Heidi Bates

FSO/Integrated Dietetic Int, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Fall Term 2020 (1730)

NUTR 484 - Professional Practice In Community Nutrition I

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

Practical experience in assessing needs; program planning; implementation; and evaluation in a variety of community settings. Prerequisites: NU FS 223, NU FS 377, and NUTR 482.

LAB 800 (173084152)
LAB A1 (173084154)

NUTR 485 - Professional Practice In Community Nutrition II

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

This course builds on NUTR 470 to enable students to consolidate skills and competency in assessing needs; program planning; implementation; and evaluation in a variety of community settings. Prerequisite: NUTR 484.

LAB 800 (173084156)
LAB A1 (173084158)

NUTR 486 - Professional Practice In Foodservice and Management I

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

Practical experience in assessing; process planning and implementation; and evaluation of foodservice and management operations in a variety of settings. Prerequisites: (NU FS 363 or 361), NU FS 461, ACCTG 300, (SMO 200 or 301).

LAB 800 (173084160)
LAB A1 (173084166)

NUTR 487 - Professional Practice In Foodservice and Management II

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

This course builds on NUTR 472 to enable students to consolidate skills and competency in assessing; process planning and implementation; and evaluation of food service and management operations in a variety of settings. Prerequisite: NUTR 486.

LAB 800 (173084180)
LAB A1 (173084182)

NUTR 488 - Professional Practice In Clinical Dietetics

★ 9 (fi 18)(EITH/SP/SU, 15 WEEKS)

Practical experience in a variety of acute, continuing care and ambulatory care settings. The student is expected to demonstrate professional competencies in assessment, planning, development and monitoring of nutrition care plans for patients and clients. Prerequisites: NUTR 476, NUTR 482, and NUTR 483.

LAB 800 (173084260)
LAB A1 (173084262)

NU FS 461 - Foodservice Systems Management

★ 3 (fi 6)(FIRST, 3-0-0)

Operational techniques and special problems encountered during the preparation and service of food in quantity, in both commercial operations and foodservice establishments. This course uses a blended learning format to explore real-world foodservice issues. Prerequisites: NU FS 223 and 374. AREC 323 recommended. May contain alternate delivery sections: refer to the Fees Payment Guide in the University Regulations and Information for Students section of the Calendar.

LECTURE A1 (173084942)
2020-09-01 - 2020-12-07
MWF 09:00 - 09:50 (TBD)

Winter Term 2021 (1740)

NUTR 484 - Professional Practice In Community Nutrition I

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

Practical experience in assessing needs; program planning; implementation; and evaluation in a variety of community settings. Prerequisites: NU FS 223, NU FS 377, and NUTR 482.

LAB 850 (174042859)
LAB B1 (174042857)

NUTR 485 - Professional Practice In Community Nutrition II

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

This course builds on NUTR 470 to enable students to consolidate skills and competency in assessing needs; program planning; implementation; and evaluation in a variety of community settings. Prerequisite: NUTR 484.

LAB 850 (174042916)
LAB B1 (174042915)

NUTR 486 - Professional Practice In Foodservice and Management I

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

Practical experience in assessing; process planning and implementation; and evaluation of foodservice and management operations in a variety of settings. Prerequisites: (NU FS 363 or 361), NU FS 461, ACCTG 300, (SMO 200 or 301).

LAB 850 (174042918)
LAB B1 (174042917)

NUTR 488 - Professional Practice In Clinical Dietetics

★ 9 (fi 18)(EITH/SP/SU, 15 WEEKS)

Practical experience in a variety of acute, continuing care and ambulatory care settings. The student is expected to demonstrate professional competencies in assessment, planning, development and monitoring of nutrition care plans for patients and clients. Prerequisites: NUTR 476, NUTR 482, and NUTR 483.

LAB 850 (174042922)
LAB B1 (174042921)

NUTR 380 - Sports Nutrition

★ 3 (fi 6)(SECOND, 3-0-0)

Basic theory related to nutritional requirements for all levels of athletic performance. Application of sports nutrition concepts for recreational to elite level athletes. Course content includes energy systems, hydration, pre- and post-event nutrition, weight management and body composition issues of athletes and ergogenic aids. Prerequisite: NU FS 305 or (NUTR 301 or 303).

LECTURE X50 (174090554)
2021-01-04 - 2021-04-09
M 17:00 - 20:00 (ECHA 2 190)

Summer Term 2021 (1760)

NUTR 486 - Professional Practice In Foodservice and Management I

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

Practical experience in assessing; process planning and implementation; and evaluation of foodservice and management operations in a variety of settings. Prerequisites: (NU FS 363 or 361), NU FS 461, ACCTG 300, (SMO 200 or 301).

LAB 850 (176032309)
LAB B1 (176032310)