Course description

Instructors

Suggested texts

Additional resources
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Course Description: F+N 202 Principles of Food Preparation and Nutrition. 4 hours.

Chemical, physical, microbiological and nutritional principles of food preparation, functions and sources of nutrients and relationship to health and menu planning.

Instructors: Dr. James R. Daniel and Dr. William Evers

Office: Stone Hall, G-1-H (Dr. Daniel), Stone Hall, G-1-B (Dr. Evers)

Office Hours: 10:30-11:30, Monday and Wednesday, or by appointment (Dr. Daniel); by appointment with Dr. Evers

Campus phone: 494-8247 (Dr. Daniel) or 494-8546 (Dr. Evers)

E-mail: Dr. Daniel (danieljr@purdue.edu) or Dr. Evers (eversb@purdue.edu)

Required texts:

Bennion, M. and Scheule, B. (2000). Introductory Foods, 12^th ed., Prentice Hall, Columbus, Ohio.

Brown, Judith E. (2007). Nutrition Now, 5th ed., West/Wadsworth, New York.

Daniel, J. R., Evers, W. D. and Zafar, T. Principles of Food Preparation and Nutrition, v. 5.0 (class notes).

Additional Resources:  On reserve in the Undergraduate Library: Bennion, M and Scheule, B.  Introductory Foods, 11th ed., Prentice Hall.

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Web Author: James R. Daniel, Ph. D.

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