Nutrition and Food Management
NFM215 Nutrition for Foodservice and Culinary Professionals
3 credit hours, 3 Lecture hours
Focuses on nutrition as it relates to foodservice or culinarey professionals. Explores the potential issues and hot topics behind dietary concerns of restaurant patrons. Emphasizes food and recipe composition. Applies nutrition concepts to creative menu planning designed to meet dietary needs. Sp
NFM219 Marketing Strategies in Health Care
3 credit hours, 3 Lecture hours
Analyzes strategies in promoting products, services and ideas in health care settings. Focuses on market research, trends and strategies. Emphasizes advertising, customer service, public relations and negotiating prices. Covers customer satisfaction and public policy. Offered as needed.
NFM225 Nutrition
4 credit hours, 4 Lecture hours
Covers nutrients, their sources and body utilization to promote optimum health. Includes development of eating patterns, current dietary trends, nutrition information in mass media, and current national and international problems. F, W, Sp, Su
NFM240 Nutrition in the Lifecycle
3 credit hours, 3 Lecture hours
Covers the sources and utilization of nutrients to promote optimum health during each stage of life, from infancy to older age. Emphasizes nutritional concerns, health issues and metabolic disorders. Summarizes appropriate food selections. Prerequisite: NFM225. W
Updated October 28, 2007 by Marketing and Student Recruitment.