CUL 103 Nutrition Pre-Req: Take ENG-032, MAT-032 and RDG-032 with a minimum grade of “C”. Class 3, Lab 0, Credit 3 | Semester Year This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates. Instructor Information Name: … Phone: … Email: … Office: … Hours: … Course Description This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins, and minerals. Practical applications for the food service professional are emphasized. Course Outcomes 1. Identify the USDA My Pyramid principles. 2. Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology. 3. Recognize common food allergens, altering menus to accommodate them. 4. Recognize emerging trends in nutrition 5. Develop and implement a nutritional marketing plan Textbook(s): Manage First: Nutrition w/Online Testing Voucher, 2nd Edition. Author, National Restaurant Assoc. Pearson ISBN-13:978-0-13-272452-4 Additional Materials Required: Items can be purchased at the campus bookstore The Book Inn SCC Logo Black Long Sleeve T-Shirt Black and White Check Chef Pants Black non-skid shoes Three Ring Binder Calculator Sharpie and Pen
Transcript
CUL 103 Nutrition Pre-Req: Take ENG-032, MAT-032 and RDG-032 with a minimum grade of “C”.
Class 3, Lab 0, Credit 3 | Semester Year
This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates.
Instructor Information
Name: …
Phone: …
Email: …
Office: …
Hours: …
Course Description
This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins, and minerals. Practical applications for the food service professional are emphasized.
Course Outcomes
1. Identify the USDA My Pyramid principles. 2. Develop and evaluate recipes and menus using dietary guidelines, recommendations, food
guides, labels and technology. 3. Recognize common food allergens, altering menus to accommodate them. 4. Recognize emerging trends in nutrition 5. Develop and implement a nutritional marketing plan
Items can be purchased at the campus bookstore The Book Inn
SCC Logo Black Long Sleeve T-Shirt
Black and White Check Chef Pants
Black non-skid shoes
Three Ring Binder
Calculator
Sharpie and Pen
NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day’s lab grade.
Method of Instruction
This course will consist of lecture and homework. The amount will depend on the subject matter for that class.
Class Communication
Edmodo will be used for all class communication. Use the following code to login at https://www.edmodo.com/
Code:
Quizzes and Tests
There will be a quiz at the beginning of each class on the previous material. The lowest quiz grade will be dropped. Unit test will be administered on weeks 5, 7, 10 and 13. No test or quizzes will be accepted after the due date. If you need to take a test prior to the testing date, consult with your instructor first to schedule a proctored test in the Exams Testing Center located in the P Dan Hull Building Rm E3. Final Certification Exam: Week 15
THIS COURSE INCLUDES A CERTIFICATION EXAM. IT WILL TAKE PLACE IN A COMPUTER LAB AND WILL REQUIRE THE ONLINE EXAM VOUCHER FOUND IN THE FRONT OF THE MANAGE FIRST NUTRITION TEXTBOOK ISBN-13: 9780132724524.
Homework Assignments
Homework assignments will be assigned with each chapter.
No assignments will be accepted after the due date. All work can be turned in through Edmodo or placed under instructor’s office door on or before due date
Tutoring
Tutoring Lab is open to all SCC students. It is located in the P Dan Hull Building Rm 02
Attendance and Participation:
Absences from class cannot be made up. Students are encouraged to maintain 100% attendance. If you must be absent from class, it is your responsibility to inform your instructor PRIOR to being absent. In the event of same-day illness or other emergency, please notify your instructor as soon as possible.
For more information on attendance and participation, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.
Drop/Withdrawal:
Students have until ____________ to drop the course. If you withdraw from a course before or
on the Withdrawal Deadline or Drop Date, you will receive a “W.” It is the student’s
responsibility to withdraw from the course. A student who stops attending class and fails to
initiate a withdrawal will remain on the class roster. A student who does not complete an
See the following pages for a detailed list of what outcomes, topics, assignments, lab activities and recipes will be covered for each week. Please pay attention to any given dates. There will be a practical exam on week 14. It will count as a Unit test. As a reminder, no make-up homework, quizzes/tests, or labs will be allowed.
The course schedule is tentative and is subject to change. When and if changes are made, you will be notified.
Define calorie, nutrient density, and empty-calorie food and explain why people should decrease consumption of empty-calorie food.
Identify the six basic types of nutrients found in food and describe their characteristics.
Describe the major functions of carbohydrates, proteins, lipids, vitamins, minerals, and water in the body.
Explain the effect of alcohol consumption on the body.
Explain how the senses affect a person’s intake of food.
Identify the structures of the digestive system and describe digestion, absorption, transport, and utilization of nutrients from food.
Describe the body mass index and explain why it is important to achieve and maintain a healthy weight.
To be able to calculate BMI, label the digestive system
ACF Required Knowledge and Skills Competencies
List the nutrient contributions of each food group
Classroom Lecture/Activities
Lecture: Chapter Two
Power Point: Chapter Two
AMDR HANDOUT: To understand the role of carbohydrates, proteins and lipids in the diet.
Homework Assignment
Review Your Learning p. 35
Key Terms p. 17
BMI Handout
Digestive System Handout
Review: Chapter Two for Quiz
Week Three: UNDERSTANDING NUTRITIONAL STANDARDS AND GUIDELINES
Quiz: Chapter Two
Student Learning Objectives
Define Recommended Dietary Allowance, Adequate Intake, Tolerable Upper Intake Level, and Estimated Energy Requirement.
Determine the amounts of carbohydrate, protein, and fat recommended for healthy diets.
Identify recommended estimates of calorie needs and daily fluid intakes.
List the current recommendations for daily intake of sodium.
State the importance of achieving calorie balance to maintain weight.
Locate the nutrition facts label and the ingredient list on food packages, and describe how the daily values, nutrition facts label, and ingredient list are used in restaurants and foodservice operations.
Identify major allergens on an ingredient list.
Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology
ACF Required Knowledge and Skills Competencies
Evaluate recipes and menus using dietary guide line recommendations, food guides and food labels
Classroom Lecture/Activities
Lecture: Chapter Three
Power Point: Chapter Three
Homework Assignment
Dietary Guidelines 2010
1. www.choosemyplate.gov
2. Have students develop a plan for maintain, losing or gaining weight based on their My
Week Four: THE ENERGY NUTRIENTS: CARBOHYDRATES, PROTEINS AND LIPIDS
Quiz: Chapter Three
Student Learning Objectives
Identify the Acceptable Macronutrient Distribution Range (AMDR) and the Recommended
Dietary Allowance (RDA) for carbohydrate, protein, and lipid.
Identify the types of carbohydrates, their food sources, and their importance in the diet.
Identify the types of dietary fiber, their food sources, and their importance to health.
Explain diabetes and its causes and effects.
Identify the dietary sources and functions of protein, and explain what essential amino acids and incomplete, complete, and complementary proteins are.
Identify the big eight allergens and their relationships to protein.
Describe the types and characteristics of lipids and their importance in health
Recognize common food allergens, altering menus to accommodate them.
ACF Required Knowledge and Skills Competencies
List the nutrient contributions of each food group
Identify common food allergies and determine appropriate substitutions
Classroom Lecture/Activities
Lecture: Chapter Four
Power Point: Chapter Four
Homework Assignment
Review Your Learning p. 96 - 97
Key Terms p. 65
Food Allergens Handout
Food Sources Handout part 1
Review: Chapters 1 – 3 for Unit Test 1
Week Five: VITAMINS, MINERALS AND WATER
Exam: Unit Test Chapters 1 – 3
Student Learning Objectives
Distinguish between water soluble and fat-soluble vitamins.
Describe the functions, sources, and recommended intake amounts of vitamins and minerals in the body. Identify causes and implications of nutritional deficiencies.
Identify the recommended sodium intake and the implications of high-sodium diets.
Identify food sources for vitamins, minerals and water
Identify ways to retain the vitamin and mineral content of food when cooking.
Determine when it is appropriate to take supplemental vitamins and minerals.
Describe the recommended intake amounts and functions of water in the body.
Classroom Lecture/Activities
Lecture: Chapter 5
Power Point: Chapter Five
Case Study: p. 99
Homework Assignment
Review Your Learning p. 121
Key Terms p. 99
Food Sources Handout
Review: Chapter Four and Five for Quiz
Week Six: MARKET AND MENU ASSESSMENT
Quiz: Chapters 4 and 5
Student Learning Objectives
Identify and recognize the importance of nutrition trends.
Analyze the target market for a nutrition program.
Use competitive analysis to determine how the competition addresses the target market.
Use SWOT analysis to determine how an operation might address a target market.
Examine menu items using nutritional analysis of standardized recipes.
Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology
Classroom Lecture/Activities
Lecture: Chapter Six
Power Point
Case Study Class Discussion
Case Study p.125
Homework Assignment
Review Your Learning p. 144
Key Terms p. 125
Menu Item Nutritional Analysis Handout
Standardized Recipe Handout
Review: Chapter Six for Quiz
Week Seven: MARKETABLE FOOD: GROWING, HANDLING, PROCESSING AND PACKAGING
Exam: Unit Test 2 Chapters 4 – 6
Student Learning Objectives
Identify and recognize the importance of nutrition trends.
Distinguish among organic, certified organic, and conventional production of food.
Define genetically modified organism and agricultural biotechnology.
Describe the steps involved in harvesting and transporting food.
Explain food additives, food, irradiation, freeze-drying, and sous vide.
Identify the characteristics of enriched food and fortified food, and explain their roles in nutrition.
Define processed food and processed packaged food, and describe the nutritional differences among the various types of processed food.
ACF Required Knowledge and Skills Competencies
Discuss contemporary nutritional issues
Classroom Lecture/Activities
Lecture: Chapter Seven
Power Point
Case Study Class Discussion
Case Study p.147
Homework Assignment
Review Your Learning p. 160-161
Key Terms p. 147
Emerging Trends Handout
Cost of Organic Food Handout
Review: Quiz Chapter 7
Week Eight: COOKING FOR HEALTH: CULINARY SKILLS IN ACTION
Quiz: Chapter 7
Student Learning Objectives
Explain how cooking and cooking methods affect nutrition.
Explain the difference between the center-of-plate concept and the MyPlate model.
Describe how to modify and adapt recipes according to the latest dietary recommendations, and explain the importance of adopting standardized recipes.
Identify effective ways to organize and store recipes and to make recipes accessible to staff.
Explain how to train staff to use scales and measuring tools.
Describe the importance of evaluating the effectiveness of employee training on measurement tools and procedures as well as providing feedback to employees.
Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology
ACF Required Knowledge and Skills Competencies
Discuss nutritional concerns as they apply to food preparation
Discuss recipe modification to create more nutritionally sound products
Classroom Lecture/Activities
Lecture: Chapter Eight
Power Point
Class Activity: Shown below are menu items that are high in fat. Using the principles in this chapter, suggest five modifications to improve this meal’s nutritional value.
Menu Items:
Butter-roasted half-chicken with pan gravy
Cheddar mashed potatoes
Fried shallot garnish
Homework Assignment
Review Your Learning p. 184-185
Key Terms p. 163
Measure and follow standardized recipe handout
Review: Quiz Chapter 8
Week Nine: FOOD ALLERGENS AND SPECIAL DIETARY REQUESTS
Quiz: Chapter 8
Student Learning Objectives
Describe the causes and symptoms of allergic reactions, and list the eight main food allergens.
Describe the cause and symptoms of celiac disease and other food intolerances.
Describe the steps for establishing a food-allergen program.
Explain how to handle requests from customers with food allergies, sensitivities, and intolerances.
Describe how to train staff to deal with allergens in a restaurant or foodservice operation.
Describe how to acquire new and alternative ingredients.
Recognize the most common religious diets and other dietary restrictions.
Recognize common food allergens, altering menus to accommodate them.
ACF Required Knowledge and Skills Competencies
Identify common food allergies and determine appropriate substitutions
Classroom Lecture/Activities
Lecture: Chapter Nine
Power Point
Case Study: p. 187
Homework Assignment
Review Your Learning p. 184-185
Key Terms p. 163
Allergic Reactions in Restaurants Handout
Review: Unit Test Chapters 7 – 9
Week Ten: DEVELOPING STAFF AND DEFINING RESPONSIBILITIES
Exam: UNIT TEST 3 CHAPTERS 7 – 9
Student Learning Objectives
Describe the responsibilities of front-of-the-house and back-of the-house staff in implementing a nutrition program.
Explain the ADDIE model for developing training in support of a nutrition program
Develop and implement a nutritional marketing plan
Classroom Lecture/Activities
Lecture: Chapter Ten
Power Point
Case Study: p. 209
Homework Assignment
Review Your Learning p. 221
Key Terms p. p. 209
ADDIE Nutritional Program Handout
Review: Quiz Chapter 9 & 10
Week Eleven: MARKETING AND EVALUATING NUTRITION PROGRAMS
Quiz: Chapter 10
Student Learning Objectives
Identify the features of a marketing plan.
Describe the steps involved in designing a marketing plan based on nutrition goals.
Identify the components of the promotional mix.
Explain the key points in executing a marketing plan.
List the key phases in the life cycle of a new program.
Explain how to evaluate the success of a nutrition program and adjust the program accordingly.
Develop and implement a nutritional marketing plan
Classroom Lecture/Activities
Lecture: Chapter Eleven
PowerPoint
Case Study
Homework Assignment
Review Your Learning p. 242-243
Key Terms p. p. 223
Marketing Nutrition Program Handout
Review: Quiz Chapter 11
Week Twelve: MENU LABELING
Quiz: Chapter 11
Student Learning Objectives
Describe the federal legislation that governs menu labeling in restaurants and foodservice establishments.
Summarize the menu-labeling requirements for covered establishments.
Explain nutrient-content claims and health claims as they relate to restaurants and foodservice operations.
Identify acceptable truth-in-menu practices and appropriate menu disclaimers, and explain their placement in marketing materials.
Describe systems to monitor the operation for compliance with applicable labeling regulations
Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology
Classroom Lectures/Activities
Lecture: Chapter Eleven
Power Point
Case Study
Homework Assignment
Review Your Learning p. 257
Key Terms p. p. 245
Menu Labeling Handout
Review: Quiz Chapter 12
Week Thirteen
Quiz: Chapter 12
Review: Unit Test 4 Chapters 10 - 12
Week Fourteen
Exam: Unit Test 4 Chapters 10 - 12
Review: CUL 103 Nutrition Certification Exam
Week Fifteen
Exam: CUL 103 Nutrition Certification Exam
THIS EXAM WILL TAKE PLACE IN A COMPUTER LAB AND WILL REQUIRE THE ONLINE EXAM VOUCHER FOUND IN THE FRONT OF YOUR MANAGE FIRST NUTRITION TEXTBOOK, ISBN-13: 9780132724524
