Learn the basics of food service nutrition for culinary professionals. This class will teach students about the biological process that occurs as you eat, what constitutes a healthy diet, and gain an understanding of the structure and functions of food.

 
Learning Outcomes:

• Understand the basics of human nutrition.
• Understand the digestion process.
• Demonstrate the ability to understand food labels.
• Understand the laws that govern food labeling.
• Understand the structure, function, and metabolism of food components.
• Understand the characteristic of vitamins.
• Design menus for different demographics, with differing dietary needs according to USDA guidelines.
• Understand the correlation between diet and degenerative disease.