FSHN 199

Spring 2018 All Classes

All Classes

Undergraduate Open Seminar

SHOW FINAL EXAM SCHEDULE

Credit: 1 TO 5 hours.

Experimental course on a special topic in food science and human nutrition. Topic may not be repeated except in accordance with the Code.

Approved for letter and S/U grading. May be repeated in the same or subsequent terms. No more than 12 hours may be counted toward graduation.

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FSHN 199 class schedule data for spring 2018
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
10152	Independent Study		ARRANGED	n.a.	Location Pending		Part of Term: 1 Date Range: 01/16/18-05/02/18 Special Approval: Instructor Approval Required
33010	Online	TB2	ARRANGED	n.a.	n.a.	Burkhalter, T	Part of Term: B Date Range: 03/12/18-05/02/18 Special Approval: Instructor Approval Required Credit: 2 hours Section Title: Study Abroad to Mediterranean Section Info: The course would be formatted with four distinct components: 1. Pre-departure 8-week online course (Spring 2018) 2. Two formal meeting times to assess student learning and discuss expectations with students (Spring 2018) 3. Travel to the Mediterranean with guided experiential learning (Intercession Summer 2018) 4. Each individual student will create a professional quality video (Completed by August 2018) with specific guidelines and grading rubric presented in the course syllabus. • Note: The Spring 2018 course will have a deferred grade which will be entered upon the final submission of the capstone student video (between June and August 2018). Select Activities and Topics Covered Included (but are not limited to): 1. The scientific method (how do we study chronic diseases) – through Compass prior to departure 2. The history of the Mediterranean diet – through Compass prior to departure 3. Anti-inflammatory diets – through Compass prior to departure 4. Trends in obesity and diabetes among the Mediterranean people – through Compass prior to departure as well as experiential learning activities while abroad 5. Herbs and plants in Mediterranean health – through Compass prior to departure as well as experiential learning activities while abroad 6. The benefits of olive oil – through Compass prior to departure as well as experiential learning activities while abroad 7. Milk: a comparison between cow, sheep, and other species – through Compass prior to departure as well as experiential learning activities while abroad 8. Cold water fatty fish…delish! – through Compass prior to departure as well as experiential learning activities while abroad This course is subject to Study Abroad fees. For approval to register for this course, contact Ms. Toni Burkhalter at burkhalt@illinois.edu.
65366	Lecture	TFS	3:00PM -4:20PM	TR	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 01/16/18-05/02/18 Degree Notes: Camp Honors/Chanc Schol course. Credit: 3 hours Section Title: Taste of Food Science Section Info: Taste of Food Science. For Chancellor's Scholars; others may enroll with consent of instructor and Director of the Campus Honors Program. Restriction(s): Restricted to Chancellor's Scholar-CHPHonors students.
18919	Online	TMB	ARRANGED	n.a.	n.a.	Burkhalter, T	Part of Term: B Date Range: 03/12/18-05/02/18 Credit: 2 hours Section Title: Hot Topics in Sports Nutrition Section Info: This online course is taught asynchronously through Compass (there is not a scheduled time it meets). However, the midterm and final exams will be held in a campus classroom, date and time to be determined.