DI 342 - Healthy Food Preparation

Prerequisites: DI 215 and nutrition major, minor, or permission of instructor Preparing food according to today's healthy eating goals. Food laboratory strategies include modifying recipe content to include natural sources of protein, fat, and carbohydrates in healthy meals, snacks, sports beverages, etc., while incorporating accurate nutrition analysis and costing of recipes using the latest technology. Discussion of organic, functional, and genetically engineered foods. Students design recipe or food demo projects incorporating course content. Provides knowledge and expertise in creating and redesigning recipes. Incorporates today's healthy eating principles. Emphasis is placed on eating healthy without its costing more. Laboratory fee. 3 credits