Student Learning Outcomes 1. Discuss influences of food and lifestyle on health.
A. List classes of nutrients.
B. Identify the components of a healthy diet.
C. Discuss the role of nutrition on chronic disease.
D. Discuss nutrient recommendations during life stages.
E. Identify factors which impact food choices.
2. Explain how food preparation affects nutritional quality.
3. Identify safe food handling practices.
A. State safe cooking/storage temperatures.
B. Explain principles of infection control.
4. Identify credible sources of nutrition information.
Course Description Presents nutrition concepts from a practical viewpoint that can be applied to personal goals. Includes current and controversial topics: individual nutrient needs, alternative eating patterns, nutrition as part of disease prevention and applications of these principles in food preparation. Fulfills nutrition requirement for culinary arts but is not the required course for nursing or other health science majors.
*It is recommended that students take NUTR 1010L concurrently with the lecture. The lab experience serves to enhance the student’s understanding of the concepts discussed in the lecture. Credits: 3