Jenny Jackson, Ph.D., RDN
Critical thinking/problem solving
The class meets on campus every other week. Course content is delivered online during weeks when class does not meet.
Every other Friday. 10-11:50 a.m.
Every other Thursday. 2-3:50 p.m.
Apply basic nutrition knowledge to the planning and selection of a healthful, food-based diet.
Identify personal and population determinants of eating behaviors.
Navigate the grocery market environment.
Compare and contrast foods and beverages based on cost and nutritional value.
Apply principles of healthy eating to plan and prepare healthy, affordable meals/snacks.
Content / knowledge / concepts
Develop a personal meal plan consistent with recommendations for healthy eating patterns,
select recipes consistent with healthy dietary guidelines,
plan and prepare healthy, balanced, affordable meals,
and learn tips for making healthy choices at the grocery store and when dining out.
Practice cooking skills together with classmates
Develop meal plans
Explore the grocery store environment
Discuss the strengths and challenges of healthy eating as a college student
Reflect on learning activities
Kinesiology and public health students will sign up for NUTR 299 HEALTHY MEALS 101