NFSC 229
Menu Planning
Nutrition and Food Sciences · Faculty of Agricultural and Food Sciences · 1 credits
Description
The course explores the principles and techniques of menu planning for healthy persons. Topics include nutrient needs for optimum health, dietary guidelines, food
groups, food portion sizes and the use of exchange lists for meal planning and client nutrition education in both the English and Arabic languages.
What to expect
✓Has Final
✓Has Project
✓Has Lab
Prerequisites