29 courses with the subject FN, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
1c-0l-1sh Career possibilities for nutrition majors are explored. Students will be guided in clarifying their professional goals and will become acquainted with the educational and experiential requirements necessary to attain these goals.
An alternate method of fulfilling this requirement is the completion of one year of Military Science/ROTC: MS101 American Military History (1650-1920) and Lab (2sh) and MS102 American Military History (1920-present) and Lab (2sh). The courses MS203 and MS204 may be substituted for MS101 and MS102. Veterans are given four credits toward these requirements by validating two years' active duty via form DD214. Table of Contents | Index of Courses This information is maintained by the Office of the Registrar, with approval from the University Senate. Last Modified at 11:47 AM on 7/19/98.
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.
3c-0l-3sh Prerequisite (or concurrently): CH102 Basic principles of food, to include composition, sanitation, preparation, and preservation.
0c-3l-1sh Prerequisite (or concurrently): FN150 Application of basic principles of food preparation.
3c-0l-3sh 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-3sh 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.
1c-0l-1sh 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.
var-1-3sh 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.
3c-0l-3sh 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.
0c-4l-3sh Individual problems in foods investigated with emphasis on identified weaknesses in the student's knowledge of food.
2c-3l-3sh The experimental study of foods, relating chemical and physical properties to reactions and processes occurring in food systems.
3c-0l-3sh Current teaching techniques and resource materials in nutrition education emphasized. Both classroom teaching and on-the-job training programs are included.
(1) Students not interested in FN245 could select both FN402 and FN470 in place of FN245. Table of Contents | Index of Courses This information is maintained by the Office of the Registrar, with approval from the University Senate. Last Modified at 3:37 PM on 7/22/98.
3c-0l-3sh Relationship of food to health maintenance and special dietary problems during the middle and later years.
3c-0l-3sh 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.
3c-0l-3sh Basic chemistry and biochemistry of essential components of food originating from plant and animal sources.
3c-0l-3sh Study of current known effects of food processing techniques on the nutritional value and safety of foods.
3c-0l-3sh 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.
3c-0l-3sh 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.
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.
1c-4l-3sh 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-3sh
3c-0l-3sh 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.
3c-0l-3sh 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.
var-1-3sh 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.
var-1-6sh 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.
Other Requirements: Food Service Requirements: 13
var-6-12sh 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.
Source: Indiana University of Pennsylvania-Main Campus's catalog, linked per course · table learning_unit · CourseShelf publish 59
