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Course: FOD5107

This course is part of the following Program(s): Food Service Worker (Pembroke Campus)

Basic principles of nutrition, physiology and menu planning are introduced. Variety of diets used in healthcare facilities, Canada's Food Guide to Healthy Eating and factors affecting dietary intake are highlighted. The student also learns hands-on skills related to feeding issues that arise in a long-term or acute care setting.

Notes: Prerequisite: FOD5110 Role of the Food Service Worker.  No class Dec. 20 and 27. Instructor: A. Dolinar

Please note that this course requires text books: Review our Booklist for details.

PreRequisites: FOD5110

All sections for this course are in progress.