CMGT 201 — Nutrition for Food Service Professionals
This course focuses on basic concepts of nutrition and the application of nutritional principles. Students will learn the importance of carbohydrates, lipids, protein, vitamins, water, and minerals while examining nutrition’s relationship to health and lifespan between nutrition and exercise in weight management. Students will also be involved in developing and marketing healthy recipes and menus by understanding food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. This course will provide students with a general understanding of their direct role in aiding consumers through the foundations of healthy cooking.