HRS 2635 - PROFESSIONAL DEVELOPMENT
Minimum Credits: 2
Maximum Credits: 2
This course provides students with opportunities to explore through study, discussion and practical application, the issues and trends that are affecting food and nutrition professionals and the profession of dietetics. Included is an introduction to the history and structure of the profession of dietetics and to existing and emerging roles.
Academic Career: Graduate
Course Component: Lecture
Grade Component: Grad Letter Grade
Course Requirements: PLAN: ND-MS
Click here for class schedule information.
Add to Portfolio(opens a new window)
|
