Fontbonne University

DEDICATED SEMESTER

Fontbonne University is offering students a unique academic adventure that allows the university as a whole— students, faculty, and staff— to explore a single theme each fall semester. Our sixth theme, Foodology: The Culture, Economic and Science of Food, will invite students, faculty, and staff to discover the many intricacies of food. As a community, we will discover how food is entwined in culture, economics, politics, health and science through shared experiences in academic courses, films, speakers, demonstrations, tours, and through food itself.

COURSES FOR THE DEDICATED SEMESTER

Students, please note that many of the courses on this list fulfill requirements both in majors, as special topics or in a specific area, or as general education courses. For some courses this is indicated by number/letter; for others, students should be sure to consult advisors during the registration process.

ECKELKAMP COLLEGE OF GLOBAL BUSINESS AND PROFESSIONAL STUDIES

BAC430 NUTRITION IN GLOBAL SOCIETIES: THE ROLE OF CULTURE AND VALUES

3 hours Limit 30

10D --W-- 6:00- 10:45PM 08/15/12-10/03/12 Varanasi AB 203

This course will discuss how food and nutrition impacts the health and lifestyle concerns of citizens in different countries. Topics will include global nutrition and the consumer, policy makers, environmental concerns, and corporate involvement.

BUS325 INTERNATIONAL BUSINESS 3 hours Limit 30

01D -T-R- 9:30-10:45AM Buhr AB 201

In today’s rapidly changing global environment, understanding the culture of a host country means the difference between success and failure for a company with international aspiration. This course explores the internationalization of markets and competition of both small proprietorships and large multi-national corporations. Topics include global organizational design, and operations. Exploration of the culture and the evolution of traditional foods, feasting, and National Foreign Policy will be examined as key items while working with international business opportunities.

BEHAVIORAL SCIENCES

PSY445/SWK470 BIOLOGICAL PSYCHOLOGY : NUTRITION, BRAIN, AND BEHAVIOR

3 hours Limit 25

01D -T-R- 11:00- 12:15PM Foushee AB 201

This course provides an in-depth overview of the nervous system and related biological systems, and explores the biological foundations of human behavior, thought, and emotional functioning in children and adults. We will explore the impact of nutritional intake on brain and nervous system development and functioning. We will also emphasize how various types of food affect hunger regulation, hormonal balance, brain function, and neurotransmitter synthesis and balance. We will also explore the connections between nutritional intake and cognitive processing, depression and mood, eating disorders, hunger, memory and food associations, dieting behavior, arousal, exercise, and energy level. We will also examine how food impacts the progression and treatment of various neurodegenerative disorders and epileptic seizure disorders.

BIOLOGICAL AND PHYSICAL SCIENCES

BIO108 INTRODUCTION TO LIFE SCIENCE 3 hours Limit 16 Fee $55

01D --W-F- 9:00-9:50AM LECTURE Birch AB 208

--M---- 9:00- 10:50AM LAB Birch AB 305

Introductory course covers the basic principles of life with an emphasis on the scientific methods, characterization of life, organization of living things, energetic, and evolution. This section will focus on food.

BIO207 PLANT BIOLOGY WITH LAB 4 hours Limit 16 Fee $55

01D -M-W-F-- 9:00- 9:50AM LECTURE Rapp AB 201

---R--- 2:00-3:50PM LAB Rapp AB 305

Introduction to the morphology, physiology, and evolution of vascular plants; integrating form and function to understand diversity. This course will focus on plants that provide food.

ENGLISH AND COMMUNICATION

ENG101 COMPOSITION I: WRITING ABOUT FOOD 3 hours Limit 15

05D -T-R- 9:30 – 10:45AM Staff LIBR DLR

While writing about food topics, this course will focus on the development of a writing process. Students learn various strategies of exploring and focusing their thinking. Practice in developing a thesis, choosing a rhetorical strategy, and communicating clearly, correctly, and effectively.

ENG102 COMPOSITION II 3 hours Limit 15

04D -T-R- 11:00 – 12:15PM Sanchez AB 110

20D ONLINE Arrangement Sanchez

BLACKBOARD TUTORIAL REQUIRED

With food as the topic, this course is a critical study and textual analysis of expository essays; emphasis on critical thinking, analysis, and argumentation as well as on developing increasing stylistic sophistication. Review of tools of research.

ENG293/ENG120 INTRODUCTION TO LITERATURE: THEMES OF FOOD IN LITERATURE

3 hours Limit 30

02D -M-W- 2:30 – 3:45PM Oliverio RYAN 413

Using food as the theme, this course will develop an appreciation for literature through the study of fiction, poetry, and drama; introduction to literary analysis, including critical terms; practice in writing about literature.

ENG494/HES542 SPECIAL TOPICS: INTERPRETING AND TRANSLATING SCIENCE FOR THE CONSUMER

3 hours Limit 15

10D --W-- 6:00 – 8:30PM Sanchez AB 110

Students will examine adult health literacy in the US and the ability of various populations to use health information and services. Students will practice how to interpret and translate science-based food and nutrition information for the consumer in both the written and spoken word.

HUMAN ENVIRONMENTAL SCIENCES

HES214 NUTRITION AND WELLNESS 2 hours Limit 20

20D ONLINE Arrangement Hessler

BLACKBOARD TUTORIAL REQUIRED

Introduction to basic nutrition concepts that relate to an individual’s health throughout the life cycle. Students will explore of current issues in nutrition, health, and safety.

HES216 PRINCIPLES OF NUTRITION 3 hours Limit 20

01D –T-R- 9:30 – 10:45AM McCulley AB 102

Introduction to the science of nutrition including the structure, digestion, absorption, metabolism, basic functions, and sources of nutrients is provided. Dietary guidelines and nutritional assessment/evaluation are introduced using computer-assisted analysis.

HES293 SPECIAL TOPICS: KITCHEN SURVIVAL: COOK WELL, EAT WELL, LIVE WELL

2 hours Limit 16 Fee $30

01D ---W--- 10:00-11:50AM LAB Ohlms/Houston AB109/105

Through exploration of the five dimensions of food: nutrition, food science, economics, palatability and sanitation, this lab course will help students develop or expand their culinary and nutrition skills to promote health and wellness, even for those with busy lifestyles.

HES293/HES422 FOOD PATHWAYS OF DIVERSE GROUPS 3 hours Limit 16

10D -T -- 6:30 – 9:00PM Ohlms AB 109

11D --R-- 6:30 – 9:00PM Ohlms AB 109

The study of food patterns for diverse groups. Emphasis is placed on diversity, cultural awareness, socio-economics, geography, and technological factors affecting food patterns. Laboratory experience is integral to the course.

HES431 EARLY CHILDHOOD INTEGRATED CURRICULUM 3 hours Limit 15 Fee $25

01D --R---- 3:00-5:00PM Huisman AB 109

BLENDED WEB COURSE

Program planning and evaluation based on principles of development and a variety of theoretical constructs. This course will examine teaching strategies, content area knowledge and developmentally appropriate practices in the field of early childhood with strong emphasis on integrated curriculum. Special emphasis will be placed on using food in the early childhood curriculum.

INTERDISCIPLINARY STUDIES

ACS300/INT293 GENDER, FOOD, AND THE BODY IN AMERICAN CULTURE

3 hours Limit 15

10D –T-- 6:00-8:30PM Tracy AB 108

This course will examine how culture shapes values, attitudes, and behaviors are influenced by gender, food and body shape.

MATHEMATICS AND COMPUTER SCIENCES

MTH115 INTRODUCTION TO STATISTICS 3 hours Limit 20

01D -T-R 9:30- 10:45AM Graves RYAN 303

02D –T-R- 11:00-12:15PM Graves RYAN 303

20D ONLINE Arrangement English

BLACKBOARD TUTORIAL REQUIRED

This course will use food based examples to cover descriptive statistics, probability, binomial, chi-squared and normal probability, distributions, tests of hypotheses, linear correlation and regression, and analysis of variance.

SOCIAL WORK

SWK100/HUS100 INTRODUCTION TO SOCIAL WORK 3 hours Limit 20

01D –T-R- 8:00- 9:15AM Beaver AB 108

This course introduces students to the profession of social work and its fields of practice. It provides an introduction to social work theories, values, and skills and defines how generalist social workers use their professional expertise to help people solve a variety of problems and improve their lives. This course will provide content on food issues related to poverty, disability, chronic illnesses, and minority populations. Analysis of social policy and social action methods related to food issues of the identified demographics will follow social work methodology, practice standards, values and ethics.

SWK470/PSY445 BIOLOGICAL PSYCHOLOGY : NUTRITION, BRAIN, AND BEHAVIOR

3 hours Limit 25

01D -T-R- 11:00- 12:15PM Foushee AB 201

This course provides an in-depth overview of the nervous system and related biological systems, and explores the biological foundations of human behavior, thought, and emotional functioning in children and adults. We will explore the impact of nutritional intake on brain and nervous system development and functioning. We will also emphasize how various types of food affect hunger regulation, hormonal balance, brain function, and neurotransmitter synthesis and balance. We will also explore the connections between nutritional intake and cognitive processing, depression and mood, eating disorders, hunger, memory and food associations, dieting behavior, arousal, exercise, and energy level. We will also examine how food impacts the progression and treatment of various neurodegenerative disorders and epileptic seizure disorders.

DEDICATED SEMESTER GRADUATE COURSES

HES542/ENG494 SPECIAL TOPICS: INTERPRETING AND TRANSLATING SCIENCE FOR THE CONSUMER

3 hours Limit 15

10D –W-- 6:00 – 8:30PM Sanchez AB 110

Students will examine adult health literacy in the US and the ability of various populations to use health information and services. Students will practice how to interpret and translate science-based food and nutrition information for the consumer in both the written and spoken word.