Introduction to Nutrition
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Dietetics, Nutrition and Food Science
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewThis course introduces students to the basic concepts of nutrition such as calories, nutrient density and dietary reference intake. Throughout the course, the characteristics and role of the basic nutrients (protein, carbohydrates, lipids, vitamins and minerals) will be closely examined and different food combinations analyzed and discussed. The concept of the food pyramid will be extensively analyzed. Different food pyramids and their cultural and scientific backgrounds will be compared (the Mediterranean, the USDA, the traditional Latin-American, the Asian and the vegetarian). Menu composition and meal planning will be discussed from the nutritionist's point of view.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations