Sections: S2 - Principles of Nutrition (Summer 2019 FSVC-140-B60)

Food Service Management 140-B60 S2 - Principles of Nutrition
This course introduces the principles and practices of basic normal nutrition which contribute to total wellness. Fundamentals include nutrients, digestion, absorption, metabolism, and dietary recommendations. Selected nutrition topics are nutrition over the life cycle; weight management and exercise; nutrition and health; nutrition labeling; menu planning; and developing healthy recipes.

Section Name: FSVC-140-B60
Departments: Food Service Management
Prerequisites:
Academic Level: Undergraduate
Course Type:
Credits: 3
CEUs:
Comments:  
Books: To Be Determined