This laboratory course allows students to use principles of lifetime
wellness and nutrition to help them make informed choices that promote
wellness as well as pursue careers related to hospitality and tourism,
education and training, human services, and health sciences. Instruction
includes nutrition and food science from the perspective of food habits
and wellness: menu planning; special dietary needs; food costs and
budgeting; consumer food-buying strategies; food safety and sanitation
procedures; food labeling and handling, food storage, and preparation
practices, meal etiquette, and the impact of technology on food choices,
preparation, and nutritional quality.
Principles of nutrition, food science, and technology are
interdependent with growth, development, health, and wellness.
Individuals utilize these principles to make informed choices, promote
good health, and pursue careers related to nutrition. This course
provides students with a basic knowledge of nutrition principles,
nutrient sources, nutrient retention in food preparation, and
nutritional needs during the life cycle. The overall goal of this course
is to improve the nutritional health of youth through nutrition
education, and to prepare them for a lifetime of healthy dietary habits.
Required Textbook (sold separately):
Food for Today (9th ed.) 2010. Columbus, OH: Glencoe/McGraw-Hill. ISBN 978-0-07-888366-8