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NFSC 460: Medical Nutrition Therapy
4.00 Credits
University of Maryland Eastern Shore
Three hours of lecture and two hours of laboratory per week. Prerequisites: NFSC380 and NFSC440. Formerly NUTR460. Modifications of the normal adequate diet to meet human nutritional needs in acute and chronic diseases and metabolic disorders.
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NFSC 460 - Medical Nutrition Therapy
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NFSC 468: Practicum in Nutrition
1.00 - 6.00 Credits
University of Maryland Eastern Shore
Prerequisite: permission of department. Repeatable to 6 credits if content differs. Formerly NUTR468. In-service training and practical experience in the application of the principles of normal and/or therapeutic nutrition in an approved community agency, clinical facility or nutrition research laboratory.
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NFSC 468 - Practicum in Nutrition
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NFSC 470: Community Nutrition
3.00 Credits
University of Maryland Eastern Shore
Two hours of lecture and three hours of discussion/recitation per week. Prerequisites: NFSC100 or NFSC200; and NFSC315. Formerly NUTR470. Perspectives underlying the practice of nutrition services in community settings. Assessment of needs, program planning and evaluation. Programs and strategies to meet nutrition needs outside the acute care setting, such as nutrition education and food assistance. National nutrition policy and federal initiatives in nutrition will be examined. Students will be required to travel to local community nutrition sites during the semester.
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NFSC 470 - Community Nutrition
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NFSC 490: Special Problems in Nutrition
2.00 - 3.00 Credits
University of Maryland Eastern Shore
Prerequisites: NFSC440 and permission of department. Individually selected problems in the area of human nutrition.
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NFSC 490 - Special Problems in Nutrition
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NFSC 491: Issues and Problems in Dietetics
3.00 Credits
University of Maryland Eastern Shore
Five hours of lecture per week. Prerequisite: NFSC350 and permission of department. Corequisite: NFSC460. Senior standing. For DIET majors only. A capstone course for dietetics majors. Students will integrate knowledge and theory of nutrition, food, management, psychology, and social behaviors necessary to support quality dietetic practice. Working in teams, students will participate in case studies, simulated situations and community projects. Individuals and groups will present cases as well as papers on published research.
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NFSC 491 - Issues and Problems in Dietetics
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NFSC 498: Selected Topics
1.00 - 3.00 Credits
University of Maryland Eastern Shore
Prerequisite: permission of department. Repeatable to 6 credits if content differs. Selected current aspects of food.
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NFSC 498 - Selected Topics
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PERS 101: Elementary Persian I
4.00 Credits
University of Maryland Eastern Shore
Not open to native/fluent speakers of Persian. Credit will be granted for only one of the following: PERS101 or FOLA138K. Formerly FOLA138K. Introduction to the alphabet, pronunciation patterns, greetings, basic structures, and other fundamentals, with emphasis on oral and aural skills.
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PERS 101 - Elementary Persian I
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PERS 102: Elementary Persian II
4.00 Credits
University of Maryland Eastern Shore
Not open to native/fluent speakers of Persian. Prerequisite: PERS101 or equivalent. Credit will be granted for only one of the following: PERS102 or FOLA139K. Formerly FOLA139K. Continuation of PERS101 with emphasis on the use of formal language, vocabulary building, and reading.
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PERS 102 - Elementary Persian II
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PERS 201: Intermediate Persian I
3.00 Credits
University of Maryland Eastern Shore
Not open to native/fluent speakers of Persian. Prerequisite: PERS102 or equivalent. Development of speaking, reading, writing, listening and cultural knowledge through wide variety of activities.
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PERS 201 - Intermediate Persian I
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PERS 202: Intermediate Persian II
3.00 Credits
University of Maryland Eastern Shore
Not open to native/fluent speakers of Persian. Prerequisite: PERS201 or equivalent. Further development of speaking, writing, listening and cultural knowledge, with special focus on culture.
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PERS 202 - Intermediate Persian II
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