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NUTR 456 /856: Clinical Exercise Physiology
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: BIOS 214; NUTR/BIOS 484/884; NUTR 486/886. Cardiovascular, pulmonary, metabolic, pharmacologic, endocrinologic, renal, neurologic, inflammatory, and orthopedic aspects of clinical exercise physiology as they relate to exercise testing and programming.
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NUTR 456 /856 - Clinical Exercise Physiology
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NUTR 457 /857: Classroom and Outreach Experiences in Food and Nutrition
3.00 Credits
University of Nebraska-Lincoln
Fld. Supervised classroom or outreach experiences in educational or community settings.
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NUTR 457 /857 - Classroom and Outreach Experiences in Food and Nutrition
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NUTR 458 /858: Nutrition and Exercise
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: Senior standing; 6 hrs CHEM or BIOS; a course in physiology; NUTR 250. The synergistic effects of proper nutrition and exercise on health and physical performance. Overview of normal nutrition. The influence of dietary components and exercise on chronic disease development.
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NUTR 458 /858 - Nutrition and Exercise
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NUTR 470 /870: Cost Control for Foodservice
2.00 Credits
University of Nebraska-Lincoln
Lec 2. Prereq: NUTR 370. Principles of cost control for foodservice. Integration of cost control and foodservice/restaurant management principles which influence financial integrity. Utilization of the computer as a tool to enhance decision making capabilities.
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NUTR 470 /870 - Cost Control for Foodservice
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NUTR 471: Vines,Wines and You
3.00 Credits
University of Nebraska-Lincoln
(3 cr II) Lec. Lab. Prereq: 6 hrs science or equivalent experience; 21 years of age or older. Proof of age is required. For course description, see HORT 471/871.
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NUTR 471 - Vines,Wines and You
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NUTR 472: Fine Food and Wine
3.00 Credits
University of Nebraska-Lincoln
Prereq: 21+ years of age; Hospitality, Restaurant, and Tourism Management major; NUTR 374. Open to Hospitality, Restaurant, and Tourism Management majors only. Proof of age is required. NUTR 472 is not open to auditors. Preparation techniques, garnishing, and presentation of gourmet foods for fine dining restaurants. Survey and responsible service of domestic and international wines to enhance food characteristics.
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NUTR 472 - Fine Food and Wine
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NUTR 473 /873: Organization and Administration of Foodservice
3.00 Credits
University of Nebraska-Lincoln
(3 cr) Lec 3. Prereq: NUTR 370. Organizational, administrative, and human relations concepts to foodservice. Utilization of computer applications in administration of a foodservice facility.
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NUTR 473 /873 - Organization and Administration of Foodservice
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NUTR 474 /874: Food and Beverage Management
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: NUTR 372 and 374. Functioning and operation of foodservice units. Principles of food and beverage management.
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NUTR 474 /874 - Food and Beverage Management
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NUTR 476 /876: Practicum in Hospitality Management
3.00 Credits
University of Nebraska-Lincoln
Fld. Prereq: Permission of the Hospitality Management Committee. Professional experience under supervision in the hospitality management industry as planned for individual interests, needs, and background.
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NUTR 476 /876 - Practicum in Hospitality Management
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NUTR 477 /877: Hospitality Facility Planning and Purchasing
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: NUTR/ASCI 343 or NUTR 370. Hospitality facility concept development ad planning. Selection and specifications of food, equipment and furnishings resulting in effective resource utilization.
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NUTR 477 /877 - Hospitality Facility Planning and Purchasing
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