Nutrition for Foodservice. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

Catalog description

This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.