HADM 4432 Contemporary Healthy Foods
Fall. 3 credits. Elective. Priority given to 20 seniors and graduate students; others may enroll, space permitting. Prerequisite: HADM 3305 or equivalent. Cost of required field trip: $75. M. Tabacchi.
This course is designed to build a greater awareness and understanding among nutrition and foodservice professionals of the origins and manifestations of today’s health-conscious and educated foodservice patron. Students gain an understanding of the marriage of nutrition and the imaginative, flavorful cuisine demanded by today’s consumer. Emphasis is on the use of fresh produce, lean meats, and lack of fabricated diet foods. Creativity and nutrient density of foods served are very important components of menu design in this course. Key topics include the preparation, marketing, merchandising, and selling of healthy menus in the Statler Hotel.