NUTRITION SEMINAR: FOOD SERVICEMANAGEMENT (NUTR 506)
Term: 2021-2022 Academic Year Spring
Schedule
Fri, 1:00 PM - 4:00 PM (1/10/2022 - 5/5/2022) Location: ON-LI
Fri, 1:00 PM - 4:00 PM (1/21/2022 - 1/21/2022) Location: MAIN PARM 109
Fri, 1:00 PM - 4:00 PM (2/4/2022 - 2/4/2022) Location: MAIN PARM 109
Fri, 1:00 PM - 4:00 PM (2/18/2022 - 2/18/2022) Location: MAIN PARM 109
Fri, 1:00 PM - 4:00 PM (3/4/2022 - 3/4/2022) Location: MAIN PARM 109
Fri, 1:00 PM - 4:00 PM (3/18/2022 - 3/18/2022) Location: MAIN PARM 109
Fri, 1:00 PM - 4:00 PM (4/1/2022 - 4/1/2022) Location: MAIN PARM 109
Fri, 1:00 PM - 4:00 PM (4/22/2022 - 4/22/2022) Location: MAIN PARM 109
Description
Students will demonstrate in-depth understanding and application of the Code of Ethics of Registered Dietitians in all nutrition
practice settings, foodservice management roles, responsibilities, and principals, organizational theories, and sustainability practices. Students
will also demonstrate in-depth understanding of the importance and relevance of public policy initiatives to health equity and food security along
with the importance of advocacy through completion of an advanced legislative action project along with other related learning activities,
assignments, and projects. Students will be responsible for creating, managing, and leading discussions associated with relevant course issues as
well as incorporating additional components and levels of complexity to projects/assignments as assigned by course instructor. Course Fee Applies.
Prerequisite(s): Acceptance into the Master of Science-Nutrition with Supervised Practice, Master of Business Administration with a