CRDE 2435 - Introduction to Nutrition *

Quarter Credit Hour(s): 3

Prerequisite(s): None

The course deals with the introductory principles of nutrition, including current issues, the essential nutrients, food sources, physiological functions as related to human growth and well-being throughout life, and aspects of nutrition relating to restaurant management and menu offerings. Emphasis is placed on the Food Pyramid as a means to provide a wholesome, well-balanced menu and encourage healthy diet selections. Students are required to keep a food intake diary and complete nutritional analysis on various menu items. Proper storage and cooking techniques will be discussed as keys to keeping the nutritional value of foods intact. Analysis of product packaging and nutritional labeling will allow the students to become familiar with purchasing strategies for maintaining healthy foods.