2000-2001 Undergraduate Catalog
Indiana, Pennsylvania 15705
FDNT 143 Nutrition and Wellness
3c-0l-3sh
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 of FDNT 143 fulfills the Liberal Studies Health and Wellness requirement.
FDNT 145 Introduction to Nutrition
3c-0l-3sh
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 are affected by eating behaviors.
FDNT 150 Foods
3c-0l-3sh
Prerequisite: CHEM 101 or 111
Corequisite: FDNT 151
Basic principles of food: composition, sanitation, preparation, and preservation.
FDNT 151 Foods Laboratory
0c-3l-1sh
Prerequisite (or concurrently): FDNT 150
Application of basic principles of food preparation.
FDNT 212 Nutrition
3c-0l-3sh
Prerequisite: CHEM 102 or 112
Sources and functions of nutrients, interdependence of dietary essentials, and nutritive value of an optimum diet are studied. Attention given to varied conditions in human life.
FDNT 213 Life Cycle Nutrition
3c-0l-3sh
Prerequisite: FDNT 212
A detailed study of nutrition which applies information from FDNT 212 to all stages of the life cycle; current issues and research as they impact on these developmental stages.
FDNT 245 Sports Nutrition
3c-0l-3sh
Prerequisites: FDNT 145 or 212
Emphasizes knowledge and application of sports nutrition principles. The impact of the macro- and micro-nutrients on physical performance will be discussed in light of current scientific research and applied to realistic dietary recommendation for all types and levels of athletes.
FDNT 281 Special Topics
var-1-3sh
Prerequisite: As appropriate to course content
Special topics are offered on an experimental or temporary basis to explore topics that are not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 281 are offered primarily for lower-level undergraduate students.
FDNT 355 Nutrition in Disease I
3c-0l-3sh
Prerequisites: FDNT 212, BIOL 155 or 150/151
Basic tools for diet modification: food exchange systems; interviewing techniques; nutrition assessment; professional practice; dietary treatment of caloric imbalance, diabetes, and cardiovascular disease. Fall Semester only.
FDNT 357 Special Problems in Foods
0c-4l-3sh
Prerequisite: FDNT 150
Individual problems in foods investigated with emphasis on identified weaknesses in the student’s knowledge of food.
FDNT 362 Experimental Foods
2c-3l-3sh
Prerequisites: FDNT 150, FDNT 355 or concurrently, MATH 217
The experimental study of foods, relating chemical and physical properties to reactions and processes occurring in food systems.
FDNT 364 Methods of Teaching
3c-0l-3sh
Prerequisites: FDNT 213
Current teaching techniques and resource materials in nutrition education emphasized. Emphasis includes all forms of nutrition education, including classroom instruction, in-service training of employees, and community-based education.
FDNT 402 Community Nutrition
3c-0l-3sh
Prerequisite: FDNT 212
Nutritional implications of both good and poor nutrition for all age groups in home and community situations are studied. Corrective and preventive measures emphasized. Spring semester.
FDNT 410 Food, Nutrition, and Aging
3c-0l-3sh
Prerequisite: Junior status
Relationship of food to health maintenance and special dietary problems during the middle and later years.
FDNT 430 Professional Topics in Food and Nutrition
3c-0l-3sh
Prerequisites: FDNT 355, FDNT 364, HRIM 356, and PSYC 101
Topics include promoting food and nutrition services and programs, career planning and development, ethical challenges to dietitians, quality assurance standards, and impact on the legislative process.
FDNT 444 Food Composition and Biochemistry
3c-0l-3sh
Prerequisites: CHEM 255
Basic chemistry and biochemistry of essential components of food originating from plant and animal sources.
FDNT 447 Nutritional Aspects of Food Technology
3c-0l-3sh
Prerequisites: FDNT 212 and BIOL 232; junior status
A study of current known effects of food processing techniques on the nutritional value and safety of foods.
FDNT 455 Nutrition in Disease II
3c-0l-3sh
Prerequisite: FDNT 355
Dietary treatment of disorders of the gastrointestinal, renal, cardiovascular, and hepatic systems; inborn errors of metabolism; allergies; cancer. Therapeutic quackery. Food sampling experiences. Spring semester only.
FDNT 458 Advanced Human Nutrition
3c-0l-3sh
Prerequisites: FDNT 355, CHEM 255 or CH351, MATH 217
In-depth study of the nutrients and their function within the cell. Incorporation of the principles of physiology and biochemistry in the study of nutrition. Emphasis placed on applying current research and evaluation of research methodology. (Does not count toward M.S. in Food and Nutrition degree requirements)
FDNT 461 Microwave Cooking Technology
2c-2l-3sh
The study of the electronic technology, selection, care, and use of the microwave oven. Basic physical and chemical concepts related to microwave cooking are included. Individual investigative research problems are required.
FDNT 462 Advanced Experimental Foods
1c-4l-3sh
Prerequisites: FDNT 362, CHEM 231
An experimental approach to the many factors influencing the chemical and physical properties of food. Use of the scientific method in developing an individual project combining an evaluation of current literature and appropriate sensory and analytical methodology.
FDNT 463 Nutrition Counseling
2c-3l-3sh
Prerequisites: FDNT 355, PSYC 101, FDNT 455 or concurrently
Use of intervention strategies in prevention and treatment of disease through diet. Supervised practicum (3 hours per week) counseling clientele in normal and therapeutic nutrition.
FDNT 464 Food and Nutrition Research Methods
3c-0l-3sh
Prerequisites: FDNT 362, FDNT 458, CHEM 351, and MATH 217
An introduction to research methodology in foods and nutrition. Includes theory and techniques of physical, chemical, and instrumental analysis. Applications of these methods to food and animal models with statistical analysis of data.
FDNT 470 Human Food Consumption Patterns
3c-0l-3sh
Prerequisites: One social science course and junior standing
Exploration of human food consumption behaviors from food production to individual and societal consumption patterns. Influencing factors which will be discussed include agronomic, economic, geographic, sociologic, nutritional, political, and psychological factors. The ethics and morality of food distribution will be discussed. Students may not enroll in this course if they have taken the corresponding section of LBST 499.
FDNT 481 Special Topics
var-1-3sh
Prerequisite: As appropriate to course content
Special topics courses are offered on an experimental or temporary basis to explore topics that are not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 481 are primarily for upper-level undergraduate students.
FDNT 482 Independent Study
var-1-6sh
Prerequisite: Prior approval through advisor, faculty member, department chairperson, dean, and provost's office; must have earned 60 semester hours
Students with interest in independent study of a topic not offered in the curriculum may propose a plan of study in conjunction with a faculty member. Approval is based on academic appropriateness and availability of resources.
FDNT 484 Senior Seminar
1c-0l-1sh
Prerequisites: Senior status, FDNT 458, 464 or concurrently
Emphasis will be on individual review of food and nutrition literature with formal presentation and discussion of current research.
FDNT 493 Internship
var-6-12sh
Prerequisite: Must have earned 57 semester hours
An opportunity for students to work away from the university in supervised job situations at health care facilities, restaurants, or other institutional food service or lodging establishments. Objective is to provide students with job-related experiences. Must meet university internship requirements.
Note: White uniforms including white shoes are required for all lab courses where food is prepared. Students must meet the professional dress requirements of the department.
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