'NF' -- Nutrition and Food Courses
 
   
 

 
NF 81 Course Image

NF 81 - Cooking for Your
             Heart and Health   (1 unit)
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.
(12 hours lecture;   18 hours lab      Non-Degree Credit)
(May be taken three times for credit.  May be taken for option of letter grade or Credit / No Credit.)

Course Measurable Objectives:

  1. Analyze food labels for fat, saturated fat, trans fat, cholesterol, sodium, sugar, fiber, vitamin, and mineral content.
  2. Identify dietary changes to improve health and reduce the risk of chronic disease.
  3. Prepare and evaluate a healthful diet plan following the USDA Food Guide.
  4. Apply food preparation techniques which maintain or improve the nutritional quality of food.
  5. Identify healthful recipes than can be prepared in limited time.
  6. Apply recipe modification techniques necessary for preparing healthful foods and meals.

Course Level Student Learning Outcomes:


Students completing NF 81 - Cooking for Your Heart and Health will:
  1. feel motivated and confident in their abilities to apply the information they learned in class to their lives.
  2. demonstrate mastery of course concepts by modifying a recipe.
NOTE:  Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult the college catalog for the most current and accurate information regarding degrees, certificates, or courses.
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