FDST 1103 - Culinary Nutrition

Description
This course will examine the basic principles of nutrition, including their application to food preparation, menu planning and a healthy lifestyle. Attention is given to provide nutritionally balanced and attractive meals. Menu planning using sound nutritional guidelines is stressed. The concept of creating menus while focusing on food allergies, intolerances, preferences and restrictions is also introduced. This course provides culinary students with the knowledge base of diet, lifestyle, nutrition and how these concepts relate to individual well-being and disease. Material is covered from the food-first perspective with an eye toward the practical aspects of what customers and patients face day-to-day when trying to make substantive improvements in their diet - and thereby, their health.

Pre-Requisite
Completion of FDST 1013 and FDST 1023 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will be able to:

Define nutrient groups
Compare dietary guideline recommendations from various credible institutions
Execute preparation and/or cooking techniques for maximum nutrientretention
Integrate nutrition concepts with practical application in the food service setting
Explain contemporary nutritional issues and needs (allergies, intolerances, plant-based eating, food insecurity, childhood nutrition, etc.)
Give examples of nutritional impact of growing method and processing on food
Describe the beneficial compounds found in food that are healthful in disease prevention
Plan and prepare healthy and attractive menus

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Food as medicine
- Food recommendations for blood sugar control, heart health, gut health, and other chronic conditions
- Culinary wellness
Food Insecurity
- Eating well on a budget
- Low cost proteins with large health benefits
Nutrient groups
- Carbohydrates debunked
- Focus on fats
- Plant-based proteins
Nutrient density
- Vitamins and minerals defined
- Better beverages
- Growing highly nutritious food with regenerative agriculture
Behavior economics
Building healthy habits

Learning activities

Daily lecture
Class discussions
Online up to date academic readings
Oral presentation: vitamin and mineral research
Food journal assignment
In-class documentary and video based learning
In-class interactive activities
In-lab recipe preparation
Final project

Assessments

Lab competency based learning activities including daily participation
Oral presentation on vitamin and mineral research project
Assignments including online quizzes and exams
In-class worksheet
Final lab practical including ingredient ordering, recipe writing, sensory evaluation, nutrient analysis, recipe execution, and paper highlighting nutritional aspects of the recipe

Grading Guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.9