10316152Nutrition
Course Information
Description
This course 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 create menus for specific dietary concerns as well as learn about healthful cooking methods. A computer software program is used to analyze diets, menus, and recipes.
Total Credits
1
Course Competencies
  1. Discuss dietary guidelines and recommended dietary allowances based on current USDA food guideline principles and food groups
    Assessment Strategies
    Quiz, journal and/or exam

  2. Describe the primary characteristics, functions, and major food sources of major nutrients
    Assessment Strategies
    Quiz, journal and/or exam

  3. Describe the primary characteristics, functions, and sources of vitamins, water, and minerals.
    Assessment Strategies
    Quiz, journal and/or exam

  4. Interpret food labels in terms of the portion size, ingredients, and nutritional value
    Assessment Strategies
    Quiz, journal and/or exam

  5. Determine substitutions for common food allergens
    Assessment Strategies
    Quiz, journal and/or exam
    Criteria
    Identify common food allergens and food sensitivities

  6. Evaluate recipes and menus using dietary guideline recommendations, food guides, and food labels
    Assessment Strategies
    Quiz, journal and/or exam

  7. Identify contemporary nutritional issues to include specialty diets, dietary trends, and religious dietary laws (i.e., vegetarianism, veganism, heart-healthy menus, and alternative dieting, etc.).
    Assessment Strategies
    Quiz, journal and/or exam

  8. Discuss cooking techniques that apply sound nutritional principles and current industry trends
    Assessment Strategies
    Quiz, journal and/or exam

This Outline is under development.