NUTR 30400 - Nutrition’s Place In Hospitality

This course focuses on fundamental nutrition for the student’s personal and professional life. Needs for, functions of, and food sources of nutrients will be covered. Emphasis in this course will be on food habits, trends, and factors affecting selection of foods, and how this relates and can be used in menu planning and evaluation of personal use and in the food service/culinary industry. Emphasis in this course is on nutrition topics pertinent to the food service/culinary industry.

Preparation for Course
P: HTM 18100, HTM 19100, HTM 21400, and NUTR 20400.

Cr. 3.
Student Learning Outcomes
1. Demonstrate an understanding of the relationship of nutrition to health.
2. Demonstrate an understanding of the methods used to plan and evaluate menus and diets.
3. Demonstrate an understanding of factors affecting food habits.
4. Apply nutrition information to future profession.
5. Apply nutrition information to personal life.
6. Apply physical fitness information to personal life.
7. Demonstrate an understanding of the importance of food safety and consumerism.
8. Apply nutrition information to personal life.
9. Apply physical fitness information to personal life.