Basic course: food selection as nutritional basis for healthful living. Nutritional needs at various age levels; recent research findings; application. Not open to students with credit for HLH 232. (3 cr. hr.) Frequency code B = offered at least once per year
Student Learning Outcomes Upon successful completion of this course, students will be able to:
Identify the nutrients in foods and their use and influence in promotion health over the lifecycle and common disease states.
Apply basic nutritional assessment and meal planning for personal and/or professional needs.
Research and present credible relevant contemporary nutritional information to the class.
