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NUSC 1645: The Science of Food
3.00 Credits
University of Connecticut-Avery Point
(160) (Also offered as ANSC 1645.) Either semester. Three credits. An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered. CA 3.
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NUSC 2200: Nutrition and Human Development
3.00 Credits
University of Connecticut-Avery Point
(200) Either semester. Three credits. Prerequisite: NUSC 1165. Nutritional needs and consequences of nutritional deficiencies throughout the life cycle: periconception, pregnancy, lactation, childhood, adolescence and aging. Maternal and child public health issues in the developed and developing world.
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NUSC 2241: Nutritional Assessment
1.00 Credits
University of Connecticut-Avery Point
(241) Second semester. One credit. One class period and one 2-hour laboratory, every other week. Prerequisite: NUSC 1165. Recommended preparation: MCB 2000 or 3010, PNB 2250 or 2265. Enrollment restricted to Nutritional Sciences and Kinesiology majors. Clark Anthropometry, clinical, and biochemical techniques for assessment of human nutritional status.
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NUSC 2245: Profession of Dietetics
1.00 Credits
University of Connecticut-Avery Point
(245) First semester. One credit. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). Shanley Overview of the profession of dietetics, including clinical, community, and food service management. Portfolio development will be introduced. Not open for credit to students who have passed NUSC 4295 when entitled Profession of Dietetics.
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NUSC 3180: Experience in Community Nutrition
1.00 - 6.00 Credits
University of Connecticut-Avery Point
(281) Either semester. One to six credits. Prerequisite: NUSC 1165. Recommended preparation: NUSC 3267. Consent of instructor required. May be repeated for credit. No more than six credits of experience or independent study may apply toward the major. Ferris, Perez-Escamilla Supervised field work with community nutrition education or problem-solving. Readings and reports.
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NUSC 3233: Food Composition and Preparation
3.00 Credits
University of Connecticut-Avery Point
(233) First semester. Three credits. Prerequisite: NUSC 1165. Recommended preparation: CHEM 2241 or 2443. Fernandez Study of the composition of food and the physical and chemical changes that occur during preparation and/or processing that affect taste, palatability, shelflife, and nutrient content.
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NUSC 3234: Food Composition and Preparation Laboratory
1.00 Credits
University of Connecticut-Avery Point
(235) First semester. One credit. One 3-hour laboratory period. Prerequisite: NUSC 1165 and concurrent registration in NUSC 3233. Recommended preparation: CHEM 2241 or 2443. Enrollment restricted to Nutritional Sciences and Allied Health Dietetic majors. Open to others by consent if space is available. Fernandez Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation. A fee of $20 is charged for this course.
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NUSC 3235: Principles of Food Science
3.00 Credits
University of Connecticut-Avery Point
(212) Second semester. Three credits. Recommended preparation: MCB 2000 or 3010. Chemical, physical, microbiological, and legal aspects of food production, preservation and processing. Safety, aesthetics and nutrition topics included.
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NUSC 3267: Principles of Community Nutrition
3.00 Credits
University of Connecticut-Avery Point
(267) First semester. Three credits. Prerequisite: NUSC 2200 which may be taken concurrently. Perez- Escamilla Role of community structures, agencies, services and the professional nutritionist in community health.
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NUSC 3270: Food Services Systems Management I
3.00 Credits
University of Connecticut-Avery Point
(270) Second semester. Three credits. Two class periods and one 2-hour laboratory/discussion period. Recommended preparation: AH 4244 or MGMT 3101, NUSC 3233, 3234. Shanley Quantity food procurement, preparation and distribution; recipe standardization; sanitation and safety; portion and quality control; food cost control; computer applications; and personnel management. A fee of $20 is charged for this course.
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