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FDNT: Food and Nutrition

Department of Food and Nutrition

College of Health and Human Services

FDNT 544/* Food Composition and Biochemistry 3 cr.

Covers basic chemistry and biochemistry of essential components of food originating from plant and animal sources. Prerequisite: CHEM 355.

FDNT 547/* Nutritional Aspects of Food Technology 3 cr.

Studies current known effects of food processing techniques on the nutritional value and safety of food. Prerequisites: FDNT 212 and BIOL 241.

FDNT 558/* Advanced Human Nutrition 3 cr.

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. Prerequisites: FDNT 212, CHEM 255, and BIOL 151.

FDNT 564/* Food and Nutrition Research Methods 3 cr.

Introduction to research methodology in food 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. Prerequisites: FDNT 362, FDNT 458, CHEM 351, and MATH 217.

FDNT 581 Special Topics 3 or 4 cr.

FDNT 601 Food Service Management Theory and Practicum 3 cr.

Management of the production and delivery of high-quality nutritious meals. Menus will reflect the current food and nutrition interest of healthy individuals as well as special diets prescribed in health care. Prerequisite: Graduate of Didactic Program in Dietetics or undergraduate course work in food service management.

FDNT 602 Information Technology 1 cr.

Reviews, updates, and integrates knowledge and skills for the delivery of information and data for the dietetic professional. The content of this course is designed to introduce specialized technology, resources, instructional techniques, and SPSS that are applicable to the dietetic profession. Prerequisite: Graduate of Didactic Program in Dietetics or undergraduate course work in computer applications.

FDNT 603 Food and Nutrition Education 1 cr.

Focus on the development of effective educational plans to teach consumer audiences of all ages about food and nutrition through an examination of current pedagogy (theory and application) with emphasis on the learning paradigm. Prerequisite: Graduate of Didactic Program in Dietetics or completion of undergraduate course work in educational psychology and/or methods of teaching.

FDNT 604 Medical Nutrition Therapy 2 cr.

Examines nutritional management of the acute-care patient with emphasis on the role of the dietitian. Students will complete an in-depth clinical case study. Prerequisite: Graduate of Didactic Program in Dietetics or undergraduate course work in clinical nutrition.

FDNT 605 Nutrition Intervention Strategies 1 cr.

Theory and practice of nutrition intervention strategies in modifying the complexity of dietary behaviors. Application of intervention strategies with nutrition-specific examples. Prerequisite: Graduate of Didactic Program in Dietetics or undergraduate course work in counseling skills.

FDNT 612 Administration of Food Service Systems 3 cr.

Addresses food service as a system of interrelated parts and of controlling management resources. Analyzes different types of food service delivery systems and covers legal responsibilities of a food service administrator. Prerequisites: FDNT 358, FDNT 259, FDNT 313, FDNT 356, or three years’ work experience in a food service management position.

FDNT 641 Eating Behaviors and Food Habits 3 cr.

Investigation and analysis of historical, political, religious, ethnic, environmental, and social influences which affect food consumption patterns. Prerequisites: PSYC 101 and SOC 151.

FDNT 642 Contemporary Issues in Food and Nutrition 3 cr.

Current information in foods and nutrition is investigated, analyzed, and evaluated for practical implementation.

FDNT 645 Proteins, Carbohydrates, and Fats 3 cr.

Nutritional considerations of protein, carbohydrate, and fat metabolism. Physiological and biochemical functions of these nutrients will be discussed.

FDNT 646 Vitamins and Minerals 3 cr.

Biochemical role of vitamins and minerals in macronutrient metabolism. Focus on biochemical and physiologic functions and current research implications.

FDNT 650 Designing Effective Research Projects in Food and Nutrition 1.5 cr.

Addresses the depth and breadth of nutrition as a field of inquiry with understanding of the elements of the research process. Emphasis will be given to various designs (both quantitative and qualitative) and methodologies (e.g., principles, techniques, materials, and procedures) that are used for research in nutrition and dietetics and to promote evidence-based practice. The student will examine, appraise, and communicate nutrition research literature by giving a professional oral seminar utilizing effective oral presentation techniques. Prerequisite: Permission.

FDNT 651 Professional Dietetic Practice 3 cr.

Examines professional topics relevant to the dietetic professional. Provides a forum for clinical case study presentations and education about professional development opportunities and challenges. Prerequisite: FDNT 604 or experience as a clinical dietitian.

FDNT 652 Seminar in Institutional Food Service Management 1 cr.

Reviews and evaluates management aspects in institutional food service. Discusses field experiences and observations with experienced health care professionals to gain further insight with respect to management (labor, materials, finances, marketing, time and team management) and administrative issues. Evaluates student’s personal performance related to management skills and prepares for future skill enhancement. Prerequisite: FDNT 601 or food service management employment experience.

FDNT 660 Applying Research Methods in Food and Nutrition 1.5 cr.

Addresses the depth and breadth of nutrition/dietetics as a field of inquiry and provides an understanding of the elements of the research process. The student will identify a research problem/question, design and conduct either a comprehensive literature review or small-scale research project, and analyze/interpret the information/data collected. A formal presentation of research will be professionally presented (e.g., poster presentation, article formatted for publication, grant proposal, oral presentation). Prerequisite: FDNT 650 or by permission.

FDNT 681 Special Topics 1-3 cr.

FDNT 696 Internship 1-6 cr.

Supervised practice experience for students who have completed FDNT 601, 602, 603, 604, and 605 (eight credits) and are concurrently completing IUP’s dietetic internship.

FDNT 698 Internship 1-6 cr.

Supervised work experience for Food and Nutrition majors. Permission: Department chairperson.

FDNT 711 Nutrition in the Life Cycle 3 cr.

Studies bodily functions at different stages of development under differing environmental conditions and at various levels of biological organization.

FDNT 743 Clinical Dietetics 3 cr.

Examines nutritional management of the hospitalized patient with emphasis on the role of the dietitian. Research for a paper and oral critiques of current literature.

FDNT 795 Thesis 1-4 cr.

FDNT 799 Independent Study in Food and Nutrition 1-3 cr.

Prerequisite: Completion of two courses in the department requirement. Advanced study and/or selected research problems from the field of food and nutrition. May be taken for a maximum of three credits.

*Indicates dual-listed class

  • School of Graduate Studies and Research
  • Stright Hall, Room 101
    210 South Tenth Street
    Indiana, PA 15705-1048
  • Phone: 724-357-2222
  • Fax: 724-357-4862
  • Office Hours
  • Monday through Friday
  • 8:00 a.m. – 4:30 p.m.
  • Summer: 8:00 a.m. - 4:00 p.m.