This course covers the basic principles of nutrition as they apply to the culinary arts profession. The function, digestion, absorption, transportation and metabolism of the major nutrients (carbohydrates, proteins and fats) and the minor nutrients (vitamins, minerals and water) are discussed. Topics including: food labeling, the Food Guide Pyramid, common diseases related to nutrition, food allergies, vegetarianism and current diet trends will be presented. The student will be able to develop appropriate ingredient substitutions and healthy cooking techniques. Students will learn to apply healthy cooking techniques into todays menu.
Key concepts covered include:
- Identify the various definitions related to general nutrition and energy.
- Explore the MyPlate Food Guidance System requirements and identify ways to modify or highlight your recipes.
- Illustrate the importance of nutrient density.
- Define what a carbohydrate is and how the different types of this energy source affect the body.
- Identify the importance of carbohydrates in the diet and their functions.
- Practice ways to reduce simple sugars from recipes and diets.
- Define and illustrate the importance of fiber and ways to increase the amount in foods consumed/served.
- Identify the most nutrient dense sources of carbohydrates, sugar and fiber to maximize health and wellness of body.
- Define and classify all the types of fats and oils. List examples of food sources of each type of fat.
- Understand functions of fat within the human body.
- State the functions of fats in cooking.
- Identify what protein is and describe the importance of protein in the body.
- Identify key vitamins and minerals and their impact on our overall health.
- Demonstrate cooking, storing, purchasing techniques for maximum retention of nutrients.
- Identify the importance of water to health.
- List overall wellness tips for home and work.