FAB 167 - Food Service Nutrition

Credits: 2

Description
Designed to teach the fundamentals of nutrition and the basics of nutritionally balanced recipe and menu planning.

Student Learning Outcomes

Analyze personal shopping, eating and cooking behaviors.
Rewrite recipes to improve nutrient density and macronutrient distribution.
Create two three-course restaurant menus using dietary guidelines.
Determine whether a variety of cooking and storing methods change the nutrient content of specific foods.

Prerequisite: None