SCCC 123: It’s All About Nutrition

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Learning Objectives:
At the end of the course, you will be able to:
·       Recognize malnutrition from undernutrition and over-nutrition
·       Describe how menus can be improved by the addition of nutrient dense foods
·       Describe why menu planning is particularly important for people with diabetes
·       Recognize how meals can be modified to improve the nutrition of people with dysphagia
(swallowing disorders)
Course Significance:
This course will help you understand the role of the meals your program provides in helping prevent and improve chronic conditions that are common in the seniors your program serves.