This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills, food safety, sanitation and careers in nutrition and food service.
To receive reminder texts about upcoming assignments, quizzes, or exams: Text foodluv to 81010
For more class information and access to course documents please join my google classroom using the following code: rgptzw