HNFE-5354: Food for Optimal Health
Description: Diet and menu planning and management logistics for Registered Dietitian Nutritionists to support health and disease management for diverse populations. Application of food safety principles and methods of microbial control while managing the flow of food in health-care, non-profit, and research environments. Recipe, menu, and diet design, analysis, and production based on principles of food chemistry, human health, federal regulation of food, globalized agricultural processes, and environmental sustainability. Translation of food for health messages to target audiences.
Pathways: N/A
Course Hours: 3 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 5
Average GPA: 3.99 (rounds to A)
Strict A Rate (No A-) : 98.82%
Average Withdrawal Rate: 0.00%
| Meyer Dawnine E Larson | 2023 | 98.0% | 2.0% | 0.0% | 0.0% | 0.0% | 0.0% | 3.99 | 3 |
| Kristen M Chang | 2020 | 100.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 4.00 | 1 |
| Molly Parker | 2024 | 100.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 4.00 | 1 |