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CUL 230Basic Nutrition
Somerset Community 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 |
|---|---|---|---|
| E0Z1Class #82874 | TBA2026-10-12 - 2026-12-13 | Online | Michael Wells |
| E0Z1 notes: Instructional method: INTERNET; BW | |||