NUTR 217 Application: Food Fundamentals (4 unités)

Vue d'ensemble

Nutrition et diététique : Nutrition, chemical and physical properties of food and complex food mixtures. Role of culture, food policy and environmental sustainability on food choices, procurement and preparation. Knowledge of ingredients, preservation, storage, packaging of food. Culturally diverse foods and food habits. Controlling chemical changes during preparation of food to obtain palatable, nutritious and safe food.

Terms: Hiver 2025

Instructors: Al-asmar, Amani (Winter)

• Winter

• One 3-hour lecture and one 4-hour lab

• Prerequisite: NUTR 214 and NUTR 207

• Restriction(s): Enrolment restricted to Dietetics major or permission of instructor.