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NTDT 20990: International Residential Study
3.00 Credits
Texas Christian University
This course represents credit earned through a semester study abroad experience with an institution or program with which Texas Christian University has an official agreement to accept credit. The site and specific content will be identified on the official transcript. Courses appearing on a student's official transcript have been included in the student's grade point average.
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NTDT 21163: Food and Culture
3.00 Credits
Texas Christian University
This course addresses the cultural and social meanings of food. It explores the study of world food patterns, including food customs of peoples with different ethnic backgrounds. An emphasis is placed upon the significance of the social, economic, religious, and aesthetic aspects of food customs. Learning activities include lectures, group discussions, film/videos, mapping, cooking demonstrations and food tastings, and individual field experiences.
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NTDT 30003: Honors Seminar
3.00 Credits
Texas Christian University
Prerequisite: Advanced standing in Nutrition and Dietetics and recommendation of the chair. Studies, reports and discussions of literature related to significant problems and trends in Nutrition and Dietetics. Selection and design of a research project.
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NTDT 30103: Gourmet Foods
1.00 - 2.00 Credits
Texas Christian University
Two 1-hour lectures, one 2-hour laboratory per week. Planning, preparation and presentation of nutritious, attractive gourmet food, with practical laboratory experiences.
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NTDT 30113: Infant and Child Nutrition
3.00 Credits
Texas Christian University
Emphasizes the significance and role of nutrition during pregnancy, lactation, and childhood. Nutritional needs and assessment of mother, infant and children under normal and special circumstances will be discussed.
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NTDT 30123: Nutrition Throughout the Life Cycle
3.00 Credits
Texas Christian University
A study of the relationship of nutritional requirements to the life cycle, prenatal to old age; cultural and socioeconomic factors related to food with major focus on nutrition and health; nutritional assessment; interrelationships of nutrients; other nutrition related issues such as dental health, weight management, athletic training, drugs and alcohol, government agencies, and nutrition education for all age groups.
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NTDT 30133: Meal Management
1.00 - 2.00 Credits
Texas Christian University
Two 1-hour lectures, one 2-hour laboratory per week. Managing resources in meal planning and preparation; technology of food preservation; identification of market places and legislative concerns; aesthetic and practical experience in a laboratory.
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NTDT 30144: Quantity Food Production
1.00 - 3.00 Credits
Texas Christian University
Three 1-hour lectures and one 3-hour laboratory/supervised practice per week. Prerequisite: NTDT 10103. Advanced study in food preparation, emphasizing standards, principles and techniques of producing quality food in quantity. Care and use of equipment, work simplification, menu planning, and basic cost controls.
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NTDT 30303: Overview of Foodservice and Nutrition Care Systems
3.00 Credits
Texas Christian University
Prerequisite: MANA 30153 or permission of instructor. Introduction to foodservice and nutrition care systems emphasizing the systems approach, managerial principles, organizational behavior, educational principles, personnel management and counseling.
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NTDT 30304: Supervised Practice in General Dietetics
3.00 Credits
Texas Christian University
Two lecture hours and six to eight hours of supervised practice per week. Prerequisite: Admission to Coordinated Program in Dietetics and concurrent enrollment in NTDT 30303. Introduction to the practice of all aspects of dietetics through weekly observation and participation in foodservice and nutrition care settings.
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