Designing Healthy Diets
2023 - 2024
Tuesday, 1:30 - 2:20pm
Thursday, 1:30 - 3:20pm (01)
Principles of Human Nutrition (222.641), Assessment of Nutritional Status (222.642), or Nutritional Epidemiology (222.647) or equivalent classes elsewhere.
Examines the factors influencing dietary patterns and food choices in the U.S. and internationally. Focuses on modifying recipes, calculation of nutritional information for foods and recipes, and on planning, analyzing and evaluating dietary choices and patterns using the Nutrition Data System for Research (NDSR) software program and food composition tables, so that they meet guidelines for overall health and wellbeing.
Learning ObjectivesUpon successfully completing this course, students will be able to:
- 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
Methods of Assessment
This course is evaluated as follows:
- 20% Participation
- 30% Homework
- 20% Presentation(s)
- 30% Final Project