MCTH-540: Nutrition and Optimal Diets II - Management of Chronic Health Conditions

This course will prepare the chef/culinarian to engage with members of a health care team to create meals and menus with foods that have been scientifically shown to have a therapeutic effect on chronic health problems including heart, kidney, liver and gastrointestinal diseases, various cancers, high blood pressure, prediabetes/diabetes and metabolic disorders. Students will integrate the knowledge and skills acquired from the prerequisite courses to allow them to understand how health professionals make nutritional diagnoses and dietary recommendations. This course will examine how nutritional needs change for various disease states and chronic health conditions. While keeping palatability and presentation of meals a priority, students will analyze recipes and propose medically tailored meals based on case studies and nutritional diagnoses. The integration of associated cultural, socioeconomic and educational needs of individuals with health challenges, where relevant, will be considered for the development of food recommendations.