CUL 103 - Nutrition

Class: 3 Credits: 3
This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins, and minerals. Practical applications for the food service professional are emphasized.

Prerequisite(s): Take ENG 032, MAT 032 and RDG 032 with a minimum grade of “C”.

Course Topics:

USDA My Pyramid principles and food groups.
The nutrient contributions of each food group.
Nine areas where dietary guidelines make recommendations.
Developing and evaluating recipes and menus using dietary guideline recommendations, food guides and food labels.
Characteristics, functions and best sources of each of the major nutrients.
Primary characteristics, functions and sources of vitamins, water and minerals.
Process of human digestions.
Determining energy needs based upon basal metabolic rate and exercise expenditure.
Cooking techniques, storage principles and portion sizes for maximum retention of nutrients and effective weight management.
Exchange groups.
Common food allergies and determine appropriate substitutions. (i.e. Gluten, sugar lactose free)
Contemporary nutritional issues (i.e. vegetarianism, heart, healthy menus and religious dietary laws).
Emerging technologies (computerization) for nutrient analysis (i.e. Internet, recipe analysis software).
Marketing of healthy menu options.
Weight management and exercise and nutrition over the life cycle.

Textbooks:
Textbook information can be found on the Book Inn Web site

Required Materials:

Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

Student Learning Outcomes:

Identify the USDA My Pyramid principles.
Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology.
Identify common food allergens, altering menus to accommodate them.
Identify emerging trends in nutrition.
Develop a nutritional marketing plan.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

Required materials for all online courses
Mandatory Attendance Requirement
Proctored Exams

Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.

Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

Academic Integrity
Academic Misconduct
Add/Drop period
Appeals Process
Class Attendance
Classroom Behavior (traditional and online)
Classroom Conduct/Expectations
Lab Procedures (general SCC policy regarding this)
Online Confidentiality
Services For Students with Disabilities
Withdrawal Policy

Official Course Syllabus
2020-2021