DI 342 - Healthy Food Preparation

Institution:

University of New Haven

Subject:

Dietetics

Description:

Prerequisites: DI 215 and nutrition major, minor, or permission of instructor Preparing food according to today's healthy eating goals. Food laboratory strategies include modifying recipe content to include natural sources of protein, fat, and carbohydrates in healthy meals, snacks, sports beverages, etc., while incorporating accurate nutrition analysis and costing of recipes using the latest technology. Discussion of organic, functional, and genetically engineered foods. Students design recipe or food demo projects incorporating course content. Provides knowledge and expertise in creating and redesigning recipes. Incorporates today's healthy eating principles. Emphasis is placed on eating healthy without its costing more. Laboratory fee.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.newhaven.edu

Phone Number:

(203) 932-7000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Four-one-four plan

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