Division/Department Goals
GE 1, GE 4, GE 5 Menus are developed and evaluated through the use of USDA food database. Individual summaries are provided for each student. Using specific competencies developed by the American Dietetic Association, the facility preceptors (in each Supervised Practice location: FCS 477, FCS 478, and FCS 479) rate each student using a 5-point ... ................
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