Part-time Faculty, Biology
Philosophy, I read somewhere, should not occupy a special intellectual space that is exempt from the method of experience. Nutrition too should not occupy that special intellectual space separate from the kitchen. Nutrition gets hammered out in practice. Ladle and pot, facing down your stove.
Teaching the science behind cooking transformations is the best part of teaching nutrition. How and where carbohydrates are stored on the plant body determine how your sauce will thicken. It will also determine the events that unfold in your small intestine. The same properties of starch that determine your culinary craft also apply to how they behave in transit through the alimentary canal. Being able to make that connection between cooking and nutrition allows this course to transcend beyond the science of nutrition and into everyday life.