Introduction to the study of social, cultural and communication factors which influence food habits of various ethnic groups that may differ from typical North-American diets. Variations in basic food preparation and culinary techniques will be explored (in the food laboratories) and acknowledged for effective nutrition counselling, education and food-service.
Prerequisite(s):Foods and Nutrition 2232. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).
Extra Information: 2 lecture hours and 2 laboratory hours.
Course Weight: 0.50
Subject Code: FOODNUTR
This Course is Mentioned in the Following Calendar Pages: