Program Overview

Human Nutrition Program

The Human Nutrition program at the University of Illinois Chicago offers a comprehensive curriculum that covers various aspects of nutrition, including the science of foods, nutrition assessment, and community nutrition. The program aims to provide students with a deep understanding of the relationship between diet and health, as well as the skills to apply this knowledge in real-world settings.

Courses

• HN 100: Introduction to Nutrition: New Student Seminar: An overview of nutrition emphasizing key concepts and careers in the field, focusing on professional preparation.
• HN 110: Foods: Principles of food components, interactions, selection, preparation, and service.
• HN 111: Food Handling and Safety: Safe food handling, sanitation, and hygiene practices to prevent foodborne illnesses.
• HN 190: Introduction to Dietetics: Overview of the dietetics profession, including career options, professional development, and standards of practice.
• HN 196: Nutrition: Fundamental principles of nutrition as a science, examining the relationship between diet and health.
• HN 201: Essentials of Nutrition, Physical Activity, and Health Assessment: Evidence-based tools for using food and physical activity to maintain health and prevent chronic disease.
• HN 202: Culture and Food: Factors affecting food habits, similarities and differences across cultures, and the use of foods in multiculturalism.
• HN 203: Culture and Food Lab: Practical application of preparing, presenting, and modifying cultural-specific foods.
• HN 213: Food, Health, and Equity: Interconnectedness of food systems, health equity, healthcare systems, and societal structures through the lens of the socio-ecological model.
• HN 296: Nutrition and Physical Activity: Integrates principles of nutrition and physical activity for improving health, fitness, and performance.
• HN 300: Science of Foods: Relationship between the chemical structure of food components and their functional properties and applications.
• HN 302: Nutritional Assessment: In-depth training on nutrition assessment tools for measuring dietary intake and anthropometric measurements.
• HN 306: Nutrition Education: Theoretical and applied strategies for instructional planning and assessment in nutrition education.
• HN 307: Human Nutrition and Metabolism: Human nutrient requirements and metabolism of carbohydrates, lipids, proteins, vitamins, minerals, and non-nutritive substances.
• HN 308: Nutrition Science I: Metabolism, dietary regulation, and requirements for energy, protein, fat, and carbohydrates.
• HN 309: Nutrition Science II: Continuation of HN 308, focusing on micronutrients such as vitamins and minerals.
• HN 311: Nutrition During the Life Cycle: Principles of nutrition through the life cycle, including weight management.
• HN 313: Introduction to Community Nutrition: Assessment, planning, and evaluation of community nutrition programs using a systems approach.
• HN 318: Genetic, Molecular, and Cellular Mechanisms of Chronic Diseases: Mechanisms of pathogenesis, inflammation, and genetic variability in disease susceptibility.
• HN 320: Clinical Nutrition I: Principles of nutrition, biochemistry, physiology, and pathology related to managing starvation, obesity, gastrointestinal diseases, cardiovascular disease, and diabetes.
• HN 330: Quantity Food Production: Kitchen layout, menu planning, food procurement, storage, production, and service.
• HN 332: Food Service Management: Application of management principles to food service system functions.
• HN 355: Supervised Practice I: A supervised practicum in a professional setting to prepare for entry-level dietetics practice.
• HN 394: Special Topics in Human Nutrition: Selected nutrition topics that vary from year to year.
• HN 396: Independent Undergraduate Study in Human Nutrition: Study in selected areas of human nutrition under the direction of a faculty member.
• HN 405: Food as Medicine I: Cooking for Healing and Wellness: Planning menus and preparing foods for various medical diets.
• HN 406: Food as Medicine II: Wellness-related diets, disease states, or medical topics, with practical application.
• HN 407: Writing Process in Nutrition: Approaches to writing as an instrument of thought and a tool of persuasion in nutrition.
• HN 410: Food Microbiology: Food-borne pathogens, toxins, contaminants, spoilage, and beneficial microorganisms.
• HN 411: Food Analysis: Principles and application of chemical, physical, and instrumental methods for determining food constituents.
• HN 412: Sensory Evaluation for Foods and Beverages: Physiological and psychological basis of human subjects, chemistry of aroma and taste, and sensory methodologies.
• HN 413: Food Product Development: Principles of food product development, including target market evaluation, concept development, and product costs.
• HN 414: Fermented Foods and Beverages: Health benefits, chemistry, and microbiology of fermented foods and beverages.
• HN 420: Clinical Nutrition II: Principles of nutrition, biochemistry, physiology, pathology, education, and psychology related to managing selected diseases.
• HN 422: Clinical Nutrition III: Principles of nutrition, biochemistry, physiology, and pathology related to managing critically ill patients.
• HN 423: Nutrition Counseling: Theory and skill development for effective nutrition interviewing and counseling.
• HN 425: Sports Nutrition: Foundations and application of sports nutrition, including assessing, counseling, and addressing nutritional needs of athletes.
• HN 440: The Research Process in Nutrition: Methods for reading and critiquing current scientific literature and designing studies.
• HN 455: Supervised Practice II: An advanced supervised practicum in a professional setting to prepare for entry-level dietetics practice.
• HN 480: Field Study: Practical experience to develop or strengthen knowledge and skills in an area of nutrition practice.
• HN 494: Special Topics in Human Nutrition: Advanced course dealing with selected topics that vary from year to year.
• HN 502: Cells to Community: Research in the Department of Kinesiology and Nutrition: Introduction to research and scholarship performed by faculty in the department.
• HN 503: Advanced Nutrition in Chronic Disease: In-depth analysis of the role of nutrition in chronic diseases.
• HN 505: Advanced Topics in Diabetes Management: Current research in diabetes management, including nutrition education and counseling.
• HN 506: Advanced Topics in Pediatric Nutrition: Current clinical practices and guidelines in pediatric nutrition, focusing on critical care.
• HN 510: Nutrition - Physiological Aspects: Application of biochemistry and cellular/molecular physiology to understand human metabolism and nutrition.
• HN 511: Intervention Design and Evaluation in Kinesiology and Nutrition: Applying the scientific process to change physical activity and nutrition behavior.
• HN 516: Advanced Vitamins and Minerals: Critical analysis of current research in vitamin and mineral requirements, interactions, and disease states.
• HN 525: Sports Nutrition and Athlete Consulting: Teaching both arms of nutritional counseling - sports nutrition principles and athlete counseling techniques.
• HN 532: Evaluation of Nutritional Status: Community and clinical considerations in nutrition status surveillance and monitoring systems.
• HN 541: Research on Clinical Nutrition Problems: Development and conduct of research on clinical nutrition problems or nutrition delivery systems.
• HN 555: Obesity: Exploring determinants of obesity from cell to society, including research on weight changes, treatments, and chronic disease risk.
• HN 560: Advanced Topics in Public Health Nutrition: Understanding the role and application of theory and empirical data in community-based nutrition interventions.
• HN 570: Advances in Clinical Nutrition I: Selected topics in clinical nutrition, emphasizing current theory, research, and practice.
• HN 580: Advanced Field Practicum: Advanced practical experience in a specialized area of human nutrition and dietetics.
• HN 581: Dietetics/Nutrition Instructional Practicum: Teaching practicum in clinical dietetics and/or nutrition.
• HN 594: Special Topics in Human Nutrition: Advanced course dealing with selected topics that vary from year to year.
• HN 595: Seminar in Human Nutrition: Discussions of current journal articles and important new developments in human nutrition.
• HN 596: Independent Study in Human Nutrition: Study in selected areas of human nutrition under the direction of a faculty member.
• HN 597: Master's Project Research: For nutrition graduate students pursuing a project other than thesis research.
• HN 598: Research in Human Nutrition: Independent research in one area of human nutrition.
• HN 599: Ph.D. Thesis Research: Independent dissertation research under the guidance of an advisor.