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