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• FDNT 363: Experimental Foods Laboratory

  1.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Examines the experimental study of foods, relating chemical and physical properties to reactions and processes occurring in food systems. Applies development, conversion, and manipulation of ingredients and recipes to meet dietary needs or preferences. Evaluation of foods using equipment and sensory methods.
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• FDNT 370: Human Food Consumption Patterns

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Explores human food consumption behaviors from food production to individual and societal consumption patterns. Discusses influencing factors including agronomic, economic, geographical, nutritional, political, sociological, and psychological factors. Covers also the ethics and morality of food distribution.
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• FDNT 402: Community Nutrition

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  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.
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• FDNT 415: Sustainable Nutrition

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  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.
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• FDNT 422: Public Health Nutrition and Epidemiology

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  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.
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• FDNT 430: Professional Topics in Food and Nutrition

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Focuses on professional roles, skills, responsibilities, and ethics in the dietetics profession. Explores emerging perspectives and practices in dietetics including informatics, teamwork and mentoring, application of leadership and management theories to personnel and projects, career development and marketing, quality assurance, healthcare systems and delivery.
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• FDNT 431: Career Advancement in Dietetics

  1.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Preparation to become a credentialed dietetics professional. Includes pathways to become a registered dietitian, specialized credentials and certifications, and establishing a professional network. Navigates the complex application process to secure acceptance to a dietetic supervised practice program.
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• FDNT 445: Advanced Sports Nutrition

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Examines and evaluates evidence-based sports nutrition guidelines and current research related to nutrition and athletic performance. Explores special populations, environments and clinical conditions related to nutrition and athletic performance. Includes an emphasis on dietary supplements and ergogenic aids for sport.
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• FDNT 455: Medical Nutrition Therapy II

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Pathophysiology of and evidence-based medical nutrition therapy for disorders of the gastrointestinal, renal, hepatic, and immune systems, inborn errors of metabolism, cancer. Nutrition support.
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• FDNT 458: Advanced Human Nutrition

  4.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  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 MS degree in FDNT requirements.)
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