NUTR 420: Diet Planning and Preparation
Prerequisites: NUTR 320, NUTR 325.
Credit Hours: (4) Two hours laboratory, one hour lecture
Emphasizes meal planning, preparation, and demonstration for modified diets for the home cook with cultural, socioeconomic, and food preference considerations.
Detailed Description of Content of Course
This course provides students with laboratory experience for planning and preparing meals for clients who must follow a diet modification required for disease conditions in which medical nutrition therapy is warranted and for diet preferences such as veganism/vegetarianism. Cultural, socioeconomic and food preference considerations are applied to the meal planning and preparation. Students are also required to demonstrate the ability to analyze nutrient content of the meals and communicate meal modifications for lay persons using different medias. Culinary medicine will be discussed and students will deliver culinary medicine presentations. Meal modifications addressed may include, but are not limited to those for:
Detailed Description of Conduct of Course
This is a problem-based learning course. Course instruction strategies may include, but will not be limited to discussion, laboratory activities, problem-based learning, case studies, videos, guest speakers, and student presentations.
Goals and Objectives of the Course
Upon successful completion of this course, the student will be able to
Assessment Measures
Students will be assessed on their ability to plan, prepare, and demonstrate aesthetically pleasing, nutritious and appropriately modified meals and on their ability to communicate the principles and techniques.
Other Course Information
None
Review and Approval
Revised 3/6/09
January 8, 2026