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. Examine the six nutrients
    Assessment Strategies
    with pen and paper test
    Criteria
    you achieve a score of 70% or better on the nutrient quiz

  2. Analyze dietary recommendations
    Assessment Strategies
    using the computer software, the Food Processor
    Criteria
    you record a weekly food journal
    you compare own diet with recommended diet.
    you analyze reasons for food choices

  3. Make menu modifications
    Assessment Strategies
    using the computer software, the Food Processor
    Criteria
    you revise a given menu to adhere to a healthy diet
    you create a new daily menu for a specific dietary concern
    you use ingredient substitutions to modify a recipe to adhere to specific nutritional concerns

  4. Demonstrate healthy cooking techniques
    Assessment Strategies
    using the production kitchen
    using appropriate equipment for healthy cooking method
    Criteria
    you prepare food using one of the healthy methods of food preparation

  5. Demonstrate healthy food preparation
    Assessment Strategies
    using the production kitchen
    using appropriate equipment for healthy cooking method
    Criteria
    you prepare a meal that fits within specific nutritional parameters