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Keeping in mind the pillar of service, students in Intro to Nutrition utilized a semester of knowledge gained in nutrition and food safety to prepare meals for local families in need. For their final, they developed or modified a recipe in order to provide a healthy meal containing the top nutrients commonly lacking in the American diet such as calcium, potassium and fiber. Students also designed a Hazard Analysis Critical Control Plan in order to prepare the meal safely and avoid potential contamination. The meals were frozen and donated to a nearby shelter.
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