This course prepares students to design and modify meal plans in order to promote optimal health, address specific illness states, manage weight and encourage healthful food behaviors. Included are strategies for incorporation of therapeutic foods, caloric needs, macro- and micro-nutrient requirements, texture and flavor combinations and portion sizes into the planning process. Special consideration will be given to food selection, preparation methods, patient preference, operating within a budget, cultural influences and the creation of sustainable plans that encourage long-term compliance.
- Instructor: Angelique Crandall
- Course Facilitator: Marquelle Brown
- Course Facilitator: Stephanie Hinton
- Course Facilitator: Angie King-Nosseir
- Course Facilitator: Aparna Natarajan