Integration of nutrition science principles, dietary recommendations, and food and cooking skills to facilitate healthy eating behaviors for health promotion; application to recipe development and modification to meet specific dietary needs and sensory acceptability. Prerequisites: NUTR 301; enrollment in culinary health certificate program; junior or senior classification Credits 4. 3 Lecture Hours. 3 Lab Hours.
Integration of nutrition science principles, dietary recommendations, and food and cooking skills to facilitate healthy eating behaviors for health promotion; application to recipe development and modification to meet specific dietary needs and sensory acceptability. Prerequisites: NUTR 301; enrollment in culinary health certificate program; junior or senior classification Credits 4. 3 Lecture Hours. 3 Lab Hours.
