CUL 106 - Nutrition

Credits 3
The nutritional needs of the general public in commercial food service are covered with emphasis placed on valid nutritional information from the National Restaurant Association Education Foundation (NRAEF) program. Emphasis is on the Food Guides and 2011 USDA “My Plate” as it relates to consumers’ diets as well as the importance of roles of carbohydrates, proteins, lipids, and vitamins and minerals in the body. The study of healthy menu choices, marketing, good nutrition, and weight control are completed. Healthy cooking techniques are observed. Students have the opportunity to receive a Nutrition Certification through the NRAEF in this course.

Course Outcomes

Define the characteristics, functions and food sources of each of the major nutrients, vitamins and minerals.
Discuss the ability to correctly execute sound nutritional cooking techniques per industry standards.
Properly read and understand a food guide and product food label.
Identify sources of common food allergens.
Identify current USDA My Plate principles and food groups.