CUA 171 01 - Nutrition and Food Quality

Help

Course Information

Nutrition and Food Quality (CUA 171)

Term: 2010-2011 Spring Semester

Faculty

Donald J Rossignol
Donald J RossignolShow MyInfo popup for Donald J Rossignol
Email address is hidden, click here to email
Louise M Hall
Louise M HallShow MyInfo popup for Louise M Hall
Email address is hidden, click here to email
Austin J Perreault
Austin J PerreaultShow MyInfo popup for Austin J Perreault
Email address is hidden, click here to email
Email all faculty members

Schedule

Tue-Thu, 8:00 AM - 9:25 AM (1/18/2011 - 5/9/2011) Location: CMCC CUA 600

Description

CUA 171 Nutrition and Food Quality
3 Credits (3 Lecture 0 Lab 0 Shop)
3 Hrs/Wk (3 Hrs. Lecture) *15 wks
A study of the relationship between food and health. The importance of balanced and well-prepared meals is emphasized through study of the functions of carbohydrates, fats, protein and fiber in the diet. Students learn how to develop standardized menus and recipes, and how to prepare high protein foods such as meat, fish and poultry. Students who successfully complete this course may apply for certification from the National Restaurant Association Educational Foundation.