Diane R Fischer - Overview

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HNF 444 - The Business of Nutrition Services

Human resources, budget and financial resources. Technology and marketing in food and nutrition services management. Utilizing prototype computer software for procurement, receiving, inventory management, recipe adjustment, nutrient analysis, budgets and accounting.

Average Grade - 3.417
Median Grade - 3.5
538 total students

Latest grades from Spring 2020

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HNF 445 - Foodservice Management Practicum

Receipt, storage, preparation and service of foods. Safety and sanitation. Design, layout, and care of equipment. Costing of food services. Students must purchase meal ticket. Offered half of semester.

Average Grade - 3.879
Median Grade - 4.0
559 total students

Latest grades from Spring 2020

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HNF 471 - Medical Nutrition Therapy I

Anatomical, physiological and biochemical changes associated with diabetes, gastrointestinal, cardiovascular and bariatric conditions. Nutrition assessment, nutrition diagnoses, interventions, monitoring and evaluation, documentation and quality improvement as guided by Academy of Nutrition and Dietetics' Nutrition Care Process. Interactions of diet therapies with other therapies including pharmacologic and complementary and alternative medicine.

Average Grade - 3.490
Median Grade - 3.5
156 total students

Latest grades from Fall 2019

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HNF 891 - Topics in Human Nutrition

Current topics in applied and basic human nutrition.

Average Grade - 3.674
Median Grade - 4.0
23 total students

Latest grades from Fall 2021

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