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.
Chemical, physical, microbiological and nutritional principles of
food
preparation, functions and sources of nutrients and relationship to
health
and menu planning.
Diet selection for health maintenance in culturally diverse
populations
based on current dietary guides with utilization of the computer for
diet
evaluation.
Nutrition assessment in humans including anthropometric,
biochemical,
clinical,
and dietary assessment.
442 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 health-care facilities.
Experience in Purdue Residence Halls foodservice facilities,
designed
to
accompany F&N 442 and RHI 311Y. Clinical experience ultimately to
include
staff responsibility in foodservice supervision.
Application of fundamental laws and concepts of chemistry,
physics, and
biology to the properties, composition, and storage of foods.
461 Clinical Dietetic Experience
Clinical experience in the hospital setting, ultimately to
include
total
staff responsibility.
Continuation of F&N 460
488 Topics in Nutrition, Fitness, and Health
Review of current literature in nutrition as it relates to
fitness and
health with in-depth analysis of obesity. Exploration of career
opportunities
in nutrition, fitness, and health.
490 Honors Independent Study
Independent study for students who have been admitted into the
honors
program.
Required classification: 6-8. Should be repeated for a minimum of 6
hours.
495 Undergraduate Seminar in Foods and Nutrition
Talks followed by discussion of topics of current interest in the
field
of foods and nutrition.
Assessment of nutritional needs of the community and of programs
that
service
these needs.
534 Sensory Evaluation of Foods
Principles and methods of subjective evaluation of foods;
statistical
evaluation
and interpretation of data; correlation of subjective and objective
methods.
535 Advanced Methods in Food Analysis
Theory and application of chromatographic, spectroscopic,
microscopic,
electrophoretic, and radio-tracer techniques.
536 Current Topics in Food Science
Critical evaluation of recent literature in the field of food
science.
537 Rapid Methods in Applied Microbiology
Application of physical, chemical, and immunological principles
to the
development of rapid microbiological techniques; instrumentation in
applied
microbiology; computer aided microbiological analyses.
538 Readings in Nutrition
Surevey of recent literature in the field of nutrition
Federal, state, and international regulations pertaining tot he
quality
of wholesomeness, nutrition, and safety of foods; discussion of current
topics in food legislation.
580 Geriatric Nutrition
Nutritional needs
and problems of the aging, community and institutional food programs. 590 Nutrition and Cancer
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.
