HRI 119 - Applied Nutrition for Food Service at Reynolds Community College

Course Description

Effective: 2014-08-01

Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals. A laboratory co-requisite (HRI 122) may be required as identified by the college.
Credits 2 - 3. Lecture 2 - 3 hours. Total Contact 2 - 3 hours per week.
2-3 credits

General Course Purpose

This course will help students in hospitality management and culinary arts programs recognize the relationship between good nutrition and the health, well-being, and productivity of individuals throughout the life cycle: understand the nutrients required by the human body, their function, and the process of digestion and use of food; develop nutrition management skills in planning and evaluating modified menus; and analyze and revise recipes for food service.

Course Prerequisites/Corequisites

A laboratory co-requisite (HRI 122) may be required as identified by the college.

Course Objectives

Major Topics to be Included

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