DT 220 Culinary Nutrition Therapy 3 Credits. 1 Lecture Hour. 4 Lab Hours.
A course on fundamental skills and concepts of culinary nutrition therapy, also known as "culinary medicine," which combines evidence-based nutrition and medical knowledge with culinary food preparation skills and food science principles. Topics include: modifying recipes for optimal health and to provide snacks and meals that are appropriate for individuals with chronic health conditions such as food allergies, Celiac disease, gastrointestinal disorders, renal disease, heart disease, diabetes, hypertension, and cancer.
Prerequisites: DT 120 and DT 200 and instructor consent
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Instructor Consent Required