NUTR-690: Applied Culinary Nutrition II

Advanced knowledge and skills in food selection and preparation expand the options for culinary-based nutrition support. Underutilized foods and culinary techniques are cost-effective ways to promote health and provide alternatives for clients with economic or dietary restrictions. Students investigate the health benefits and culinary applications of organ meats and lacto-fermented products used across global traditions. Specific ingredients are explored to support clients with food allergies, sensitivities, and intolerances. Through experiential learning, students investigate the functional benefits of specific ingredients and develop strategies to incorporate them into recipes. [ 1 credit ]