Nutrition in Disease Prevention Management

Catalog description

This course is the study of nutrition in the relation to chronic disease prevention. The course will focus on the menu development for the institutional food service environment including hospitals, extended care facilities and schools. Basic culinary terms and techniques will be integrated into the lab portion of the course. Students will learn and practice management strategies while designing custom menus for specific health related populations. Economic and financial concepts will also be demonstrated and evaluated. Prerequisites: KNH 101 or KNH 102 and KNH 104 .