CUL 118: Principles of Nutrition
In this course, students are introduced to the basic principles of nutrition, health, and the relationship to foodservice. Students study nutrients including functions, digestion, absorption, food sources, and metabolism. Menu development focuses on the use of nutritious foods following the USDA Food Pyramid. Health, disease, food trends, and sustainable food systems are discussed in relationship to a healthy lifestyle.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2
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