UIC > Subjects > HN
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HN 110: Foods
The principles of food components, component interactions, food selection, preparation and service. 
Professors: Staver, M
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HN 190: Introduction to Dietetics
Overview of the dietetics profession: career options, professional development (dietetics portfolio), code of ethics, standards of practice, ADA position papers, the legislative process, and professional resources. 
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HN 196: Nutrition
Provides a foundation in the basic principles of human nutrition in maintaining and promoting health through good dietary choices. 
Professors: Straughan, K
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HN 200: Nutritional Assessment
Introduction to the dietetic profession including the nutritional care process. Emphasis on developing basic skills in medical terminology, nutritional assessment, interviewing, counseling and recording. 
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HN 202: Culture and Food
Provides a perspective on factors that affect the development of food habits, similarities and differences across cultures, and how the use of foods provides a window to multiculturalism. World Cultures course.
Professors: Staver, M
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HN 203: Culture and Food Lab
Practical application of accurately preparing, presenting, and modifying cultural specific foods. 
Professors: Staver, M
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HN 296: Nutrition and Physical Activity
Integrates the fundamental principles of nutrition and physical activity to provide students with knowledge of proper nutrition for improving health, fitness and performance. 
Professors: Straughan, K
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HN 300: Science of Foods
Scientific aspects of food and its preparation with emphasis on clinical applications. 
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HN 306: Nutrition Education
Study of theoretical and applied strategies for intructional planning and assessment that are applied to both group and individual nutrition education. 
Professors: Carlyle, T
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HN 307: Human Nutrition and Metabolism
Human nutrient requirements and metabolism of carbohydrates, lipids, proteins, vitamins, minerals and non-nutritive substances found in foods. 
Professors: Ardies, C
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