FDST 2123 - Culinary Nutrition II: Designing Therapeutic Menus

Description
This course delves into the intricate relationship between nutrition and various disease states. Students will explore the physiological mechanisms underlying common health conditions, such as diabetes, cardiovascular disease, obesity, renal disease, and cancer. The course will emphasize the role of diet in managing these conditions, focusing on the design, preparation, and presentation of therapeutic diets. Other topics will include sports nutrition, pregnancy nutrition, and pediatric nutrition.

Pre-Requisite
FDST 1013, FDST 1023, and FDST 1103 or approval by instructor

Co-Requisite
N/A

Cross Listed Course
N/A

3 Credit Hour(s)

Contact Hours
75 Lab Hours

3.35 Faculty Load Hour(s)

Semesters Offered
Fall

ACTS Equivalent
None

Grade Mode
A-F

Learning Outcomes
Students completing this course will be able to:

Analyze the nutritional needs of individuals with specific disease states.
Develop and implement personalized dietary plans tailored to individual needs.
Prepare and present aesthetically pleasing and nutritionally balanced therapeutic meals.
Apply culinary techniques to enhance the flavor and appeal of therapeutic diets.
Adhere to food safety and sanitation guidelines in clinical settings.
Identify the ethical and legal implications of providing nutrition services in healthcare.

General Education Outcomes Supported

Students develop higher order thinking skills.
Students develop information literacy

Standard Practices
N/A