Nutrition and Food Preparation for Healthy Living

Catalog description

Fundamentals of the functions of essential nutrients and basic physical and chemical properties of foods; interaction and reaction of food in food preparation procedures and evaluation of prepared products, which will serve as a background for discussing major health and contemporary nutrition issues, such as the basis for current nutrient and dietary recommendations, the relationship between diet and health, the interaction between diet and physical activity in determining chronic disease risk, and some changes in dietary needs throughout the life cycle. Fulfills content requirement for the graduate-level Family and Consumer Sciences Licensure Program and is offered only for those enrolled in that program. This course is part of a service-based pricing program. Special tuition will apply for students enrolling in this course.