{"id":121,"date":"2018-06-19T17:19:10","date_gmt":"2018-06-19T21:19:10","guid":{"rendered":"http:\/\/natsci.uprrp.edu\/nutricion\/?page_id=121"},"modified":"2025-05-13T13:43:44","modified_gmt":"2025-05-13T17:43:44","slug":"courses","status":"publish","type":"page","link":"https:\/\/natsci.uprrp.edu\/nutricion\/courses\/","title":{"rendered":"DPD – COURSES"},"content":{"rendered":"\t\t
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Major Course Components - Requirements for Professional Accreditation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4031 - Food Science<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Study of food groups considering its chemical nature and the reactions that occur during elaboration and preparation. Emphasis in food safety, nutrient retention, and development of desirable organoleptic characteristics. The laboratory includes experiments to illustrate the basic principles and activities to demonstrate its use in food preparation.
Credits:<\/strong>\u00a03 credits
Pre-requisites:<\/strong>\u00a0QUIM 3001<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4039 \u2013 Principles of Human Nutrition<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong> Considers fundamental knowledge of the science of nutrition, including nutrients found in food, and their function in the human body. Special emphasis is given on the study of factors necessary to select and plan a healthy diet for individuals and groups. Practices and applications of the techniques and methods used in human nutrition that help us to identify and describe a healthy nutrition status and different stages of malnutrition.
Credits:<\/strong> 3 credits
Pre-requisites:<\/strong> QUIM 3001, BIOL 3711, concurrent or previous with BIOL 3712; concurrent with NUTR 4040<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4040 \u2013 Principles of Human Nutrition Laboratory<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong> Considers fundamental knowledge of the science of nutrition, including nutrients found in food, and their function in the human body. Special emphasis is given on the study of factors necessary to select and plan a healthy diet for individuals and groups. Practices and applications of the techniques and methods used in human nutrition that help us to identify and describe a healthy nutrition status and different stages of malnutrition.
Credits:<\/strong> 2 credits
Pre-requisites:<\/strong> QUIM 3001, BIOL 3711, concurrent or previous with BIOL 3712; concurrent with NUTR 4039<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4050 - Introduction to Foodservice <\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong> The course presents general information about the early developments of the food industry, the segments, the types of systems and the trends. The factors for the selection, purchasing, receiving, storage, inventory and requisition of food are presented in detail, as well as the planning, design of facilities, selection, purchase and maintenance of equipment for foodservice. The factors that influence the distribution channel are emphasized. It includes the principles of hygiene and sanitation for foodservice.
Credits:<\/strong> 4 credits
Pre-requisites:<\/strong> NUTR 4031<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4075 - Administration of Foodservice Systems (Offered only in first semester)<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Theories, policies, procedures, functions and administrative responsibilities inherent in the organizational structure of foodservice systems, including information systems technologies.
Credits:<\/strong>\u00a03 credits
Pre-requisites:<\/strong>\u00a0NUTR 4050<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4076 - Applied Concepts of Foodservice Administration (Offered only in second semester)<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Application of the concepts of theories, policies, procedures, functions and administrative responsibilities inherent to the organizational structure of the foodservice system using diverse educational techniques. Includes information systems technology. This course is aimed at second-year students in the suggested curricular sequence.
Credits:<\/strong>\u00a02 credits
Pre-requisites:<\/strong>\u00a0NUTR 4075<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4086 - Menu for Foodservice Systems<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Theory and mechanics for the design of institutional menu. Experiences is standardization of recipes, portion control, food preparation methods and menu pricing systems. Basic concepts of computerized menu planning and analysis. Course offered face-to-face, online and hybrid.
Credits:<\/strong>\u00a03 credits
Pre-requisites:<\/strong> NUTR 4039, 4040, 4075; previous or concurrent with BIOL 3705\u00a0<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4158 - Human Biochemistry<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0The study of the chemistry and metabolism of the principal biomolecules within the conceptual framework of nutrition, emphasizing applications in human health and disease.
Credits:<\/strong>\u00a03 credits
Pre-requisites:<\/strong> QUIM 3015; BIOL 3711-3712; NUTR 4039, 4040; concurrent with NUTR 4159<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Description:<\/strong>\u00a0A laboratory of scientific experimentation related to the analytical techniques utilized in biochemistry within the conceptual framework of nutrition and metabolism, emphasizing applications in human health and disease.
Credits:<\/strong>\u00a01 credit
Pre-requisites:<\/strong> QUIM 3015; BIOL 3711-3712; NUTR 4039, 4040; concurrent with NUTR 4158<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4160 \u2013 Human Nutrition II<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong> Integration of the contribution of various scientific disciplines to the study of nutrition. The biochemical and physiological basis of nutrition will be emphasized. Includes a critical review of recent nutrition literature.
<\/strong>Credits:<\/strong> 4 credits
Pre-requisites:<\/strong> NUTR 4039, 4040, 4158, 4159; BIOL 3712<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4161 \u2013 Clinical Dietetics I<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong> Study of the theories and principles of Medical Nutrition Therapy. Practical experiences include diet calculations and case studies.
Credits:<\/strong> 4 credits
Pre-requisites:<\/strong> NUTR 4158, 4159, concurrent or previous NUTR 4160, concurrent NUTR 4169<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Description:<\/strong> Conference and discussion on the advances and trends in medical nutrition therapy for patients with diverse health conditions. Emphasis on prevalent health diseases in Puerto Rico. Intended for nutrition and dietetic students to allow them to determine the correct nutrition therapy for the improvement of the nutritional status of patients or clients.
Credits:<\/strong> 4 credits
Pre-requisites:<\/strong> NUTR 4158, 4159, 4160, 4161, 4169<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4169 - Applied Clinical Dietetics<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Study and application of the support components of the clinical practice in nutrition and dietetics necessary for the medical nutrition process. Emphasis placed on skill development.
Credits:<\/strong>\u00a01 credit
Pre-requisites: <\/strong>NUTR 4158, 4159; concurrent with NUTR 4161, concurrent or previous NUTR 4160<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4170 - Methods in Nutrition Education<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Discussion of the basic educational principles of the nutrition teaching and learning process with emphasis on the planning and design of nutrition activities for different age groups, including those with special needs.
Credits:<\/strong>\u00a02 credits
Pre-requisites:<\/strong> NUTR 4031, 4039, 4040<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4175 - Practicum in Nutrition Education<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0The course is composed of didactic and practice experiences with individuals and or groups of various ages, educational level, socio-demographic characteristics and special needs. The student is assigned to various scenarios where nutrition education activities must be designed and performed. These include public or private schools, day care centers, community centers for youth and or elders, WIC programs among others.
Credits:<\/strong>\u00a01 credit
Pre-requisites:<\/strong>\u00a0NUTR 4170<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4180 \u2013 Nutrition in the Community<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong> Emphasizes the philosophy and objectives of agencies and community nutrition programs. Includes background knowledge of the nature, causes, and extent of nutrition problems in the world with emphasis in Puerto Rico. Considers planning, methodology, and evaluation of nutritional status and provides interactive experiences in different areas of public health.
Credits:<\/strong> 3 credits
Pre- requisites:<\/strong> NUTR 4170<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4198 - Research Methods in Nutrition<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0This course includes the presentation and application of knowledge and skills in the process of conducting research in nutrition. It focuses on the development of critical analysis skills in the areas of study design, statistical analysis, organization and presentation of data and the presentation of the final report in the context of research within the field of food and nutrition.
Credits:<\/strong>\u00a02 credits
Pre- requisites:<\/strong> MATE 3026; NUTR 4039, 4040<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4225 - Professional Aspects of Nutrition and Dietetics<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Global approach to the practice of nutrition and dietetics with emphasis on professional, empirical, ethical, and legal aspects.
Credits:<\/strong>\u00a01 credit
Pre- requisites:<\/strong>\u00a0N\/A<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4501 - Integrative Nutrition I: Principles of Foods, Nutrition and Education<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Discussion of contemporary issues in foods, nutrition, and dietetics according to current trends and health priorities. The course covers professional core knowledge, skills and competencies in food science and nutrient composition, nutrition and supporting sciences, education and communication, and research to prepare students for local and national professional examinations, which is one of the requirements to enter the Nutrition and Dietetics profession.
Credits:<\/strong>\u00a01 credit
Pre- requisites:<\/strong> NUTR 4031, 4039, 4040, 4170, concurrent or previous with NUTR 4198<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4502 - Integrative Nutrition II: Administration of Foodservice Systems<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Discussion of contemporary issues in foods, nutrition, and dietetics according to current trends and health priorities. The course covers professional core knowledge, skills and competencies in functions of management, human resources, financial management, marketing, and quality improvements; and menu planning, procurement, production, distribution, service, sanitation, safety, equipment, facility planning, and sustainability of foodservice systems to prepare students for local and national professional examinations, which is one of the requirements to practice the Nutrition and Dietetics profession.
Credits:<\/strong>\u00a01 credit
Pre- requisites:<\/strong> NUTR 4039, 4040, 4050, 4075, 4086; BIOL 3705<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Description:<\/strong>\u00a0Discussion of contemporary issues in foods, nutrition and dietetics according to current trends and health priorities. The course covers professional core knowledge, skills and competencies in nutrition screening and assessment of population and community needs; diagnosis, planning, intervention, monitoring and evaluation for nutrition care of individuals and groups to prepare students for local and national professional examinations, which is one of the requirements to practice the Nutrition and Dietetics profession.
Credits:<\/strong>\u00a01 credit
Pre- requisites:<\/strong> NUTR 4160, 4161, 4169, 4501<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 3100 \u2013 Fundamentals of Human Nutrition and Wellness<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0The course examines fundamental topics of the science of nutrition, including nutrients found in food, and their function in the human body. Special emphasis is given to the latest trends in nutrition, health, physical activity, and wellness. The general objective is to enhance student awareness in regards to personal food choices and physical activity. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it. In addition, it presents a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives. By the end of this course, students should have the tools they need to distinguish between foods that will support their health and those that threaten it.
Credits:<\/strong>\u00a03 credits
Pre- requisites:<\/strong>\u00a0N\/A<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 3340 \u2013 Food & Culture<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0This course is focused on a comprehensive analysis of environmental and sociocultural factors that affect human eating practices. The impact of world-wide cultural aspects on eating practices and chronic diseases, and the development of culturally specific eating suggestions for chronic disease prevention are emphasized.
Credits:<\/strong>\u00a03 credits
Pre- requisites:<\/strong>\u00a0N\/A<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 4046 \u2013 Life Cycle Nutrition<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Discussion of the life stages of infancy, childhood, adolescence, pregnancy, and older adulthood from physiological, environmental, and behavioral perspectives. This course focuses on the nutritional needs of each life stage to promote overall health and wellbeing of these populations.
Credits:<\/strong>\u00a03 credits
Pre- requisites:<\/strong> NUTR 4039, 4040, concurrent or previous NUTR 4158<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tNUTR 5997 - Contemporary Issues in Foods and Nutrition (Seminar)<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Description:<\/strong>\u00a0Discussion of contemporary issues in foods and nutrition according to current trends and health priorities. Critical analysis of the scientific literature and public concerns related to each specific topic.
Credits:<\/strong>\u00a03 credits
Pre- requisites:<\/strong>\u00a0N\/A<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Undergraduate<\/h4>