Culinary Nutrition

Catalog description

From a culinary perspective, this course explores nutrition principles and the health-related roles of carbohydrates, fats, proteins, vitamins, and minerals. The course also covers energy metabolism, food-product labeling, and nutritional requirements throughout the lifespan. Various eating behaviors, recommended dietary intakes, and diet and menu planning tools are explored. Class projects will include students keeping a record of their food intake, then analyzing it for nutritional adequacy and using nutrition analysis software to adjust recipes to make them more healthful.