NS 2470 - Food for Contemporary Living

Fall, spring. 2 credits.

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.

Outcome 1: Students demonstrate the ability to modify, prepare and evaluate recipes.

Outcome 2: Students are able to apply knowledge of food composition, dietary standards, and science principles to modify recipes and menus for individual needs and preferences.

Outcome 3: Students are able to demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.

Outcome 4: Students are able to use current technologies to locate and apply evidence-based guidelines and protocols.