Course Search Results

  • NFS 6200: Food Science

    3.00 Credits
    Southern Utah University

    Scientific principles underlying modern food preparation.? Relationship to food preparation of the physical and chemical properties of food components and their systems. (Spring) [Graded (Standard Letter)]Registration Restriction(s): Nutrition and Dietetics students only
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  • NFS 6205: Food Science Lab

    1.00 Credits
    Southern Utah University

    Lab experiments designed to illustrate the effect of varying ingredients and preparation procedure in the quality of the product.? One (1) lab per week. (Spring) [Graded (Standard Letter)]Registration Restriction(s): Nutrition and Dietetics students only
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  • NFS 6250: Foodservice

    2.00 Credits
    Southern Utah University

    Principles of food preparation applied to menu development, recipe standardization, quantity food production, and continuous quality improvement. In addition, nutritional analysis and meal planning software will be covered. (Fall) [Graded (Standard Letter)]Registration Restriction(s): Nutrition and Dietetics students only
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  • NFS 6300: Management in Dietetics

    3.00 Credits
    Southern Utah University

    Advanced preparation of students involved in dietetic management with emphasis placed upon management of financial and human resources; with a focus on health care systems, management theories, financial controls, including billing, businesses management, including negotiations and marketing,?human relations, conflict resolution, and leadership. (Spring) [Graded (Standard Letter)]Registration Restriction(s): Nutrition and Dietetics students only
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  • NFS 6991: Capstone Project I

    1.00 Credits
    Southern Utah University

    This course emphasizes skills in the conduct and interpretation of nutrition research. Emphasis is given to study design, instrumentation, analysis, and research ethics. Assessment and critical analysis of current research papers in various areas of nutrition and dietetics, identification of a project, and mentoring participation are components of this course. (Fall) [Graded (Pass/Fail)]Registration Restriction(s): Nutrition and Dietetics students only
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  • NFS 6992: Capstone Project II

    1.00 Credits
    Southern Utah University

    The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of?fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. (Spring) [Graded (Pass/Fail)]Registration Restriction(s): Nutrition and Dietetics students only
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  • NFS 6993: Capstone Project III

    1.00 Credits
    Southern Utah University

    The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. Completion of a minimum of a 45-hour nutrition-related project or research practicum. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. (Fall) [Graded (Pass/Fail)]Registration Restriction(s): Nutrition and Dietetics students only
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  • NFS 6994: Capstone Project IV

    1.00 Credits
    Southern Utah University

    The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. Mentoring skills will be developed and applied. (Fall) [Graded (Pass/Fail]Registration Restriction(s): Nutrition and Dietetics students only
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  • NFS 6995: Capstone Project V

    1.00 Credits
    Southern Utah University

    The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. Continuation of mentoring first-year students. (Spring) [Graded (Pass/Fail)]Registration Restriction(s): Nutrition and Dietetics students only
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  • NR 1010: Introduction to Natural Resources Management

    3.00 Credits
    Southern Utah University

    Survey of the professions of Forest, Range, and Wildlife management and relationship of conservation and multiple uses of wildland resources to the welfare of the state and nation. Three (3) lectures per week. (Fall) [Graded (Standard Letter)]Registration Restriction(s): Intensive English Program majors may not enrollGeneral Education Category: Life Sciences
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    General Education Course