NUTR 1613 - FOOD APPLICATION LAB
Minimum Credits: 1
Maximum Credits: 1
Study of the chemical and physical changes that occur in food as a result of various food preparation methods and their effects on nutrient quality. Experience in the construction, modification and preparation of recipes to meet various dietary needs is also provided.
Academic Career: Undergraduate
Course Component: Practicum
Grade Component: Letter Grade
Course Requirements: PREQ: NUTR 1602; PLAN: Nutrition and Dietetics (BPH; BS; BS-H) or Clinical Dietetics - Nutrition (NDNUTR-ND) or (NS-BS)
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