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NUTR 231H: Food Composition (3).
3.00 Credits
Winthrop University
Description: Basic principles of food technology and nutrient composition of foods. Notes: Offered in fall, spring and summer. Prerequisites: NUTR 221 or 223; either may be taken as a co-requisite. Corequisites: NUTR 232.
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NUTR 231H - Food Composition (3).
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NUTR 232: Food Composition Laboratory (1:0:3).
1.00 Credits
Winthrop University
Description: Basic food technology and food composition experiments conducted in laboratory. Prerequisite: NUTR 221. Notes: Offered in fall and spring. Lab Fee: $85.
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NUTR 232 - Food Composition Laboratory (1:0:3).
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NUTR 321: Nutrition Metabolism (3).
3.00 Credits
Winthrop University
Description: Science of nutrition, including the ingestion and digestion of food, the absorption, transport, and metabolism of macronutrients, energy balance and bodyweight regulation, and relationships to health and risk of disease. Notes: Offered fall, spring, and summer.
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NUTR 321 - Nutrition Metabolism (3).
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NUTR 321H: Nutrition Metabolism (3).
3.00 Credits
Winthrop University
Description: Science of nutrition, including the ingestion and digestion of food, the absorption, transport, and metabolism of macronutrients, energy balance and bodyweight regulation, and relationships to health and risk of disease. Notes: Offered fall, spring, and summer.
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NUTR 321H - Nutrition Metabolism (3).
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NUTR 329: Nutrition, Wellness and Human Performance (3).
3.00 Credits
Winthrop University
Description: This course builds on principles from NUTR 221 by elaborating on the role of physical activity and its relationship with nutrition and overall health and wellness. This course is intended to prepare those going into preventative health and wellness-related fields on all aspects of the wellness spectrum. Prerequisite: NUTR 221. Notes: Offered in spring and summer.
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NUTR 329 - Nutrition, Wellness and Human Performance (3).
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NUTR 371: Food and Nutrition Management I (3).
3.00 Credits
Winthrop University
Description: Systems approach to foodservice, menu engineering, history and types of foodservice operations. Gain experience in quantity food production. Notes: Offered in fall.
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NUTR 371 - Food and Nutrition Management I (3).
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NUTR 371H: Food and Nutrition Management I (3).
3.00 Credits
Winthrop University
Description: Systems approach to foodservice, menu engineering, history and types of foodservice operations. Gain experience in quantity food production. Notes: Offered in fall.
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NUTR 371H - Food and Nutrition Management I (3).
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NUTR 380: Nutrition Education Theory and Practice (3).
3.00 Credits
Winthrop University
Description: Apply communication, behavior and education strategies to professional dietetics practice in clinical and community settings that meets the needs of diverse audiences. Pre-requisite: Sophomore status or higher. Notes: Offered in spring. Lab Fee: $25.
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NUTR 380 - Nutrition Education Theory and Practice (3).
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NUTR 380H: Nutrition Education Theory and Practice (3).
3.00 Credits
Winthrop University
Description: Apply communication, behavior and education strategies to professional dietetics practice in clinical and community settings that meets the needs of diverse audiences. Pre-requisite: Sophomore status or higher. Notes: Offered in spring. Lab Fee: $25.
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NUTR 380H - Nutrition Education Theory and Practice (3).
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NUTR 390: Community Nutrition Outreach and Engagement (0-1:0:0-1).
1.00 Credits
Winthrop University
Description: This service learning course allows students to gain entrepreneurial experience through instructor supervised projects connected to on campus and Rock Hill community engagement. Corequisite: NUTR221. Notes: 0 credit hours is for students that are volunteering less than 40 hours per semester. 1 credit hour is for students that are volunteering 40 or more hours per semester. Offered fall, spring, and summer.
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NUTR 390 - Community Nutrition Outreach and Engagement (0-1:0:0-1).
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