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| Culinary Nutrition | |||
| CULINARY NUTRI | |||
| CLASS CODE: | CA 110 | CREDITS: 2 | FEE: $20.00 |
| DIVISION: | EDUCATION & HUMAN DEVELOPMENT | ||
| DEPARTMENT: | HOME & FAMILY EDUCATION | ||
| GENERAL EDUCATION: | This course does not fulfill a General Education requirement. | ||
| DESCRIPTION: | Teaches the principles of adapting recipes and menus to accommodate special dietary and nutritional needs. |
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| TAUGHT: | Fall, Winter | ||
| CONTENT AND TOPICS: | Dietary guidelines; Carbohydrates; Fats; Proteins; Vitamins; Minerals; Water; Healthy menus and recipes | ||
| GOALS AND OBJECTIVES: | 1. List the food groups in the current USDA Food Guide Pyramid and the recommended servings from each. 2. Discuss the current dietary guidelines and adapt recipes accordingly. 3. Evaluate diets in terms of the recommended dietary allowances. 4. Describe the characteristics, functions and best sources of each of the major nutrients. 5. List the primary functions and the best sources of each of the major vitamins and minerals. 6. Describe the process of human digestion. 7. Calculate energy needs based upon basal metabolic rate and exercise expenditure. 8. Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients. 9. Categorize foods into exchange groups and plan menus applying the exchange system. 10. Identify common food allergies and determine appropriate substitutions. 11. Discuss contemporary nutritional issues such as vegetarianism, heart healthy menus and religious dietary laws. 12. Certify with the National Restaurant Association Educational Foundation test with a score of at least 70%. 13. Work with the dietary staff of the Rexburg Nursing Center. |
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| REQUIREMENTS: | Attendance; Demonstrations; Workbook checks; Three day recall; Exams | ||
| PREREQUISITES: | Culinary Arts Major | ||
| OTHER: | |||
| EFFECTIVE DATE: | August 2004 | ||