SYLLABUS
For
Nutrition for Culinary Professionals
CHRM 2350 – 5A
Spring, 2012
Monday, 4:00 p.m. – 8:05 p.m.
Room 101, Building 21
Instructor:
Sandra Stork, MS, RD, LMNT
Metropolitan Community College
Class Syllabus – Spring 2012
CLASS IDENTIFICATION
TITLE:
PREFIX/SECTION:
CREDIT HOURS:
CLASS BEGINS/ENDS:
MEETING DAY(S)/TIMES:
NO CLASS DAYS:
WITHDRAWAL DATE:
CLASS LOCATION:
LAB LOCATION:
Nutrition for the Culinary Professional
CHRM 2350- 5A
4.5
March 13, 2012 – May 15, 2012.
Monday; 4:00 am – 8:05 pm
10
May 1, 2012
Bldg 21, Room 101
None
CONTACT INFORMATION
INSTRUCTOR NAME:
OFFICE LOCATION:
OFFICE TELEPHONE:
FACSIMILE:
OFFICE HOURS:
EMAIL ADDRESS:
FACULTY WEB SITE:
ACADEMIC AREA:
Sandra Stork, MS, RD, LMNT
None
None
None
Before and after class or by appointment
ssstork@mccneb.edu
http://faculty.mccneb.edu/ssstork
Institute of Culinary Arts
COURSE INFORMATION
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 customers’ 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/V4_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:
If you have a disability that may substantially limit your ability to participate in this class,
please contact a Disability Support Services Counselor located in the Student Services
Office on each campus. Metropolitan Community College will provide reasonable
accommodations for persons with documented qualifying disabilities. However, it is the
student’s responsibility to request accommodations. For further information, please visit
http://www.mccneb.edu/dss/ and/or contact Student Services.
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/X15_Technology_Resources_Use.pdf.
IMPORTANT DATES
Date Class Begins
Date Class Ends
Last Day to Drop Class
March 13, 2012
May 15, 2012
May 1, 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
SUBJECT
ASSIGNMENT
WEEK 1 March 13
Class Procedures, Policies, Overview
Introduction to Nutrition
Food Choices, Dietary Reference Intakes
Drummond & Brefere text
Chapter 1
WEEK 2 March 20
Planning a Healthy Diet, Food Labels,
Dietary Guidelines, MyPyramid
Chapter 2
Food Guide Pyramid Project
WEEK 3 March 27
Carbohydrates
Lipids
WEEK 4 April 3
Proteins
Chapter 3,
Chapter 4,
Personal Dietary Analysis Due
Chapter 5
WEEK 5April 10
Exam I (Chapters 1-5)
Vitamins
Chapter 6
WEEK 6 April 17
Minerals
Water
Chapter 7
WEEK 7 April 24
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
WEEK 8 May 1
WEEK 9 May 8
WEEK 10 May 15
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
2.
Click on “Create Your Profile”
Step 1:
“Create Your Profile”:
Step 3:
“Submit to View Your Plan”; click on “Submit”
Step 2:
3.
click on “SuperTracker” box.
Profile Name, Age, Gender, etc.
“Register to Save Your Profile”:
Return to “SuperTracker”.
User Name, Password, etc.
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.
you consume especially those that contain calories.
Don’t forget to enter beverages
Enter your first food (such as a banana) in the box and click on “Go.”
program will show you a variety of food items.
you ate.
Pick the one that is closest to what
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.
“Choose Meal Time”. Click on “Add”.
your list.
6.
The
Click on
Return to where you will add more foods to
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
4
bar.
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.
double spaced but the font size should be no larger than 14.
your nutrient intake to Your Plan.
It may be
In the paper compare
Note which nutrients were high and which were low.
Which food groups were high and which were low?
subtract from your diet to improve the overall quality?
What foods could you add to or
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: (20 possible points)
Food Groups and Calories (5 points)
__________
Nutrients (5 points)
__________
Food Details (5 points)
__________
Meal Summary (5 points)
__________
One page summary report: (35 possible points)
Typed (5 points)
__________
Compared total kcalories to My 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)
__________
Overall quality of the report and paper (10 points)
__________
Total Points
__________
Recipe Modification Project
CHRM 2350
Instructions
Due WEEK 9
Step 1
Pick a recipe that contains 8 or more ingredients that can be modified to
improve its nutritional quality.
Step 2
Using a nutrient analysis program (www.nutritiondata.com) 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
__________