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| HOSP 153 - NUTRITION |
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153 NUTRITION FALL 3(3-0)
Characteristics, functions and major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students learn nutrient needs through life cycle and apply principles to menu
planning and food preparation.
Prerequisites: E, R
3.000 Credit hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, Lab, Hybrid, Independent Study, Lecture/Lab, Online Career & Workforce Education Division BUSA, CRIM, CULI, HOSP Department Course Attributes: Standard Residency Tuition |
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