AFS120 Nutrition for the Food Service Professional

Review the fundamentals of nutrition, with attention to the digestive system, nutritional value of foods, and factors affecting food selection. Learn the basic principles of sound nutrition as applied to special dietary requirements throughout the life cycle and in certain disease states. Receive practical instruction on menu planning, food label literacy, and recipe modification.

Textbook required: Available at the Danvers Campus Bookstore. Please review text in advance of class.