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FDNT 150: Foods
3.00 Credits
Indiana University of Pennsylvania-Main Campus
Basic principles of food: composition, sanitation, preparation, and preservation.
Prerequisite:
( CHEM 101 FDNT 151 and ( CHEM 101 or CHEM 111 )
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FDNT 151: Foods Lab
1.00 Credits
Indiana University of Pennsylvania-Main Campus
Hands-on laboratory to apply the principles of food preparation, including basic cooking methods and knife skills. Emphasizes food composition, and procedures for food safety and sanitation, and recipe modification.
Prerequisite:
( FDNT 150 CHEM 101 or CHEM 111 )
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FDNT 212: Nutrition
3.00 Credits
Indiana University of Pennsylvania-Main Campus
Examines sources and functions of nutrients, the interdependence of dietary essentials, and nutritive value of an optimum diet are studied. Discusses dietary risk factors to chronic diseases and varied conditions in human life. Includes emerging and alternative food and nutrition topics.
Prerequisite:
( CHEM 102 or CH 102 or CHEM 112 or CH 112 )
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FDNT 213: Life Cycle Nutrition
3.00 Credits
Indiana University of Pennsylvania-Main Campus
A detailed study of nutrition during all stages of the human life cycle; current issues and research as they impact these developmental stages.
Prerequisite:
( FDNT 212 or FN 212 )
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FDNT 245: Sports Nutrition
3.00 Credits
Indiana University of Pennsylvania-Main Campus
Emphasizes knowledge and application of sports nutrition principles. The impact of the macro- and micro-nutrients on physical performance is discussed in light of current scientific research and applied to realistic dietary recommendation for all types and levels of athletes.
Prerequisite:
( FDNT 145 or FN 145 or FDNT 212 or FN 212 )
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FDNT 255: Nutri Assess & Med Terminology
3.00 Credits
Indiana University of Pennsylvania-Main Campus
Selects and uses appropriate dietary, anthropometric, biochemical, clinical, functional, and socioeconomic assessment techniques to identify and prioritize nutritional needs of individuals. Applies critical thinking in determination of nutritional status. Communicates using professional standardized language, documentation, and medical terminology.
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FDNT 281: Special Topic
1.00 - 3.00 Credits
Indiana University of Pennsylvania-Main Campus
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. Prerequisite: As appropriate to course content
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FDNT 335: Nutrn, Lifestyl Medicin & Hlth
3.00 Credits
Indiana University of Pennsylvania-Main Campus
Explores nutrition and health in the context of the pillars of lifestyle medicine. Application of nutrition science and assessment in lifestyle-related disease prevention and treatment will be examined. Evaluates whole food plant-based diets and other lifestyle recommendations.
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FDNT 355: Medical Nutrition Therapy I
3.00 Credits
Indiana University of Pennsylvania-Main Campus
Explores pathophysiology of and evidence-based medical nutrition therapy for caloric imbalance, diabetes, and cardiovascular diseases. Uses of food exchange systems in diet prescription and menu planning.
Prerequisite:
( BIOL 155 or BI 155 ) and ( CHEM 102 or CH 102 ) and ( FDNT 212 or FN 212 )
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FDNT 362: Experimental Foods
3.00 Credits
Indiana University of Pennsylvania-Main Campus
In-depth study of foods, relating chemical and physical properties to reactions and processes. Focuses on the importance of research and evaluation techniques as they apply to product development and consumer acceptability. Examines factors impacting the quality, safety, preservation, additives, and nutritional composition.
Prerequisite:
( FDNT 150 or FN 150 ) and ( FDNT 355 or FN 355 ) and ( MATH 217 or MA 217 ) or CHEM 112 or CH 112 )
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