18 courses with the subject NUFS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
NUFS 1010Food Handling Sanitation1
NUFS 1010 Food Handling Sanitation (1). This course includes sanitation risk management and the Hazard Analysis Critical Control Points (HACCP) concepts to ensure hygienic and safety practices in food processing, preparations, packaging, storage, and other hospitality services. The course covers basic food safety, personal hygiene, avoiding cross-contamination, time and temperature, and cleaning and sanitation in working with and serving food. Students have the opportunity to get certification in food handling. This course is a co-requisite course to NUFS 1110. Asynchronous/Synchronous NA Yes for Foods and Nutritional Sciences concentrations in the Family and Consumer Sciences Degree program that need food safety certification.
A study of foods from harvest to service. A consideration of economics, grade standards, sanitation, preparation and nutritional quality is included. The topics include the planning, preparation and service of nutritious attractive meals at various cost levels for different occasions with emphasis on the conservation of time, energy and money. Two lectures and two laboratory periods.
Family and Consumer Sciences major or consent of instructor. Fall Semester.
NUFS 2010Basic Nutrition Principles3
A course in which students study nutrition and its relationship to health. Emphasis is placed on functions, sources and deficiency symptoms for the various nutrients. Regulations surrounding food and related products are presented. Nutritional requirements throughout the life cycle are introduced. Fall Semester
This introductory course explores the cultural values and practices, health beliefs, socioeconomic factors, agriculture and food environments, policies, and other factors that contribute to nutrition practices (food, culture, and cuisine). Students will discuss, visit, observe and assess the food environment of markets, restaurants, and food processing and/or packaging facilities. Students will compare and contrast the differences and similarities between the culture, food environment, and dietary habits of the main continents, the Caribbean, and that of the US. Classes combine lecture, discussion, group assignments, and field activities.
A course which includes a study of the scientific principles of food preparation. Emphasis is placed on deviations from the norm and causes. Lecture and laboratory.
A course which includes a study of nutrition as it relates to children from prenatal life through adolescence. Application of knowledge and nutrition education are emphasized. Experiences with Early Learning Center are included. Fall Semester
