NUTR 122 - Whole Foods Cooking

Credit(s): 1

Students learn how to prepare meals that are nutrient dense and easy to prepare. Topics include principles of nutritional meal planning, digestion, colon health, food allergies, seasonal eating, fermentation of food, eating to maintain energy, therapeutic properties of foods, and healthy holiday foods. This course may be repeated for a total of two credits. Students receiving financial aid or veterans benefits should check with the Financial Aid Office before repeating this course. (Fall and Spring Semesters)

Course Learning Outcomes

Understand the function and nutrient value of ingredients in recipes.
Evaluate recipes for nutritional content and choose healthy recipes.
Plan a menu that incorporates fiber, phytonutrients, and healthy fats.
Describe the health benefits of several foods.