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Food and Nutrition (#155)


Textbook:

Roberta Larson Duyff. Food Nutrition and Wellness. Columbus, Ohio: Glencoe/McGraw-Hill Companies 2010.
ISBN-13: 9780078806636

Course Description:

This course provides students with basic nutrition and wellness knowledge and basic food preparation skills. Emphasis is placed on food preparation, kitchen and meal management, and the relationship of diet to health. Topics of study include nutrition, meal planning, label information, safety and sanitation, kitchen equipment, measuring, use of recipes, basic food preparation, and consumer skills. Science, math, economics, and communication skills are reinforced in this course. Appropriate work-based learning strategies for this course are field trips, job shadowing, and service learning. Simulations, projects, teamwork, and Family, Career, and Community Leaders of America (FCCLA) leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Notice to Prospective Students

Students must have a valid e-mail address, physical mailing address and access to any free PDF file viewer, like Adobe Reader, for filling out course materials online and printing course materials at home.


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Credit Disclaimer

Please be informed that most of the courses being offered at this time are the same courses that the Independent and Distance Learning Department at LSU was offering. While they are the same courses, they are not being offered by Louisiana State University.  There is no affiliation between Louisiana High School Correspondence Courses, LLC and LSU. These courses will be administered and graded by LHSCC.