NUTR 120 — Vegetarian Cooking
Nutritional benefits and disadvantages of a plant-based diet. Application of knowledge through weekly food preparation sessions for applied learning of course content to include: cultural interpretation of plant-based diets, types of vegetarian diets, plant-based diets and their impact on weight-management, health and digestion, complementarity of proteins, vitamin and mineral status, and practical application in eating away from home.
Prerequisites: MATH 96