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NTR 309: Quantity Food Procurement and Production
3.00 Credits
University of North Carolina at Greensboro
Pr. grade of C (2.0) or better in NTR 203 Procurement and production of quantity foods with an emphasis on menu planning, pre-preparation, service, sanitation, delivery systems, selection, use, and care of quantity-food equipment. (Fall & Spring)
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NTR 309 - Quantity Food Procurement and Production
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NTR 313: Nutrition Throughout the Life Cycle
3.00 Credits
University of North Carolina at Greensboro
Pr. 213 or permission of instructor Principles of nutrition applied to meet the nutrient needs at different stages of the life cycle. Forces governing food availability, acceptability, nutritive quality and safety are stressed in the preparation of nutritional plans for individuals and groups. (Spring)
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NTR 313 - Nutrition Throughout the Life Cycle
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NTR 401: Special Problems in Nutrition
1.00 - 4.00 Credits
University of North Carolina at Greensboro
Individual study. Conference hours to be arranged.
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NTR 401 - Special Problems in Nutrition
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NTR 403: Food Science and Technology
2.00 Credits
University of North Carolina at Greensboro
Pr. grade of C (2.0) or better in NTR 103, 203, 213, 302; CHE 110 and 101 or 103 or 111 Coreq. NTR 403L Lecture covering experimental study of factors regulating the preparation of standard food products and review of current developments in food technology. (Fall & Spring)
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NTR 403 - Food Science and Technology
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NTR 403L: Food Science and Technology Laboratory
3.00 Credits
University of North Carolina at Greensboro
Pr. grade of C (2.0) or better in NTR 103, 203, 213, 302;CHE 110 and 101 or 103 or 111 Coreq. NTR 403 Note: all types of foods will be prepared and taste tested for sensory evaluation throughout the course and student grades will be based on participation in this course requirement. Laboratory covering experimental study of factors regulating the preparation of standard food products and review of current developments in food technology. (Fall & Spring)
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NTR 403L - Food Science and Technology Laboratory
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NTR 413: Intermediate Nutrition
3.00 Credits
University of North Carolina at Greensboro
Pr. NTR 213, BIO 111, BIO 277, CHE 103, CHE 104 Digestion, absorption, transport, metabolism, and function of macro- and micronutrients and phytochemicals, with emphasis on their roles in health promotion and disease prevention. (Fall)
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NTR 413 - Intermediate Nutrition
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NTR 423: Community and International Nutrition
3.00 Credits
University of North Carolina at Greensboro
Pr. 302 and 313, or permission of instructor Current community nutrition trends with emphasis on community services, government projects, and grant proposal writing. International nutrition focusing on developing countries and food and health habits of different ethnic groups. (Spring)
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NTR 423 - Community and International Nutrition
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NTR 426: Management Practices for Dietetics
3.00 Credits
University of North Carolina at Greensboro
Pr. grade of C (2.0) or better in NTR 309 and ACC 201 Management practices and administration within foodservice and clinical dietetics settings. Operational assessment, evaluation, and cost control related to foodservice systems in commercial and noncommercial settings. (Spring)
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NTR 426 - Management Practices for Dietetics
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NTR 427: Undergraduate Research
2.00 - 6.00 Credits
University of North Carolina at Greensboro
Pr. GPA of 3.0 in nutrition, biology, and chemistry courses, or permission of the instructor May be repeated for credit if topic changes. Individual study.
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NTR 427 - Undergraduate Research
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NTR 469: Internship in Nutrition Management
3.00 Credits
University of North Carolina at Greensboro
Pr. 303, 309, or equivalent, and permission of instructor Internship experience in selected foodservice operations to enhance the educational experience. 400 hours on site plus written and oral final presentation required.
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NTR 469 - Internship in Nutrition Management
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