This course examines the role nutrition plays throughout the life cycle, as well as in the treatment of illness and degenerative disease. Dietary modifications for the management of heart disease, diabetes, cancer, and other diseases will be covered. Students will practice designing specialized menus to meet clients special dietary needs. Menu analysis using nutritional software is also included. A visit to a health care or community nutrition site provides students with the opportunity to see course content applied in the real world. Spring Semester only. Three class hours.
Prerequisite: FSA/BIO 117 or permission of department.
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Spring Semester 2014