103 Food Selection and Preparation (3:2:3).
Basic scientific principles of food preparation with emphasis on standards
of selection, purchasing, preparation, storage, and preservation. (FA,SP)
205 Computer Applications in Dietetics and Foodservice
(2:1:3).
Application of computer software used in word processing, data management,
nutrient analysis and food service management operations. (FA)
213 Nutrition (3:3).
Basic principles of human nutrition with emphasis on the nutrients and factors
which affect their utilization in the human body. [NS, CLS]. (FA,SP)
302 Nutrition Science, Education and Application Processes
(3:3).
Study of communication of nutrition science through nutrition education,
professional literature, and public media. Evaluation and use of professional
and scientific literature in nutrition and food systems. (SP)
309 Quantity Food Procurement and Production (4:2:6).
Pr. 103.
Procurement and production of quantity foods with an emphasis on menu planning,
pre-preparation, service, sanitation, delivery systems, select, use and care
of quantity food equipment. (FA,SP)
313 Nutrition Throughout the Life Cycle (3:3). Pr.
213 or approval of instructor.
Principles of nutrition applied to meet the nutrient needs at different stages
of the life cycle. Forces governing food availability, acceptability, nutritive
quality and safety are stressed in the preparation of nutritional plans for
individuals and groups. (SP)
401 Special Problems in Food, Nutrition, Food Service
Management (1 to 4).
Individual study. Conference hours to be arranged.
403 Food Science and Safety (3:2:3). Pr. 103,
CHE 205, 206.
Experimental study of factors regulating the preparation of standard food
products, and food safety policies and procedures. (FA,SP)
423 Community Nutrition (3:2:3). Pr. 313, or permission
of instructor.
Current trends in community nutrition with emphasis on community services,
government projects, and international health organizations. (SP)
493 Honors Work (3-6). See prerequisites under
Honors Program,
XXX 493. (Bottom of honors course listing)
For Advanced Undergraduates
and Graduate Students
500 Supervised Professional Experience (1-4:0:3-12).
Supervised professional experience in selected commercial or industrial
organizations, public or private agencies in accordance with the major course
of study of the student.
519 Food Service Management (3:3). Pr. MGT 200.
Planning, organization, and administration of institutional food service,
personnel, and work units. (FA)
527 Problems in Food, Nutrition, Food Service Management
(2 to 6).
Individual study.
531 Nutrition and Human Metabolism (4:3:2). Pr.
213, CHE 205, 206 or their equivalents as determined by the department.
Structure, function, and metabolism of nutrients and related compounds;
integration of nutrient metabolism at the cellular level with total body
function; practical application of basic principles of nutrient metabolism.
(SP)
532 Analysis and Control of Food Systems (3:2:3).
Pr. 309, 519.
Overview of food service cost control, financial methods and procedures necessary
to forecast cost and record and control expense. (SP)
534 Nutrition and Human Metabolism Laboratory (2:1:3).
Pr. CHE 205, 206, and BIO 535 or FNS 531 (may be taken concurrently).
Analytical procedures, their rationale and interpretations, applicable to
the study of human metabolism.
539 Marketing for Dietitians and Food Service Management
(3:3). Pr. 519.
Basic marketing principles with a focus on application to food service and
dietetics where competition is requiring a more strategic approach to the
promotion of ideas, concepts and products. (FA)
540 School Food Service (2:1:3).
Selection, purchase, preparation, and service of food for school lunchrooms;
organization, administration, records, and cost control applicable to school
lunchrooms. (Not offered every year)
543 Maternal and Infant Nutrition (3:3). Pr. 213
or equivalent, and BIO 277 or equivalent.
Nutritional needs of pregnant and lactating women, and infants; methods of
evaluating nutritional status of these groups; effects of nutrition on pregnancy
outcome and infant development. (FA; not offered every year)
550 Nutrition
Assessment (3:2:3). Pr. BIO 277, FNS 213 and 531.
This course is designed to give the student experience
in the assessment of nutritional status of healthy and ill persons before
initiation of medical nutrition therapy.
553 Child and Adolescent Nutrition (3:3). Pr. 213
or equivalent, and BIO 277 or equivalent.
Nutritional needs of children and adolescents; methods of evaluating nutritional
status of these groups; effects of nutrition on development. (Not offered
every year)
560 Advanced Nutrition (4:3:2). Pr. Fns 213, 313,
BIO 277, FNS 531 or equivalent as determined by the instructor.
Biochemical and physiological aspects of nutrient metabolism and utilization.
Nutrient requirements for maintenance, growth, pregnancy, lactation, work,
and aging. (FA) (Formerly FNS 593)
569 Internship in Foodservice Systems (4:0:24).
Pr. 519, 205, 309, or equivalent.
Internship experience in selected foodservice operations to enhance the
educational experience. 400 hours on site plus written and oral final
presentation required.
573 Diet Therapy (4:3:2). Pr. 313 (may be taken
concurrently); BIO 277; BIO 535 or FNS 531; and FNS 560.
Clinical aspects of nutrition. Development and use of therapeutic diets to
combat nutritional diseases and physiological disorders. (SP)
576 Nutrition and Physical Fitness (3:3). Pr. BIO
277 and FNS 213 or equivalent required. ESS 375 or 575 recommended.
Metabolism during exercise, ergogenic aids, nutrients' effects on performance,
and body composition alterations during training. Gender and age-specific
needs and responses to exercise and dietary intake. (Same as ESS 576) (FA)
Copyright©1997
The University of North Carolina
at Greensboro
This site best viewed with
Netscape 3.0 and above or
MS Internet Explorer 3.0 or
above |
