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This instructional program class comprises any program that prepares individuals to integrate and apply the principles of the food and nutrition sciences, human behaviour, and the biomedical sciences to design and manage effective nutrition programs in a variety of settings. These programs include courses in human nutrition; nutrient metabolism; the role of foods and nutrition in health promotion and disease prevention; planning and directing food service activities; diet and nutrition analysis and planning; supervision of food storage and preparation; client education; and professional standards and regulations.