CARTS 155 Nutrition

Introduction to Nutrition This course introduces students to the basic concepts of nutrition and gives them tools for healthy eating. Topics covered include carbohydrates, fats, proteins, vitamins, minerals, life cycle needs, and diets. Individual dietary habits will be closely examined through a self-evaluation of personal diet studies. This course provides important basic knowledge in making personal dietary decisions. This course also emphasizes food safety, diet planning tools available to consumers and chefs, apply dietary guidelines to plan and prepare menus and recipes.

Credits

3

Distribution

Hospitality

Offered

Fall, Spring

Notes

 

Outcomes

1. Describe how diet, food production, and the environment inter-relate to impact human health
2. Identify world food problems and their relationship to the food production cycle
3. Interpret nutrition information on food labels.
4. Research global perspective of food and nutrition issues that impact our world

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown