NS 2470

Food for Contemporary Living

Course Description

Course information provided by the 2016-2017 Catalog.

During this laboratory course, the understanding of food ingredients and techniques of food preparation is applied to positive nutritional practices and health promotion goals; basic food science and nutrition principles, food safety/sanitation, sensory evaluation, and social-cultural influences on food choices; food preparation, recipe modification, sensory evaluation (taste testing required); basic cooking skills, techniques. Introduction to basic menu planning and meeting nutritional requirements while restricted to a budget. Lab performance and a lab practical factored into final student evaluation; attendance at all labs is expected.

Prerequisites/Corequisites Highly recommended prerequisite: NS 1150.

Permission Note Enrollment preference given to: Dietetics students. Limited enrollment.

Outcomes

• Students demonstrate the ability to modify, prepare and evaluate recipes.
• Students are able to apply knowledge of food composition, dietary standards, and science principles to modify recipes and menus for individual needs and preferences.
• Students are able to demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.
• Students are able to use current technologies to locate and apply evidence-based guidelines and protocols.

When Offered Fall, spring.

Comments This class/lab begins the first FULL week of classes. Students must attend first lab or placement is forfeited. Lab coat required. Must be enrolled by third class meeting.

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