HOSP 202 Hospitality Nutrition
includes a study and application of nutrients to include carbohydrates, lipids, protein, vitamins, water, and minerals. Additional focus will include nutritional menu planning for the life cycle. This course also covers weight management, menu planning for vegetarians, nutritious menu planning, and recipe development. Students learn techniques for marketing nutrition in the food service management industry. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 3.0).