FOS 116 NUTRITION

T F all /Spring

This course is an introduction to the various nutrients as related to a lifetime of health. It is designed to meet the needs of students in the health and food service professions. Basic nutrition, dietary guidelines, disease prevention, nutritional assessment, dietary counseling, and menu writing are included.

Credit: 3 hours - Three lecture hours per week.

Prerequisite(s): None

 

FOS 121 FOOD SERVICE SANITATION & SAFETY

T F all /Spring/Summer

This course is a study of the principles involved in maintaining sanitary standards to protect the consumer from food-borne illness in food service establishments. One main objective is to enable the student to pass the Illinois Department of Public Health Sanitation Exam.

Credit: 2 hours - Two lecture hours per week.

Prerequisite(s): None

 

FOS 136 DIETARY MANAGER

By Request

Principles and practices of diet therapy are presented in this course. The role of the dietitian, therapeutic diets, menu development for treatment of disease, dietary food service equipment, dietary cost, control and budgeting, and techniques of maintenance, sanitation, and safety of health care food service facilities will be reviewed in this course.

Credit: 8 hours - 8 lecture hours per week.

Prerequisite(s): None

 

FOS 230 USDA DIETARY GUIDELINES

By Request

The course provides basic information and development of skills necessary to plan and prepare menus for school-age children that meet the 1990 Dietary Guidelines for Americans and the USDA federal nutrition standards. Food-based and nutrient standard menu planning techniques are discussed The computer session provides the opportunity to learn how to plan menus using the nutrient standard menu planning with a USDA approved software program. Quality food production techniques ensure that the food produced or purchased will assist in meeting the dietary guidelines.

Credit: 1 hour - One lecture hour per week.

Prerequisite(s): None