Transcript title

Nutrition Healthy Cooking

Credits

3

Grading mode

Standard letter grades

Total contact hours

60

Other hours

60

Prerequisites

CUL 140 or BAK 140.

Course Description

Prepare flavorful food and study its impact upon the body. Learn about current dietary guidelines, along with the function of nutrients within the body. Execute modern, healthy cooking techniques in the lab portion of this course to understand the nutritional needs and requests of health conscious diners. Learn about healthful menu and recipe design and reengineer classic recipes to produce healthful and flavorful alternatives.

Course learning outcomes

1. Describe the relationship between food, nutrition, the human body, and selected cooking techniques.
2. Apply ingredient substitutions that consider dietary guidelines, special diets and balance of flavor.
3. Explain food labeling guidelines and how they influence the restaurant industry procurement and food preparation process.
4. Describe how the dietary categories of carbohydrates, lipids, vitamins and minerals, and protein should be balanced in ingredient selection and meal composition.
5. Demonstrate healthy cooking techniques for a composed meal that provide optimum flavor and that meet national dietary guidelines.

Content outline

1. Course Introduction: contemporary nutritional issues, current health problems, dietary needs
2. The basics of nutrition: national dietary food guidelines and nutrient recommendations
3. Carbohydrates, function of sugars
4. Fats and oils
5. Vitamins, minerals, phytochemicals
6. Protein functions and structure, digestion and metabolism
7. Protein portions and vegetarianism
8. Water and beverages and health
9. Healthful menus, flavor elements, recipe evaluation, food labels
10. Healthful cooking techniques and food for healthy living
11. Communicating nutrition messages for chefs
12. Serving guests with special health needs (allergies, intolerances, special diets, weight management, vegetarianism, religious beliefs or personal values around food)
13. Contemporary nutritional issues and dietary trends
14. Review and assessment

Required materials

Textbook is required. Requires Cascade Culinary institute uniform and culinary knife kit available at the campus bookstore.