HOSP 130 Food and Nutrition

Credit Hours: 
3.00
Course Description: 

Examines basic concepts of nutrition, food composition, food technology, controversies in nutrition, and marketing nutrition in the food service business. Covers carbohydrates, fats, protein, vitamins, RDA, food labeling, menu planning, weight management, cardiovascular disease, nutrition and cancer, and modifying recipes for health and lower calorie content.

Prerequisites: 
None
Co-requisites: 
None