Graduate courses relevant to Foods and Nutrition

F&N 520 Medical Nutrition Therapy. Spring semester. 4 credits
Prerequisites: F&N 330, 435, and 436, or equivalent.
Application of nutrition principles in the dietary treatment of certain diseases.

F&N 525 Maternal, Infant, and Child Nutrition. Spring semester. 3 credits.
Prerequisite: F&N 435 or equivalent.
Nutrition and physiological interrelationships during pregnancy, infancy, and childhood.

F&N 530 Public Health Nutrition. Spring semester. 2 credits.
Prerequisite: F&N 330.
Assessment of nutritional needs of the community and of programs that service these needs.

F&N 534 Human Sensory Systems and Food Evaluation. Spring semester. 3 credits.
Prerequisite: F&N 322 and STAT 301.
Overview of human chemosensory (taste, smell, chemesthetic) mechanisms and abilities; procedural and statistical methods for evaluating the sensory properties of foods.

F&N 535 Advanced Methods in Food Analysis. Spring semester. 3 credits.
Admission by consent of instructor.
Theory and application of chromatographic, spectroscopic, microscopic, electrophoretic, and radiotracer techniques.

F&N 536 Current Topics in Food Science. Fall semester. 3 credits.
Prerequisite: consent of instructor.
Critical evaluation of recent literature in the field of food science.

F&N 538 Readings in Nutrition. Fall semester. 1-3 credits.
Prerequisite: F&N 435 or consent of instructor.
Survey of recent literature in the field of nutrition.

F&N 540 Food Regulations (FS 540). Spring semester. 2 credits.
Prerequisite: senior-level standing and two advanced-level courses in food science, or consent of instructor.
Federal, state, and international regulations pertaining to the quality, wholesomeness, nutrition, and safety of foods; discussion of current topics in food legislation.

F&N 580 Geriatric Nutrition. Spring semester/alternate years. 2 credits.
Prerequisite: F&N 435 or equivalent.
Nutrition needs and problems of the aging; community and institutional food programs.

F&N 590 Special Problems in Nutrition. Fall and Spring semesters. 1-4 credits.
Credit and hours to be arranged. Admission by consent of instructor. (C)
Individual problems dealing with various aspects of nutrition.

F&N 590B, 590C, 590D Nutritional Biochemistry and Physiology. Fall and Spring semesters. 8 credits/2 semesters.
Prerequisites: Biochemistry, organ level physiology, general nutrition, or consent of instructor
Must be taken in sequence (590B, 590C, 590D)
This is the core graduate course in nutrition for all Interdepartmental Nutrition Program graduate students. It serves as a foundation in the scientific concepts relevant to nutrient metabolism and nutrient-disease interaction. Topics covered include: 590B - cell and molecular biology of the intestine, nutrient absorption, and mineral metabolism; 590C - nutrient metabolism and homeostasis during growth and development, diseases of carbohydrate, and protein metabolism; 590D - lipid metabolism, vitamin metabolism, and their relationship to cardiovascular disease.

F&N590 Special topics courses. Semester and credits as noted below:
These upper level courses are conducted in a journal club or discussion format. Topics within courses can vary by year.

Lipid Regulation of Cell Function (Fall semester/alternate years, 2 credits)
Nutrition and Genetics (Spring semester/alternate years, 2 credits)
Nutrition and Genomics (Fall semester/alternate years, 1 credit)
Basic Bone Biology (at IUPUI; Spring semester/alternate years, 2 credits)
Biology of Adipose Tissue (Spring semester/alternate years, 2 credits)
Phenolics and Health (Spring semester/alternate years, 2 credits)
Botanicals and Health (Spring semester/alternate years, 1 credit)
Human Macronutrient and Energy Metabolism (Fall semester/alternate years, 2 credits)
Nutritional Influences on Human Behavioral Development (co-listed with psychology; Spring semester/alternate years, 3 credits)
Nutritional Epidemiology (Summer session/alternate years, 2 credits)

F&N 595 Special Problems in Food Science. Fall and Spring semesters. 1-4 credits.
Credit and hours to be arranged.
Individual research problems dealing with various aspects of research in the food sciences.

VCS 602A Comparative Aspects of Prostate and Bone Cancer. Fall semester/alternate years. 2 credits.

VCS 602B Cancer Risk and Prevention. Fall semester/alternate years. 2 credits.

AnSc 620 Proteins and Amino Acids in Nutrition. Fall semester/ alternate years. 3 credits.
Prerequisites: BCHM 562 or consent of instructor.
Concepts concerning requirements for dietary amino acids, nutritional regulation of amino acid metabolism, and regulation of protein metabolism.

F&N 622 Human Nutrition and Atherosclerosis. Fall semester/alternate years. 1 credit.
Prerequisite: Core course or consent of instructor.
An in-depth examination of the role of nutrition in atherosclerosis.

F&N 623 Human Nutrition and Cancer. Fall semester/alternate years. 1 credit.
Prerequisite: Core course or consent of instructor.
An in-depth examination of the role of nutrition in cancer.

F&N 630 Carbohydrates (also FS 630). Fall semester/alternate years. 3 credits.
Prerequisite: two semesters of organic chemistry or consent of instructor.
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.

VPB 623 Microcomputer Application in Clinical & Biomedical Research. Fall semester/alternate even years. 3 credits.

F&N 640 Human Feeding. Fall semester/alternate years. 2 credits.
Prerequisite: physiology, biochemistry, and graduate standing; or consent of instructor.
Critical review of the genetic, neural, metabolic, endocrine, sensory, cognitive, and cultural determinants of appetite, food selection, and energy balance.

VCS 650 Biology of Aging. Spring semester/alternate years. Variable credit

F&N 694 Introductory Foods and Nutrition Seminar. Spring semester. 1 credit.
Prerequisite: graduate student status.
Instruction in effective oral and written presentations through critical evaluation of recent literature in the field of nutrition.

F&N 695 Seminar. Fall and Spring semester. 0-1 credits.
Prerequisites: F&N 694 for students wishing to present
Seminar presentations from visiting faculty, Purdue faculty, and Purdue students on current research relevant to Foods and Nutrition.