CULA 210 - Nutritional Cooking

Credit(s): 2

Prerequisite(s): CULA 110.
This course introduces students to the basic elements of nutrition, discusses nutritional menu planning, development of healthy recipes, and describes marketing nutrition in the hospitality industry. As consumer demands for healthful eating continue to increase, professionals in food service must have a thorough knowledge of nutrition to best meet and exceed those needs. The characteristics, functions and food sources of the major nutrients and the procedures used to maximize nutrient retention in preparation and storage of foods will be examined. Students will apply the principles of nutrient needs throughout the life cycle to menu planning and food production. (Summer Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Identify factors that influence food selection.
Discuss the current USDA MyPlate dietary guidelines and recommendations, and adpat recipes accordingly.
Define the characteristics, functions, and best sources of each of the major nutrients.
Name the primary functions and best sources of each of the major vitamins and minerals.
Describe the process of human digestion, absorption, and metabolism.
Calculate energy needs based upon basal metabolic rate and exercise expenditure.
Demonstrate cooking techniques and storage principals for maximum retention of nutrients.
Suggest ingredients and methods to develop flavor using healthier options.
Categorize food into exchange groups and plan menus.
Summarize the process for developing and evaluating healthy menu items.
Illustrate methods of food service operator can use to gauge customer needs and desires.
Explain how nutrition labeling laws regulate nutrient content or health claims on restaurant menus.
Explore common food allergies and determine appropriate substitutions.
Examine contemporary nutritional issues concerning forms of vegetarianism, diets for specific health issues (i.e. cardiovascular disease, hypothyroidism, obesity, diabetes, pregnancy, children/adolescent and elderly meal options, religious dietary laws, and strategies/theories that appear to support weight maintenance.