This course presents a foundation in nutrition science and culinary nutrition. Students will be challenged to think critically about the macro- and micronutrients in food, dietary requirements and recommendations, current issues in nutrition, and characteristics of optimal diets (food composition, nutrient availability, etc.). The critical role of food and nutrients and their effects on various disease states and life stages are discussed. Students will also be involved in nutritional analysis of recipes (ESHA Genesis Classic software). This course uses lectures, readings, and interactive activities to provide students with the nutrition science literacy they will need as they progress through the program.
Prerequisites
Residency One: Orientation and Cohort Formation - Culinary Skills Validation (MCTH-501A), Scientific Foundations of Human Health and Wellness for Culinarians (MCTH-500), Taste, Palate, and Sensory Perception (MCTH-510)