Note:  All courses listed here may not be available every semester.  See schedule of courses for courses available in the upcoming semester.

FDNT 143  Nutrition and Wellness  
Dr. Diane Wagoner   dwagoner@iup.edu   Office Phone 724-357-3578

Introduces the student to the major components of wellness: contemporary nutrition issues as they relate to personal food choices, physical fitness, stress management, sexually transmitted diseases, AIDS, and substance abuse. Completion fulfills Liberal Studies Health and Wellness requirement.
 

FDNT 145  Introduction to Nutrition 
Dr. Stephanie Taylor-Davis   stdavis@iup.edu   Office Phone 724-357-7733

Provides students with an understanding of essential nutrients and their roles in the body, as well as the changing nutritional needs of an individual throughout the lifespan.  Includes the impact of exercise and food choices on metabolism, body composition, and weight control, nutrition, misinformation, consumer issues, commercially prepared foods, and major diseases that may be affected by eating behaviors.
Course website:  www.coned.iup.edu/Nutrition/fdnt145/index.html.
If you have any questions concerning this Web-based course, contact Dr. Taylor-Davis to schedule at appointment.
 

FDNT 212  Nutrition 
Dr. Stephanie Taylor-Davis  stdavis@iup.edu   Office Phone 724-357-7733
Prerequisite:   CHEM 231 Organic Chemistry I

Applies concepts of the biological sciences to human nutrition by explaining sources and functions of nutrients and discussing current nutrition controversies in light of scientific principles.  Research findings are discussed and applied to select nutrition topics including public nutrition policies and individual food choices.  Students evaluate their own food and nutrient intake and energy expenditure.
Course website:  www.coned.iup.edu/Nutrition/fdnt212/index.html

FDNT 470 Human Food Consumption Patterns
Dr. Mia Barker  mabarker@iup.edu   Office Phone 724-357-3283
Cross-listed with LBST 499 Food and Culture

Explanation of human food consumption behaviors from food production to individual and societal consumption patterns.  Influencing factors which will be discussed include:  agronomic, economic, geographical nutritional, political, sociological, and psychological factors.  The ethics and morality of food distribution will be discussed.

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