Class Syllabus – Fall 2012
CLASS IDENTIFICATION
TITLE:
PREFIX/SECTION:
Nutrition for the Culinary Professional
CHRM 2350- 4A
CREDIT HOURS: 4.5
CLASS BEGINS/ENDS: September 10, 2012 – November 12, 2012 .
MEETING DAY(S)/TIMES: Wednesday; 8:00 am – 12:05 pm
NO CLASS DAYS: 10
WITHDRAWAL DATE: September 17, 2012
CLASS LOCATION:
LAB LOCATION:
CONTACT INFORMATION
Bldg 21, Room 105
None
INSTRUCTOR NAME:
OFFICE LOCATION:
OFFICE TELEPHONE:
FACSIMILE:
OFFICE HOURS:
EMAIL ADDRESS:
Shelly Asplin, MS, RD, LMNT
None
None
None
Before and after class or by appointment slasplin@mccneb.edu
FACULTY WEB SITE:
ACADEMIC AREA:
COURSE INFORMATION
Institute of Culinary Arts
COURSE DESCRIPTION:
This course orients the student to basic nutrition in the context of a modern food-service operation. Emphasis is placed on nutrition guidelines for various population groups and disease states to enable the culinary professional to respond knowledgeably to custome rs’ specific nutrition needs. Guidelines for applying nutrition principles in preparing and developing menus with healthy foods are also included.
COURSE PREREQUISITES: None
COURSE OBJECTIVES:
1. To modify standard recipes according to current nutrition guidelines.
2. To evaluate individual dietary intake for nutritional adequacy.
3. To identify functions, names, and general requirements of essential nutrients and their
food sources.
4. To describe the needs of specific people groups in making nutritional choices.
5. To discuss current topics and trends in nutrition including food labeling, additives, and
processing.

REQUIRED & SUPPLEMENTAL MATERIALS:
Text: “Nutrition for Foodservice and Culinary Professionals”, by Karen Eich Drummond and Lisa M. Brefere, Seventh Edition. Optional Text: NRAEF ManageFirst Nutrition
Competency Guide, by the National Restaurant Association Education Foundation.
SOFTWARE/FILE SUBMISSION REQUIREMENTS:
Metropolitan Community College uses Microsoft products as part of its standard software and encourages students to do the same. You may save word-processed documents for file attachments in Microsoft Word .doc or .docx format. If your software does not allow either of these, then save files in Rich Text Format (.rtf).
CLASS STRUCTURE:
Methods of Learning:
1. Class lectures, demonstrations, and projects. Students are responsible for reading assigned chapters in the text and for taking lecture notes.
2. Dietary analysis project.
3. Recipe modification project.
ASSESSMENT OF STUDENT WORK
TYPES OF ASSESSMENTS/ASSIGNMENTS:
2 exams (50 points each)
Final Exam
Recipe Modification Project/Presentation
Dietary Analysis Project
Class Participation/Attendance
100 points
100 points
50 points
50 points
50 points
GRADING POLICY:
Criteria for Determining Final Course Grade:
A = 315 – 350 points
B = 280 – 314 points
C = 245 – 279 points
D = 210 – 244 points
F = 209 or below
NRAEF ManageFirst Certification Exam:
Completing the NRAEF ManageFirst Certification Exam in Nutrition is strongly encouraged. The student’s final score on the certification exam will not be included as part of the final course grade for this course. To receive a NRAEF certificate the student must achieve a score of 75 percent.
To attain the NRAEF ManageFirst Professional Credential, the student must successfully complete the following topic examinations:

ServSafe Food Safety

Hospitality & Restaurant Management

Controlling Foodservice Costs

Human Resources Management & Supervision

One of the 8 Foundation Topic Examinations – includes the NRAEF Nutrition Exam

800 hours of hospitality and restaurant work experience

ASSESSMENT OF STUDENT LEARNING PROGRAM:
Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.
USE OF STUDENT WORK:
By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).
INSTRUCTOR’S EXPECTATIONS OF STUDENTS
ATTENDANCE/PARTICIPATION POLICY:
Students are encouraged to attend class in order to fully participate in the learning experience.
Professional courtesy also demands that students arrive on time for class and not leave without instructor permission. Students are responsible for obtaining any material covered in the missed class. Lecture materials can be downloaded from the faculty website.
Students who attend no class meetings up to and including the Section Census Date published in the Class Schedule at www.mccneb.edu/schedule/ may be disenrolled from the class.
There is no appeal for this disenrollment. A student who fails to meet class attendance expectations may receive a final grade mark of FX, indicating an absence-related failure, or a failing (F) grade.
COMMUNICATION EXPECTATIONS:
When you communicate with others in this course, you must follow the Student Code of
Conduct ( http://www.mccneb.edu/catalog/studentinformation.asp
), which calls for responsible and cooperative behavior. Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review information at http://www.albion.com/netiquette/.
ACADEMIC HONESTY STATEMENT:
Students are reminded that materials they use as sources for classwork may be subject to copyright protection. Additional information about copyright is provided on the library website at http://www.mccneb.edu/library or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, etc.), the College imposes specific actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or dismissal from the College. Disciplinary procedures are available in the
Advising/Counseling Centers or at http://www.mccneb.edu/procedures/V-
4_Student_Conduct_and_Discipline.pdf
.

STUDENT WITHDRAWAL:
If you cannot participate in and complete this course, you should officially withdraw by calling Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in either an attendance-related failure (FX) or failing (F) grade. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.
LEARNING SUPPORT
MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly, supportive learning environments that can help students achieve educational success.
Staff members in these centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available.
Detailed information about the Academic Resource, Math, and Writing Centers is in the
Student Handbook, College Catalog, and online at http://www.mccneb.edu/arc/ .
ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES:
Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. It is the student’s responsibility to request accommodations from Disability Support Services (DSS) located in each Student
Services Office. After students have arranged for accommodations with DSS, the student and instructor should privately discuss these accommodations. For further information, please contact DSS or visit http://www.mccneb.edu/dss/.
TECHNOLOGY SUPPORT
For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 457-2900 or mcchelpdesk@mccneb.edu.
TECHNOLOGY RESOURCES:
By using the information technology systems at MCC (including the computer systems and phones), you acknowledge and consent to the conditions of use as set forth in the
Metropolitan Community College Procedures Memorandum on Acceptable Use of
Information Technology and Resources. It is your responsibility as a student to be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following website: http://www.mccneb.edu/procedures/X-
15_Technology_Resources_Use.pdf
.
IMPORTANT DATES
Date Class Begins
Date Class Ends
September 10, 2012
November 12, 2012
Last Day to Withdraw from Class October 29, 2012 www.mccneb.edu/sos/enrollman.asp
.

SCHEDULE OF ASSIGNMENTS
NOTICE: This syllabus sets forth a tentative schedule of class topics, learning activities, and expected learning outcomes. However, the instructor reserves the right to modify this schedule to enhance learning for students. Any modifications will not substantially change the intent or objectives of this course and will conform to the policies and guidelines of Metropolitan Community College.
LECTURE SCHEDULE AND ASSIGNMENTS
DATE
WEEK 1 -
September 10
Drummond & Brefere text
Chapter 1
ASSIGNMENT
WEEK 2 -
September 17
WEEK 3 -
September 24
WEEK 4 -
October 1
WEEK 5-
October 8
SUBJECT
Class Procedures, Policies, Overview
Introduction to Nutrition
Food Choices, Dietary Reference Intakes
Planning a Healthy Diet, Food Labels,
Dietary Guidelines, MyPlate
Carbohydrates
Lipids
Proteins
Celiac disease and gluten sensitivities
Exam I (Chapters 1-5)
Minerals
Water
Vitamins
Chapter 2
Choose MyPlate Exercise
Chapter 6 WEEK 6 -
October 15
WEEK 7 -
October 22
Chapter 3,
Chapter 4,
Personal Dietary Analysis Due
Chapter 5
Chapter 7
WEEK 8 -
October 29
WEEK 9 -
November 5
WEEK 10 -
November 12
Healthy Cooking
Healthy Menus and Recipe Modification
Marketing to Health-Conscious Guests
Exam II (Chapters 6-9)
Nutrition in Health and Disease
Recipe Modification Project Presentation
Nutrition through the Life Cycle
FINAL EXAM
ManageFirst Certification Exam
Chapter 8
Chapter 9
Chapter 10
Chapter 11 & 12
Recipe Modification Project Due
Chapter 13

Personal Dietary Analysis
Due WEEK 3
Complete the steps listed below and turn in the printed reports listed in Step 6 and your one page (minimum length) typed summary report which answers the question in Step 7.
1. Go to www.choosemyplate.gov
click on “SuperTracker” box.
2. Click on “Create Your Profile”
Step 1: “Create Your Profile”: Profile Name, Age, Gender, etc.
Step 2: “Register to Save Your Profile”: User Name, Password, etc.
Step 3: “Submit to View Your Plan”; click on “Submit”
3. Return to “SuperTracker”. Click on “Food Tracker” when the “SuperTracker” page comes up.
4. Enter the date of the day being analyzed.
5. Enter the foods you have eaten in a 24-hour time period. You can enter all of the food you have eaten in the last 24 hours or if the last 24 hours was not typical, enter what you typically eat in a 24 hour time period. Don’t forget to enter beverages you consume especially those that contain calories.
Enter your first food (such as a banana) in the box and click on “Go.” The program will show you a variety of food items. Pick the one that is closest to what you ate. In the case of bananas, click on “Bananas, raw”. Next, click on “Choose an
Amount” and select a serving size and enter in the number of servings. Click on
“Choose Meal Time”. Click on “Add”. Return to where you will add more foods to your list.
6. Once you have entered all the foods you ate to your food list, click on “My
Reports” tab in the tool bar and print out the following 4 reports to be turned in with your one page typed summary:
1.
Food Groups and Calories
Hover over icon and select how you want to export the file from tab in tool bar.
2.
Nutrients Report
Hover over icon and select how you want to export the file from tab in tool bar.
3. Food Details
Hover over icon and select how you want to export the file from tab in tool bar.
4.
Meal Summary
Hover over icon and select how you want to export the file from tab in tool bar.

7. Summarize your findings about your one-day dietary analysis in a one page typed paper. The paper must be a minimum of one page but may be more. It may be double spaced but the font size should be no larger than 14. In the paper compare your nutrient intake to Your Plan. Note which nutrients were high and which were low. Which food groups were high and which were low? What foods could you add to or subtract from your diet to improve the overall quality? Be sure to comment on the following nutrients: kcalories, protein, fat, fiber, Vitamin A, C, folic acid, and the minerals, iron, calcium, and sodium.

Dietary Analysis Project
Scoring Sheet for
___________________________________________
Reports included: (15 possible points)
Food Groups and Calories (5 points)
Nutrient Report (5 points)
Food Details (5 points)
One page summary report: (35 possible points)
Typed (5 points)
Compared total kcalories to MyPlate Plan (5 points)
Discussed which nutrients were low and/or high (5 points)
__________
__________
__________
__________
__________
__________
Compared the amounts of food eaten from each food group to what is recommended (5 points) __________
Included menu for the day analyzed (You may simply print out
The “food displayed for …..” page or Meal Summary Report) (5 points)
__________
__________ Overall quality of the report and paper (10 points)
Total Points __________

Step 1
Step 2
Instructions
Due WEEK 9
Pick a recipe that contains 8 or more ingredients that can be modified to improve its nutritional quality.
Using a nutrient analysis program ( www.sparkpeople.com
)
( http://recipes.sparkpeople.com/recipe-calculator.asp
) to determine the
Nutrition Information per Serving for the original and modified recipe.
A copy of the recipe analysis of your original and modified recipe
(which includes a Nutrition Facts label) must be submitted with your report.
Step 3 Prepare and compare your original recipe to your modified recipe. Make sure to include in your paper specific information regarding the nutrient value changes. Also make sure to indicate in your paper as well as your modified recipes what changes were made.
Step 4 Write a one page typed paper. Consider the grading guidelines below.
Recipe Modification Project Grading Guidelines
Original Recipe (10 points)
Includes a list of 8 or more ingredients, directions, nutrient information per serving
Modified Recipe (10 points)
__________
Includes a list of 8 or more ingredients, directions, nutrient
information per serving
Quality of Modified Recipe (10 points)
Includes a minimum of 3 modifications to the original
recipe that improves its nutritional quality
Discussion: (10 points)
How was the recipe modified?
How did this improve the nutritional quality?
Comparison of Original and Modified Recipe (10 points)
Compare flavor, texture, shape, and color
Total Points
__________
__________
__________
__________
__________