CULA 1145 Introduction to Culinary Nutrition

This course provides the student with a fundamental understanding of personal and professional nutrition with an emphasis on their importance in the culinary industry. (2 lect.)

Credits

2 credits

Major Topics

• Fundamentals of essential nutrients

• Role of nutrition in personal health

• Recognized guidelines and standards of proper nutrition

• Current dietary and nutrition trends

• Common food allergies, preferences, and modifications of recipes

• Nutritional assessments of ingredients, recipes, and menus

• Ingredients and processes that impact flavor and nutritional value

• Construction of balanced meals and portions

Outcomes

In order to successfully complete this course, the student will:

1. Apply the fundamentals of nutrition to balanced cooking.

2. Examine the role of nutrition in maintaining energy, preventing injury, mitigating disease, and promoting health.

3. Analyze recognized guidelines and standards of proper nutritional health.

4. Compare nutritional trends across a variety of cultures.

5. Evaluate ingredients, recipes, and menus for nutritional values, allergen potentials, and overall health benefits.

6. Identify the ingredients that impact flavor including herbs, spices, oils, vinegars, citrus, and aromatic vegetables.

7. Compare and contrast how cooking techniques impact the flavor and nutritional value of foods.

8. Develop examples of nutritionally balanced meals with proper portions and health considerations.