A study of the dietary deficiencies that relate to disease and the nutritional health of the patient in the hospital or community setting. Students will be given the opportunity to learn through case studies. Development of nutrition care plans for selected patients and disease states will be emphasized. Preventive dietary and health practices will also be discussed. Catering, banquets, cafeteria, and hospital food service are included.
Special consideration is given to buying, menu developing, producing, and serving food.
The course includes visits to local hospitals and restaurant food services. The course includes guest professional lectures and site visits to local food service operations. A scientific approach to the factors involved in the preparation of standard food products. Experimental methods and techniques are employed in planning, preparation, and evaluation of food products. Emphasis will be placed on nutritional excess and deficiencies, and the effects these have on human tissues.