Courses of Study 2011-2012 
    
    Feb 19, 2020  
Courses of Study 2011-2012 [ARCHIVED CATALOG]

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NS 2470 - Food for Contemporary Living


Fall, spring. 2 credits. S-U or letter grade option.

Highly recommended: NS 1150 . Priority given to Dietetics students. Students must attend first lab or placement is forfeited. Lab coat required. Limited enrollment.

E. Gier.

During this laboratory course, the understanding of food ingredients and techniques of food preparation is applied to positive nutritional practices and health promotion goals; basic food science and nutrition principles, food safety/sanitation, sensory evaluation, and social-cultural influences on food choices; food preparation, recipe modification, sensory evaluation (taste testing required); basic cooking skills, techniques. Introduction to basic menu planning and meeting nutritional requirements while restricted to a budget. Lab performance and a lab practical factored into final student evaluation; attendance at all labs is expected.



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