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Dec 26, 2024
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CLR 119 - Elements of Nutrition
Credits: 3
3 Lecture Hours
Description
This course, taught by a registered dietitian, introduces students to the basic concepts of nutrition and their relationship to human physiology. Students with limited science background gain an understanding of basic nutritional concepts and their relationship to the planning and preparation of healthy, well-balanced restaurant and foodservice menus. Recipe modification for common food allergies are discussed. The preservation of nutrient values during preparation and cooking are emphasized.
Learning Outcomes
Upon successful completion of the course, the student will:
- Identify the six classes of nutrients, their functions, food sources and recommended levels.
- Describe the elements of a nutritionally balanced diet.
- Identify the characteristics of diets associated with the development of specific disease states.
- Create menus that contain the elements of a nutritionally balanced diet.
- Evaluate sources of nutrition information based on current practice and research in the field of nutrition.
- Demonstrate preservation and enhancement of nutrients in the preparation of meals.
- Modify recipes to address specific disease states.
- Evaluate the nutrient composition of a recipe.
Listed Topics
- Nutrition and health
- Nutrition guidelines
- Micro and macro nutrients
- Protein, carbohydrates and lipids
- Vitamin and minerals
- Digestion and absorption
- Disease and nutrition
- Effect of cooking on nutrients
- Nutrition and menus
- Recipe modification
Reference Materials
Textbook, internet resources.
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Communication
- Information Literacy
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021
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