College of Health and Human Services
Explores food system sustainability issues from farm to fork, including food production, preparation, processing, packaging, and distribution. Assesses the sustainability of current dietary recommendations and the environmental impact of food choices.
Evaluates food security from a national and global perspective.
Identifies population-based needs and approaches for prevention and alleviation of diet-related conditions. Explores methodological issues involved in the design, conduct, analysis, and interpretation of studies investigating the relationship between
nutritional status, diet, and disease. Examines the application of nutrition research related to nutrition assessment and program and policy design and evaluation to improve the nutritional status and health of diverse population groups. Prerequisite:
FDNT 145 or 212 and MATH 214 or 216 or 217, or Department Permission.
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.
Focuses on research methodology with application to food and nutrition. Critical analysis and evaluation of food and nutrition research, including quantitative and qualitative research design and statistical methods. The importance of utilizing nutrition
research in disease prevention and health promotion, and as a basis for setting professional practice standards and health policy will be emphasized. Prerequisite: Department permission.
Explores the foundation of complementary, alternative, integrative and functional nutrition theories and practices. Differentiates among traditional, complementary, alternative, integrative, and functional nutrition models as related to food, supplements,
herbs, and disease. Evaluates current research related to complementary, alternative, integrative and functional nutrition. Prerequisite: FDNT 145, 212, or Department Permission.
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. Prerequisite: Department permission.
Examines the planning, organizing, implementing, supervision, and evaluating of community nutrition programs in profit and nonprofit settings. Prerequisite: Department permission.
Critical examination of the theories and models used in nutrition education, nutrition intervention, and nutrition counseling. Practice in using theories as a framework to guide effective research and intervention designs to promote positive food and
nutrition behaviors provided. Prerequisite: Department permission.
Investigation and analysis of historical, political, religious, ethnic, environmental, and social influences which affect food consumption patterns. Prerequisite: Department permission.
Addresses the selection or design, implementation, and evaluation of strategies to promote food, nutrition, and health information to diverse groups in a variety of settings. Focuses on the evidence-based approaches for food and nutritional intervention,
counseling, and education to promote behavior change. Prerequisite: Department permission.
Current information in foods and nutrition is investigated, analyzed, and evaluated for practical implementation.
Nutritional considerations of protein, carbohydrate, and fat metabolism. Physiological and biochemical functions of these nutrients will be discussed. Prerequisite: Department permission.
Focuses on biochemical role of vitamins in human metabolism. Examines biochemical and physiologic functions and current research implications in health and disease. Prerequisite: Department permission.
Focuses on biochemical role of minerals and water in human metabolism. Examines biochemical and physiological functions and current research implications in health and disease.
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.
Prerequisite: Department permission.
Enhances understanding and skills in food and nutrition research and evaluation with emphasis on survey methods. Examines decisions related to research ethics, study design, sampling, recruitment, instrument development and testing, data collection, and
analysis plans. Development of a defendable proposal to conduct research in food and nutrition required. Prerequisites: Department permission.
Conduct research in food and nutrition. Participate in decisions and activities related to study design, instrument construction and pilot testing, data management and analysis, interpretation and communication of results. Prerequisites: Department permission
and FDNT 661 minimum grade of C.
Supervised practice experience for students who are enrolled in IUP’s accredited dietetic internship or Individualized Supervised Practice Pathway (ISPP) programs. Prerequisites: Department permission and enrollment as intern or ISPP student.
Supervised work experience for Food and Nutrition majors. Permission: Department chairperson.
Studies bodily functions at different stages of development under differing environmental conditions and at various levels of biological organization.
Provides in-depth investigation of diet and nutrition in the treatment of select diseases and conditions. Will address measures of nutritional status, intervention, monitoring and evaluation using nutrition standardized language and evidence based practice.
Focus will be on current nutrition issues impacting clinical practice. Prerequisites: Department permission and undergraduate coursework in Medical Nutrition Therapy.
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