Nutrition & Food Management

3 class hrs/wk, 3 cr.

Focuses on nutrition as it relates to foodservice or culinary professionals. Explores the potential issues and hot topics behind dietary concerns of restaurant patrons. Emphasizes food and recipe composition. Applies nutrition concepts to creative menu planning designed to meet dietary needs.

Sp

4 class hrs/wk, 4 cr.

Covers nutrients, their sources, and body utilization to promote optimum health. Includes development of eating patterns, current dietary trends, nutrition information in mass media, and current national and international problems.

F, W, Sp, Su

3 class hrs/wk, 3 cr.

Covers the sources and utilization of nutrients to promote optimum health during each stage of life, from infancy to older age. Emphasizes nutritional concerns, health issues and metabolic disorders. Summarizes appropriate food selections.

Prerequisite: NFM225.

W