Nutrition for Dietary and Foodservice Professionals

This course is designed to introduce the concept of nutrition as a tool to prevent and manage acute illnesses and/or chronic diseases within the dietary/foodservice departments in a non-commercial setting. It emphasizes food/diet as a therapeutic intervention across the food continuum - from menu planning to food purchasing and preparation to nutrient utilization. Students apply their knowledge and skills in HRM-run operations and as part of their corresponding Co-op/Field placements.