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
Class offerings by semester
| Summer 2020 | Fall 2020 | Winter 2021 | Summer 2021 |
|---|---|---|---|
 Blended classes also available |
Blended classes also available |
||
|
Class offerings by semester is offered as a planning tool. Please refer to the course
schedule to see the specifc time and platform for which the course is offered.
|
|||
Evening Class (after 5 p.m.)
Online Class
| Description | Hours |
|---|---|
| Credits | 3 |
| Lecture Hours | 45 |
| Clinical Hours | 0 |
| Lab Hours | 0 |
| Other Hours | 0 |
| Total Hours | 45 |