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LO-1
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Defines and solves problems encountered in nutrition and diet practices. |
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LO-2
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Applies dietetics theoretically and practically in institutions providing food services. |
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LO-3
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Plans trainings and educations to staff. |
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LO-4
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Develops the knowledge and skills of the dietician's managerial role in organizations where mass nutrition services are provided. |
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LO-5
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Evaluates a wide range of food preparation and cooking principles. |