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Nov 23, 2024
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CULA 2500 - Culinary Nutrition
This course is designed around the nutritional principles used to evaluate and modify menus and recipes to create more nutritional dishes and introduces students to the nutritional requirements of a variety of potential customers and how to effectively respond to those customers’ needs.
Credits: 3
Minimum Student Competencies
Upon completion of CULA 2500 Culinary Nutrition, the student will:
- Characterize the five food groups of the food plate and the recommended daily allowances.
- Describe the major nutrients contributed by each food group.
- Explore methods for evaluating diets and adapting recipes with respect to current dietary guidelines.
- Describe the characteristics, functions and best sources of each of the major nutrients, vitamins and minerals.
- Describe the process of human digestion.
- Calculate energy needs based upon basal metabolic rate and exercise expenditure.
- Demonstrate knowledge of cooking techniques and storage principles for maximum retention of nutrients.
- Categorize foods into exchange groups.
- Plan menus applying the exchange system.
- Explain common food allergies and appropriate substitutions.
- Discuss contemporary nutritional issues such as vegetarianism, heart healthy and religious dietary laws
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