This course provides an introduction to the basic scientific principles of nutrition and their relationship to human health. Topics will include essential nutrients and how they influence bodily processes, scientific concepts, national nutrition standards, food sources, food safety and sanitation, cooking principles for maximum nutrient retention, and cultural dietary habits. In addition, students will also learn to analyze dietary intake, and its relationship to client and personal wellness. (FT)
SUBJ:
FDNT
CRSE:
618
Course Outline:
