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FNI 441: Community Nutrition
3.00 Credits
SUNY College at Plattsburgh
To provide an overview of community assessments, community nutrition needs, resources, program planning, funding and evaluation. To gain insight into the role of community nutritionist as a program planner. (Fall). Liberal arts. Prerequisites: FNI211, FNI241.
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FNI 441 - Community Nutrition
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FNI 443: Food Science
4.00 Credits
SUNY College at Plattsburgh
The research method as applied to the discipline of the science of food. Discussion of the methods behind food manufacturing and food supply perspectives. (Spring). Prerequisites: CHE240, FNI362.
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FNI 443 - Food Science
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FNI 443L: Food Science Lab
0.00 Credits
SUNY College at Plattsburgh
(Spring).
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FNI 443L - Food Science Lab
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FNI 445: Advanced Nutrition
4.00 Credits
SUNY College at Plattsburgh
Nutrition with emphasis on integration of biochemical, physiological and cytological aspects. (Summer & Fall). Liberal arts. Prerequisites: BIO327, CHE371 (or concurrent enrollment), FNI211.
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FNI 445 - Advanced Nutrition
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FNI 446: Clinical Nutrition
3.00 Credits
SUNY College at Plattsburgh
Physiological basis for the use of modified diets in certain pathological disorders and development of nutritional care plans. (Spring). Liberal arts. Prerequisites: CHE371, FNI445.
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FNI 446 - Clinical Nutrition
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FNI 448: Seminar in Dietetics
3.00 Credits
SUNY College at Plattsburgh
Application of clinical nutrition theory and development of professional materials through writing activities including a major term paper, dietary progress notes, magazine article writing, critiques, and resume writing. This course satisfies the advanced writing requirement for the Nutrition Program. (Spring). Prerequisites: ENG101, FNI446 or concurrent enrollment.
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FNI 448 - Seminar in Dietetics
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FNI 450: Foodservice Delivery Management
4.00 Credits
SUNY College at Plattsburgh
Foodservice Delivery Management is the integration of nutrition science, food preparation and management with the practical application of quantity food preparation in a variety of areas. Emphasis is on menu planning, quantity food purchasing and production, delivery systems, sanitation, safety and financial control. Human resources, management and leadership, and marketing will also be discussed. In Lab, students will gain experience and skills in quantity food production from start to finish. (Spring). Prerequisites: BIO203, FNI261, FNI362.
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FNI 450 - Foodservice Delivery Management
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FNI 450L: Food Service Delivery Management Lab
0.00 Credits
SUNY College at Plattsburgh
(Spring).
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FNI 450L - Food Service Delivery Management Lab
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FNI 451: Clinical Nutrition II
3.00 Credits
SUNY College at Plattsburgh
Biophysical basis for development of diets in specific/rare disorders and/or orphan diseases and development of their nutritional care plans. (Spring). Prerequisites: FNI445, FNI446, BIO327, senior standing.
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FNI 451 - Clinical Nutrition II
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FNI 496: Instructional Practicum
1.00 - 15.00 Credits
SUNY College at Plattsburgh
(Spring & Fall).
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FNI 496 - Instructional Practicum
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