CAH 160 Principles of Nutrition
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Principles of Nutrition
n/a
2 credit = 2 hour lecture
n/a
Lecture
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook:
Nutrition for Foodservice and Culinary Professionals,
Drummond & Brefere, 7th ed. Wiley Publishing
Supplementary Readings:
Required Supplies:
COURSE DESCRIPTION:
A study of the nature and role of human nutrition with emphasis on changing needs in a life
cycle. The relationship between nutrition and health throughout life is explored. This course
fulfills a requirement of certification with the American Culinary Federation.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
6.
7.
8.
Knowledge of the food pyramid and dietary guidelines.
Develop and evaluate recipes according to dietary guidelines, food guides and food labels.
Understand characteristics, source and function of nutrients, vitamins, minerals and water.
Discuss digestion and metabolic rate.
Discuss and demonstrate proper cooking and storage for optimum nutrition and health.
Knowledge of exchange groups.
Discuss food allergies, nutritional concerns and nutrient analysis.
Discuss health concerns related to the baking industry and customer concerns.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1
1.2
1.3
2.1
2.2
3.1
3.2
4.1
4.2
5.1
Identify current USDA My Pyramid principles and food groups
List the nutrient contributions of each food group
Discuss the nine areas where dietary guidelines make recommendations.
Develop recipes and menus using dietary guide-line recommendations, food guides and food labels
Evaluate recipes and menus using dietary guideline recommendations, food guides and food labels.
Discuss characteristics, functions and best sources of each of the major nutrients.
List the primary characteristics, functions and sources of vitamins, water and minerals.
Describe the process of human digestion.
Determine energy needs based upon basal metabolic rate and exercise expenditure.
Discuss and demonstrate cooking techniques and storage principles and portion sizes for maximum
retention of nutrients and effective weight management.
6.1 Discuss exchange groups.
7.1 Identify common food allergies and determine appropriate substitutions.
(i.e. Gluten, sugar, lactose free)
7.2 Discuss contemporary nutritional issues
(i.e. vegetarianism, heart healthy menus and religious dietary laws).
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7.3 Apply emerging technologies (computerization) for nutrient analysis
(i.e. Internet, recipe analysis software)
8.1 Discuss marketing of healthy menu options
8.2 Discuss nutritional concerns as they apply to baking.
8.3 Discuss recipe modification to create more nutritionally beneficial baked goods and desserts.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
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5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Product Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Attendance, Participation & Professionalism
Quizzes
Weekly Homework Assignments (Discussion
Questions)
Mid-term Written Exam
Final Written Exam
Community Service with typed written paper
A > 90%
B = 80% - 89%
13 @ 5 points
65 points
10 @ 10 points 100 points
13 @ 10 points 130 points
100 points 100 points
100 points 100 points
1 @
5 points
5 points
Total Points Possible 500 points
C = 70% - 79%
D = 60% - 69%
F < 59%
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COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Course Schedule
Day & Date
Session
1
Session
2
Session
3
Session
4
Session
5
Session
6
Session
7
Session
8
Session
9
Session
10
Session
11
Session
12
Session
13
Session
14
Read/do for class
Chapter 1
Lecture
Introduction
Chapter 2
Chapter 3
Recommendations
& guide lines
Carbohydrates
quiz
worksheet
Chapter 4
Lipids: fats & oils
quiz
worksheet
Chapter 5
Proteins
quiz
worksheet
Chapter 6 & 7
Vitamins
Water & minerals
Mid-term
quiz
worksheet
Mid-term
worksheet
Foundations of
healthy cooking
Healthy menus &
recipes
Marketing to health
conscious guests
Nutrition & health
quiz
Exercise & weight
management
Nutrition over the
life cycle
Mid-term
Chapter 8
Chapter 9
Chapter10
Chapter 11
Chapter 12
Chapter 13
Quiz
Homework due
worksheet
quiz
worksheet
quiz
worksheet
quiz
worksheet
quiz
worksheet
quiz
worksheet
Final written exam
The schedule is a projected progression of the class and subject to change
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