Aug 14, 2020  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

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NUTR 340 - Management of Food Resources


Description:
Food management principles involved in the planning, purchasing, preparing, and serving of meals in relation to nutritional needs, social needs, food preferences, and resources.

Prerequisites:
Prerequisites: NUTR 101 and NUTR 240.

Credits: (2)

Learner Outcomes:
Upon successful completion of this course, the student will be able to:

  • Identify the impact of discretionary calories and physical activity on body weight
  • Recognize the role of food in promotion of a healthy lifestyle
  • Recognize the socio-cultural and ethnic food consumption issues and trends for various consumers
  • Apply food science knowledge to functions of ingredients in food and how to apply this to recipes for diet therapy
  • Apply recipe modifications to meet dietary needs
  • Translate nutrition needs into menus for individuals and groups
  • Apply health promotion and disease prevention theories and guidelines
  • Know food and nutrition regulations regarding food labeling
Learner Outcomes Approval Date:
2/16/2006



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