CAH 176 – Heart Healthy & Diabetic Cooking
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:
Heart Healthy & Diabetic Cooking
n/a
2 credits = .5 hour lecture + 3 hour lab
Lecture & lab
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: Heart healthy & Diabetic Cookery book – UAF bookstore
Supplementary Readings:
Required Supplies: Tools: Program approved complete knife kit and uniforms
Uniform: Establish minimum requirement for kitchen safety
Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white apron, proper
under garments, limited make-up and jewelry (wedding ring and 1 stud earring per
earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while
on line or in view of public, no dangling earrings. These are safety and sanitation issues.
COURSE DESCRIPTION:
Demonstrations of healthy cooking using glycemic index and other heart healthy and diabetic
texts, in order to encourage participants to monitor weight, control blood sugar, reduce risk of
heart disease and manage type 1 and 2 diabetes.
GENERAL DESCRIPTION OF GOALS:
For the length of the class, participants will enjoy a cooking demonstration from appetizer to
dessert that is heart and diabetic healthy. During the demonstration there will be a lecture on the
preparation of the foods as the class progresses. Participants are urged to participate with any
questions and/or knowledge they may have. This class is designed to promote health and
wellness. At the end of each class a menu and recipes for the next class will be handed out. The
one evening class a week will last for 12 weeks.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
Examine the link between good health and eating a healthy diet.
Examine blood sugar spikes from foods considered to be complex carbohydrates and how they
came to be.
Demonstrate proper preparation of vegetables that lock in nutrients and vitamins
Understand that not all foods are good for your health and heart. Knowledge and moderation of
these foods is a must for heart, health and diabetes
Experiment on their own with the foods they enjoy to attain a heart healthy and diabetic healthy
life.
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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.
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
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INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Product Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Grading Policy
Attendance
50%
Participation
30%
Projects
20%
This is a Pass/Fail Class and a passing grade will be 70%
After three (3) classes missed it is recommended that the student withdraw or the teacher has the
option to withdraw the student.
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Week Topic Covered
Emphasis will be given to the glycemic index of foods. How different foods affect the
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metabolism and how fast they break down in the system affecting the glucose and insulin levels
in the body. There will be demonstrations of how to cook different foods to allow for a slower
absorption of them into the system so they don’t spike and allow an immediate and large
concentration of insulin to be released.
Proper amounts of foods will be demonstrated along with cooking techniques that lock in all
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nutrient and vitamin content. A meal from appetizer to dessert will be prepared for the class.
Recipes will be included.
The starch content will be the focus of this class. Foods such as breads, cakes, potatoes and rice,
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beans, grains such as quinoa, barley, bulgur, etc. will be lectured on. A full meal using the
lowest glycemic index of these will be prepared for the class. Recipes will be included
Proteins will be the topic for this class. How to prepare, what size, how much fat to use, what
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accompaniments go well with them and how to prepare them. Recipes will be included.
Fish will be featured in this class. Proper low fat preparation that is flavorful and pleasing to the
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eye, plus accompaniments. Recipes will be included. At the end of the class I will ask for some
of your favorite foods, and we will discuss and prepare these at the final class using the
glycemic index.
This will be on the foods you asked for. Preparation will be attempted and discussion through
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the preparation will be continued. Remember, you are what you eat, and you don’t want to be
too much
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The schedule is a projected progression of the class and subject to change
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