(3-0)
Study of the economies of Europe in the post-cold-war era, focusing on economic systems, trade agreements and social contracts. (University Program Group IV-B)
FIN - Finance
FIN 257 Risk Management 3(3-0) A survey course of insurance and risk management, with emphasis on the corporate handling of risks. Prerequisites: 26 semester hours completed.
FIN 303 Financial Administration 3(3-0)
Financial administration of both profit and not-for-profit organizations including methods of asset procurement and raising capital. Credit may not be earned in both FIN 303 and FIN 332. Prerequisite: ACC 204. This course is approved for offering in a distance learning format.
FIN 315 Principles of Investments 3(3-0)
Provides students with basic knowledge about different investments and sources of information to enable them to make wiser investments and prepare to build portfolios. Prerequisites: 56 hours completed; admission to Professional Business Studies or listed on a signed major or minor.
FIN 332 Managerial Finance 3(3-0)
Basic principles and techniques of the acquisition, management, and distribution of financial resources. Credit may not be earned in both FIN 302 and FIN 332. Prerequisites: ACC 201 or ACC 250, ACC 202 or ACC 255; 56 semester hours completed. This course is approved for offering in a distance learning format.
FIN 335 Real Estate Principles Prerequisites: ECO 202 or 203 3(3-0)
An introduction to real estate practice, institutions and participants with a focus on investment decision making, valuation, and debt financing. Prerequi- site: ECO 202 or 203.
FIN 573 International Finance 3(3-0)
Role of financial manager in international corporations. Environmental problems of foreign exchange. Techniques for making investment decisions, financing marketing operations, long-term capital structure and flow of funds. Prerequisites: FIN 302 or FIN 332; 56 semester hours completed and admission to Professional Business Studies or listed on signed major or minor.
FNS - Foods & Nutrition
FNS 160 Introduction to Foods 3(2-2) Quality recognition, selection, storage and preparation of foods. Emphasis on preparations and standard product production.
FNS 271 Food and Culture in the United States 3(3-0) Characteristics and effects of food choices among culturally diverse groups within the United States.
FNS 361 Experimental Foods 3(2-2) Scientific examination and statistical analysis of the behavior of foods. Pre- requisites: FNS 160; CHM 131, 132; STA 282 or HSC 544.
FNS 365 Quantity Food Production 2(2-0)
The principles of production: standardized recipes; schedules; forecasting; quality and hazard analysis; yields; principles of cookery in quantity; kitchen departmentalization; production, distribution and service systems. Successful completion of the Michigan Occupational Competency Assessment Center’s exam in food management results in credit for this course. Prerequisite: FNS 160.
FNS 370 Nutrition 3(3-0)
Principles of normal nutrition as related to the health of all age groups. This course is approved for offering in a distance learning format. (University Program Group II- A)
FNS 375 Nutrition and Performance 3(3-0)
Focus is upon sports nutrition for athletes and individuals in recreation.Analysis of the interaction among energy expenditure, fuel needs and utilization, and all nutrients. Prerequisites: FNS 370.
FNS 463 Menu Planning: Design and Service 3(3-0)
Concepts of menu design: copy, layout, types, design, nutrition, construction, pricing techniques and consistency of concept. Service styles and front-of-the- house management presented. Prerequisite: FNS 370.
FNS 465 Foodservice Facilities Design 3(2-2)
Equipment, energy, space allocation and work analysis studied to produce a foodservice facility which best serves the target market. Computer Assisted Design utilized. Prerequisite: FNS 365.
FNS 469 Foodservice Systems Administration 3(3-0)
Study of subsystems in institutional foodservices: purchasing, storage controls, cost containment, personnel selection and development, organizing, leadership, decision making, facilities control. Prerequisites: FNS 365. Recom- mended: FNS 463.
FNS 470 Applied Nutrition 3(3-0)
A detailed examination of human nutritional needs and how nutritional sci- ence can be applied to meet those needs in health and disease. Prerequisites: FNS 370.
FNS 474 Nutrition in the Life Cycle 3(3-0)
Analysis of the factors which affect food and nutrient needs for growth, development, and maintenance throughout the entire life span. Prerequisite: FNS 370.
FNS 475 Nutritional and Herbal Supplements 3(3-0)
The potential impact of non-nutrient components in food, nutritional supple- ments, and herbs in the prevention and treatment of disease via integrative and alternative medical approaches. Prerequisite: FNS 370.
FNS 477 Assessing Nutritional Status 2(1-2) Introduces dietary, anthropometric, biochemical, and clinical approaches to assessing nutritional status. Prerequisite: FNS 370.
FNS 570 Nutritional Education 4(4-0)
Teaching strategies, advising techniques, resources, and motivational techniques as specifically applied to patients/clients in nutrition programs and patient/clients receiving nutrition services. Pre/Co-Requisite: FNS 471.
FNS 575 Geriatric Nutrition 3(3-0)
A detailed description of nutrition for the elderly, including special nutritional considerations, food selection patterns, nutritional status and strategies for disease prevention. Identical to GRN 575. Credit may not be earned in more than one of these courses. Recommended: FNS 370.
FNS 661 Macronutrients 3(3-0)
Advanced study of nutrition, metabolism, and function of proteins, carbo- hydrates and lipids as related to human health and disease. Prerequisites: Permission of instructor. Recommended: BIO 392, CHM 421, FNS 473.
FNS 662 Micronutrients 3(3-0)
Advanced study of the nutrition, metabolism, and function of vitamins and minerals as related to human health and disease. Prerequisites: Admission to Graduate Program in Dietetics. This course is approved for offering in a distance learning format.
FNS 670 Seminar: Nutrition 1-3(Spec)
Student review and presentation of specific topics of current research in nutrition. Prerequisites: FNS 370, FNS 472, FNS 573. This course is approved for offering in a distance learning format.
FNS 672 Advanced Clinical Nutrition 3(3-0)
Advanced concepts of diet therapy and care for a variety of clinical disorders with nutritional implications. Includes coverage of enteral and parenteral nutri- tion. Prerequisite: Graduate student status. Recommended: BIO 392, CHM 421, FNS 473.
FNS 673 Seminar: Nutritional Assessment 3(3-0)
Presents techniques for nutritional assessment of individuals and groups: evaluation of dietary intake, anthropometry, nutritional analysis software, and biochemical, and clinical indices. Prerequisites: BIO 392, CHM 421, FNS 473. This course is approved for offering in a distance learning format.