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NUTR 140: Contemporary Foods
2.00 Credits
James Madison University
3 credits. Offered fall and spring. Basic principles of contemporary food selection, purchasing, planning, preparation and service. Laboratory activities acquaint the student with the preparation and evaluation of quality products in the various food groups.
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NUTR 280: Nutrition for Wellness
3.00 Credits
James Madison University
3 credits. Offered fall and spring. Students will study the impact of nutrition on wellness by learning nutrients, their functions in the human body, food sources and appropriate intake levels. Controversies surrounding use of various nutrients for improvement of health and well-being will be discussed.
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NUTR 280 - Nutrition for Wellness
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NUTR 295: Foundations of Nutrition Practice
2.00 Credits
James Madison University
2 credits. Offered spring. An introduction to the profession of dietetics, credentialing processes in nutrition/dietetics, careers available in the field and some basic skills needed for the profession.
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NUTR 360: Management in Dietetics
3.00 Credits
James Madison University
3 credits. Offered fall. Application of management concepts, theories and principles to dietetics with a focus on the work environments (clinical and foodservice) in which registered dietitians must effectively practice. Prerequisites: Dietetics majors only. NUTR 280, NUTR 295 or permission of instructor.
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NUTR 362: Food Service Systems
3.00 Credits
James Madison University
3 credits. Offered spring. An integration of menu planning, food procurement, equipment selection and layout to provide quality food service in a variety of food systems. Prerequisite: NUTR 280 or equivalent.
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NUTR 362 - Food Service Systems
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NUTR 363: Quantity Food Production
1.00 - 6.00 Credits
James Madison University
3 credits. Offered fall and spring. The principles of quantity food production and service are studied. Prerequisites: NUTR 140, NUTR 280 and prior arrangement with the instructor.
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NUTR 380: Global Nutrition
3.00 Credits
James Madison University
3 credits. Offered fall and spring. A study of food habits from around the world and their contributions to nutritional adequacy. Factors affecting global food consumption behaviors including sociocultural practices, religion, health beliefs, agricultural practices, economics, politics and education are explored.
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NUTR 382: Sports Nutrition
3.00 Credits
James Madison University
3 credits. Offered fall. A study of the relationship of nutrition and athletic performance. Identification of the effects of age, sex, body build, environment and state of health on energy needs and energy sources during physical activity. Prerequisite: NUTR 280.
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NUTR 384: Clinical Nutrition I
3.00 Credits
James Madison University
3 credits. Offered spring. This course introduces nutrition as a disease therapy and the role of the clinical dietitian as a member of the health care team. Topics covered include nutrition screening and assessment, medical records documentation, basic dietary modifications and patient/family counseling. Prerequisites: NUTR 140, NUTR 280 and NUTR 395.
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NUTR 384 - Clinical Nutrition I
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NUTR 385: Nutrition Throughout the Life Cycle
3.00 Credits
James Madison University
3 credits. Offered fall. A study of the nutritional needs throughout the life cycle and the development of food habits. Nutrition assessment and nutrition education from prenatal health through infancy, childhood, adolescence, adulthood and old age are emphasized. Prerequisite: NUTR 280.
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