NUHA 2100 - Menu Planning

Institution:

Minnesota State College Southeast

Subject:

Description:

Menu planning introduces the student to the principles of nutrient balance, controlled calories, and the importance of small frequent meals to maximize quality intake. Students will learn to plan meals with individuals and families within budgetary guidelines while meeting the recommended dietary allowances throughout the lifecycle. Students will explore the impact of fiber, saturated fats, complex carbohydrates and other micronutrients while determining portion sizes and food selection techniques to meet individual needs. Seasonal produce options, food banks and federal food programs will be explored as contributions to variety and budgetary concerns. Students will utilize supermarket experiences in evaluating menu design. (Prerequisites: MEDS1110 and BIOL1226) (4 credits: 3 lecture/1 lab)

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.southeastmn.edu

Phone Number:

(507) 453-2700

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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