222.661.01 DESIGNING HEALTHY DIETS
Examines the factors influencing dietary patterns and food choices in the U.S. and internationally. Focuses on modifying recipes, calculation of nutritional information for foods and recipes, and on planning, analyzing and evaluating dietary choices and patterns using the Nutrition Data System for Research (NDSR) software program and food composition tables, so that they meet guidelines for overall health and wellbeing.
Upon successfully completing this course, students will be able to:
Translate dietary recommendations into daily food choices to meet guidelines for healthy living in a public health setting
Use the NDSR software program and food composition tables to modify recipes, calculate nutritional information for foods and recipes, and plan, analyze and evaluate dietary choices and patterns
Explain the underlying principles for costing and scaling-up of recipes for volume food production
- Tuesday 1:30 - 2:20
- Thursday 1:30 - 3:20
Principles of Human Nutrition (222.641), Assessment of Nutritional Status (222.642), or Nutritional Epidemiology (222.647) or equivalent classes elsewhere.