CULA 170 Food Service Nutrition

This course studies nutrition as it applies to the food service professional. Students will gain an understanding of nutrition fundamentals. Emphasis will be placed on developing and marketing healthy recipes and menus, and studying nutrition’s relationship to health and life span.

Credits

3 Credits

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

10

CULA 170Food Service Nutrition

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

10

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course studies nutrition as it applies to the food service professional. Students will gain an understanding of nutrition fundamentals. Emphasis will be placed on developing and marketing healthy recipes and menus, and studying nutrition’s relationship to health and life span.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

  • Demonstrate and explain the basic nutrition concepts and characteristics of a nutritious diet.
  • Explain the process of digestion.
  • Discuss and identify dietary recommendations for children, teenagers, seniors, athletes and individuals with health concerns when preparing meals.
  • Discuss and explain the purpose and bodies needs for carbohydrates, lipids, proteins,minerals, vitamins and water.
  • Demonstrate the importance of flavor utilizing herbs, spices, juices, stocks, rubs and marinades, vegetable purees, coulis, salsas and mojos.
  • Demonstrate cooking methods for a healthy eating style.
  • Demonstrate the principles of plate presentations and garnishes.
  • Explain marketing methods to health conscious guests.

V. Topical Outline (Course Content)

Introduction to nutrition: Kcalories, flavor, demographics, culture and religion, health, social and emotional influences, marketing and media and environmental concerns B. Using dietary recommendations, food guides and food labels to plan menus. C. Introduction to carbohydrates, lipids, protein, vitamins, minerals and water. D. Balanced cooking methods and techniques: use of herbs and spices, baking, dry-heat and moist-heat cooking methods. E. Recipe makeovers F. Plant based, vegetarian, Mediterranean, Asian, Latin, French, Western menus G. Handling customers’ special nutrition requests: low kcalorie, low fat and cholesterol, low sugar, slow sodium, food allergies, gluten free and low lactose. H. Weight management I. Nutrition for all ages

VI. Delivery Methodologies

Required Assignments

Chapter homework and case studies with each chapter 1-13 Read a nutrition related book and write a four page book review and present findings to the class. Six cooking labs

Required Exams

Chapter tests Cooking challenge competition at the conclusion of the semester Book review

Required Text

Nutrition for Foodservice and Culinary Professionals. Drummond and Brefere. 8th edition.

Specific Course Activity Assignment or Assessment Requirements

Chapter homework and case studies with each chapter 1-13 Read a nutrition related book and write a four page book review and present findings to the class. Six cooking labs Chapter tests Cooking challenge competition at the conclusion of the semester Book review