Nutritional Theory

Course Code

CULN 130

Academic Year

2016-2017

Students learn how to apply recommendations from the Canadian Food Guide (CFG) for healthy eating in a practical, culinary-specific approach. The sources and classification of the macronutrients are examined and students practise altering carbohydrates, protein and lipids to create healthy-nutrient profiles. Focus is given to understanding and accommodating vegetarianism, allergies and intolerances in the foodservice industry.