NUTR 496 - Leadership and Professional Issues in Food and Nutrition

Credits: 3

This course will explore current political, regulatory, ethical, training, quality improvement, management, and other important related issues facing food and nutrition professionals. Students will use their educational foundation to investigate, identify, and suggest alternative methods of resolving these problems. The course will examine the leadership roles of food and nutrition professionals. Students will apply this knowledge by investigating current controversial issues in food and nutrition and will develop solutions to these problems. Meets The University Core Curriculum D1: Synthesis category. Prerequisite(s): NUTR 285 and junior or senior standing. Term(s) Offered (F=Fall, Sp=Spring, Su=Summer): Sp.

Check course availability in Spring 2024

Check course availability in First Summer 2024

Check course availability in Second Summer 2024

Check course availability in Fall 2024