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Apr 23, 2024
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CLR 119 - Elements of Nutrition
Credits: 3
3 Lecture Hours
Description
This course introduces foodservice personnel to the basic concepts of nutrition and their relationship to human physiology. In this course, the student with limited science background gains an understanding of basic nutritional concepts and their relationship to planning and preparation of healthy, well balanced menu items. Healthy recipe modifications, menu development and the preservation of nutrient values during preparation 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 a menu which contains 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.
Approved By: Bullock, Quintin Date Approved: 05/02/2018
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