Nutrition Services Training Courses

Nutrition Services

Nutrition Basics

In this course you'll learn basic facts about nutrition that food service workers should know, and how food choices affect students. This course will describe what nutrients are and how the body uses them, explain what vitamins and minerals are and how they improve a person's health, list healthy foods that are rich in nutrients as well as those that can be harmful to the body, and describe MyPlate guidelines and how they promote good health.

Category: Nutrition Services Authors: Art Dunham Variants:
  1. Full Course - 21 minutes
    This version is designed for all food service staff members.

Expert Authors for Nutrition Basics

Art Dunham

Art Dunham served as President of the Florida School Food Service Association from 2003-2004 and Secretary/Treasurer of the School Nutrition Association from 2007-2009. Art currently holds the titles of Certified Food Service Professional and School Nutrition Specialist. While teaching Hotel/Tourism courses at the Schiller International University, Art is also the Assistant Director of school food services at Pinellas County Schools and serves as a member of the International Association of Food Protection. Art received his master's degree in food service management from the New York University in 1986 and was awarded an Honorary Doctorate of Food Service (DFS) from the North American Association of Food Equipment Manufacturers (NAFEM) in 2007.

Art Dunham served as President of the Florida School Food Service Association from 2003-2004 and Secretary/Treasurer of the School Nutrition Association from 2007-2009. Art currently holds the titles of Certified Food Service Professional and School Nutrition Specialist. While teaching Hotel/Tourism courses at the Schiller International University, Art is also the Assistant Director of school food services at Pinellas County Schools and serves as a member of the International Association of Food Protection. Art received his master's degree in food service management from the New York University in 1986 and was awarded an Honorary Doctorate of Food Service (DFS) from the North American Association of Food Equipment Manufacturers (NAFEM) in 2007.