NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE

Transcription

1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4993 COURSE TITLE: NUTRITION FOR FOODSERVICE PROFESSIONALS CLASS HOURS: 3 LAB HOURS: 0 CREDITS: 3 1. COURSE DESCRIPTION Relationship of food to health from the perspective of the culinary professional. Discussion of the basic elements of nutrition, as it relates to menu development, role of restaurateurs and diverse cultural perspective on American gastronomy. 2. COURSE OBJECTIVES Upon completion of HMGT 4993, the student will be able to a. Identify characteristics of a nutritious diet b. Explain the function of carbohydrates, proteins, fats and lipids, vitamins, minerals and water c. Recognize the FDA guidelines for balanced diets d. Describe proper nutritional cooking techniques e. Explore menus measuring their nutritional significance 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes a. Define and explain a nutritious diet (HMGT: Knowledge; Gen Ed: Knowledge, Integration) b. Identify the fundamentals of nutrition (Gen Ed: Knowledge) c. Understand the USDA guidelines for balanced diets (Gen Ed: Knowledge) d. Explain proper nutritional cooking techniques (HMGT: Knowledge, Integration) e. Evaluate the nutritional significance of recipes (HMGT: Knowledge, Gen Ed: Knowledge, Integration Method of Assessment Three day intake study and analysis, quiz, class participation Recipe development, reaction essays, quizzes, class participation Recipe development, three day intake study and analysis, class participation, quizzes, nutritional advocacy letter, final debate Research papers, recipe development, class participation, research papers Recipe development, class participation, three day intake study and analysis, quizzes

2 4. PREREQUISITES: HMGT TEXT(S) Sizer, F. and Whitney, E. (2013). Nutrition Concepts and Controversies, (13 th ed.). St. Paul, MN: West Publishing. 6. GRADING SYSTEM: Three Day Intake Study and Analysis 20 % Reaction Essay 2@ 5 points each 10 % Quizzes 5 points each 15 % Nutrition Advocacy Letter 5 % Research Paper- Nutrition Controversy 20 % Recipe Development 10 % Class Participation 10 % Final Debate 10 % Total 100 %

3 WEEKLY COURSE OUTLINE COURSE: HMGT 4993 COURSE TITLE: NUTRITION FOR FOODSERVICE PROFESSIONALS COURSE OUTLINE WEEK 1 Principles of Nutrition and their Significance to People Definition of Nutrition History of Nutrition Nutrition, Cooking and Recipes Principles of Cooking Cooking Methods Browning Reactions Flavors Microwave Cooking Utensil Materials Porous: Iron, Copper, Aluminum, Wood Non-Porous: Glass, Stainless Steel, Enamel Lined WEEK 2 Common Terminology Defined Calories Nutrients Basal Metabolic Rate Recommended Dietary Allowance Four Basic Food Molecules Dietary Guidelines and Planning WEEK 3 Human Physiology Cell Biology The Bodies Systems Digestion and Absorption Transportation of Nutrients Phytochemicals WEEK 4 Fundamentals of Nutrition: carbohydrates Simple Carbohydrates Complex Carbohydrates Digestion, Absorption, Metabolism Sugar, Health, Disease Fiber, Health, Disease Non-caloric Sweeteners and Health

4 WEEK 5 Fundamentals of Nutrition: Lipids, Fats and Oils Fatty Acids Sources of Saturated and Unsaturated Fats Rancidity Fat-related Compounds Functions of Lipids in the Body and in Foods Digestion, Absorption, Metabolism Fat Substitutes and Health Cholesterol and Health WEEK 6 Fundamentals of Nutrition: Protein Structure of Protein Functions of Protein Digestion, Absorption, Metabolism Quality and Quantity of Protein in the Diet Macrobiotics and Health Vegetarianism, Macrobiotics and Health Organic Foods WEEK 7 Fundamentals of Nutrition: Vitamins, Minerals, Water WEEK 8 Overview of Vitamins Water Soluble Vitamins Fat Soluble Vitamins Vitamin Supplements and Health Major Minerals Trace Minerals Water, Electrolytes and Health Mineral Supplements and Health Food Additives Environmental Considerations WEEK 9 Maintaining Healthy Body Weight Theories of Hunger and Appetite Body s Energy Balance Sheet Strategies for Weight Maintenance WEEK 10 Exercise, Fitness and Athletic Performance Fundamentals of Fitness Benefits of Strength Building and Aerobic Activities

5 WEEK 11 Diet and Health Disease and Diet Cancer Cardiovascular Disease/Hypertension Dental Health WEEK 12 Nutrition: American Fads, Fables and Facts WEEK 13 Melting Pot- Cultural Food Patterns Informed Choices Food Fads in the United States Taste and Smell Food Choices Why people eat what they do Sweet endings Slimming Diets Caffeine and Nutrition Future Trends of Cooking and Nutrition WEEK 14 The Role of Nutrition in the Foodservice Industry Government's Role in Nutrition An Historical Perspective Agencies and Regulations U.S. Food and Drug Administration WEEK 15 Final Debate

6 WEEKLY COURSE OBJECTIVES COURSE: HMGT 4993 COURSE TITLE: NUTRITION FOR FOODSERVICE PROFESSIONALS The student will be able to... WEEK 1 Define nutrition and its impact on people Identify the relationship between cooking and nutrition Examine cultural norms and cooking methods Identify eating patterns in America Determine the relationship between eating and nutrition Discuss commonalities and differences in eating patterns among the various ethnic backgrounds Explain the uses of water, protein, salts, fats and sugars in our bodies, environment, and our food supply List and explain the different cooking methods and their effect on food and nutrition Explain the three principles of heat transfer Name and explain the six methods of heating food Examine the popularity of microwave cookery List the different materials used in cooking equipment and analyze their effects on flavor, nutrition, and quality Explain when one cooking material would be used in favor of another Investigate the reasons for cultural preferences for food WEEK 2 Define and explain the four basic food molecules Define terms used in the study of nutrition; calorie, diet, nutrient, digestion, absorption, basal metabolic rate, recommended dietary allowances Explain how temperature and other factors affect these molecules Define; sugar, carbohydrates, polymers, polysaccharide, glycogen, starch, cellulose, amino acids peptide bonds, denaturation, coagulation, enzymes, fats, oils, triglycerides, hydrophobic, rancidity, hydrogenation, lecithin, saturation and mono-glycerides WEEK 3 Define physiology Describe the makeup of a cell Recognize functions of the body s system Explain mechanical and chemical digestion Explain absorption of nutrition Explain health benefits of phytochemicals WEEK 4 Define the term carbohydrates Define; pectin, legumes, tubers, spices and grain List the different sources of carbohydrates List and explain the differences between simple and complex carbohydrates

7 Demonstrate with a timeline the use of plants as food Explain the composition and nutritional components of plants Recognize the relationship between color and vitamins in plants Discuss fiber and its nutritional value and as a preventive of disease Explain proper storage of plants Discuss the usage of grains throughout different civilizations and explain the development of bread in the diet Explain how complex and simple carbohydrates are digested, absorbed and metabolized Discuss the history of sugar from a socio-economic point of view Explain the appeal of sweetness Discuss the health problems related to sugar Discuss the benefits and problems of non-caloric sweeteners in cooking and in our diets WEEKS 5 Define the terms lipids, mono, poly, tri, unsaturated, fatty acids, cholesterol and rancidity List three food sources of oils and of fats Explain and compare the differences between fats and oils Explain and compare the effects of heat on oils and fats Discuss the current guidelines for intake of lipids in the daily diet Explain the functions of lipids for maintaining health and explore the historical uses of lipids in the diet Illustrate the process of digestion, absorption and metabolism of lipids in the body Compare flavor, taste, texture and color in the variety of fats and oils in today's diet Discuss food choices, diet and health and explain the problems with cholesterol Compare fats with fat substitutes including olestra and simplesse Examine the role of cultural norms and body weight and the relationship between lipids in diet and body weight WEEKS 6 Define protein, explain its components and list six sources Illustrate the function of protein in the diet and in the body Describe the process of digestion, absorption and metabolism in the body Discuss the quantity and quality of protein needed in the diet Identify and analyze protein in the current American diet Define vegetarianism and examine the protein choices available Determine the role of vegetarians in history Evaluate the affects of vegetarianism on ecological, environmental and socio-political issues Define the term `Food Pyramid" and `Balanced Diet" Define the terms natural and organic foods Examine the importance of natural foods and health Examine the importance of organic foods and health, and its benefits on the environment Demonstrate the popularity of natural and organic foods in American culture Discuss socio-economic considerations of various protein production methods Analyze animal protein and vegetable protein in terms of health, ecology, nutrition and environmental issues WEEKS 7 + 8

8 Define the terms vitamins and minerals Explain the differences between water and fat soluble vitamins Identify the functions of all vitamins and minerals List thirteen vitamins and a food source for each Compare the effects of cooking methods and vitamin retention Examine the necessity of vitamin supplementation in today's urban dirt and discuss possible problems and benefits Define trace minerals and electrolytes Discuss the uses of sodium in the diet and examine the socio-economic importance of it Define: food additives, nitrate, chlorine, saccharin, aspartase, adulterant, and fluorine Identify the development of food additives Examine herbicides, pesticides and growth hormones and their effect on health and ecology Examine the role of water in nutrition and explore the environmental problems facing the water supply WEEK 9 Recognize healthy body weight Understand management of intake Calculate Body Mass Index (BMI) Understand the balance of food intake and exercise Determine proper exercise methods and dietary management programs WEEK 10 Understand importance of exercise Explain exercise and the body Define strength building and aerobic activities WEEK 11 Explain the impact of diet and health Recognize illness, causes and dietary issues WEEK 12 & 13 Describe four nutritional food fads Explain the four basic taste sensations Compare the relationship of smell to taste Examine the food choices of Americans from an historical and economic perspective Examine the food choices presently in America Establish a relationship between taste, smell and visual presentation of food Compare the cross-cultural uses of spices and their importance in seasoning foods Define caffeine and decaffeinated Name several products that contain caffeine Explain the properties of caffeine and its affect on the metabolism Evaluate popular beverage choices Evaluate the foods that people eat consider; location, needs, dietary restrictions Examine the perceptions of food choices and disease Appraise nutritional claims and diet choices Analyze the relationship between the foods you eat and disease, tooth decay and heart conditions

9 Evaluate ideas of future trends in diet and nutrition WEEK 14 List and explain the U.S. Dietary Guidelines Discuss the historical significance of governmental interest in food choices Describe the role of the U.S. Food and Drug Administration Explore the recent food labeling requirements WEEK 15 Discuss current ecological and nutrition issues including the fate of the world food supply, hunger and sustainable farming

10 SELECTED BIBLIOGRAPHY Whitney, E. and Sizer F. (2013). Nutrition concepts &controversies. (13th ed.). St. Paul, MN: West Publishing. Nestle M. (2013). Food politics. (10 th ed.). Berkeley, CA: University of California Press. McGee H. (2004). On food and cooking. New York, NY: Simon and Schuster. Farrar, Straus & Giroux (2007). What to eat. New York, NY: North Point Press. Newspapers, journals, and trade publications as related to nutrition, culture, and cuisine. RECOMMENDED JOURNALS, TRADE AND CONSUMER PUBLICATIONS* JOURNALS: JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION JOURNAL OF THE SOCIETY FOR NUTRITION EDUCATION JOURNAL OF NUTRITION NEW ENGLAND JOURNAL OF MEDICINE JOURNAL OF CLINICAL NUTRITION TRADE SOURCES: JOURNAL OF GASTRONOMY NUTRITION ACTION HEALTH NEWSLETTER CONSUMER PUBLICATIONS: PREVENTION VEGETARIAN TIMES COOKING LIGHT NEW YORK TIMES - Eating Well column BON APPETIT