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Course Criteria
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3.00 Credits
Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Laboratory includes preparation and evaluation of individual food products. Lecture two hours; laboratory three hours. Graded: Graded Student. Units: 3.0
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4.00 Credits
Study and laboratory experience in planning, procuring, preparing and serving nutritious and aesthetically pleasing meals for individuals, families and foodservice operations using residential and commercial equipment. Examination of the food marketing industry, labeling regulations, and factors which influence consumer decision making regarding food choices. Application of sensory evaluation, recipe modification and standardization, and food and recipe costing techniques. Lecture three hours; laboratory three hours. Prerequisite: FACS 10, FACS 11, and FACS 109. Graded: Graded Student. Units: 4.0
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3.00 Credits
Examination of contemporary and controversial topics in nutrition science and how they relate to nutritional needs of different population groups. Analyzes the research process and evaluation of validity of nutrition research. Lecture, discussion. Note: Not open for credit to Dietetics/Nutrition and Food majors. Prerequisite: GWAR certification before Fall 09; or WPJ score of 80+; or 3-unit placement in ENGL 109M/W; or 4-unit placement in ENGL 109M/W and co-enrollment in ENGL 109X; or WPJ score 70/71 and co-enrollment in ENGL 109X. Graded: Graded Student. Units: 3.0
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3.00 Credits
Study of the structures, types and metabolism of carbohydrates, lipids and proteins. Discussion of the biological roles of vitamins and minerals. Application and integration of metabolic knowledge with health promotion and chronic disease. Lecture, composition. Prerequisite: BIO 10 or BIO 20 and CHEM 1A or CHEM 6A. Graded: Graded Student. Units: 3.0
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3.00 Credits
Examination of the cultural and social meanings of food, food behaviors and food systems. Emphasis on the regional, ethnic and religious influences on food habits. Study of food production, distribution, and consumption historically and cross-culturally; traditional dishes and nutritional contributions of diets of several cultures. Graded: Graded Student. Units: 3.0
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3.00 Credits
Examination of nutritional concerns, requirements, and metabolism during several stages of the life cycle, including: pregnancy, lactation, infancy, childhood, adolescence and the elderly years. Analyzes cultural, environmental, physical and economic factors affecting nutritional status. Study of methods of assuring adequate nutrition through dietary selection and promotion of maternal, infant, and geriatric health. Lecture, discussion. Prerequisite: FACS 113. Graded: Graded Student. Units: 3.0
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4.00 Credits
Study of financial, facility, human resource management in commercial and noncommercial foodservice operations. Application of accounting principles, evaluation and selection of equipment, layout and design, and principles and practices of human resource management as an entry-level manager. Lecture, discussion, field trips. Prerequisite: FACS 110. Graded: Graded Student. Units: 4.0
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3.00 Credits
Study of theory, concepts and philosophy affecting nutrition education and services in the community. Introduction to techniques of interviewing and counseling clients. Emphasis on culturally sensitive approaches to dietary assessment, counseling and community nutrition research. Use of a variety of teaching methods to improve nutrition status of the community. Field study involves practical experience in a community nutrition program. Lecture, discussion two hours; field study three hours. Prerequisite: FACS 113, and FACS 115. Graded: Graded Student. Units: 3.0
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3.00 Credits
Study of medical terminology and charting techniques for medical nutrition therapy. Examination of nutritional assessment, enteral and parental nutrition methods. Review of the etiology, development and dietary prevention and intervention of diseases influenced by nutrition such as: coronary disease, eating disorders and gastrointestinal disease. Analyzes client education and applied problem solving through clinical case studies. Lecture, discussion two hours; activity two hours. Prerequisite: FACS 113, and BIO 131, or instructor permission. Graded: Graded Student. Units: 3.0
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3.00 Credits
Continuation of principles, methods, and skills as developed in FACS 118A. Review of the etiology, development and dietary prevention and intervention of diseases influenced by nutrition such as: diabetes mellitus, heptatic and biliary diseases, cancer, renal disease, pulmonary disease, neurological disorders, HIV and AIDS, and inborn errors of metabolism. Lecture, discussion two hours; activity two hours. Prerequisite: FACS 118A, and CHEM 161 or instructor permission. Graded: Graded Student. Units: 3.0
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