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NUTR 285: Introduction to Lodging Industry
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: NUTR 171. Fundamentals of the lodging industry. Characteristics and management of hotel, motel, or resort properties. Basic accounting, housekeeping, engineering, front desk, and guest services.
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NUTR 289: Introduction to Event Industry
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: NUTR 171. Fundamentals of meetings, events, expositions, and conventions (MEEC). Roles of organizations and people in businesses that comprise the MEEC industry.
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NUTR 289 - Introduction to Event Industry
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NUTR 297: Professional Practicum Experiences II
3.00 Credits
University of Nebraska-Lincoln
(1-4 cr, max 12) An accompanying seminar is included where the professional role of the teacher is discussed. For course description, see TEAC 297. A. Elementary (1-4 cr, max 4) Parallel EDPS 250. B. Elementary (1-4 cr, max 4) Parallel TEAC 351. I. Secondary Art (1-4 cr, max 4) J. Secondary Business Education (1-4 cr, max 4) M. Secondary Industrial Education (1-4 cr, max 4) N. Secondary Language Arts (1-4 cr, max 4) O. Secondary Marketing Education (1-4 cr, max 4) P. Secondary Mathematics (1-4 cr, max 4) Q. Middle Level (1-4 cr, max 4) R. Secondary Modern Languages (1-4 cr, max 4) V. Secondary Science (1-4 cr, max 4) W. Secondary Social Science (1-4 cr, max 4)
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NUTR 297 - Professional Practicum Experiences II
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NUTR 298: Special Topics in Nutritional Science and Dietetics
3.00 Credits
University of Nebraska-Lincoln
Prereq: As announced by department. Topics vary.
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NUTR 298 - Special Topics in Nutritional Science and Dietetics
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NUTR 299: Independent Study
1.00 - 5.00 Credits
University of Nebraska-Lincoln
Prereq: 6 hrs in major department or closely related areas and permission. Work supervised and evaluated by departmental faculty members. Individual projects in research, literature review, or creative production.
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NUTR 299 - Independent Study
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NUTR 343: Meat Culinology? III:Foodservice Applications
3.00 Credits
University of Nebraska-Lincoln
(3 cr II) Lec 3. Prereq: ASCI/NUTR 210 or 213 or 310. Cookery principles and methods role in maintaining meat yield and quality characteristics. Cookery techniques to maximize guest satisfaction and insure foodservice and/or restaurant financial integrity. Flavor enhancement and cookery technology application in center of the plate concept development.
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NUTR 344: Food and Nutrition for Healthy Living
3.00 Credits
University of Nebraska-Lincoln
Lec 2. Prereq: NUTR 100 or 250; NUTR 244 and 245. Role of nutrition and physical activity in healthy living. Application of current health promotion guidelines.
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NUTR 344 - Food and Nutrition for Healthy Living
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NUTR 351: School Health Issues
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prevalence and etiology of health behaviors among children and teens. Organization, development, and legal aspects of school health programming.
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NUTR 351 - School Health Issues
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NUTR 356: Nutrition Education in the Community
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: NUTR 100 and 250; NUTR 251 or parallel. Overview of community nutrition. Assessment of community needs and services; policy formation; techniques for developing and delivering theory-based nutrition education.
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NUTR 356 - Nutrition Education in the Community
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NUTR 370: Food Production Management
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Application of food production and purchasing principles in foodservice management.
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NUTR 370 - Food Production Management
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