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Department: International Health
Term: 4th term
Credits: 2 credits
Academic Year: 2013 - 2014
Course Instructor:

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.

Learning Objective(s):
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

Methods of Assessment: class participation (20%), home-work assignments (30%) final project (30%) and class presentation (20%)
Location: East Baltimore
Class Times:
  • Tuesday 1:30 - 2:20
Lab Times:
  • Thursday 1:30 - 3:20
Enrollment Minimum: 4
Enrollment Maximum: 20
Instructor Consent: Consent required for some students

Consent is required for non-HN program students.

For consent, contact:

Principles of Human Nutrition (222.641), Assessment of Nutritional Status (222.642), or Nutritional Epidemiology (222.647) or equivalent classes elsewhere.

Auditors Allowed: No
Grading Restriction: Letter Grade or Pass/Fail