Skip Navigation

Course Catalog

222.661.01 Designing Healthy Diets

International Health
4th term
2 credits
Academic Year:
2019 - 2020
East Baltimore
Class Times:
  • Tuesday,  1:30 - 2:20pm
Lab Times:
  • Friday,  10:00 - 11:50am
Auditors Allowed:
Grading Restriction:
Letter Grade or Pass/Fail
Laura Caulfield
Course Instructor :

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


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 Objectives:

Upon successfully completing this course, students will be able to:

  1. Translate dietary recommendations into daily food choices to meet guidelines for healthy living in a public health setting
  2. 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
  3. 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%)

Instructor Consent:

Consent required for some students

Consent Note:

Consent is required for non-HN program students.

For consent, contact:

Special Comments:

Labs have changed from Thursday afternoon to Fridays 10a-12p. They will be held in a computer lab.