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Course Title
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Description
Upon course completion, students will be able to:
• Discuss the fundamentals of nutrition and the key nutrients bodies require, including carbohydrates, proteins, fats, vitamins, minerals, and dietary fiber.
• Identify the relationship between nutrition and various health conditions, including heart disease, diabetes, obesity, and food allergies and discover how dietary choices can help prevent or manage these conditions.
• Develop essential skills in preparing healthy meals, including healthy techniques for steaming, grilling, roasting, sautéing, and baking.
• Utilize a variety of whole foods, emphasizing the importance of color, texture, and flavor while ensuring a balance of macronutrients and adequate intake of essential vitamins and minerals.
• Evaluate and interpret food labels and nutrition information to make informed choices about food products.
• Evaluate and discuss the socio-cultural, economic, and environmental factors that influence food choices and nutrition.
