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FCSFN 346: Micronutrients and Phyto Chemicals
3.00 Credits
Ball State University
Emphasizes the roles of micronutrients in the human body. Introduces micronutrient functions in a healthy population and response in times of deficiency. Discusses the role of micronutrients and other food constituents in the prevention of chronic illness. Prerequisite: FCSFN 345.
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FCSFN 363: Institutional Administration
3.00 Credits
Ball State University
A systems approach to management theories, concepts, and functions of integrated health care and hospitality foodservice operations. Emphasizes effective human resources management and fiscal responsibility.
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FCSFN 363 - Institutional Administration
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FCSFN 364: Quantity Menu Planning and Food Purchasing
3.00 Credits
Ball State University
Information needed by quantity food buyers and important concepts in purchasing foods. Emphasizes menu planning with consideration given to meeting nutritional needs, cultural diversification, and consumer satisfaction. Prerequisite or parallel: FCSFN 220, and 275 or 340.
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FCSFN 364 - Quantity Menu Planning and Food Purchasing
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FCSFN 371: Computer Applications in Dietetics and Hospitality and Food Management.
3.00 Credits
Ball State University
Emphasizes applications of computer utilization in dietetics and hospitality and food management. Software, including spreadsheet, database, graphics, word-processing, and the Internet is employed. Includes selection and application of software specific to dietetics and hospitality and food management.
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FCSFN 371 - Computer Applications in Dietetics and Hospitality and Food Management.
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FCSFN 375: Nutrition Assessment,Counseling,and Education
3.00 Credits
Ball State University
Assessment methods, techniques of nutrition counseling, education principles and implementation, and development of counseling materials. Includes assessment of various populations and counseling experiences. Prerequisite: FCSFN 340.
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FCSFN 375 - Nutrition Assessment,Counseling,and Education
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FCSFN 395: Nutrition,Food,and Customs.
3.00 Credits
Ball State University
Explores nutrition, food, and diet patterns from a global perspective with a sensitivity to values, beliefs, and practices of selected cultures. Prerequisite: FCSFN 240, 275, or 340 or permission of the department chairperson.
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FCSFN 395 - Nutrition,Food,and Customs.
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FCSFN 400: Quantity Food Production
4.00 Credits
Ball State University
Issues involved in quantity food production, distribution and storage, and service. Covers principles and processes of quantity food production and equipment use. Laboratory experiences in the Allegré restaurant and the quantity foods laboratory. Prerequisite: FCSFN 220, 247.
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FCSFN 400 - Quantity Food Production
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FCSFN 430: Experimental Foods
3.00 Credits
Ball State University
Scientific evaluation of the behavior of foods and their qualitative and quantitative properties. Develop and implement a food research project. Prerequisite: FCSFN 220; CHEM 111.
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FCSFN 444: Nutrition,Weight Control,and Exercise
3.00 Credits
Ball State University
Designed for students in dietetics, physical education, and health-related fields. Information and experience for students preparing to provide nutrition counseling to people in weight-control and exercise-training programs. Prerequisite: FCSFN 340 or permission of the department chairperson.
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FCSFN 444 - Nutrition,Weight Control,and Exercise
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FCSFN 445: Advanced Nutrition
3.00 Credits
Ball State University
Emphasizes the use and metabolism of nutrients at the cellular level in the human body. Significance and interpretation of current research in the field of nutrition is discussed. Prerequisite: FCSFN 340; CHEM 360; PHYSL 211; senior standing. Prerequisite or parallel: ACC 201.
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FCSFN 445 - Advanced Nutrition
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