RSTO 1217 - Nutrition for the Food Service Professional

Institution:

San Jacinto Community College

Subject:

Description:

(Formerly HOEC 1313) (Not offered after Spring 2007) This is an introduction to nutrition, including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. It introduces fundamental principles of the basic food nutrients, their digestive and absorptive characteristics, and the relationship of food to the development and maintenance of health. It includes study of people's eating habits and the nutritional needs of all age groups. Students practice application of the concepts of good nutrition, to the planning of satisfying, and interesting meals for commercial and institutional food service operations. Prerequisite: Reading level 4. (2:2-0)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sjcd.edu

Phone Number:

(281) 998-6150

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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