CMGT 201 Nutrition for Food Service Professionals

This course focuses on basic concepts of nutrition and the application of nutritional principles. Students will learn the importance of carbohydrates, lipids, protein, vitamins, water, and minerals while examining nutrition’s relationship to health and lifespan between nutrition and exercise in weight management. Students will also be involved in developing and marketing healthy recipes and menus by understanding food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. This course will provide students with a general understanding of their direct role in aiding consumers through the foundations of healthy cooking.

Credits

3

Hours Weekly

3 hours weekly

Course Objectives

1. Identify current USDA Food Guideline principles and food groups.
2. Evaluate recipes and menus using dietary guideline recommendations, food guides, and food labels.
3. Examine the dietary needs for carbohydrates, proteins, fats, water, vitamins, and minerals.
4. Discuss nutritional concerns as they apply to food preparation.
5. Discuss recipe modification to create more nutritionally sound products.
6. Discuss contemporary nutritional issues (i.e. vegetarianism, heart healthy menus, and religious dietary laws).
7. Identify common food allergies and determine appropriate substitutions (i.e. Gluten,
   sugar, lactose free).
8. Summarize issues that affect nutrition across the lifespan including the role nutrition and weight management play in health, fitness, and eating disorders.

Course Objectives

1. Identify current USDA Food Guideline principles and food groups.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Assignments, quizzes and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

2. Evaluate recipes and menus using dietary guideline recommendations, food guides, and food labels.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Assignments, quizzes and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

3. Examine the dietary needs for carbohydrates, proteins, fats, water, vitamins, and minerals.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Assignments, quizzes and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

4. Discuss nutritional concerns as they apply to food preparation.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Assignments, quizzes and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

5. Discuss recipe modification to create more nutritionally sound products.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Assignments, quizzes and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

6. Discuss contemporary nutritional issues (i.e. vegetarianism, heart healthy menus, and religious dietary laws).

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Assignments, quizzes and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

7. Identify common food allergies and determine appropriate substitutions (i.e. Gluten,
   sugar, lactose free).

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Assignments, quizzes and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

8. Summarize issues that affect nutrition across the lifespan including the role nutrition and weight management play in health, fitness, and eating disorders.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Assignments, quizzes and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.