Nutrition and Food Science

Upon completion of this course, the student will be able to:

• explain the physiological function of the gastrointestinal tract.
• describe the functions of the six classes of nutrients and the physiological implications of dietary deficiencies or toxicities.
• compare and contrast nutrient requirements throughout the lifespan.
• explain the components of an individual’s energy/calorie needs and the effects of an imbalance on body weight and composition.
• analyze nutritional adequacy of an individual’s diet and make changes to meet nutrition guidelines.
• utilize the nutrition facts label and the ingredient list on food packages to make healthier food choices.
• apply the scientific method to analyze and evaluate nutrition information and distinguish between reliable and unreliable sources.
• explain the relationship between food intake and weight management, human physiology, athletic performance, chronic disease risk, and overall health.

Upon completion of this course, the student will be able to:

• describe the basic principles of nutrition.
• discuss the role of nutrients in the body, especially in regard to energy production and physical performance.
• describe effectiveness and safety concerns of various nutritional supplements.
• discuss the prevalence of disordered eating in athletes and in the general populations.
• analyze diets to determine adequate nutrient intake.
• discuss the role that fluid plays in body temperature regulation during exercise and on performance and health.
• describe and measure the five components of fitness.
• describe body composition and body weight.

Upon completion of this course, the student will be able to:

• observe, identify, and design balanced meals from food patterns in diverse cultures.
• describe increased awareness and acceptance of diverse cultures.
• explain some principles of good nutrition in food preparation.
• describe development of personal food habits derived from cultural background.
• trace influences of history and industry on changes in food behavior.
• integrate current food, agricultural policies, and analyze the effect these factors have on the world community.
• demonstrate the preparation of foods from a number of diverse cultures.
• identify ethnocentrism, racial and gender disparity within cultures, cultural food taboos, the masculinity index, cultural and gender identity, gendercide, and other current topics in food and culture.

Upon completion of this course, the student will be able to:

• demonstrate effective communication skills by working in small groups on class presentations.
• explain the basic principles of nutrition.
• describe the impact nutritional choices have on the various stages of life.
• explain how nutrient needs can be satisfied under normal conditions at each stage of development.
• cite the currently available nutritional support programs and the role of the nutrition professional in promoting nutrition and health.
• explain the factors involved in the development of healthy food and lifestyle habits.
• analyze current nutrition research articles and summarize findings.
• evaluate the adequacy of various diets by using a computerized diet analysis software.
• build a basic healthy eating plan for a person at any stage of the life cycle.

Upon completion of this course, the student will be able to:

• recognize quality characteristics in raw and cooked foods, to include sensory evaluation of texture, taste, and color.
• recognize kitchen tools and implements by name and use them appropriately.
• apply principles of food theory to choose and demonstrate optimal cooking procedures to maximize nutrient content for all categories of food. Categories include, but are not limited to: vegetables, fruits, fats and oils, milk products, eggs, cereals, baked products, starches, poultry, meat, and seafood.
• measure and scale ingredients correctly.
• distinguish between different methods of heat transfer and choose cooking materials and techniques accordingly.
• analyze quality defects in cooked products and specify possible errors in techniques or ingredient selection.
• correct errors in preparation where possible to produce an acceptable product.
• practice good sanitary techniques in the kitchen.

Upon completion of this course, the student will be able to:

• describe the importance of sanitation and safety in the food service industry.
• interpret local, state, and federal laws relating to food safety.
• describe the three categories of food contamination.
• evaluate the conditions required for bacterial growth in food.
• evaluate a hand washing station and explain the requirements of good hand washing.
• choose and perform proper food storage techniques.
• operate and clean food service equipment.
• plan for the selection of physical spaces and equipment for a food service facility.

Upon completion of this course, the student will be able to:

• describe the discipline of food science.
• explain the chemical and physical nature of food.
• analyze microbiological and toxicological considerations for food safety.
• demonstrate an understanding of the concepts, principles, theories, and methodologies of science.
• explain experimental methodology, testing of hypotheses, and systematic questioning in the field of food science.

Upon completion of this course, the student will be able to:

• describe the successive unit stages in malting and brewing.
• list the major ingredients used in the production of beer and identify the role of each ingredient (feeding yeast, providing flavor/odor compounds, etc.).
• outline the major styles of beer and state how they differ in their raw materials and production protocols.
• summarize the major factors that contribute to beer quality.
• indicate the relationship between beer composition and health.

Upon completion of this course, the student will be able to:

• explain the physiological function of the gastrointestinal tract.
• describe the functions of the six classes of nutrients and the physiological implications of dietary deficiencies or toxicities.
• describe how nutrient requirements change throughout the lifespan.
• explain the components of an individual’s energy/calorie needs and the effects of an imbalance on body weight and body composition.
• analyze nutritional adequacy of an individual’s diet and make changes to meet nutrition guidelines.
• utilize the nutrition facts label and the ingredient list on food packages to make healthier food choices.
• apply the scientific method to analyze and evaluate nutrition information and distinguish between reliable and unreliable sources.
• describe the relationship between food intake and: weight management, human physiology, athletic performance, chronic disease risk, and overall health.

Upon completion of this course, the student will be able to:

• describe the basic principles of nutrition.