The University of Georgia
Approved Course


  1. COURSE ID: FDNS 4600/6600

  2. TITLES

  3. Course Title: Food and Nutrition Policy
    Course Computer Title: Food and Nutrition Policy
  4. COURSE DESCRIPTION (must be 50 words or less)

  5. Health, safety, and policy issues related to food consumption trends; nutrient composition of foods, food additives, food allergies and hypersensitivities, naturally occurring toxins, pathogens, pesticides, biotechnology-derived foods, irradiated foods, and food laws and regulations.
  6. ADDITIONAL REQUIREMENTS FOR GRADUATE STUDENTS

  7. One additional paper of ten pages. One class presentation.
  8. GRADING SYSTEM

  9. A-F (Traditional)
  10. CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS

  11. FIXED VARIABLE
    Credit Hours 3
    Lecture Hours 3
  12. NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)


  13. REPEAT POLICY

  14. Course cannot be repeated for credit
  15. DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)

  16. The course will not be open to students who have credit in the following courses:
    FDNS 4600E
    FDNS 6600E
  17. REQUIRED PREREQUISITES

  18. Undergraduate: (FDNS 2100 or FDNS 2100E or FDNS 2100H or FDNS 3000) or (FDNS 3600 and FDNS 3600L)
    Graduate:
  19. PREREQUISITE OR COREQUISITE COURSES

  20. COREQUISITE COURSES

  21. PRIMARY DELIVERY MECHANISM (select only one):

  22. Lecture
  23. COURSE WILL BE OFFERED

  24. Every Year - Spring
  25. EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE

  26. Spring 2016
  27. ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS

  28. COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES

    Understand the interrelationships among health, safety, and policy issues concerning
    food consumption trends, nutrient composition of foods, food labeling, food additives,
    food allergies and hypersensitivities, phytochemicals, naturally occurring toxins,
    pathogens, pesticides, biotechnology-derived foods, irradiated foods, and food laws
    and regulations.
    
    Through written examinations, class discussions, computer projects, and written
    assignments, students will provide evidence of their understanding of health, safety
    and policy issues concerning foods and their ingredients.
    
    Develop skills to access, use, and critique scientific and regulatory information from
    MEDLINE, Agricola, CAB, regulatory sources, government sources, and Internet.

    TOPICAL OUTLINE

    Food laws and regulations
    
    Health claims
    
    Dietary supplements
    
    Functional foods
    
    Soy
    
    Food additives (antioxidants, antimicrobials, nitrites, sulfites, enzymes)
    
    Nitrites, nitrates, nitrosamines
    
    Food allergies
    
    Fat replacers
    
    Sweeteners
    
    Colors
    
    Flavors
    
    MSG
    
    Caffeine
    
    Food biotechnology
    
    Animal diseases and foods
    
    Food irradiation
    
    Organic foods
    
    Contaminants (pesticides, lead, mercury)
    
    Diet, cancer, and food ingredients

    UNIVERSITY HONOR CODE AND ACADEMIC HONESTY POLICY

               UGA Student Honor Code: "I will be academically honest in all of my academic work and will not tolerate academic dishonesty of others." A Culture of Honesty, the University's policy and procedures for handling cases of suspected dishonesty, can be found at www.uga.edu/ovpi. Every course syllabus should include the instructor's expectations related to academic integrity.