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
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Discuss dietary guidelines and recommended dietary allowances based on current USDA food guideline principles and food groupsAssessment StrategiesQuiz, journal and/or exam
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Describe the primary characteristics, functions, and major food sources of major nutrientsAssessment StrategiesQuiz, journal and/or exam
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Describe the primary characteristics, functions, and sources of vitamins, water, and minerals.Assessment StrategiesQuiz, journal and/or exam
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Interpret food labels in terms of the portion size, ingredients, and nutritional valueAssessment StrategiesQuiz, journal and/or exam
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Determine substitutions for common food allergensAssessment StrategiesQuiz, journal and/or examCriteriaIdentify common food allergens and food sensitivities
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Evaluate recipes and menus using dietary guideline recommendations, food guides, and food labelsAssessment StrategiesQuiz, journal and/or exam
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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 StrategiesQuiz, journal and/or exam
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Discuss cooking techniques that apply sound nutritional principles and current industry trendsAssessment StrategiesQuiz, journal and/or exam
This Outline is under development.