Learn the principles of special diets, safety, sanitation, and general food service operations. Students will become familiar with the classes of nutrients and their functions in the body and how these affect specific chronic diseases. Nutrition needs throughout the lifecycle will be reviewed and discussed. Menu planning, diet adjustments for therapeutic menus, and the principles of quantity food production are also discussed. PHIA (Personal Health Information Act) and WHIMS workshops are included in the course. Students must successfully complete both workshops to receive a final grade.
