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Course Criteria
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1.00 - 4.00 Credits
Selected Topics
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1.00 - 4.00 Credits
Consent of the divisional chairperson is required.
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1.00 Credits
A seminar designed for junior nutrition majors. Contemporary issues related to professional development, roles, ethics, and performance in nutrition practice will be explored. This seminar will be particularly helpful for those preparing for internships and the registration examinations. Prerequisite: NUTR 101.
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4.00 Credits
A study of human nutritional requirements, biochemical and physiological functions of nutrients and their interactions in the body, and food sources of nutrients. Appropriate for liberal arts and sports medicine majors. Prerequisites: CHEM 120, BIOL/SPME 270, and NUTR 210.
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4.00 Credits
A study of human nutritional requirements and the relationship between weight, physical activity, and health. Sports nutrition during varying levels of physical activity and during the various lifecycles (childhood, teenagers, pregnancy, lactation, and adults) will be examined. The course will familiarize the student with proper sports nutrition when following a special diet (e.g., diabetic diet, renal diet, or vegetarianism) and with pre- and post-competition 335 nutritional requirements. Additionally, the relationship between weight, physical activity, and health will be examined with an emphasis on identification of strategies related to the adoption a long-term healthy lifestyle modifications, eating habits, and weight control. Four hours lecture per week. Prerequisite: BIOL/SPME 270.
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4.00 Credits
A study of the role and significance of foodborne microorganisms in food spoilage, preservation poisoning, and fermentation. Emphasis will be placed on the interplay of ecological parameters that affect the entry of microorganisms into foods and their subsequent fate. Three hours lecture per week and two two-hour laboratory sessions per week. Prerequisites: BIOL 211 and CHEM 301 or CHEM 310.
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4.00 Credits
Studies principles and procedures for menu planning, volume food production, operation of quantity food production equipment, sanitation controls, and formula forecasting. Three hours lecture, three hours laboratory per week. Prerequisites: NUTR 201 and NUTR 310.
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4.00 Credits
A study of the principles of organizations and management used in food service systems. Allocation of resources, financial controls, work measurement, personnel supervision, training, and evaluation. This course will provide a capstone experience that will integrate course material from NUTR 201, 310, 410, and 420, and will explore applied skills useful for future employment. Three hours lecture, three hours laboratory per week. Prerequisite: NUTR 420. (WI)
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3.00 Credits
A study of food service facilities layout, site selection, availability of natural energy resources, and the procuring and maintaining of equipment and furnishings. Students will design a food service facility utilizing scale, mylar, templates, specifications, and blueprints. Two hours lecture, three hours laboratory per week. Prerequisite: NUTR 421.
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4.00 Credits
A survey of the metabolic alterations in disease states and the use of special diets in the treatment of diseases. A case-study approach is used to learn interviewing and counseling skills. Three hours of lecture, three hours of laboratory per week. Prerequisites: NUTR 310, CHEM 320, and BIOL 270 or SPME 270.
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