University of Wisconsin–Stout (Source ID 003915)Revised as of February 2005Food and Nutrition (FN) |
At the University of Minnesota Duluth |
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| Course # | Description | Credits | Equivalent Course | Fulfills requirements for | ||
| Liberal Education Category ** |
Cultural Diversity ** |
International Perspective ** |
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| 101 | Dietetics as a Profession | 1 | No Transfer | |||
| 102 | Nutrition for Healthy Living | 2–3 | Hlth 1470 | 5 | ||
| 106 | Nutrition in the Hospitality Industry | 2 | No Transfer | |||
| 111 | Food Systems and Technology Futures | 1 | No Transfer | |||
| 124 | Foods | 4 | No Transfer | |||
| 202 | Food and Beverage Distribution Industry | 3 | No Transfer | |||
| 207 | Medical Terminology | 1 | Hlth 1104 | |||
| 208 | Management of Food Production | 3 | No Transfer | |||
| 212 | Nutrition | 3 | No Transfer | |||
| 220 | Outdoor Cooking | 1 | No Transfer | |||
| 222 | Food Technology | 2 | No Transfer | |||
| 225 | Spec Topics in Food and Nutrition | 1–2 | No Transfer | |||
| 236 | Nutrition for Young Children | 1–2 | * | |||
| 240 | Food Science | 4 | No Transfer | |||
| 260 | Menu Planning and Design | 2 | No Transfer | |||
| 305A | Baking Processes | 1 | No Transfer | |||
| 310 | Lifespan Nutrition | 3 | * | |||
| 312 | Nutritional Assessment | 2 | No Transfer | |||
| 320 | Advanced Nutrition | 3 | No Transfer | |||
| 325 | Special Topics in Food and Nutrition | 1–3 | No Transfer | |||
| 342 | Advanced Foods | 3 | No Transfer | |||
| 350 | Food Processing | 3 | No Transfer | |||
| 355 | Sports Nutrition | 3 | ESAT 3410 | |||
| 360 | Nutrition Counseling: A Team Approach | 3 | No Transfer | |||
| 380 | Community Nutrition | 3 | No Transfer | |||
| 397 | Field Experience | 2 | No Transfer | |||
| 397C | Field Experience Seminar: Dietetics | 1–2 | No Transfer | |||
| 397E | Field Experience: Dietetics | 1 | No Transfer | |||
| 406 | Nutrition Education | 3 | No Transfer | |||
| 410 | Food and Nutrition Policy Regulation and Law | 3 | No Transfer | |||
| 413 | Maternal and Child Nutrition | 3 | No Transfer | |||
| 414 | Catering | 3 | No Transfer | |||
| 415 | Nutritional Issues in Gerontology | 3 | No Transfer | |||
| 418 | Diet Therapy | 4 | No Transfer | |||
| 420 | Food Styling | 1–3 | No Transfer | |||
| 431 | Readings in Food Science and Nutrition | 1–2 | No Transfer | |||
| 438 | Experimental Foods | 3 | No Transfer | |||
| 442 | Basic Sensory Analysis | 3 | No Transfer | |||
| 450 | Food Engineering | 3 | No Transfer | |||
| 461 | Multicultural Aspects of Food and Nutrition Patterns | 3 | No Transfer | |||
| 470 | Food Distribution Operations and Control | 3 | No Transfer | |||
| 497C | Field Experience: Food Systems and Technology | 1 | No Transfer | |||
| 497E | Field Experience: Food Systems and Technology | 1 | No Transfer | |||
Transfer manuals are intended to be guidelines for faculty, staff, and students to determine UMD course equivalents and are subject to change; consult department for further information. For degree requirements, see the University of Minnesota Duluth Catalog.
# While a course may not apply to a particular UMD major, minor, or liberal education requirement, all credits earned within the University of Minnesota system count toward the total number of credits required to earn a degree at UMD. Consult department; a course syllabus will be required.
* Consult department; may require course syllabus.
** Liberal Education/Cultural Diversity/International Perspective