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NUFS 3620: Community Nutrition
2.00 Credits
Auburn University
LEC. 1. Pr., NUFS 2000. Study of populations at nutrition risk, population-specific public health nutrition problems, and health care system programs. Fall.
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NUFS 3720: Nutritional Assessment
2.00 Credits
Auburn University
LEC. 1, LAB. 2. Pr., NUFS 2000. Identification and comparison of techniques for evaluating nutritional status including dietary intake, anthropometry and biochemical indices. Spring.
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NUFS 3940: Community Service in Nutrition And Food Science
9.00 Credits
Auburn University
(3-9). LEC. 1, LAB. 6. Pr., Departmental approval. Application of NUFS-related knowledge to real-life situations through participation in directed community service experiences. A) food science; B) nutrition; C) hospitality; D) general NUFS. Course may be repeated for a maximum of 9 credit hours.
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NUFS 4090: Professional Issues in Dietetics And Nutrition
1.00 Credits
Auburn University
LEC. 1. Pr., NUFS 2070, senior standing. Professional issues and trends affecting dietetics and nutrition practice; planning for professional advancement; includes externship. Fall.
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NUFS 4090 - Professional Issues in Dietetics And Nutrition
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NUFS 4290: Professional Development in Food Science
1.00 Credits
Auburn University
LEC. 1. Pr., junior standing; NUFS major. Preparing for careers; enhancing computer and communication skills; planning for professional advancement. Spring.
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NUFS 4290 - Professional Development in Food Science
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NUFS 4300: Restaurant Management
3.00 Credits
Auburn University
LEC. 3. Pr., NUFS 2400, MNGT 3910 or MNGT 3100, HRMT major. Coreq., NUFS 3040. Managerial issues in restaurant operation; fundamental principles of restaurant and menu design. Fall.
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NUFS 4350: Advanced Restaurant Management
3.00 Credits
Auburn University
LEC. 3. Pr., HRMT major, NUFS 2400, NUFS 4300. Advanced concepts and managerial issues of restaurant management. Spring.
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NUFS 4350 - Advanced Restaurant Management
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NUFS 4400: Food Processing
4.00 Credits
Auburn University
LEC. 3, LAB. 3. Pr., NUFS 2050, BIOL 3200. Food processing procedures including heat and cold processes, concentration, irradiation, dehydration and fermentation.
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NUFS 4410: Experimental Food Science
3.00 Credits
Auburn University
LEC. 2, LAB. 3. Pr., NUFS 2050. Functions and interactions of ingredients and food constituents, factors affecting food quality. Spring.
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NUFS 4500: Hotel Management
3.00 Credits
Auburn University
LEC. 3. Pr., HRMT major, NUFS 1010, MNGT 3100 or MNGT 3910. Management of hotels, with emphasis on housekeeping, engineering, reservations, and reception departments. Spring.
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