Undergraduate Catalog 2021-2022

College of Natural and Health Sciences

Department of Nutrition and Dietetics

FND 210 Medical Terminology

Terminology used in medical sciences. Development of medical vocabulary.
2

FND 225 Interprofessional Collaboration in Healthcare

An interdisciplinary approach promoting wellness and using discipline-specific processes to plan healthcare interventions. Perspectives from disciplines are explored emphasizing collaborative communication, teamwork, and client-centered care. Simulation labs included.
3

Prerequisites

(BIO 245 or BIO 350 with a minimum grade of D-)

FND 245 Introduction to Nutrition

For dietetics students and those desiring a focus on the science of nutrition. Functions, metabolism, and sources of nutrients will be studied applying recommendations and an evidence-based approach.
3

Prerequisites

(CHEM 111L or CHEM 111 with a minimum grade of D-)

FND 250 Principles of Nutrition

Investigation of the principles of nutrition as applied to humans.
3

Course Attribute

LAS1-Natural &Physical Science and GT Natural & Phys Science

FND 252 Nutrition in the Life Cycle

Nutrition applied to the various stages of life, from conception to the later years. Socioeconomic, psychological, physiological factors affecting food intake.
3

Prerequisites

(FND 250 or FND 245 with a minimum grade of D-)

FND 310 Introduction to Foods

Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.
2

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

Corequisites

FND 310L

FND 310L Introduction to Foods Laboratory

(4 laboratory) Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification.
2

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

Corequisites

FND 310

Course Fee

Course Fee Required

FND 320 Nutrition Applications in Foodservice

Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.
2

Prerequisites

(FND 310L or FND 310 with a minimum grade of D-)

Corequisites

FND 320L

FND 320L Nutrition Applications in Foodservice Laboratory

(2 laboratory) Laboratory to accompany FND 320.
1

Prerequisites

(FND 310L or FND 310 with a minimum grade of D-)

Corequisites

FND 320

Course Fee

Course Fee Required

FND 335 Breastfeeding: Benefits, Support and Promotion

Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.
2

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

FND 360 Nutrition and Aging

Advanced study of physiological and biological changes occurring with aging on nutrition status, nutrient requirements, and physical ability; with emphasis on the relationship between optimal nutrition, activity, and successful aging.
3

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

FND 370 Nutrition Education and Application Strategies

Nutrition education and application strategies to enhance dietary change.
3

Prerequisites

FND 252 with a minimum grade of D-

FND 395 Special Topics in Food, Nutrition and Dietetics

Advanced study of variable topics within the field of food, nutrition and dietetics.
1- 3

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

Course Attribute

Variable Title Course

Repeatable Status

ST - Repeatable under different subtitles and course is repeatable with a maximum of 6 credit hours

FND 410 Professional Development Seminar

Development of the dietetic profession. Examination of topics in nutrition and dietetics not covered in previous coursework. S/U graded.
2

Major/Minor Restriction

Include Dietetics (and) Didactic Dietetics Ed Major(s)

FND 420 Maternal and Child Nutrition

Developmental stages, nutrient requirements, appropriate diet and eating behaviors for children from conception through school age. Nutrition related conditions of children and nutrition for the pregnant and lactating woman.
3

Prerequisites

FND 252 with a minimum grade of D-

FND 422 Directed Studies

Individualized investigation under the direct supervision of a faculty member. (Minimum of 37.5 clock hours required per credit hour.)
1- 3

Special Notes

Maximum concurrent enrollment is two times.

Class Restriction

Include Senior

Course Attribute

Variable Title Course

Repeatable Status

Course is repeatable with no limitations

FND 430 Nutrition Assessment and Intervention

Nutrition assessment and intervention during acute and chronic disease. Theory and practical application presented.
2

Prerequisites

(FND 210 and FND 252 with a minimum grade of D-) and (BIO 245 or BIO 350 with a minimum grade of D-)

Corequisites

FND 430L

FND 430L Nutrition Assessment and Intervention Laboratory

(2 laboratory) Laboratory to accompany FND 430. Practical application of the Nutrition Care Process, including nutrition assessment methods, intervention methods, documentation and case studies.
1

Prerequisites

(FND 210 and FND 252 with a minimum grade of D-) and (BIO 245 or BIO 350 with a minimum grade of D-)

Corequisites

FND 430

Course Fee

Course Fee Required

FND 431 Medical Nutrition Intervention

The study of nutrition for prevention and treatment of disease and health conditions with integration of pathophysiology is covered.
2

Prerequisites

(FND 430L or FND 430 with a minimum grade of D-)

Corequisites

FND 431L

FND 431L Medical Nutrition Intervention Laboratory

(2 laboratory) Practical application of the Nutrition Care Process in acute and chronic disease. Theory and practical application are presented.
1

Prerequisites

(FND 430L or FND 430 with a minimum grade of D-)

Corequisites

FND 431

Course Fee

Course Fee Required

FND 446 Foodservice Systems Management

Systems approach applied to commercial and noncommercial food service facilities including: procurement, production, distribution, service and maintenance. Management of food service operations.
3

Prerequisites

(FND 320L or FND 320 with a minimum grade of D-) and (FND 252 with a minimum grade of D-)

Corequisites

FND 446L

FND 446L Foodservice Systems Management Laboratory

(3 laboratory) Laboratory to accompany FND 446.
1

Prerequisites

(FND 320L or FND 320 with a minimum grade of D-) and (FND 252 with a minimum grade of D-)

Corequisites

FND 446

Course Fee

Course Fee Required

FND 451 Advanced Nutrition

Metabolic, physiological and biochemical functions of nutrients and sub cellular components and their role in maintaining the integrity of the organism.
3

Prerequisites

(FND 245 with a minimum grade of C- or FND 250 with a minimum grade of D-) and (BIO 245 with a minimum grade of C- or BIO 350 with a minimum grade of D-) and (CHEM 281 with a minimum grade of D- or (CHEM 381 with a minimum grade of C- and CHEM 381L with a minimum grade of D-) or CHEM 381 with a minimum grade of C- or (CHEM 281 and CHEM 281L with a minimum grade of D-))

FND 452 Community Nutrition

Systemic analysis of community food and nutrition problems and programs. Role of public and private sectors in community health promotion.
3

Prerequisites

FND 252 with a minimum grade of D-

Course Attribute

Community Engaged Learning

FND 455 Nutrition for Fitness and Athletic Performance

The study of nutrition principles as they apply to the promotion of optimal physical fitness and athletic performance. Current research and evaluation of nutritional recommendations will be stressed.
3

Prerequisites

(FND 250 or FND 245 with a minimum grade of D-)

Class Restriction

Include Junior and Senior