CSH 2500:Principles of Nutrition for the Professional

3 Class Hours 0 Laboratory Hours 3 Credit Hours
This course is designed to introduce students to the basic principles of nutrition as needed for general health and healthy menu design. Topics include macro- and micro-nutrients needs for optimum health, U.S. dietary guidelines (and international equivalents), tools to assist with menu planning and nutrient analysis. Students study food labeling, sustainable food practices, and how to apply these practices to meal and menu development, meal planning, and healthy cuisines.