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Mar 29, 2024
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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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