In this course, students are introduced to the basic principles of nutrition and health, and their relationship to foodservice. Students study nutrients including functions, digestion, absorption, food sources, and metabolism. Menu development focuses on the use of nutritious foods following current USDA guidelines. Health, disease, food trends, and sustainable food systems are discussed in relationship to a healthy lifestyle. The title of this course was previously Principles of Nutrition.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2 or concurrent enrollment in MTH 067 or higher
Swipe left to see full chart