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Spring 2014
Mar 28,2024
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FN 105 - Nutrition for Foodservice Professionals
Nutrient functions, food sources and guidelines are discussed as well as issues concerning those nutrients and the sustainability of our food system will also be explored. Some of the other topics include digestion, food allergies, vegetarianism, eating disorders, and religious eating traditions. May be offered through distance learning.
3.000 Credit hours
30.000 TO 36.000 Lecture hours

Syllabus Available
Levels: Credit
Schedule Types: Lecture

Health Professions Division
Health Professions Department

Course Attributes:
Tuition


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