CUL 1050 - Nutrition & Menu Planning

3 Credits
3 Class Hours

An introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals, and vitamins. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.