FCS 792 Section 79

 

Nutrition and Food Preparation for Healthy Living

Fundamentals of the functions of essential nutrients and basic physcial and chemical properties of foods; interaction and reaction of food in food preparation procedures and evalaution of prepared products, which will serve as a background for discussing major health and contemporary nutrition issues, such as the basis for current nutrient and dietary recommendations, the relationship between diet and health, the interaction between diet and physcial activity in determining chronic disease risk, and some changes in dietary needs throught the lifew cycle.
 

 Textbook Information

 
Wisconsin Department of Instruction Family Food and Society- A teacher's guide. (1997) Download this packet.
 
Introductory Foods (13th Edition) by Bennion and Schuel
ISBN: 978-0132339261
 
This text is availalbe for purchase through the University Store and Text Rental.
 

 Tuition and Fees

 
WI Graduate
4 credits: $1787.88
 
Tuition reflects Wisconsin resident off-campus rate plus a $80 distance education administration fee and a $10 food materials fee.
Wisconsin Resident Estimated Tuition (subject to change)
 

 Registration

 

​Permission is required for this course.

Contact:
Vicki Carlson
715-346-4782
vcarlson@uwsp.edu​

 

 Course

 
​Course
FCS 792
 
Section
79
 
Credits
4
 
Dates/Times
June 16 - August 1
 
Class Meets:
July 26, 10 a.m. - 4 p.m.
 
Location
Online and UWSP CPS 211
 

 Instructor

 
Marsha Larson
CPS 236
715-346-4968
malarson@uwsp.edu​