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Foods and Nutrition Textbook Adoptions (pdf)
10500: Current Issues in Nutrition and Food Safety
Overview of the scope of nutrition science. Consideration of current nutrition and food safety controversies. Not designed
to meet CFS nutrition competency.
10600:
The Profession of Dietetics
Open only to dietetics
majors. Must be taken prior to the junior year. Overview
of the dietetics profession including standards, ethics,
educational and employment opportunities, and professional
credentialing.
12500: Food Safety Certification
Training in food safety.
19700: First Year Honors Seminar
A one-credit (each semester) first-year honors seminar consisting of guest speakers and discussions of broad issues within Consumer and Family Sciences. Permission of department required.
20200:
Foods: Principles of Food Preparation and Nutrition
Chemical, physical,
microbiological, and nutritional principles of food preparation. Functions and sources of nutrients, their relationship to
a healthy lifestyle and incorporating the benefits into marketing of foodservice.
20201:
Experience in Food Preparation
Application of
chemical, physical, microbiological, and nutritional principles
in food preparation.
20500: Food Science
Chemical and physical
composition of foods, and their changes during processing,
storage, and preparation.
29700: Introduction to Honors Research
Introduces students to the design and implementation of an honors research project.
30300: Essentials of Nutrition
Basic nutrition
and its application in meeting nutritional needs of all
ages.
31500:Fundamentals of Nutrition
Basic principles
of nutrition and their application in meeting nutritional
needs during the life cycle.
33000:
Diet Selection and Planning
Diet selection
for health maintenance in culturally diverse populations
based on current dietary guides with utilization of the
computer for diet evaluation.
39800: International Special Topics (Course taken during an international experience.)
The Culture and Food of France (SA 10202)(Spring Break '09) -
Explore the rich culinary and cultural background of France while you stay in Roanne.
Scientists have been baffled about the observation that the French eat delicious, rich food and yet their rates of heart disease are less than the rates of Americans. Your participation in a wine and cheese class and in cooking classes will aid your exploration of the phenomenon called the French paradox.
Students enrolled in the course will be divided into cooperative learning groups to explore one aspect of the paradox, e.g., polyphenols in wine and chocolate, eating patterns, profile of dietary fats.
40000: Executive in the Classroom
Lecture and discussion,
featuring industrial and business executives in food-related
areas. Emphasis is placed on careers in the food industry.
41500: Practicum in Nutrition, Fitness and Health
Application of
nutrition and exercise knowledge and skills in performing assessments, designing programs, documenting outcomes,
and one-on-one counseling of individuals.
42400: Communication Techniques in Foods and Nutrition
Communication
of foods and nutrition information to lay and professional audiences through oral, written, and mass media channels.
42600:
Experience in Community Nutrition
Application of
instructional strategies and communication skills in nutrition
to community settings, health facilities, and nutrition
programs.
Internship Schedule
43600: Nutrition Assessment
Nutrition assessment in humans including anthropometric, biochemical, clinical, and dietary assessment.
43700: Macronutrient Metabolism in Human Health and Disease
Metabolism of the macronutrients, carbohydrate, lipds and protein in humans integrating physiology, biochemistry, and nutrition with a focus on maintaining optimal health and preventing disease.
43800: Micronutrient and Phytochemical Metabolism in Human Health and Disease
Metabolism of the micronutrients, vitamins, minerals, and phytochemicals in humans integrating physiology, biochemistry, and nutrition with a focus on maintaining optimal health and preventing disease.
44200:
Foodservice Systems Management
Systems approach
to foodservice management. Foodservice operations based
on nutritional goals of the target market. Food sanitation
and safety, management of human resources, and supervision.
Emphasis on applications to healthcare facilities.
44300:
Foodservice Systems Management
Experience
Experience in
Purdue Residence Halls foodservice facilities. Clinical experience ultimately to include responsibilities equivalent to staff relief.
45300:
Food Chemistry
Application of
fundamental laws and concepts of chemistry, physics, and
biology to the properties, composition, and storage of foods.
46100:
Clinical Dietetic Experience
Clinical experience
in the hospital setting to ultimately include responsibilities equivalent to staff relief.
46500: Management and Specialty Experience in Dietetics
Culminating experiences in foodservice, healthcare, public health, and/or business. Experiences will be arranged via individual student's goals. Students may go to long-term care facilities, hospitals, public health or community agencies, and/or business and industry.
48800:
Topics in Nutrition, Fitness,
and Health
This course critically evaluates the interrelationships between nutrition and exercise and their impact on physical performance and health. Concepts combining nutritional sciences and exercise physiology will be presented. Emerging science and controverseries in the current literature will be discussed.
49500:
Undergraduate Seminar in Foods
and Nutrition
Instruction and application of concepts for effective oral presentations in the field of nutrition science.
52000:
Medical Nutrition Therapy
Application of
nutrition principles in the dietary treatment of certain
organic, functional, and metabolic diseases.
53000: Public Health Nutrition
Assessment of
nutritional needs of the community and of programs that
service these needs.
53400:
Human Sensory Systems and Food Evaluation
Overview of human chemosensory (taste, smell, chemesthetic) mechanisms and function, as well as procedural and statistical methods for evaluating the sensory responsiveness of people and the sensory properties of foods.
53600:
Current Topics in Food Science
Critical evaluation
of recent literature in the field of food science.
53800:
Readings in Nutrition
Survey of recent
literature in the field of nutrition.
54000:
Food Regulations
Federal, state,
and international regulations pertaining to the quality, wholesomeness, nutrition, and safety of foods; discussion
of current topics in food legislation.
58000:
Geriatric Nutrition
This course presents and discusses the nutritional needs of older adults. The interrelationships between nutrition and aging and their impact on health and well-being and controversies in the current literature will be discussed.
590B:
Obesity - Behavior, Physiology & Policy
Provides a foundation in scientific concepts, biochemistry, and physiology relevant to obesity. Explores important and current issues in obesity.
59000: Food Lipids
(FS 60900) Importance of lipids in the diet and food systems with emphasis on changes occurring during processing, preparation, and storage. Nomenclature, physical attributes, and oxidation of lipids as well as properties and characteristics of antioxidants will be major components of the course. Offered in alternate years.
60500: Nutritional Biochemistry and Physiology I
(ANSC 62500) Integration of biochemical and physiological functions of nutrients in humans and animals emphasizing interactions in bone and gut.
60700: Nutritional Biochemistry and Physiology III
(ANSC 62700) Integration of biochemical and physiological functions of nutrients in humans and animals, emphasizing lipid metabolism and transport in the context of cardiovascular function.
63000:
Carbohydrates
Carbohydrates
with an emphasis on those of low molecular weight in
foods. Structures, reactions, and properties of mono- and
oligosaccharides. Introduction to polysaccharides and
food gums.
64000: Human Feeding
Critical review of the genetic, neural, metabolic, endocrine, sensory, cognitive, and cultural determinants of appetite, food selection, and energy balance.
69400: Introductory Graduate Seminar
Instruction and application of concepts for effective oral and written professional presentations in the field of nutrition science.
69500: Foods and Nutrition Seminar
Provides graduate students an opportunity to further develop and strengthen their skills in organization, preparation and presentation of scientific information relevant to nutrition and/or foods to an informed audience of students and faculty as well as constructively evaluate their peers' presentations.
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