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CUL 230Basic Nutrition
Jefferson Community and Technical College · 3.00 credits · UGRD
Catalog
Identifies the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Applies the principles of nutrient needs throughout the life cycle through menu planning and preparation. Lecture: 3 credits (45 contact hours).
Recent sections
Fall 2026 · 1 section
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 55Z1Class #88532 | TBA2026-08-17 - 2026-12-13 | Online | Cathy Crowder-Johnson |
| 55Z1 notes: Complete Online Course-This is a fully online class. If proctored exams are required, the instructor may require the use of an online proctoring service.; Instructional method: INTERNET; BW | |||