Nutrition Courses
See the course descriptions in the online catalog for current course descriptions.
FN 105 - Nutrition for Foodservice Professionals:
Offered WINTER term for MAJORS only and is a combination of Lecture and On-line.
This course covers basic nutrition concepts that are applied to the culinary profession. Emphasis is placed on nutrients, their food sources and how the body uses those nutrients. Skills are developed for improving personal eating habits.
FN225 Nutrition:
Offered in SUMMER, FALL (day & evenings and cable TV) WINTER (day & cable TV) SPRING (day & evening)
A study of how the body takes in and uses the nutrients from food. Food sources, functions, and requirements of the following are discussed: carbohydrates, proteins, fats, vitamins, minerals and water. In addition, digestion, absorption and metabolism of all nutrients are covered. Skills are developed for improving personal eating habits and for evaluating nutrition information in the mass media.
FN 230 - Family Food and Nutrition:
Offered online every term
This course's focus is how to prepare and offer to families a variety of nutrient dense foods in an environment that helps family members develop a positive approach to eating. Each food group's role in a nutritionally adequate diet is discussed. Presented are ideas for menu planning and food selection as well as a variety of quick, nutritious and tasty recipes. Nutrition education techniques at home and at school are elaborated.
FN298 Independent Study: Foods:
This variable credit course is offered by instructor permission. Contact Beth Naylor for details (541) 463-5533, naylore@lanecc.edu.
Visit the following website for current Syllabi: http://teach.lanecc.edu/naylore/.