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NFS 204: Principles of Food Preparation
3.00 Credits
University of Kentucky
Basic physical and chemical principles involved in preparation of foods in the Basic Four food groups. Skills, sanitation standards, and economics involved in preparation of foods of quality and maximum nutrient content. Lecture, one hour; laboratory, four hours. Prereq: Limited to NFS, Family and Consumer Science (FSC) department majors and with permission of instructor.
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NFS 212: Introductory Nutrition
3.00 Credits
University of Kentucky
An elementary study of the principles of nutrition and the application of these principles to providing adequate nutrition to humans. The chemical and physiological approach to nutrition is emphasized. Prereq: BIO 152; CHE 105 or 107. May be taken concurrently.
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NFS 212 - Introductory Nutrition
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NFS 240: Nutrition And Physical Fitness
3.00 Credits
University of Kentucky
Course focuses on the interrelationship between nutrition and physical fitness. The intent is to provide the student with the information necessary to formulate an individualized plan for the achievement and maintenance of adequate nutrition and physical fitness. Weight control will be discussed in this content. Team-taught by nutrition faculty and health, physical education and recreation faculty. Lecture, two hours; laboratory, two hours. (Same as HPR 240.)
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NFS 241: Food Service Sanitation
1.00 Credits
University of Kentucky
This course covers the principles of food microbiology, important food borne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems. It leads to certification from the National Restaurant Association.
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NFS 241 - Food Service Sanitation
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NFS 301: Dietetics Practice
2.00 Credits
University of Kentucky
An overview of the dietetic profession including education requirements, career roles and responsibilities. Basic skills needed by the dietitian are reviewed with emphasis on communication, media, nutritional care, medical terminology, medical nutrition therapy, and food service management. Prereq: NFS 201.
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NFS 301 - Dietetics Practice
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NFS 304: Experimental Foods
3.00 Credits
University of Kentucky
Chemical and physical properties of food and the changes resulting from processing and preparation. Experimental study of variations in ingredients and preparation methods on food quality. Design, execute and report an independent research project. Lecture, one hour; laboratory discussion, one hour; laboratory, three hours per week. Prereq: NFS 204 and CHE 236.
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NFS 304 - Experimental Foods
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NFS 311: Nutritional Biochemistry
3.00 Credits
University of Kentucky
An introductory study of the biochemical basis of nutrition-the physiochemical properties of nutrients and other essential biochemicals and their role in physiological and metabolic processes. Prereq: CHE 236 and PGY 206 may be taken concurrently or consent of instructor.
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NFS 311 - Nutritional Biochemistry
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NFS 312: Nutrition And Wellness in The Life Cycle
3.00 Credits
University of Kentucky
A study of the physiological changes occurring in the life cycle with associated nutrient needs. The course focuses on nutrient needs in in-utero to geriatrics, health promotion, agency and worksite accommodations for community health, prevention education, personal care program development and community interventions. Prereq: NFS 212.
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NFS 312 - Nutrition And Wellness in The Life Cycle
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NFS 314: Dietetics: Counseling And Communication
3.00 Credits
University of Kentucky
Development of competency in collection and interpretation of food/diet related data. Strategies and techniques for promoting change in nutrition behaviors will be included. Lecture, one hour; laboratory, four hours per week. Prereq: NFS 212 and Dietetics major only.
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NFS 314 - Dietetics: Counseling And Communication
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NFS 340: Institutional Purchasing
3.00 Credits
University of Kentucky
Fundamental principles and purchasing techniques for the selection of food and nonfood items in a food service system. Prereq: ECO 201 or 202.
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NFS 340 - Institutional Purchasing
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