1997-1998 Undergraduate Catalog
Indiana, Pennsylvania 15705
FN 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 FN143 fulfills the Liberal Studies Health and Wellness requirement.
FN 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.
FN 150 Foods
3c-0l-3sh
Prerequisite (or concurrently): CH102
Basic principles of food, to include composition, sanitation, preparation, and preservation.
FN 151 Foods Laboratory
0c-3l-1sh
Prerequisite (or concurrently): FN150
Application of basic principles of food preparation.
FN 212 Nutrition
3c-0l-3sh
Prerequisite: CH102 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.
FN 213 Life Cycle Nutrition
3c-0l-3sh
Prerequisite: FN212
A detailed study of nutrition which applies information from FN212: Nutrition to all stages of the life cycle; current issues and research as they impact on these developmental stages.
FN 245 Sports Nutrition
1c-0l-1sh
Prerequisites: FN145 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.
FN 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.
FN 355 Nutrition in Disease I
3c-0l-3sh
Prerequisites: BI155, CH102, FN212
Basic tools for diet modification: food exchange systems; interviewing techniques; nutrition assessment; professional practice; dietary treatment of injury, surgery, recovery, obesity, and diabetes. Nutrition support. Food sampling experiences. Fall semester.
FN 357 Special Problems in Foods
0c-4l-3sh
Prerequisite: FN150
Individual problems in foods investigated with emphasis on identified weaknesses in the student's knowledge of food.
FN 362 Experimental Foods
2c-3l-3sh
Prerequisites: FN150, FN212, CH102, or CH112
The experimental study of foods, relating chemical and physical properties to reactions and processes occurring in food systems.
FN 364 Methods of Teaching
3c-0l-3sh
Prerequisites: FN313 and 356 or concurrently
Current teaching techniques and resource materials in nutrition education emphasized. Both classroom teaching and on-the-job training programs are included.
FN 402 Community Nutrition
3c-0l-3sh
Prerequisite: FN212
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.
FN 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.
FN 430 Professional Topics in Food and Nutrition
3c-0l-3sh
Prerequisites: FN355, FN364, HR356, and PC101
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.
FN 444 Food Composition and Biochemistry
3c-0l-3sh
Prerequisites: CH355
Basic chemistry and biochemistry of essential components of food originating from plant and animal sources.
FN 447 Nutritional Aspects of Food Technology
3c-0l-3sh
Prerequisites: FN212 and BI232; junior status
Study of current known effects of food processing techniques on the nutritional value and safety of foods.
FN 455 Nutrition in Disease II
3c-0l-3sh
Prerequisite: FN355
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.
FN 458 Advanced Human Nutrition
3c-0l-3sh
Prerequisites: CH351 or 355 or, concurrently, FN212, BI155
In-depth study of the nutrients and their functions within the cell. Incorporation of the principles of physiology and biochemistry in the study of nutrition. Emphasis on current research and evaluation of research methodology.
FN 461 Microwave Cooking Technology
2c-2l-3sh
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.
FN 462 Advanced Experimental Foods
1c-4l-3sh
Prerequisites: FN362, CH231
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.
FN 463 Nutrition Counseling
2c-3l-3sh
Prerequisites: FN355, PC101, FN455 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.
FN 464 Food and Nutrition Research Methods
3c-0l-3sh
Prerequisites: FN362, 458, CH351, and MA217
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.
FN 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 section LS499 that corresponds to this course.
FN 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.
FN 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.
FN 484 Senior Seminar
1c-0l-1sh
Prerequisites: Senior status, FN458, 464 or concurrently
Emphasis on individual review of food and nutrition literature with formal presentation and discussion of current research.
FN 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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