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NFS 053: Basic Concepts of Foods
3.00 Credits
University of Vermont
Study of the scientific aspects of food with emphasis on reasons for procedures used and phenomena occurring in food preparation. Spring. Credits: 3
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NFS 054: Basic Concepts of Foods Lab
1.00 Credits
University of Vermont
Developing comprehension of scientific principles of food preparation through modification of standard recipes, manipulation of ingredients and techniques, and evaluation using sensory and objective methods. Prerequisite: 53 or concurrent registration in 53 or permission. Spring, Department majors only. Credits: 1
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NFS 063: Obesity,Weight Control&Fitness
3.00 Credits
University of Vermont
Introduction to the causes, consequences, and treatment of obesity. Fall. Credits: 3
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NFS 095: Special Topics
3.00 Credits
University of Vermont
Introductory level special topics courses. Credits: 3
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NFS 143: Nutrition in the Life Cycle
3.00 Credits
University of Vermont
Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for nutrition majors. Prerequisites: Nutrition 43. Fall. Credits: 3
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NFS 153: Principles of Food Technology
3.00 Credits
University of Vermont
Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients. Prerequisites: 43, 53, organic chemistry. Spring. Credits: 3
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NFS 154: Principles Food Technology Lab
1.00 Credits
University of Vermont
Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development. Prerequisites: 54, 153 or concurrent enrollment in 153, organic chemistry. Department majors only. Credits: 1
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NFS 163: Sports Nutrition
3.00 Credits
University of Vermont
Timing and composition of meals for training and pre- and post-competition. Pre-requisite: Instructor’s permission. Fall and Spring. Credits: 3.
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NFS 165: Mgmt of Eating Disorders
3.00 Credits
University of Vermont
Examination of the causes, diagnosis, and treatment of body image disorder, anorexia nervosa, bulimia nervosa, binge eating, and obesity. Information is provided through readings, lecture, discussion, and speakers. Credits: 3
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NFS 195: Special Topics
12.00 Credits
University of Vermont
Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of 12 hours in 195 and 295 combined. Prerequisite: Departmental permission. Credits: 1 - 12
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