NS 247
Food for Contemporary Living
Fall and spring. 2 credits. Limited enrollment. Priority given to Dietetics students. Highly recommended: NS 115. Students must preregister in B21 Savage Hall during course enrollment period. S-U or letter grades. Lab coat required. E. Gier.
During this laboratory course, the understanding of food ingredients and techniques of food preparation is applied to positive nutritional practices and health promotion goals. Content includes food science and nutrition principles, food safety and sanitation, sensory evaluation, and social-cultural influences on food choices. Course explores basic food science principles through food preparation, recipe modification, and sensory evaluation (taste testing required). Students are introduced to basic cooking skills, techniques, and recipe modification. Assigned recipes are prepared during each lab. Assignments and projects introduce students to basic menu planning and meeting nutritional requirements while restricted to a budget. Lab performance and a lab practical factored into final student evaluation; thus attendance at all labs is expected.