Nutrition

Foundations

Chefs have two main responsibilities: cook food that is delicious, and cook food that is nutritious. But how do you do both? Find out in the Foundations of Nutrition, a course that covers dietary science and how it impacts the plant-forward kitchen.

Learn about world diets, nutrient classifications, preparing and serving nutritious food and how to offer solid, relatable dietary guidance, without compromising flavor or satisfaction.
Overview

This course will enable you to

  • Explain the term "diet" as it relates to nutrition and health
  • Recall dietary guidelines
  • Describe macronutrients, micronutrients and water and fiber as they relate to diet and nutrition
  • Explain the concept of nutrient density
  • Recall the menus of change principles
  • Describe the eat-lancet report

Course contents