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department chairperson, dean, and Provost's Office

Students with interest in independent sludv of a topic not offered in the

curriculum may propose a plan of study in conjunction with a faculty

member. Approval is based on academic appropriateness and availability of

resources

FDNT: Food and Nutrition
Department of Food and Nutrition
College of Health and Human Services

FDNT 110 Careers in Food and Nutrition lc-01-lcr

Career possibilities for nutrition majors are explored. Students are guided in

clarifying their professional goals ami become acquainted with the
educational and experiential requirements necessary to attain these goals

FDNT 143 Nutrition and Wellness 3e-0l-3cr

Introduces the major components ol wellness contemporary nutrition
issius as the) relate to personal food choices, physical fitness, stress
management, sexuall) transmitted diseases, \iiis. and substance abuse
Successful completion of FDNT 143 fulfills the Liberal Studies Health ami
Wellness requirement. IIPFI) 143 and MRS 143 also fulfill this require-
ment, and am ol these onuses mav be substituted fol each olhei and mav
be used interchangeably for I) or F repeats but mav not be counted lor
duplicate credit

FDNT 145 Introduction to Nutrition 3e-0l-3cr

Provides an understanding of essential nutrients ami their roles in the body.
as well as the changing nutritional needs ol an individual throughout the



Page 188



INDIANA UNIVERSin ol PI NNsyi \ \\l \ I M)l R(,R \[)l Ml ( VTALOG, 2009-2010



lifespan lm hides the impat i ol exen isc in. I food > hoii es on hki.iIm.Iimh.
body composition, and wcighi control nutrition misinformation consumei
issues; commercial!) prepared foods; and majoi diseases thai are .it iii led by
eating behaviors

I DM ISO I OOdi >> HI- Air

Prerequisite: CHEM 101 01 ill

< orequliite: i n\ I 151

Basic principles ol food composition sanitation, preparation ind

preservation



I dm 151 1 oodi I aboratory

t orequlslte: FDN1 150

Application ol basic principles ol food preparation



lc-31-lcr



3c-0l-3cr



I DM 212 Nutrition
Prerequisite: i III \l 102 or 112

s ,hhI (unctions ol nutrients, interdependence ol dietarj essentials,
and nutritive value ol an optimum diet are studied. Attention given to
varied conditions in human life

I DM 213 life Cycle Nutrition 3c-01-3cr

Prerequisite: FDNT 212

\ detailed stud) of nutrition which applies information from 1 1>\ I 212 to
.ill stages ol the life cycle; current issues and research .is they impact on
these developmental stages

I DM 2-15 Sports Nutrition 3c-0l-3cr

Prerequisite: I DN I 145 oi 212

I mphasizes knowledge and application of sports nutrition principles. The
impact of the macro- and micro-nutrients on physical performance is dis-
cussed in light of current scientific research and applied to realistic dietary
recommendation lor all types and levels of athletes,

I DN I 2-sii Quantity Foods in Healthcare and Schools 3c-6l-6cr

Prerequisites: ll»\l |so im or instructor permission
\ problem based learning approach to loud service principles, which guide
dietetic professionals in practice Students research and present case studies
within the scope ol the healthcare industry, and school feeding includes
procedures tor inventor) control, food production, and purchasing as

applied lo schools and the healthcare arena Laboratory experience

reinforces didactic concepts

I DN I 281 Special Topics var-l-3cr

Prerequisite: As appropriate to course content

i Iffered on an experimental ot temporal) basis to explore topics not

included in the established curriculum. A given topic ma) he offered under
an) special topic identit) no more than three limes. Special topics

numbered 281 are offered primarily tor lower-level undergraduate students.

I DM A?5 Nutrition in Disease I 3c-0l-3cr

Prerequisites: FDNT 212, BIOL 155 or 150-151

Basic tools t,.r diet modification food exchange systems; interviewing

techniques, nutrition assessment, professional practice; dietar) treatment
of caloric imbalance, diabetes, and cardiovasculai disease laughl lull
semester only.

I DN I .157 Special Problems in Foods 0c-41-3cr

Prerequisite: I DN 1 150

Individual problems in foods investigated with emphasis on identified

weaknesses in the student's know ledge ol food.

I DN I 362 1 \pi i Innntal Foods 2c-3l-3cr

Prerequisites: FDNT 150, 355 or concurrently, MATH 217

1 he experimental stud> of foods, relating chemical and physical properties
to reactions and processes occurring m food systems

I DN | Ah4 Methods of Teaching 3c-0l-3cr

Prerequisite: FDNT 21 3

Current teaching techniques and resource materials in nutrition education
are emphasized I mphasizes all tonus of nutrition education, including
classroom instruction, in-service training of employees, and community-
based education.



I DN I 402 Community Nun a |< 0l-3cr

Prerequisite: i DN i 212

Niiniiion.il implications ol both good and poor nutrition foi

in home ami communit) situations are studied ' orrectivc and preventive

measures empha tized fought Spring scmesti i

IDNI 410 Food, Nutrition, and \ginj; i. m -3ei

Prerequisite: luniot status

Ri lationship ol food i" health maintenance and tpet ial dietary probl

dining the middle and I

FDNT 4.KI Professional roplcs in Pood ami Nutrition W-ni-3cr

Prerequisites: FDN1 <^ 164 KRIM 256 and PSY< HH

topics include promoting food and nutrition services and program career

planning ami development, ethical challenges to dietitians, quality

assurance standard and impat t on the legislative process.

FDN I 444 Food Composition and Biochemistry >c-0l-3cr

Prerequisite: ( III \l 255

Hasu chemistry and biochemistry of essential components ol food

taring from plant and animal sources
FDN I 447 Nutritional Aspects of Food Technology Jc-0l-3cr

Prerequisites: Biol 241 and FDNT 212; junior status

A study ol current known effects of food processing techniques on the
nutritional value and salclv of foods

IDNI 455 Nutrition in Disease II !c-01-3cr

Prerequisite: I DM 355

Dietary treatment of disorders of the gastrointestinal, renal, cardiovascular,
and hepatic systems; inborn errors ol metabolism; allergies; cancer I hera-
peulie quackery food sampling experiences laugh! Spring semester only

FDNT 458 Advanced Human Nutrition 4c-0l-4cr

Prerequisites: CHEM 255 or 151, I DM 355, MAUI 217
An in-depth Study of the nutrients and their function within the cell Incor-
poration of the principles of physiology ami biochemistry in the study of
nutrition Emphasizes applying current research and evaluation of research
methodology, (Does not count tow. ml \l S degree in I ood and Nutrition
requirements i

FDNT 461 Microwave (linking technology 2c-2l-3cr

flic study of the electronic technology, selection, care, and use of the
microwave oven. Includes basic physical and chemical concepts related to
microwave cooking. Individual investigative research problems are required

FDNT 462 Advanced Experimental Foods lc-4l-3cr

Prerequisites: ( HIM 231. IDNI 162

An experimental approach to the many factors influencing the chemical
and physical properties ol food. Use of the scientific method in developing
an individual project combining an evaluation of current literature and
appropriate sensory and analytical methodology

FDNT 463 Nutrition Counseling 2c-3l-3cr

Prerequisites: I DM 355, DSN ( 101. I DN I 45s or concurrently
Use of intervention strategies in prevention and treatment of disease
through diet. Superv iscd piaeticum (3 hours per week) counseling clientele
in normal and therapeutic nutrition.

I DNI 464 Food and Nutrition Research Methods 3c-0l-3cr

Prerequisites: CHEM 351, FDNT 362. 45s. and MAUI 217
An introduction to research methodology in foods and nutrition. Includes
theory and techniques of physical, chemical, and instrumental analysis
Applications of these methods to food and animal models with statistical
analysis of data.

I DN I 470 Human Food Consumption Patterns 3c-0l-3cr

Prerequisites: ( >nc social science course and junior standing
\n exploration of human food consumption behaviors from food produc-
tion lo individual and societal consumption patterns Influencing factors
discussed include agronomic, economic, geographic, sociologic. nutritional.
political, and psychological factors. I he ethics and morality of food



INDIANA I Nl\l KM IV OF PENNSYLVANIA UNDERGRADE A I 1 c \l \l OG - ' 2010



Page 189



distribution arc discussed. Students may not enroll in this course if the)
have taken the corresponding section of LBST 499.

KDNT481 Special Topics var-l-3cr

Prerequisite: As appropriate to course content
Offered on an experimental or temporary basis to explore topics not
included in the established curriculum. A given topic may he offered under
an) special topic identity no more than three times. Special topics
numbered 481 are primarily for upper-level undergraduate students.

FDNT 482 Independent Study var-l-6cr

Prerequisites: Prior approval through advisor, faculty member,
department chairperson, dean, and Provost's Office; must have earned 60cr
Students with interest in independent stud) of a topic not offered in the
curriculum may propose a plan of study in conjunction with a faculty
member. Approval is based on academic appropriateness and availability of
resources.

FDNT 484 Senior Seminar lc-01-lcr

Prerequisite: Senior status

Emphasizes individual review of food and nutrition literature with formal
presentation and discussion of current research.

FDNT 493 Internship var-6-12cr

Prerequisite: Must have earned 57cr

Provides an opportunity to work aw ax from the universit) in supervised
job situations at health care facilities, restaurants, or other institutional
food ser\ ice or lodging establishments. Objective is to provide students
with job-related experiences. Must meet university internship requirements.

Note: White uniforms including white shoes arc required for all lab courses
« here food is prepared. Students must meet the professional dress
requirements of the department.

FIAR: Fine Arts
College of Fine Arts

FIAR 281 Special Topics var-l-3cr

Prerequisite: As appropriate to course content
Offered on an experimental or temporary basis to explore topics not
included in the established curriculum. A given topic may be offered under
any special topic identity no more than three times. Special topics
numbered 281 are offered primarily for lower-level undergraduate students.

FIAR 481 Special Topics var-l-3cr

Prerequisite: As appropriate to course content
( rffered on an experimental or temporary basis to explore topics not
included in the established curriculum. A given topic max be offered under
any special topic identity no more than three times. Special topics
numbered 481 are primarily for upper-level undergraduate students.

FIAR 482 Independent Study var-l-3cr

Prerequisite: Prior approxal through advisor, faculty member.

department chairperson, dean, and Provost's Office

Students with interest in independent study of a topic not offered in the

curriculum may propose a plan of study in conjunction with a faculty

member Approxal is based on academic appropriateness and availability of

resources.



FIAR 493 Internship

(oxers the areas of the xisual and performing arts.



\ar-3-12cr



FIN: Finance

Department of Finance and Legal Studies

Eberly College of Business and Information Technologv

Note: 1 xcept tor Accounting, Business I ducation, and nonbusiness majors
who have met the required prerequisites, students scheduling 300 and 4(H)
courses .uc expected to have achieved junior standing as described in the
I berlx College of Business and Information Technolog) Academic Policies



FIN 281 Special Topics

Prerequisite: As appropriate to course content



\ar-l-3cr



icd on an experimental or temporary basis to explore topics not
included in the established curriculum. A given topic max he offered under
an) spcci.il topk identit) no nunc than three times Special topics

red 2x1 arc offered primaril) i"i lower-level undergraduate students

FIN 310 Fundamentals of Finance 3c-ul-3cr

Prerequisites for Business majors: AC X I 202. MATH 214
Prerequisites for non-Business majors: AC CI 202. \l\lll 214 or
217 (MATH 214 recommended)

I he stud) ol valuation models, financial statement analysis and forecast-
ing, capital budgeting methods, and working capital management Also
includes an introduction to risk and return, capital markets and institutions,
and security valuation.

FIN 315 Financial Analysis I sing Electronic

Spreadsheets 3c-0l-3cr

Prerequisite: BTED/COSC CFMG 101

Develops the financial students' computer modeling and analysis skills
Teaches how to utilize current computing resources, electronic spreadsheet,
and other computing software to analyze, model, and solve a variet) ol
financial problems.

FIN 320 Corporate Finance 3c-0l-3cr

Prerequisites: FIN 310

The study of corporate financial management and decision-making, its
theory, and application. Provides a higher level of study and many of the

same topics covered in Fundamentals of Finance, particular!) in the area of
capital budgeting Other topics include capital asset pricing models, costs of
capital, capital structure, leasing bond refunding, and financial distress

FIN 324 Principles of Investments 3c-0l-3cr

Prerequisite: FIN 310

An introduction to securities markets, trading, and valuation. Topics in-
clude security types and characteristics, the mechanics of trading, valuation
models for fixed-income securities and common stock, mutual fund
evaluation, basics of options and futures, and tax-advantaged investments.

FIN 350 Short-Term Financial Management 3c-0l-3cr

Prerequisites: FIN 310. 315

Provides the conceptual framew ork and analytical techniques for the short-
term financial decisions made by the practicing manager as related to the
corporate cash and marketable securities, inventory, accounts receivable.
accounts payable, and the short-term borrowing and investing activities

FIN 360 Insurance and Risk Management 3c-OI-3cr

Prerequisites: FIN 310. 315

(oxers the nature of risk, the application of the risk management process
to business risk management problems, and the essentials o\' insurance con-
tracts and insurance markets. Discusses appropriate methods of risk control
and risk financing. The primary focus is on accidental losses resulting
situations involving pure risks, although financial risk management tech-
niques lor dealing x\ ilh speculate e risks arc introduced.

FIN 410 Financial Institutions and Markets 3c-0l-3cr

Prerequisite: I IN 324

A rex tew of the structure of financial institutions and money and capital
markets Provides the knowledge of the theory and practices of managing
financial institutions, with particular emphasis on the management of

financial risks

FIN 420 Investment Vnalxsix 3c-0l-3cr

Prerequisites: I |\ 520, <24

Integrates the work of the various courses in the finance areas and

familiarizes the student with the tools and techniques Ol research in the
different areas of investments

I IN 422 Seminar in Finance 3c-0l-3cr

Prerequisites: I l\ 520, '24. seniors onl)

it the senioi I inance major, covers topics in all areas of finance

b) using recent articles, cases, discussions, speakers, and a financial simula-

tion game.



Page 190



INDI \\\ I MVI RSITA ' Ol PI NNsM \ \M \ I MM K( .R \l H Ml < \TALOG, 2 '2ulo



I in 424 International Financial Management 'i m <>i

Prerequisite: i IN 110

I he financial managcmcnl concepts, useful in n single countr) conlexl, are
adapted foi the international variables and constraints caused b) bi
micrii.iiioii.il Provides an insight into unique issues and problems the man
agei oi the multinational enterprise will face, such as working capital man
igemenl capital budgeting process; financing and investing abroad capital
and monc) markets; foreign exchange markets; and nsk managcmcnl

I IN 42s Financial Derivatives i> ni-.Ur

Prerequisites: I IN : !0 <:4

Provides an understanding ol how the derivatives markets work, how the)
are used, and how prices are determined Includes the common ivp
derivatives, then characteristics and properties, and trading methods and
strategies Vlso covers fundamental pricing models based on arbitrage
pricing theory, liinoini.il. and Black Scholes models

I in -is i Special topics \.n It i

Prerequisite: ^s appropriate i" course content
Offered >>n an exp e ri m ental 01 temporal) basis to explore topics not
included in the established curriculum \ given topic ma) be offered undet
an) special topic identit) no more than three nines Special topics
numbered 481 are offered primaril) foi uppei level undergraduate students

I in 4H2 Independent Stud) var-3cr

Prere<|ulslte; Prioi approval through advisor, facult) member,

department chairperson, dean, and Provost's I

Students with interest in independent stud) ofa topic not offered in the

curriculum ma) propose a plan ol stud) in conjunction with .> facult)

member. Approval is based on academic appropriateness and availabilit) of

resources

I IN 443 Finance Internship var-3-12cr

Prerequisites: I IN ) 10, 315, 324, prior approval through advisor,

facult) member, department chairperson, and dean, minimum cumulative
: o(,pv major 2 5 GPA

Provides practical experience in the finance Held to develop knowledge and
provide application of theor) to actual problems in a nonclassroom
situation. Three credits arc awarded foi al least 120 hours of on-site work.

up to 12cr lor at least 4SI1 work hours A maximum of 3cr may be applied
toward the finance major area elective requirements Additional internship
credits must be used as business electives only.

FNLG: Stud> Abroad and Comparative- Literature

I foreign Language)

( olkge of Humanities and Social Sciences

FNLG 100 Stud) Inroad var-l-12cr

Registration mechanism and limited Credit arrangement as provided in

preapproval process for Stud) \hroad programs coordinated through the
International I ducation ( mice

IN|(, 121 Humanities literature 3c-01-3cr

Introduces works, authors, and genres of general literal) significance in the
Western tradition Not organized historically but trains the student in the

critical reading and appreciation of literature from the present and other
periods Authors, works, and themes are studied with respect to cultural
context, aesthetic form, and thematic significance laughl in 1 nglish
Substitutes lor 1 NG1 121.

I N| (. 391 Selected Works from the Medieval Period 3c-0l-3cr

Prerequisites: ENGI FNLG 121 or ENGI 122,202

A comparative study ol selected works of major importance per se and as
representative of major themes of medieval 1 uropean literature Also listed
.isl N(,| J9L

FNLG 392 Renaissance Baroqne/< lassical Jc-0l-3cr

Prerequisites: I Nid INI (, 121 01 I N(,l 122, 202
Literal) works representing various genres from both periods are studied
and compared for their themes, mollis, and stylistic features, applying
principles set forth in H. Wolffin's Renaissance and Baroque.



i ni t. i'i i i; inn, lam i, in t, i

Prerequisite*: i Ni II i IMI G 121 or I ni,i

print qui authors and works ol lai
nineteenth cenlur) I uropc and the unique national chai i the

Romantic movemenl in Km dram

i ni i. |94 Nineteenth < eaturj i nropean Novel in
1 1 anslation It m It r

Prerequisites: i ni,i FNLG 121 or I NGI 122
\ sunev oi majot nineteenth-century, I uropean novels in translation
(excluding I nglish), emphasizing the rise ol realism and natural i >m and the

cultural, historical, Social, and artistic relationships between if

national literatures Also listed as I n< II 194

i ni t, t')-s Selected Wrttera ir rwentieth-t enter)

i urope 3c-0l- <i i

Prerequisites: I N<d I ni (, 121 oi I NGI 122, 202
\ comparative siudv ol selected works ol major importance i 1
representatives ol major trends m twentieth-century liter listed

as I N(,l 195

I ni t, 396 I he I Iteratnre ol Emerging Nuimis 3c-6l-3ci

Prerequisites: ENGI FNLG 121 or ENGI 122,202
A comparative study ofa selection of literature written in major European
i ni originating in the nations of the developing world Works are

main!) prose fiction (although essay, theater, and poeti) ma) be included)

and reflect a diversity ol geographical, cultural, and prior colonial circum-
stances \Ko listed as I ni d (96

I N| (, 421 Language and Society 3c-0l-3cr

Considers salient facts of language and Us role in SOciet) and culture
Language families, linguistic change, and reciprocal influences of culture
and language arc presented

I NI (, 4S2 Independent Study var-l-3cr

Prerequisite: Prior approval through advisor, faculty member,
department chairperson, dean, and Provost's Office

Students with interest in independent siudv ol a topic not offered in the
curriculum may propose a plan of Stud) in conjunction with a faculty
membei Approval is based on academic appropriateness and availability of
resources.

FRNC : French

Department of French and (German

College of Humanities and Social Sciences

FRN< MM Basic French 4e-lll-4cr

I or the student beginning the study ol French or needing remedial siudv
before beginning the intermediate sequence- Primary emphasis is on the
master) ol 1 rench pronunciation and oral communication. Students learn

to converse in simple present time and become acquainted with location of

Francophone populations and elements of their daily lives Attendance and

n language Department of Developmental Studies practice is

required

I RN< 201 College French I Jc-0l-3cr

["he initiation of college-level master) ol basic language skills and exposure
to cultural materials Supplements beginners' oral competency with more
advanced leading and writing. Emphasizes narration in the past I fforts arc
made to practice skills and comprehend texts in authentic cultural
contexts 1 iberal Studies elective credit is given for this course

I RNI 2ii2 ( allege French II 3c-0l-3cr

Prerequisite: I KNt 201 oi equivalent

Continues the college-level mastery ol language skills Ihe ability to
narrate present ami past is intended to express opinion and hypothesis
I rnphasi/es acquiring greater skill in reading literary and cultural texts
Liberal Studies elective credit is given lor this COUrSC

I KM 203 Accelerated College French 6c-0l-6cr

Develops listening and speaking skills through an immersion method Stu-
dents use present, past, and future to indicative tenses in intensive aural



1ND1VN \ I NIYI RSITY Ol PI NNSYIA \NIA 1 ND1 RGRADl ATI: ( Al vl < >< .. 2 >-20IO



Page 191



oral interaction and arc expected to make use of the audio and v ideo
capabilities of the Foreign Language Learning Center on a weekly basis
I iheral Studies elective credit is gi\en for this course

I KM 253 Intermediate Composition and Conversation 3c-01-3cr
An intermediate course in grammar, reading, composition, and some oral
work. Can substitute for or be in addition to FRNC 202 for majors or

serious students.

FRNC 254 Civilization of Modern France 3c-0l-3cr

Prerequisite: I K\C 202 or equivalent

\ study of modem I rench culture and civilization social institutions.
government, industry, economics, and geography. Development of all
language skills for use in business situation in French-speaking environment.
Emphasizes acquisition of an active knowledge of the business world

FRNC 281 Special Topics \ar-l-3cr

Prerequisite: As appropriate to course content
Offered on an experimental or temporary basis to explore topics not
included in the established curriculum. A given topic maj be offered under
any special topic identity no more than three times. Special topics
numbered 2iS 1 are offered primarily for lower-level undergraduate students.

FRNC 301 Portraits of Women in the French Novel 3c-0l-3cr

Explores the polarity of the treatment of female characters in the French
novel. Explores differences of treatment by male and female writers
through inclusion of women novelists. Pan ides a chronological survey of
the development of the novel in France from the seventeenth to the
twentieth centuries

FRNC 331 Intermediate French Conversation 3c-01-3cr

Prerequisite: FRNC 202

Emphasizes development of communication skills, vocabulary, and
discourse strategies. Activities include directed conversations, video- and
audio-based listening comprehension, and role play and other simulations.

FRNC 341 French Grammar 3c-0l-3cr

Prerequisite: FRNC 202

Rev icvv s and refines know ledge of French grammatical structure, including



Online LibraryIndiana University of PennsylvaniaUndergraduate catalog (Volume 2009/2010) → online text (page 52 of 76)