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Nutritional Cooking (CUL-202)
Various, distance learning format.
Varies (self-study; self-paced).
August 2018 - Present.
Upon successful completion of this course, students will be able to: examine nutritional guidelines and the new food pyramid; evaluate how carbohydrates, proteins and fats are classified; distinguish between fat and water soluble vitamins; determine how to incorporate major and trace minerals into recipes; arrange and formulate menus that address the needs of those affected by heart disease, diabetes, hypertension and arthritis; and compose recipes for healthy meals.
This course is an overview of the field of nutritional cooking. Major topics include: nutritional guidelines, carbohydrates, proteins and fats, weight control, and recipes for healthier meals.
In the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Arts, Nutrition for Food Service, or Healthy Cooking (8/18).