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MUS 596: Jazz and Studio Ensemble
0.00 - 1.00 Credits
University of Rhode Island
Study and performance of jazz and studio music, with leadership roles in improvisation and performance. (Rehearsal 3) Pre: audition at graduate level of performance.
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MUS 597: University Symphony
0.00 - 1.00 Credits
University of Rhode Island
(Rehearsal 3) Pre: audition at graduate level of performance. May be repeated.
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MUS 598: Chamber Music Ensembles
0.00 - 1.00 Credits
University of Rhode Island
Chamber music ensembles are small performance ensembles normally restricted to one performer per part. Chamber music ensembles study and perform repertoire in the following areas, or combinations of areas: keyboard, string, woodwind, brass, percussion, vocal, guitar, jazz, etc. (Rehearsal 2) Pre: audition and/or permission of chamber music coach.
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MUS 599: Master's Thesis Research
3.00 Credits
University of Rhode Island
Number of credits is determined each semester in consultation with the major professor or program committee. (Independent Study) Pre: 548. May be repeated. S/U credit.
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NES 400: Special Topics in New England Studies
1.00 - 3.00 Credits
University of Rhode Island
Specialized topics in the study of New England offered by specialists in the field. (Seminar) May be repeated for credit with different topics.
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NFS 110: Introduction to Nutrition and Dietetics
1.00 Credits
University of Rhode Island
Description of the educational and experiential requirements of a registered dietitian and a nutritionist. Career opportunities discussed. Designed for students entering the nutrition and dietetics major. (Lec. 1)
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NFS 207: General Nutrition
3.00 Credits
University of Rhode Island
Fundamental concepts of the science of nutrition with application to the individual, community, and world. Proficiency test available. (Lec. 3) (N)
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NFS 227: Scientific Principles of Food I
3.00 Credits
University of Rhode Island
Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Emphasis on water, carbohydrates, lipids, and the sensory evaluation of food. (Lec. 2, Lab. 3) Pre: 207, CHM 124.
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NFS 236: Computer Applications in Nutrition and Food Science
1.00 Credits
University of Rhode Island
Basic computer operation and the use and comparison of microcomputer software programs in food science and nutrition. (Lab. 2) Pre: 207.
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NFS 236 - Computer Applications in Nutrition and Food Science
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NFS 276: Food,Nutrition,and People
3.00 Credits
University of Rhode Island
Practical applications of nutrition policy. Current issues in the socioeconomic, cultural, and psychological influences on food and nutrition behavior. (Lec. 3) Pre: 207.
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NFS 276 - Food,Nutrition,and People
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