CUL 103 - Nutrition

• 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.

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

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

1. Identify the USDA My Plate principles.
2. Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology.
3. List common food allergens and alter menus to accommodate them.
4. Identify emerging trends in nutrition.
5. Develop a nutritional marketing plan. 

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• Proctored Exams

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