Course Description

Relationship of food to health from the perspective of the culinary professional. Discussion of the basic elements of nutrition as it relates to menu development, role of restaurateurs, and diverse cultural perspectives on American gastronomy.

Course Objectives

Upon completion of HMGT 4992, students will be able to

1. Identify nutrients required for human health, their principal food sources, and their main
functions in the body.

2. Evaluate the accuracy and reliability of nutrition and health information, particularly new information.

3. Adapt recipes and menus to accommodate common health conditions and dietary restrictions.

4. Identify social, political, and economic factors that influence nutritional choices.