3 courses with the subject HNF, 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.
Study of the characteristics of foods; applied principles of selection, prepa- ration, and evaluation of food products as a means to foster a professional attitude towards food preparation. Fall semester.
of Foods, Sem II Lec. 3./Credit 3. Introduction to basic nutritional needs, how these requirements can be met throughout the life cycle, and consideration of environmental and social influ- ences on nutritional status. Spring semester.
Principles of nutrition in health and illness; practical application of these principles and consideration of individual differences in nutritional requirements. Fall/Spring.
Source: Hampton University's catalog, linked per course · table learning_unit · CourseShelf publish 59
