Nutrition for the Hospitality Professional

Course Code

CUA 156

Credits

3

Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.

STANDARD COMPETENCIES:
 
 I.      Define nutrition, calorie, nutrient and nutrient density
 
 II.     Describe four characteristics of a healthy diet
 
 III.    Define dietary reference intakes
 
 IV.     Describe the processes of digestion, absorption, and metabolism, and how the digestive system works
 
 V.      List and discuss dietary Guidelines for Americans
 
 VI.     List the goals of the Food Pyramid
 
 VII.    Describe how the Food Guide Pyramid encourages variety, proportionality, and moderation
 
 VIII.   Use the Pyramid and food labels to plan menus
 
 IX.     Discuss how the Exchange System is used, and how its advantages and disadvantages compare with the Food Guide Pyramid
 
 X       Distinguish between simple and complex carbohydrates
 
 XI.     Discuss health benefits of increased consumption of complex carbohydrates and decreased consumption of added sugar
 
 XII.    State the dietary recommendations for carbohydrates
 
 XIII.   Discuss the purchasing, storage, cooking and menuing of grains, legumes, and pasta
 
 XIV.    Compare and contrast fats and oils
 
 XV.     List the functions of lipids in foods and in the body
 
 XVI.    Identify the predominant form of lipid
 
 XVII.   Define saturated, monounsaturated, and polyunsaturated fats and list foods in which each is found
 
 XVIII.  State dietary recommendations for intake of fats, saturated fat, trans fatty acids and cholesterol
 
 XIX.    Distinguish between percentage of fat by weight and percentage of calories from fat
 
 XX      List the functions of protein  in the body
 
 XXI.    Explain how protein is digested, absorbed, and metabolized
 
 XXII.   Distinguish between complete and incomplete protein
 
 XXIII.  Explain the consequences of eating too much or too little protein
 
 XXIV.   State the dietary recommendations for protein
 
 XXV.    Identify the functions and food sources of each of the 13 vitamins
 
 XXVI.   Describe ways to conserve vitamins when handling and cooking foods
 
 XXVII.  Define functional foods and give examples of phytochemicals and the foods in which they are found
 
 XXVIII. List the functions of water
 
 XXIX.   Identify the functions and food sources of the major minerals
 
 XXX     Discuss how high levels of some minerals can be toxic
 
 XXXI.   Identify when supplements may be necessary
 
 XXXII.  Develop and identify healthy menu selections
 
 XXXIII. Suggest ingredients and methods to develop flavor
 
 XXXIV.  Give examples of healthy dishes for each section of the menu
 
 XXXV.   Identify substitutions for ingredients to make a healthier dish
 
 XXXVI.  Discuss effective ways to communicate and promote a nutrition program to customers
 
 XXXVII. Describe two methods used to evaluate healthy menu options
 
 XXXVIII.Discuss how nutrition labeling laws affect restaurant menus
 
 XXXIX.  List lower calorie and lower alcohol drink options
 
 XL      State the number of calories in one gram of alcohol
 
 XLI.    Identify healthy snacks/appetizers
 
 XLII.   List risk factors for cardiovascular disease
 
 XLIII.  Explain the role of diet in prevention and treatment of cardiovascular disease and cancer
 
 XLIV.   Name the major types of vegetarian eating styles


 

 TOPICAL OUTLINE:
 
 I.      Introduction to Nutrition
         A.      Factors influencing food selection
         B.      Basic nutrition concepts
         C.      Characteristics of a nutritious diet
         D.      Nutrient recommendations ¿ Dietary Reference Intakes
 
 II.     Using Dietary Recommendations, Food Guides, and Food Labels
         A.      Dietary recommendations and food guides
         B.      The Food Pyramid
         C.      Food Labels
         D.      Portion size comparisons
 
 III.    Nutrients
         A.      Carbohydrates
         B.      Lipids, fats and oils
         C.      Protein
         D.      Vitamins
         E.      Water and minerals
 
 IV.     Developing Healthy Menus and Recipes
         A.      Foundations
         B.      Healthy cooking methods and techniques
         C.      Presentation
         D.      Healthy recipes and chef¿s tips
         E.      Marketing healthy menu options
         F.      Light beverages and foods for the beverage operation
 
 V.      Nutrition¿s Relationship to Health and Lifespan
         A.      Nutrition and cardiovascular disease
         B.      Nutrition and cancer
         C.      Nutrition and diabetes mellitus
         D.      Vegetarian eating
         E.      Weight management and exercise
         F.      Theories and treatment of obesity
 
 VI.     Nutrition over the Life Cycle
         A.      Pregnancy
         B.      Nutrition and menu planning during lactation
         C.      Infancy: the first year of life
         D.      Childhood
         E.      Adolescence
         F.       Eating disorders
         G.      Older adults
 
 

Related Programs

Take the next step to a rising career

Fill out this form for more info on the program you'd like to study.

 

* indicates required

In their own words...

Emily Griffith offers the most in-depth education as far as water and water quality is concerned. Water is one of the best careers to get into if you want to make a difference in the world.

Mark Bickford
Water Quality Management Student