Basic principles underlying selection, preparation and preservation of food in relation to quality standards, acceptability and aesthetics; introduction to composition, nutritive value, chemical and physical properties of foods; introduction to experimental study of foods. Prerequisites: CHEM 119; NUTR 202 or NUTR 203; Dietetics (DPD) track; or approval of instructor Credits 4. 3 Lecture Hours. 3 Lab Hours.
Basic principles underlying selection, preparation and preservation of food in relation to quality standards, acceptability and aesthetics; introduction to composition, nutritive value, chemical and physical properties of foods; introduction to experimental study of foods. Prerequisites: CHEM 119; NUTR 202 or NUTR 203; Dietetics (DPD) track; or approval of instructor Credits 4. 3 Lecture Hours. 3 Lab Hours.
