Undergraduate Catalog 2008-2010 - Immaculata University

Nutrition and Dietetics
Laura B. Frank, Chair
Rena Quinton
Patricia Thibault
Sister M. Carroll Isselmann
OUTCOMES
The Department of Nutrition and Dietetics offers major curricula
leading to the Bachelor of Science degree. The courses are adapted to:
• Prepare students for positions in management related to foods
and nutrition
• Meet the requirements of The American Dietetic Association
by means of the accredited Didactic Program in Dietetics*.
The goals of the Didactic Program in Dietetics are to:
• Prepare students to become contributing and effective
members of the dietetics professions
• Encourage logical and critical thought, independent study,
integration of knowledge and appreciation of life-long learning
• Develop in students the ability to communicate effectively in a
multicultural society, respecting diversity
• Instill in students the values of personal integrity and ethical
conduct.
Upon successful completion of the program, students should be
able to achieve the following outcomes:
• Verification of program completion with attainment of a grade
of B- or higher in major courses
• Acceptance into an internship or attainment of a relevant job
• Successful completion of an internship
• Earning a passing grade on the registration exam.
*For those students who have a baccalaureate degree, these
programs can be completed without earning an additional degree.
Courses required will vary based on transcript evaluation. (A
minimum of 6 credits must be taken at Immaculata University
including FNU 325 or 326.) It may be possible to take some
courses at the graduate as well as undergraduate levels.
REQUIREMENTS FOR MAJOR
Required of all candidates: MATH101-102 or 203-204: CHEM
101-102.
The department offers two areas of specialization.
• Nutrition — Didactic Program in Dietetics* (BS): FNU
109, 212, 305, 310, 320, 322, 325-326, 333, 335, 353, 357,
358, 359, 362; CHE 201, 202; BIOL 204, 205, 207; PSY 101,
208, 324; SOC 202 (fulfills social science requirement); ECO
203 (fulfills social science requirement); ACC 201.
• Food Service Management (BS): FNU 109, 208, 212, 310,
357, 358, 359, 360; FCS 218, 219; BIOL 204; ACC 201; ECO
203 (fulfills social science requirement); PSY 324, 345
(fulfills social science requirements); BUS 301, 315, 360;
MKT 309; CIS 201, 202, 214 or 230. Students may obtain a
minor in business when completing this program.
REQUIREMENTS FOR MINOR
• Nutrition: BIOL 207 or 209, 210; CHE 201, 202; FNU 109,
305, 322, 325-326.
• Food Service Management CHE 101-102; FNU 109, 208,
212, 310, 357, 358, 359.
REQUIREMENTS FOR ASSOCIATE OF SCIENCE
• Food Service Management (AS): FNU 109, 208, 212, 331,
357, 358, 359, 360; FCS 218; BUS 315, 360; ENG 200; ECO
203 (fulfills social science requirement); BIOL 204; ACC 201;
PSY 345 (fulfills social science requirement); MATH 101/203
(3 credits); MKT 309; BUS 315, 360.
NUTRITION AND DIETETICS
FNU 109 Fundamentals of Food and Its Preparation (3)
Study of food, food preparation, and meal planning, with an
emphasis on composition, nutritive value, convenience,
preservation, and safety. 2 hours lecture, 2 hours laboratory.
FNU 110 Management of Food Service
Operations (1 credit/non-credit)
The essentials of a retail food operation are presented in this
course. Emphasis is on utilization of resources, organizational
goals, and management and leadership skills. Delivery of quality
products and services in a safe, sanitary, and pleasant setting is
stressed. Elements of merchandising, shrinkage, labor control, and
profit in the context of in-store and community environments will
be covered. (Offered only through Corporate Education.)
FNU 208 Normal Nutrition (3)
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)
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. (Meets
cross-cultural course requirement.)
FNU 213 HON: Current Issues in Nutrition (3)
Identification and investigation of timely nutrition issues; critical
thinking skills, research and analysis applied to scientific,
consumer-oriented, and global aspects of nutrition.
FNU 305 Nutrition (3)
Principles of human nutrition; factors involved in the availability,
digestion, absorption, and utilization of nutrients; techniques for
assessing personal nutritional status. (Prerequisites: CHE 201;
FNU 109)
FNU 310 Experimental Foods (3)
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) 2 hours lecture, 2 hours laboratory.
FNU 313 HON: Cultural Anthropology of Food (3)
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)
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)
93