Course

10316152 Nutrition
Course Information
Description
Provides information about nutrition as it applies to the food service industry. The six classes of nutrients are discussed as well as the latest guidelines set forth by governmental agencies and health organizations. Students learn about healthful cooking methods needed to modify and create menus for specific health concerns. The role of diet in disease prevention also is discussed.
Total Credits
1
Course Competencies (Course Outcomes)
  1. Explain nutritional foundations and dietary guidelines
    Assessment Strategies
    Quiz, Written Product, and/or Exam
    Criteria
    Describe the six classes of nutrients (characteristics, functions, and food sources)
    Describe the characteristics, functions, and dietary sources of vitamins, minerals, and water
    Apply dietary guidelines
    Justify the use of Recommended Dietary Allowances (RDA)
    Outline the USDA core food groups

  2. Interpret food labeling, allergen awareness, and dietary restrictions
    Assessment Strategies
    Quiz, Written Product, and/or Exam
    Criteria
    Evaluate food labels for portion size, ingredients, and nutritional value
    Explain common food allergens and substitutions
    Examine specialty diets and religious dietary laws
    Assess contemporary and emerging dietary trends

  3. Develop nutritionally sound recipes and menus
    Assessment Strategies
    Quiz, Written Product, and/or Exam
    Criteria
    Apply dietary guideline recommendations
    Apply food guide principles
    Assess menu for specific dietary concerns
    Incorporate healthful cooking techniques
    Implement at least one current industry trend

  4. Compare two food preparation methods
    Assessment Strategies
    Quiz, Written Product, and/or Exam
    Criteria
    Argument includes at least two sources of evidence
    Argument addresses criteria provided by the instructor
    Argument identifies which method is healthier