As one of the fastest-growing industries in the United States, food service nutrition has encountered changes, which still continue to occur, all along the way. Staying current with these changes is imperative for workers in this industry to be most successful. Using text outlining current standards and trends in nutrition, this course will provide knowledge in evaluating and planning menus from a food and nutrient-based approach. This course is designed to assist employees in the food service industry in leading successful planning of nutritious meals served in the public or communal environment.

BENEFITS TO YOUR ORGANIZATION

• Healthier environment for customers or clients through better eating

• Staff knowledgeable in factors affecting food selections

• Staff knowledgeable in nutrition standards and regulations in the food service industry

• Overall health enhancement by reducing likelihood of diseases and conditions incurred through poor eating habits

COURSE OBJECTIVES

• Gaining knowledge of the effects of various nutrients on the body and the detriment of their over-consumption

• Developing and marketing healthier menu choices

• Understanding the effect of beverages on nutrition

• Building awareness of weight control issues and the role of exercise in menu choices

TRAINING DESCRIPTION AND MATERIALS

This course is instructor-led. The most current edition of Nutrition for Food Service and Culinary Workers published by John Wiley and Sons will be used to supplement instruction.

HOURS AND COST

Your Nutrition in the Food Service Kitchen course is a 24-hour training activity, scheduled at your convenience for up to a maximum of 8 participants. 2.4 IACET Approved CEUs will be awarded upon successful completion of the course. Pricing includes training administration, instruction, textbook and course materials, and an activity evaluation at the conclusion of training.

Suggested Retail Price: $2,599

(Additional participants may be available at an additional cost)

Request more information online or call 866-IVY-4ACT.

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Hospitality/Tourism Products

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Food and Beverage
Food Serv. Kitchen
HR in Hospitality
ServSafe Alcohol
ServSafe Food