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NFSC 360: Nutrition Throughout the Life Cycle
3.00 Credits
California State University-Chico
3 FS BIOL 104; NFSC 100 or NFSC 240. A survey of nutritional needs from conception to death, including the relationship of nutrients to health and well-being and factors which affect food selection of different population groups.
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NFSC 360 - Nutrition Throughout the Life Cycle
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NFSC 370: Clinical Nutrition
3.00 Credits
California State University-Chico
3 FS BIOL 104, CHEM 108, NFSC 240. A study of the principles and practices of dietary modification in the treatment of disease. Practice in calculating and writing the various contemporary therapeutic diets as part of the nutrition care process.
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NFSC 370 - Clinical Nutrition
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NFSC 370L: Nutrition Assessment Laboratory
3.00 Credits
California State University-Chico
1 SP NFSC 370 (may be taken concurrently). Active application of tools and techniques used for assessment of nutritional status. Research methodology and application of research finding to nutrition care will be introduced. Majors only.
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NFSC 370L - Nutrition Assessment Laboratory
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NFSC 398: Special Topics
1.00 - 3.00 Credits
California State University-Chico
1 FS This course is for special topics offered for 1.0-3.0 units. Typically the topic is offered on a one-time-only basis and may vary from term to term and be different for different sections. See the Class Schedule for the specific topic being offered.
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NFSC 398 - Special Topics
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NFSC 399: Special Problems
1.00 - 3.00 Credits
California State University-Chico
1 FS This course is an independent study of special problems offered for 1.0-3.0 units. You must register directly with a supervising faculty member.
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NFSC 399 - Special Problems
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NFSC 403: Advanced Nutrition and Physical Fitness
3.00 Credits
California State University-Chico
3 INQ NFSC 303 or NFSC 240; CHEM 108. Integration of nutrition, physiology, and biochemistry in the examination of the relationship among nutrition, fitness, and exercise performance. Emphasis is on the application of current research findings.
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NFSC 403 - Advanced Nutrition and Physical Fitness
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NFSC 420: Experimental Food
3.00 Credits
California State University-Chico
3 INQ NFSC 320. Individual research projects will be planned, conducted, evaluated, and discussed in writing; sensory and objective analyses for evaluation of foods; functions of components in food systems.
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NFSC 420 - Experimental Food
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NFSC 429: Cultural Food
3.00 Credits
California State University-Chico
3 SP ENGL 130 (or its equivalent) with a grade of C- or higher, NFSC 120, NFSC 320; GEOG 102 and ANTH 113 are recommended. Study of world food patterns, including food customs of peoples of different ethnic backgrounds. Emphasis upon nutritional significance. Survey of social, economic, religious, and aesthetic aspects of food customs.
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NFSC 429 - Cultural Food
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NFSC 430: Foodservice Procurement and Management
3.00 Credits
California State University-Chico
3 FA BIOL 211; NFSC 230 or MGMT 303; NFSC 120. Principles of purchasing for commercial and institution foodservice. A study of the types of food, their distribution, and laws affecting sales and quality; purchase procedures for other supplies and equipment. Preparation of purchase specifications, factors affecting cost control, and theories of internal control.
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NFSC 430 - Foodservice Procurement and Management
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NFSC 431: Foodservice Equipment and Production Systems
3.00 Credits
California State University-Chico
3 SP NFSC 430. Application of procedures and principles of menu planning, operation of foodservice equipment, recipe adaptation and costing, employee and production schedules, environmental health control, inservice training, and merchandising techniques. Experience in a variety of foodservice systems. ServSafe Certification is available as part of the course.
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NFSC 431 - Foodservice Equipment and Production Systems
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