Faculty and staff in the Nutrition and Exercise Physiology program, as well as some special guests from across the College of Medicine, were treated to a special holiday meal. The lunch was prepared by students in the food preparation lab course. They developed the menu and prepared all the dishes, which included gluten free, dairy free, vegetarian, and vegan options for the diners.
The meal was a final project for the junior-level class in the BS NEP program. In the class, students learn how to prepare healthy meals to support various dietary needs. They also learn the chemistry of food preparation. For example, one unit focuses on breadmaking.
The meal received rave reviews. The class runs every fall semester.