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NTDT 267: SEMINAR
1.00 - 6.00 Credits
University of Delaware
No course description available.
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NTDT 267 - SEMINAR
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NTDT 268: Sophomore Special Topics
1.00 - 6.00 Credits
University of Delaware
Sophomore level Independent Study .
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NTDT 268 - Sophomore Special Topics
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NTDT 301: Cultural Perspectives on Food and Nutrition
3.00 Credits
University of Delaware
Examination of the cultural context from which ethnic foods and food habits emerge and evolve; social, religious, geographic and economic influences on ethnic dietary practices of culturally distinct groups; United States immigration patterns, cultural adaptations and nutrition-related health problems for Selected groups.
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NTDT 301 - Cultural Perspectives on Food and Nutrition
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NTDT 305: Nutrition in the Lifespan
3.00 Credits
University of Delaware
Nutrition and health during the different stages of life: pregnancy, lactation, infancy, preschool years, middle childhood, adolescence, adulthood and later maturity. PREREQ: NTDT200 and a course in biology.
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NTDT 310: Nutrition and Activity
3.00 Credits
University of Delaware
Energy and nutrient needs for activity with emphasis on particular physical and athletic activities; common myths and fallacies concerning diet and athletic performance; and appropriate dietary approaches for specific activities and active people. PREREQ: NTDT200 and a physiology course
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NTDT 310 - Nutrition and Activity
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NTDT 312: Nutrition and Gastroenterology
3.00 Credits
University of Delaware
Provides students with in-depth knowledge of relationships among diet, bacterial imbalance, and digestive disorders. Topics will include FODMAP diets, gluten-free diets, and the role of prebiotics, probiotics, and the gastrointestinal microbiota and microbiome in health and disease. PREREQ: NTDT200.
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NTDT 312 - Nutrition and Gastroenterology
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NTDT 321: Quantity Food Production and Service
3.00 Credits
University of Delaware
Principles of quantity food production and delivery systems; menu planning and purchasing design; safety, sanitation and technical operations in a food service system. PREREQ: NTDT200 and NTDT201
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NTDT 321 - Quantity Food Production and Service
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NTDT 322: Management of Food and Nutrition Services
3.00 Credits
University of Delaware
Organization and administration of not-for-profit and entrepreneurial services. Functions and responsibilities related to these products including planning, marketing, total quality and human resource management, and food and labor cost accounting. PREREQ: NTDT200 and NTDT201
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NTDT 322 - Management of Food and Nutrition Services
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NTDT 326: Onsite Food Production
3.00 Credits
University of Delaware
Laboratory experience in quantity food production and delivery with emphasis on equipment, production methods, quality standards and controls and environmental issues. Development of food production design considering material flow, functional areas and utility requirements. Food safety certification. PREREQ: NTDT321 recommended, can take concurrently with NTDT326. COREQ: NTDT321.
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NTDT 329: Culinary Medicine
3.00 Credits
University of Delaware
Blended course provides online learning, experiential laboratory experience and problem-based case studies in the practical application and translation of nutrition recommendations into food preparation. Major topics include basic preparation principles and recipe modifications for nutrition-related medical conditions. PREREQ: NTDT 200.
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NTDT 329 - Culinary Medicine
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