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Overview
Nutrition and Dietetics : A more intensive study of food and complex food mixtures, including their chemical and physical properties. Learning how to control the changes that take place during the preparation of food to obtain palatable, nutritious and safe food. An introduction to culturally determined food habits. Laboratory emphasis on acquiring new knowledge and application to basic food preparation and cooking principles.
Terms: Winter 2011
Instructors: Thibault, Louise; Campbell-Gordon, Judy (Winter)
- Winter
- One 3-hour lecture and one 4-hour lab
- Prerequisite: NUTR 214
- The course NUTR 217 includes a 170$ fee for the laboratory supplies including food ingredients and required prepared text for the course. The fee is refundable until the end of the add/drop period.