Description
This course provides a practical and systematic approach in developing a philosophy about healthful eating. It also provides the necessary guidelines for recipe adaptation and menu planning.
Prerequisites
Qualified for ENG 106 and MATH 82X.
Course Student Learning Outcomes (CSLOs)
- Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
- Apply the principles of nutrient needs throughout the human life cycle towards menu planning and food preparation.
- Apply the principles of nutrition and adapt menu items to reflect lower sodium, cholesterol, saturated fat, sugar, and calories.