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Activity Provided By:

New England Culinary Institute

Contemporary Nutrition

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Overview / Abstract:

Through readings and projects, students expand their knowledge of basic human nutrition and connect these principles to personal experience and current issues. Understanding the special needs for feeding populations of different ages and nutritional limitations is applied to cooking issues. Students learn how to provide basic concepts and applications of nutrition to all aspects of food service management to show how healthy meals can be provided without sacrificing taste or appeal; to learn how to plan, manage, and market effectively from a nutritional point of view; and how to construct a menu and modify recipes. Students will also apply new nutritional information to readings from popular literature, advertisements, health and herbal supplements.


Nov 24, 2020


Barista , Bartending , Culinary



Credits / Hours

5 Credits

Keywords / Search Terms

New England Culinary Institute

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