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Course information provided by the Courses of Study 2015-2016.

The goals of this course are to help students make healthier and safer food choices and critically evaluate contemporary food

When Offered Fall.

Outcomes

Use available software to analyze and evaluate the nutrient composition of diets.
Design diets that will prevent nutrient deficiencies and promote long-term health.
Interpret and evaluate nutrition claims on product labels and in advertisements.
Apply principles of food microbiology to keep food safe to eat.
Analyze and critically evaluate contemporary food issues.

Syllabi: none

Class Number & Section Details

16439 FDSC 1500 LEC 001
Meeting Pattern
- MWF 12:20pm - 1:10pm Warren Hall 151
- Instructors
  
  Miller, D
To be determined. There are currently no textbooks/materials listed, or no textbooks/materials required, for this section. Additional information may be found on the syllabus provided by your professor.

For the most current information about textbooks, including the timing and options for purchase, see the Cornell Store.

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