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Nutrition (CUL 105)

Term: 2021-2022 Academic Year Spring Semester

Faculty

There is not currently a faculty member for this course

Description

This course will cover information regarding nutrition in the food service industry. Topic areas will include fats, carbohydrates, protein, vitamins, minerals, additives, and chemical pesticides. Students will use the food pyramid in relation to menu analysis. The digestive system for food intake will be examined through video presentation. Students will examine product labels, using information from the Food and Drug Administration. Offered: Fall, Spring.