Designing Healthy Diets
Principles of Human Nutrition (222.641), Assessment of Nutritional Status (222.642), or Nutritional Epidemiology (222.647) or equivalent classes elsewhere.
- Translate dietary recommendations into daily food choices to meet guidelines for healthy living in a public health setting
- Use the NDSR software program and food composition tables to modify recipes, calculate nutritional information for foods and recipes, and plan, analyze and evaluate dietary choices and patterns
- Explain the underlying principles for costing and scaling-up of recipes for volume food production
- 20% Participation
- 30% Homework
- 20% Presentation(s)
- 30% Final Project
Labs have changed from Thursday afternoon to Fridays 10a-12p. They will be held in a computer lab.