2007-08 Undergraduate Catalog
Indiana, Pennsylvania 15705
Food and Nutrition (FDNT)
Department of Food and Nutrition
College of Health and Human Services
Credit designation below each title is expressed in (c) class hours per week, (l) lab or (d) discussion section hours per week, and (cr) credits per semester.
| FDNT 410 Food, Nutrition, and Aging | |
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.
FDNT 110 Careers in Food and Nutrition
1c-0l-1cr
Career possibilities for nutrition majors are explored. Students are guided in clarifying their professional goals and become acquainted with the educational and experiential requirements necessary to attain these goals.
FDNT 143 Nutrition and Wellness
3c-0l-3cr
Introduces 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. Successful completion of FDNT 143 fulfills the Liberal Studies Health and Wellness requirement. HPED 143 and NURS 143 also fulfill this requirement, and any of these courses may be substituted for each other and may be used interchangeably for D or F repeats but may not be counted for duplicate credit.
FDNT 145 Introduction to Nutrition
3c-0l-3cr
Provides 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.
3c-0l-3cr
Corequisite: FDNT 151
Basic principles of food: composition, sanitation, preparation, and preservation.
1c-3l-1cr
Corequisite: FDNT 150
Application of basic principles of food preparation.
3c-0l-3cr
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.
3c-0l-3cr
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.
3c-0l-3cr
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 250 Quantity Foods in Healthcare and Schools
3c-6l-6cr
Prerequisites: FDNT 150/151 or instructor permission
A problem-based learning approach to food service principles, which guide dietetic professionals in practice. Students research and present case studies within the scope of the healthcare industry, and school feeding includes procedures for inventory control, food production, and purchasing as applied to schools and the healthcare arena. Laboratory experience reinforces didactic concepts.
var-1-3cr
Prerequisite: As appropriate to course content
Offered on an experimental or temporary basis to explore topics 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-3cr
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. Taught Fall semester only.
FDNT 357 Special Problems in Foods
0c-4l-3cr
Prerequisite: FDNT 150
Individual problems in foods investigated with emphasis on identified weaknesses in the student’s knowledge of food.
2c-3l-3cr
Prerequisites: FDNT 150, 355 or concurrently, MATH 217
The experimental study of foods, relating chemical and physical properties to reactions and processes occurring in food systems.
3c-0l-3cr
Prerequisite: FDNT 213
Current teaching techniques and resource materials in nutrition education are emphasized. Emphasizes all forms of nutrition education, including classroom instruction, in-service training of employees, and community-based education.
3c-0l-3cr
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. Taught Spring semester only.
FDNT 410 Food, Nutrition, and Aging
3c-0l-3cr
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-3cr
Prerequisites: FDNT 355, 364, HRIM 256, 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-3cr
Prerequisite: 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-3cr
Prerequisites: BIOL 241 and FDNT 212; 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-3cr
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. Taught Spring semester only.
FDNT 458 Advanced Human Nutrition
4c-0l-4cr
Prerequisites: CHEM 255 or 351, FDNT 355, MATH 217
An 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. Emphasizes applying current research and evaluation of research methodology. (Does not count toward M.S. Food and Nutrition degree requirements)
FDNT 461 Microwave Cooking Technology
2c-2l-3cr
The study of the electronic technology, selection, care, and use of the microwave oven. Includes basic physical and chemical concepts related to microwave cooking. Individual investigative research problems are required.
FDNT 462 Advanced Experimental Foods
1c-4l-3cr
Prerequisites: CHEM 231, FDNT 362
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.
2c-3l-3cr
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-3cr
Prerequisites: CHEM 351, FDNT 362, 458, 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-3cr
Prerequisites: One social science course and junior standing
An exploration of human food consumption behaviors from food production to individual and societal consumption patterns. Influencing factors discussed include agronomic, economic, geographic, sociologic, nutritional, political, and psychological factors. The ethics and morality of food distribution are discussed. Students may not enroll in this course if they have taken the corresponding section of LBST 499.
var-1-3cr
Prerequisite: As appropriate to course content
Offered on an experimental or temporary basis to explore topics 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.
var-1-6cr
Prerequisites: Prior approval through advisor, faculty member, department chairperson, dean, and Provost’s Office; must have earned 60cr
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.
1c-0l-1cr
Prerequisite: Senior status
Emphasizes individual review of food and nutrition literature with formal presentation and discussion of current research.
var-6-12cr
Prerequisite: Must have earned 57cr
An opportunity 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.
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