Catalog 2016-2017 
    
    Sep 22, 2018  
Catalog 2016-2017 [ARCHIVED CATALOG]

CULA 137 Nutrition in Food Service

3 credits
This course covers the basic principles of nutrition and its relationship to good health and healthful dining practices, with emphasis on health-conscious and heart-healthy menu and recipe development. The functions of nutrients and food safety are also included.

Quarters Offered: Fall, Spring

Global Outcome(s)
This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

  • Explain the fundamental principles of nutrition
  • List and describe the functions of the basic nutrients required for good nutrition
  • Differentiate between complex and simple carbohydrates
  • Draft and prepare a nutritionally balanced menu within currently established dietary guidelines
  • Select appropriate ingredients and preparation techniques that support dietary guidelines
  • Research and apply applicable federal, state, and local food safety guidelines for health conscious eating 
  • Describe current trends in dining practices, such as low fat, low calorie, gluten-free, vegetarian, and vitamin supplements