CUL 230
Basic Nutrition
West Kentucky Community and Technical College · UGRD · Fall 2026
1 section1 open now
Catalog description
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).
Sections
Current meeting, instructor, credit, and enrollment details
B5Z1
20 openSeats: 4/24 seats Last recorded: Aug 15, 2026, 5:51 PMClass #75530Fall 2026UGRD3.00 credits
20 available4 enrolled24 capacity
- Days & times
- TBA
- Meeting dates
- 2026-08-17 - 2026-12-13
- Location
- Online
- Instructor
- Laura Farrell
Section notes
(Internet access required; Wait list available); Instructional method: INTERNET; BW
Details checked 3 hours agoSeats checked 3 hours ago
Class numbers and section codes come from the registrar.
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