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NUFS 2110: Elementary Nutrition
3.00 Credits
Tennessee State University
A general course in nutrition with emphasis on scientific principles, metabolism and requirements for nutrients. Special topics of interest to health care professionals are discussed. Spring Semester
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NUFS 3110: Food Science
3.00 Credits
Tennessee State University
A course which includes a study of the scientific principles of food preparation. Emphasis is placed on deviations from the norm and causes. Lecture and laboratory. Prerequisite: CHEM 1010 and NUFS 1110. Spring Semester, even years.
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NUFS 3120: Nutrition in the Global Community
3.00 Credits
Tennessee State University
In this course students apply basic nutrition principles to life situations. Course includes the study of current issues in nutrition, community resources, and world nutrition problems. Field experiences. Prerequisite: NUFS 2010 or 211.
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NUFS 3130: Foodservice Equipment and Cost Control
3.00 Credits
Tennessee State University
A course that assists the student with the tools necessary to plan a foodservice facility and to control the costs in such a facility. Purchase specifications, budgeting, forecasting, fiscal planning and cost analysis are covered in this class.
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NUFS 3330: Maternal and Child Nutrition
3.00 Credits
Tennessee State University
A course which includes a study of nutrition as it relates to children from prenatal life through adolescence. Application of knowledge and nutrition education are emphasized. Experiences with Early Learning Center are included. Fall Semester
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NUFS 4110: Advanced Nutrition
3.00 Credits
Tennessee State University
A study of chemical and physiological factors in digestion, absorption, and metabolism of nutrients. Reports of recent research and their relation to problems of human nutrition are studied. Prerequisite: NUFS 2010 or 2110 and Chem 1010-1020.
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NUFS 4120: Quantity Food Procurement and Production
3.00 Credits
Tennessee State University
A course that includes a study of methods of purchasing and storing foods in quantity, organization of labor, standards of work materials, and meal planning, and preparation in large quantities. Some experience is gained in the University Cafeteria or other food facilities. Prerequisite: NUFS 1110.
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NUFS 4520: Foodservice Systems Management
3.00 Credits
Tennessee State University
A course that includes a study of institutional food service systems, professional ethics and qualifications for managers, employment procedures, personnel schedules, financial records, and computer applications. Field experience required. Prerequisite: NUFS 4120 or permission.
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NUFS 4530: Medical Nutrition Therapy
4.00 Credits
Tennessee State University
A study of the modifications of the normal diet in the treatment of disease, food and drug interactions, and the role of the dietitian in health care. Prerequisites: NUFS 4110, BIO 221-222, CHEM 341. Field experiences and laboratory required.
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NUFS 4620: Special Problems in Foods and Nutrition
3.00 Credits
Tennessee State University
An individual directed study and investigation involving techniques used in nutrition research and food service management.
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