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F&N 331: Quantity Food Production
3.00 Credits
Bowling Green State University-Main Campus
Fall. Planning and service of quantity foods for institutions and restaurants. Menu planning, purchasing, production scheduling, recipe standardization, receiving, storage and issuing. Two hours lecture, three hours clinical experience. Prerequisite: F&N 210 or consent of instructor.
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F&N 335: Principles and Practice of Food Protection
3.00 Credits
Bowling Green State University-Main Campus
Fall. Principles involved in identification and prevention of the causes of food contamination. Public health regulations and microbiological control measures in various food service operations. Could lead to Education Foundation Sanitation Certification. Three hours lecture.
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F&N 335 - Principles and Practice of Food Protection
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F&N 372: Principles of Foodservice Management
3.00 Credits
Bowling Green State University-Main Campus
Spring. Management principles and procedures in institutional or commercial food services. Selection, training and supervision of personnel. Food procurement, production and marketing. Clinical experience. Two hours lecture and three hours of clinical experience.
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F&N 372 - Principles of Foodservice Management
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F&N 389: Supervised Field Experience in Food and Nutrition
1.00 - 5.00 Credits
Bowling Green State University-Main Campus
On demand. Supervised work experience in an approved site. Contact hours and specific requirements arranged with F&N faculty. May be repeated. Graded S/U.
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F&N 389 - Supervised Field Experience in Food and Nutrition
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F&N 431: Experimental Foods
3.00 Credits
Bowling Green State University-Main Campus
Spring. Experimental methods of quality control and product development. Scientific reasoning applied to the methods of food preparation. Subjective and objective evaluation criteria will be practiced. Two hours of lecture and three hours of lab. Prerequisites: F&N 210, CHEM 306 or consent of instructor. Extra fee.
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F&N 431 - Experimental Foods
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F&N 432: Advanced Nutrition
3.00 Credits
Bowling Green State University-Main Campus
Spring. Topics in normal nutrition, nutrient metabolism interrelationships, and metabolic integration. Three hours of lecture. Prerequisites: F&N 207, CHEM 306.
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F&N 432 - Advanced Nutrition
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F&N 434: Medical Nutrition Therapy I
3.00 Credits
Bowling Green State University-Main Campus
Fall. Nutritional therapies for specific medical conditions. Physiological and biochemical basis for nutrition intervention in disease. Pathophysiology of major disease states and impact on nutritional status and normal metabolism. Assessment of nutritional status, implementation, monitoring, and evaluation of appropriate nutrition therapy. Prerequisites: BIOL 332, CHEM 308, F&N 310, F&N 432.
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F&N 435: Life Cycle Nutrition:Pregnancy to Adolescence
3.00 Credits
Bowling Green State University-Main Campus
Fall. Nutrition of pregnant women, infants, and children in health and disease, from prenatal period to adolescence. Prerequisite: F&N 207 and F&N 310.
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F&N 435 - Life Cycle Nutrition:Pregnancy to Adolescence
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F&N 436: Life Cycle Nutrition:The Middle and Later Years
3.00 Credits
Bowling Green State University-Main Campus
Spring, Summer. Psychological, physiological, and socio-economic factors affecting diet and nutritional needs in group and individual situations. Two hours of lecture and two hours of clinical experience. Prerequisites: F&N 207 and F&N 310. Approved for Distance Ed.
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F&N 436 - Life Cycle Nutrition:The Middle and Later Years
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F&N 438: Medical Nutrition Therapy II
3.00 Credits
Bowling Green State University-Main Campus
Spring. Nutritional therapies for specific medical conditions. Physiological and biochemical basis for nutrition intervention in disease. Pathophysiology of major disease states and impact on nutritional status and normal metabolism. Assessment of nutritional status, implementation, monitoring, and evaluation of appropriate nutrition therapy. Continuation of F&N 434. Prerequisites: BIOL 332, CHEM 308, F&N 310, F&N 432, F&N 434.
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F&N 438 - Medical Nutrition Therapy II
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