Course is designed to examine the fundamental tenets that govern human behavior around food choices and foodways. Study in this cours will explore the historical development of the current food cultures in Europe, Asia, Africa, the Middle East and the Americas. Studies will also explore the impact of foodways and food choices on nutritional status and health P: HTM 10000
Basic nutrition and its application to current trends and controversies. Emphases placed on teaching techniques and communicating sound nutritional concepts to the lay audience. For nonscience majors.
Basic nutrition and its application in meeting nutritional needs of all ages.
This course focuses on fundamental nutrition for the student's personal and professional life. Needs for, functions of, and food sources of nutrients will be covered. Emphasis in this course is on nutrition topics pertinent to the food service/culinary industry. P: HTM 21400 (or FNN 20300 and HTM 191000); AND FNN 20400; AND HTM 18100
This course explores the processes involved in the transformation of food as a raw commodity on the farm to a consumable item at the "table". Literally, to study food from farm to fork. The impac of the food supply system on communities, family dynamics, nutritional status, and health is also included. P: FNN 30300 or FNN 30400
Study and analysis of concepts and issues related to Hospitality Management and Nutrition. Hours and subject matter to be arranged by staff. Course may be repeated up to 18 credit hours. Variable Title.