Outcomes
Learning Goals
| 1. Evaluate the role of nutrition in optimizing health throughout the lifecycle and respond to harmful nutrition practices. | NUTR 396 Learned about the many different lifecycle's and optimizing health. |
| 2. Demonstrate knowledge of nutrition as it applies to food service, dietetics, and wellness. | NUTR 376. Learned how to improve health and saw how nutrition applies in many areas. |
| 3. Demonstrate the knowledge and ability to apply management principles to nutrition and food service. | NUTR 285. Focused on the management aspect on nutrition and the food and nutrition fundamentals. |
| 4. Present and evaluate food and nutrition education programs to a variety of audiences. | |
| 5. Assess the role that behavior, economics, and dietary supplements have on planning and eating healthy diets. | |
| 6. Demonstrate basic food preparation and presentation skills | NUTR 381. Learned how to prepare foods and prepare them in quantities. |
| 7. Apply food science knowledge. | |
| 8. Demonstrate problem-solving skills in food service, dietetics, and wellness. |