Nutrition for Food Service Mgr

Catalog description

Details the fundamentals of nutrients, their sources and their functions, the U.S. recommended dietary allowances, and the U.S. dietary guidelines are presented in detail, as well as menus that comply with them. Special diets required during pregnancy, adolescence and adulthood, as well as for athletes and vegetarians, are presented. Prepares food service managers to accommodate the consumer's increasing awareness of nutrition. (3 contact hours)