Nutrition for Hosp & Cul Prof

Catalog description

A continuation of Basic Nutrition (FNH 121) as it applies to hospitality and culinary professionals. Addresses current dietary guidelines used in menu planning and recipe choices. Introduces ingredients and preparation techniques used in healthy cooking. Includes basic principles of food preparation as related to meeting special dietary needs for clientele with diabetes, cardiovascular disease, and weight management. Emphasis is on the practical applications and use of nutrition in foodservice establishments.