HOSP 130 - Food and Nutrition

Institution:

Henry Ford College

Subject:

Description:

Examines basic concepts of nutrition, food composition, food technology, and controversies in nutrition and marketing nutrition in the food service business. Discussion and study topics include carbohydrates, fats, protein, vitamins, minerals, RDA, food labeling, menu planning, weight management, cardiovascular disease, nutrition and cancer, modifying recipes for health and lower calorie content.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hfcc.edu

Phone Number:

(313) 845-9600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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