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Course Criteria
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3.00 Credits
Interdisciplinary seminar in American culture from an Ethnic Studies perspective. May be repeated.
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3.00 Credits
Interdisciplinary seminar to study a theme, problem, or topic in ethnic studies. May be repeated if topic is different.
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3.00 Credits
Study of selected aspect of the field, particular area of concern, or question under consideration.
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1.00 - 3.00 Credits
Supervised independent study on a topic or problem approved by graduate advisor. Graded A/F.
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1.00 - 3.00 Credits
Supervised independent study on a topic or problem approved by graduate advisor. Graded S/U.
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3.00 Credits
Fall, Spring, Summer. Basic concepts and principles in the science of human nutrition, energy balance and weight control, individual nutrient needs, diet selection, nutrition related metabolism and physiological functions, nutritional diseases, and current human nutrition controversies. Applicable to the BG Perspective (general education) natural sciences requirement. Approved for Distance Ed.
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3.00 Credits
Fall, Spring. Science of foods in relation to chemical composition, nutritional value, processing methods, quality, and standards of identity. Two hours lecture and three hours of lab. Extra fee.
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3.00 Credits
Fall, Spring and on demand. Principles and application of basic food preparation, meal planning, and food delivery. Food availability, budgets, and food access of the individual, family, and community. Two hours of lecture, two hours of lab. Prerequisite: F&N 207 or consent of instructor. Extra fee.
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3.00 Credits
Fall, Spring. Methods for evaluating nutritional status of individuals and population groups, and techniques used in diet instruction. Methods of quality assurance, program evaluation, laws, regulations, and standards affecting dietetic practice. Prerequisites: F&N 207 or consent of instructor. Extra fee.
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3.00 Credits
Fall and Summer. Geographic, economic, political, religious, environmental, and cultural influences on dietary patterns in the United States and other regions of the world. Emphasis is on skills needed for students to identify the relevant cultural food patterns among individuals and communities. Prerequisite: F&N 207 or consent of instructor. Extra fee. Approved for Distance Ed.
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