NUTR 383 - Practical Applications and Evaluation of Food Preparation and Nutrition

Credits: 3

This course will focus on the study of practical applications of food science for food preparation and nutrition. Students will study the functions of specific ingredients in food, their sources in the food supply, and their effects on health. They will explore methods to maintain or improve the nutritional value of food while maintaining taste appeal. Students will apply information from food labels and modify recipes to address health concerns, prepare foods using various cooking methods, and discuss the influence of vegetarianism, culture, socio-economics, and psychological factors on food choices.

Prerequisite(s): NUTR 376 and NUTR 381 plus an introductory chemistry course (CHEM 103, CHEM 107, CHEM 141, CHEM 175, or CHEM 261)

Lecture-Lab (ex: 3-1 means 3 hrs lecture and 1 hr lab): 2-2
Term(s) Offered: Spring

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