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N D 101A: B Contemporary Nutrition Topics and Skills
1.00 Credits
Marywood University
Introduction to computer applications in nutrition and dietetics, the Internet, portfolio development, and current topics in nutrition. Divided into 101A Computer Applications and 101B Nutrition Topics.
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N D 101A - B Contemporary Nutrition Topics and Skills
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N D 103: Basic and Culinary Foods
3.00 Credits
Marywood University
Introduction to basic physical and chemical properties of foods. Acquisition of culinary and merchandising techniques and the evaluation of prepared products. Lab fee.
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N D 103 - Basic and Culinary Foods
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N D 111: Basic Nutrition
3.00 Credits
Marywood University
Presents concepts of nutrition and how they affect individuals throughout the life cycle.
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N D 111 - Basic Nutrition
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N D 112: Nutrition I
3.00 Credits
Marywood University
Studies the chemistry, digestion, absorption, and metabolism of nutrients and discusses the interrelationship of nutrients. Prerequisites: BIOL 136, 137; CHEM 110, 210 or permission of the instructor.
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N D 112 - Nutrition I
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N D 138: Food and Safety
1.00 Credits
Marywood University
Studies safe food handling principles and practices that are necessary to meet the requirements of the food service industry and regulatory agencies.
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N D 138 - Food and Safety
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N D 203: Food Science and Technology
3.00 Credits
Marywood University
Application of scientific principles and experimental procedures in food preparation. Lab fee. Prerequisites: CHEM 110, 210; N D 103 or permission of the instructor.
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N D 203 - Food Science and Technology
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N D 211: Nutrition Education
3.00 Credits
Marywood University
Introduction to the nature and theories of learning, communication, and their application to the production/utilization of nutrition education for various audiences. Prerequisite: N D 112.
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N D 211 - Nutrition Education
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N D 213: Nutrition II
3.00 Credits
Marywood University
A study of the physiological, biochemical, and sociological factors that affect nutrient requirements and recommendations over the life cycle. Emphasis on practical applications, including appropriate food selections to meet nutrient needs. Prerequisite: N D 112.
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N D 213 - Nutrition II
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N D 223: Social and Cultural Aspects of Food
3.00 Credits
Marywood University
A study of foods and food customs of various regional, national and ethnic groups. Experience in planning, marketing and presenting cultural meals. Lab fee. Prerequisite: N D 103.
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N D 223 - Social and Cultural Aspects of Food
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N D 300: Theory of Medical Nutrition Therapy I
4.00 Credits
Marywood University
Study of the profession and practice of nutrition and dietetics, including the roles of dietitians and other health team members in patient/client care and the nutritional care process. Classroom and simulated experience in nutritional assessment, planning, implementing nutritional care, counseling, and documentation in medical records. Prerequisite: N D 112.
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N D 300 - Theory of Medical Nutrition Therapy I
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