Nutrition & Immunity NUTR 3224

Course description:

The purpose of this course is to introduce the students how to operate a successful food service operations at hospitals and supplements delivery in primary health care. This course covers the organization the nutrition department including environmental issues and waste management, food safety and sanitation in the kitchens. In addition, other aspects of delivery of nutritional care such as product selection and purchasing, receiving, storage food preparation, distribution and service as well as facility design and equipment selection.

Course Aims:

  • To identify the functional organization of a food service department.
  • To understand the need for good personal and kitchen hygiene in all stages of food production. 
  • To understand and apply guidelines of occupational safety and health administration.   
  • To describe advantages and disadvantages of using contract management companies to operate a food service versus self-operation.
  • To identify the role of an institutional food service.  
  • To compare various systems for food purchasing and food distribution.  
  • To discuss the benefits of professional food service organizations.

Course outcomes:

Upon completion of this course, student will be able to:
  • Recognize the different aspects of Nutritional Services in Hospitals. 
  • Use the appropriate methods for food safety and sanitation in kitchens of hospitals.
  • Develop skills in various components of course module and working with a different food service departments in hospitals. 
  • Operate and manage a successful food service operations.