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NUTR 400: Undergraduate Research in Dietetics (0-1).
1.00 Credits
Winthrop University
Description: Faculty directed student research culminating in a research product that is suitable for professional presentation. Note: Requires a minimum of 35 hours of work on the chosen research project for zero to one credit hour. A grade of S or U is recorded. Prerequisite(s): Junior status and permission of the Faculty Advisor. Notes: Must have permission of faculty advisor for their research project and experience.
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NUTR 400 - Undergraduate Research in Dietetics (0-1).
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NUTR 421: Nutrition through the Life Span (3).
3.00 Credits
Winthrop University
Description: Nutrient utilization and requirements in human beings throughout the life cycle. Notes: Offered in summer and fall. Prerequisites: NUTR 321 with a grade of C or higher.
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NUTR 421 - Nutrition through the Life Span (3).
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NUTR 421H: Human Nutrition Honors
3.00 Credits
Winthrop University
Description: Nutrient utilization and requirements in human beings throughout the life cycle. Notes: Offered in summer and fall. Prerequisites: NUTR 321 with a grade of C or higher.
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NUTR 423: Food Science Principles (3).
3.00 Credits
Winthrop University
Description: Chemical and physical factors affecting food composition and quality. Prerequisite: Grade of C- or higher NUTR 231 and 232; CHEM 105/108 or equivalent; or permission of instructor. Corequisite: NUTR 424. Notes: Offered in fall and spring. Previously offered as NUTR 523.
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NUTR 423 - Food Science Principles (3).
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NUTR 423H: Food Science Principles (3).
3.00 Credits
Winthrop University
Description: Chemical and physical factors affecting food composition and quality. Prerequisite: Grade of C- or higher NUTR 231 and 232; CHEM 105/108 or equivalent; or permission of instructor. Corequisite: NUTR 424. Notes: Offered in fall and spring. Previously offered as NUTR 523.
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NUTR 423H - Food Science Principles (3).
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NUTR 424: Sensory and Objective Evaluation of Foods (1:0:3).
1.00 Credits
Winthrop University
Description: Sensory and objective evaluation of food products prepared in the laboratory. Corequisite: NUTR 423. Notes: Previously offered as NUTR 523. Offered in fall and spring. Lab fee: $85.
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NUTR 424 - Sensory and Objective Evaluation of Foods (1:0:3).
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NUTR 427: Medical Nutrition Therapy I (4:2:2).
4.00 Credits
Winthrop University
Description: Introduction to the nutritional management of disease, medical terms, assessment, interviewing and counseling in clinical environment. Notes: Lab Fee: $80. Offered in fall. Prerequisites: NUTR 421 (grade of C- or higher), BIOL 308 or BIOL 213/21. Corequisites: BIOL 308 or BIOL 213/214.
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NUTR 427 - Medical Nutrition Therapy I (4:2:2).
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NUTR 428: Community and Cultural Nutrition (3:2:3).
3.00 Credits
Winthrop University
Description: Nutritional studies of groups and community resources and programs providing nutritional services. Cultural diversity and how food choices are impacted by religion, health beliefs economics and social-cultural norms. Prerequisites: NUTR 380, NUTR 427 (grade of C- or higher). NUTR 427 may be taken as a corequisite. Notes: Offered in fall. Lab Fee: $50.
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NUTR 428 - Community and Cultural Nutrition (3:2:3).
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NUTR 428H: Community and Cultural Nutrition (3:2:3).
3.00 Credits
Winthrop University
Description: Nutritional studies of groups and community resources and programs providing nutritional services. Cultural diversity and how food choices are impacted by religion, health beliefs economics and social-cultural norms. Prerequisites: NUTR 380, NUTR 427 (grade of C- or higher). NUTR 427 may be taken as a corequisite. Notes: Offered in fall. Lab Fee: $50.
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NUTR 471: Food and Nutrition Management II (3).
3.00 Credits
Winthrop University
Description: Principles of menu planning, quantity food purchasing, production and service, and nutrition management principles. Notes: Offered in spring. Lab fee: $45. Prerequisites: NUTR 371 with a grade of C- or higher.
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