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This course presents the principles and techniques of healthful food preparation
emphasizing the reduction of fat, saturated fat, trans fat, cholesterol, and sodium,
and the increase of fiber and nutrients in foods. The course includes
laboratory experience in preparation of health promoting foods and meals.
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(12 hours lecture; 18 hours lab Non-Degree Credit)
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(May be taken three times for credit. May be taken for option of letter grade or Credit / No Credit.)
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Course Measurable Objectives:
- Apply sanitation principles in food preparation, storage, and cleanup.
- Analyze food labels for fat, saturated fat, trans fat, cholesterol, sodium, sugar, fiber, vitamin and mineral content.
- Modify recipes to improve nutritional quality of food.
- Evaluate diet using a computer diet analysis program.
- Apply food preparation techniques which maintain or improve the nutritional quality of food.
- Identify dietary changes to improve health and reduce the risk of chronic disease.
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Course Level Student Learning Outcomes:
Students completing NF 81 - Cooking for Your Heart and Health will:
- feel motivated and confident in their abilities to apply the information they learned in class to their lives.
- demonstrate mastery of course concepts by modifying a recipe.
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Other Nutrition and
Food Courses:
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