Course Description

Food production; Food culture and harvest; Livestock; food preservation; food choices with proper nutrition; applied nutrition for health and nutritional counseling; food Safety; family food and school lunch

Course Goals

The course aims to teach students with fundamental knowledge of foods in many aspects from production, harvest, selection and safety. Graduates from the course will apply knowledge of food for health and proper nutrition in school children that benefit to schools and communities full filing the demand of MU graduation.

Course Objectives

1. Course Objectives
   The course is developed according to Thai Qualifications Framework for Higher Education, school health program. This course aim to emphasize students applying the knowledge to their schools and communities.
2. Course-level Learning Outcomes: CLOs
   At the end of the course, the students should be able to
   CLO1: Explain fundamental knowledge of food production, cultivation, harvest, and preservation
   CLO2: Explain fundamental knowledge of the proper food choice, food safety, and food security
   CLO3: Select proper food and nutrition for family and school children
   CLO4: Use dietary assessment tools to evaluate food consumption