1991-1993 Catalog - Catalogs - West Virginia University

.physiology153. FoodService Systems Management. I. 4 hr. PR:HN&F55, 151, and Dietetics orInstitutional Administration major. Introduction to food service systems and systemsmanagement. Field experience in institutional and commerical food services.154. Food Systems Equipment; Layout, Design. II. 3 hr. PR: HN&F 153 and consent.Basic principles in the design and layout of various food service operations; principlesgoverning the purchase, use, and operation of equipment. Field trips and clinicalexperience. (Offered in odd years.)158. Personnel Functions in Food Service. II. 3 hr. PR: HN&F 153; Manag. 105.Personnel functions in large-scale food service systems.172. Contemporary Issues in Nutrition. I. 3 hr. PR: HN&F 71. Contemporary issues innutrition including a critical review of food practices and recent trends in nutrition.(Offered in Fall of odd years.)179. Introduction to Dietetics. I. 1 hr. Coreq: HN&F 71. This is an introductory levelcourse designed to acquaint prospective dietetic practitioners with the profession ofdietetics.250. Restaurant Operations Management. 3 hr. PR: HN&F 153. Application of theservice restaurant existing withinprinciples of food and beverage management in a fulla commercial/non-commercial food service operation; emphasis on provision ofatmosphere and service integral to fine dining. 1 hr. lee, 2 hr. lab.254. Experimental Foods. II. 4 hr. PR: HN&F 55, organic chemistry or consent. Studyof basic chemical processes that occur within food systems including the effects ofstorage, processing, and alterations in formulation on qualities of food products;introduction to laboratory methodology in foods research.257. Control of Food Service Systems. 3 hr. PR: HN&F 153 and Acctg. 51 or equiv.Introduction to managerial control within food service systems. Emphasis on cost andquality control techniques, laws governing institutional food/nutrition services, andtrends in food service administration.258. Food Systems Management Practicum. II. 4 hr. PR: HN&F 153 and consent. Tenweeks or 400 hours of practical experience in operations of the type in which thestudent is majoring.260. Advanced Nutrition. I. 3 hr. PR: HN&F 71, physiology. Coreq.: Biochemistry. Roleof food nutrients in physiological and biochemical processes of the body; nutritionalneeds of healthy individuals under ordinary conditions.261Nutrition Laboratory Experimentation. I. 1 hr. Coreq.: HN&F 260 or consent.Nutrient analysis and introduction to nutrition experimentation.272. Community Nutrition 1. I. 2-3 hr. PR: HN&F 71. Beginning planning for communitynutrition for individuals and families at various stages of the life cycle. Roles ofconcerned agencies and professional groups. Clinical experience in communityfacilities for the third credit-hour is optional.or consent; biochemistry274. Nutrition in Disease. II. 4 hr. PR: HN&F 71;required for dietetics majors. Nutritional care aspects of patients. Modification of diet tomeet human nutrition needs in various clinical conditions.279. Dietetics As a Profession. I. 1 hr. PR: Senior standing. Discussion of theprofession of dietetics and the professional organization, American Dietetic Association(ADA). Completion of materials to meet ADA membership requirements.378 Human Nutrition and Foods Courses