CUL 112 Nutrition for Foodservice

Lecture: 3 Lab: 0 Clinic: 0 Credits: 3

This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.

Pre-requisite(s): ENG-002 (P2 grade) or ENG 025 and MAT-003 (P2 Grade) or MAT 025
Course is typically offered in Spring.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Evaluate current USDA “My Pyramid Principals” and food groups for their importance on overall health and well being.
Develop recipes and menus using dietary guide-line recommendations, food guides and food labels that will meet the needs of individuals in various life stages.
Compile a seven day dietary recall according to the guidelines provided by the instructor.
Explain the process of human digestion for all categories of nutrients.
Explain the characteristics, functions and best sources of each of the major nutrients.