Catalog Number: 10316136
...examines basic principles of nutrition and explores the nutritional needs for various populations including children, teens, the aging, vegetarians, sports enthusiasts,and those with conditions such as obesity, heart disease, diabetes, gastrointestinal disorders, hypertension and food allergies. Recipe modification, food quality and menu planning for these populations is a focus. Safety, sanitation and cost control concepts are applied. This course includes a service learning component.
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|Fall 2018||08/27/2018 TO 12/21/2018|
|Spring 2019||01/21/2019 TO 05/10/2019|
|Summer 2019||06/03/2019 TO 08/16/2019|