HOSP-330: Food and Nutrition

School
Business, Entrepreneurship, & Professional Development
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
330
Course Title
Food and Nutrition
Credit Hours
3.00
Instructor Contact Hours Per Semester
47.00 (for 15-week classes)
Student Contact Hours Per Semester
47.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
Satisfactory completion of ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Catalog Course Description

Examines basic concepts of nutrition, food composition, food technology, controversies in nutrition, and marketing nutrition in the food service business. Covers carbohydrates, fats, protein, vitamins, RDA, food labeling, menu planning, weight management, cardiovascular disease, nutrition and cancer, and modifying recipes for health and lower calorie content.

Goals, Topics, and Objectives

Core Course Topics

Upon successful completion of this course, students should be able to:

  1. Introduction to Nutrition
  2. Dietary Recommendations
  3. Carbohydrates
  4. Lipids: Fats and Oils
  5. Protein
  6. Vitamins
  7. Water and Minerals
  8. Healthy Menus and Recipes
  9. Marketing Healthy Menu Options
  10. Beverage Operation
  11. Nutrition and Health
  12. Nutrition and Health for the Vegetarian
  13. Weight Management and Exercise
  14. Nutrition Over the Life Cycle
Core Course Learning Objectives (Separated)
  1. Identify current USDA My Plate principles and food groups.
  2. List the nutrient contributions of each food group.
  3. Discuss the nine areas where dietary guidelines make recommendations (Proteins, Minerals, Vitamins, Water, Fiber, Total Fats, Saturated Fats, Starch/Sugars, Total Calories and Sodium).
  4. Develop recipes and menus using the dietary guideline recommendations, food guides and food labels.*
  5. Evaluate recipes and menus using dietary guideline recommendations, food guides and food labels.
  6. Discuss characteristics, functions and best sources for each of the major nutrients.
  7. List the primary characteristics, functions and sources of vitamins, water and minerals.
  8. Describe the process of human digestion.
  9. Determine energy needs based upon basal metabolic rate and exercise expenditure.
  10. Discuss and demonstrate cooking techniques and storage principles and portion sizes for maximum retention of nutrients and effective weight management.
  11. Discuss exchange groups.
  12. Identify common food allergies and determine appropriate substitutions (i.e. gluten, sugar, lactose-free).*
  13. Discuss contemporary nutrition issues (i.e. vegetarianism, heart-healthy menus, and religious dietary laws).
  14. Apply technology (computers) for nutrient analysis.
  15. Discuss marketing of healthy menu options.
  16. Discuss weight management and exercise and nutrition over the life cycle.
  17. Discuss how alcohol affects the body.
  18. Evaluate food choices based on a diabetic diet pattern.
  19. Complete research on a nutritional subject.
  20. Discuss fad diets, supplements and diet claims.

Assessment and Requirements

Assessment of Academic Achievement

Total Possible Grade Points: 550

  • Class Assignments (10 x 5 pts each): 50 points
  • Attendance: 30 points
  • Paper: 20 points
  • Class Project: 100 points
  • Progress Tests (5 x 50 pts each): 250 points
  • Final Exam (Comprehensive): 100 points

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E
Texts

Introduction to Nutrition for Food Service and Culinary Professionals, by Karen Eich Drummond (Current Edition)

Approval Dates

Effective Term
Fall 2015
ILT Approval Date
09/05/2014
Curriculum Committee Approval Date
12/07/2015