NTDT 201 - Food Concepts

Credit(s): 4

FOOD CONCEPTS
Component: Lecture
Food selection and preparation as related to chemical and physical properties of food. Includes composition and structure of foods, functions of ingredients, and methods to achieve desirable sensory and nutritional attributes of foods.
Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option

PREREQ: NTDT 200. RESTRICTIONS: Open to Nutrition, Nutrition & Dietetics, and Nutrition & Medical Sciences majors and Nutrition minors only.

Course Typically Offered: Fall and Spring

General Education Objectives:
GE1B: Analyze Arguments and Information GE2A: Communicate Effectively in Writing GE2B: Communicate Orally GE2C: Communicate Through Creative Expression GE3A: Work Collaboratively Across Cultures GE5A: Reason Quantitatively