Undergraduate Nutrition and Dietetics Course Descriptions

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FNU 109  Fundamentals of Food and Its Preparation (3 credits)

Study of food, food preparation, and meal planning, with an emphasis on composition, nutritive value, convenience, preservation, and safety.  Two hours lecture, two hours laboratory.

FNU 206 Introduction to Nutrition and Dietetics (1 credit)

Survey of the historical and philosophical foundations of the profession of dietetics, including the Academy of Nutrition and Dietetics, professional ethics, the professional role of the dietitian, and career opportunities. Overview of normal nutrition and contemporary consumer topics. Information literacy, including criteria for selection and evaluation of professional articles, use of Academy of Nutrition and Dietetics Evidence-Based Library, and presentation skills as related to nutrition and dietetics. 

FNU 208 Normal Nutrition (3 credits)

The role of nutrients in body structure and function.  Identification of the normal nutritional needs of individuals.  Clarification of contemporary issues concerning health and nutrition. (For non-nutrition majors only.)

FNU 212 Culture and Diversity in Foods and Nutrition (3 credits)

Study of historical, socio-economic, religious and immigration factors that have influenced the food and nutritional habits of diverse groups around the world and in the
United States.

FNU 213 HON: Current Issues in Nutrition (3 credits)

Identification and investigation of timely nutrition issues; critical thinking skills, research and analysis applied to scientific, consumer-oriented, and global aspects of nutrition. 

FNU 220 Lifecycle Nutrition (2 credits)

The study of the nutritional needs throughout the lifecycle, including:  pregnancy and lactation, infants, children, adolescents, adults and older adults.  Review of nutrient and energy needs, assessment of nutritional status and consequences of inadequate nutrition at each stage of life. 

FNU 305 Nutrition (3 credits)

Principles of human nutrition; factors involved in the availability, digestion, absorption, and utilization of macronutrients; energy balance; techniques for assessing personal nutritional status.  (Prerequisites: CHE 201; FNU 109).

FNU 310 Experimental Foods (3 credits)

Experimental techniques and procedures used to study the physical and chemical properties of basic food materials and the alterations they undergo during preparation.  (Prerequisites: CHE 101-102; FNU 109).  Two hours lecture, two hours laboratory.

FNU 313 HON: Cultural Anthropology of Food (3 credits)

The evolution of food and drink from prehistoric times to the present explored in context of cultural anthropology.  Attitudes, customs, and associated behaviors will be examined through readings, discussions, electronic media and food demonstrations. (See SOC 313.)

FNU 317 Sports Nutrition (3 credits)

The role of nutrients in physical activity and performance.  Application of the principles of nutrition to the special requirements of the athlete.  Exploration of ergogenic aids and supplements.  (Prerequisites: FNU 208 or 305.)

FNU 320 Community Nutrition (3 credits)

Study of the nutritional needs for various stages of the life cycle and the methods used to provide care through local, state, and federal resources; services for health promotion; health maintenance and rehabilitation; and evaluation of multicultural factors in nutrition.  (Prerequisite: FNU 305, FNU 220.)

FNU 322 Advanced Nutrition (3 credits)

Study of the nutritive process with a focus on the micronutrients; interrelationships among nutrients and mechanisms by which nutrients are metabolized in the cell; the interpretation and application of current research in nutrition studies. (Prerequisites: FNU 305; CHE 202.)

FNU 325 Medical Nutrition Therapy I (3 credits)

Study of the physiological basis for therapeutic diets in disease; required dietary modifications; and the role of the dietitian in patient care.  (Prerequisites: CHE 202; FNU 305.)

FNU 326 Medical Nutrition Therapy II (3 credits) 

Study of the physiological basis for therapeutic diets in disease; required dietary modifications; role of the dietitian in patient care.  (Prerequisites: CHE 202; FNU 305.)

FNU 333 Principles of Dietetics Practice (2 credits)

Review and study of the application of the Scope of Practice requirements and standards in nutrition and dietetics. Introduction to research principles culminating in the development of a research project. Students present the research project at the end of the semester.  (Prerequisite:  FNU 353. To be taken concurrently with FNU 335.)

FNU 335 Experience in Dietetics Practice (2 credits)

Application of education in pre-professional experience in clinical and community environments.  Combination of classes and off-campus experiences. (Prerequisite:  FNU 353. To be taken concurrently with FNU 333.)

FNU 353 Strategies in Teaching Nutrition Concepts (3 credits)

Survey of historical and philosophical development of the profession of dietetics.  Study of educational objectives, teaching strategies, selection and production of nutrition education materials, and evaluation techniques.  Application of these strategies to in-service and client instruction.  (Prerequisite: FNU 305.)

FNU 357 Foodservice Operations (3 credits)

Essentials of the operation of a foodservice facility; cycle menus, purchasing specifications, food and equipment, storage, production, quality control, safety and sanitation, delivery and service.  (Prerequisite: FNU 109.)

FNU 358 Foodservice Management (3 credits)

Concepts, theory and design of foodservice organizational structure.  Management decision-making, planning, communication, implementation, and control. (Prerequisites: FNU 357, 359.)

FNU 359 Experience in Foodservice Operations (1 credit)

Four class meetings and 48 hours of off-campus experience in foodservice operations.  To be taken simultaneously with FNU 357.  (Proof of medical insurance is required. Transportation to and from facility is the student’s responsibility.)

FNU 362 Nutrition Counseling (3 credits)

Examination and application of counseling skills, strategies and tools needed to promote changes in nutritional health behavior. (Prerequisite: FNU 305.) 

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1145 King Road, Immaculata, PA. 19345 p. 610-647-4400 or call toll-free: 1-877-42 TODAY
Federal Compliance Links | Clery | Employment
Immaculata University | Copyright © All Rights Reserved