Spring 2024
NUSCTX 208 001 - LEC 001
Foods
Ashley M Reaver
Class #:31750
Units: 4
Instruction Mode:
In-Person Instruction
Offered through
Nutritional Sciences and Toxicology
Current Enrollment
Total Open Seats:
4
Enrolled: 21
Waitlisted: 0
Capacity: 25
Waitlist Max: 0
No Reserved Seats
Hours & Workload
2 hours of instructor presentation of course materials per week, 4 hours of outside work hours per week, and 6 hours of instructional experiences requiring special laboratory equipment and facilities per week.
Other classes by Ashley M Reaver
Other classes by Ashley M Reaver
Course Catalog Description
The course will begin by discovering the science of foods; the functional role of foods as ingredients; and the impact on food quality, acceptability and compatibility as measured by sensory evaluation methods. Students will then integrate their knowledge of chemistry and food science by modifying recipes for wellness and disease prevention and management. Students will explore food preparation techniques and world cuisines to further their appreciation of foods, eating patterns, and food trends across cultures.Students will apply principles of food safety and sanitation to the procurement, storage and production of foods.This course is designed to prepare MNSD students for supervised practice internships and a career as a registered dietit
Rules & Requirements
Repeat Rules
Course is not repeatable for credit.
Reserved Seats
Current Enrollment
No Reserved Seats
Textbooks & Materials
See class syllabus or https://calstudentstore.berkeley.edu/textbooks for the most current information.
Guide to Open, Free, & Affordable Course Materials