NUTFÂ 0005. Food Preparation for Nutrition and Life Fitness
Units: 3
Advisory: Eligibility for ENGL 1A
Hours: 90 (36 lecture, 54 laboratory)
Focuses on the application of food science principles. Emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation, food safety and sanitation, and nutrient composition of foods. Modification of recipes to optimize nutrient content. (C-ID NUTR 120) (CSU)
NUTF 0005 - Food Preparation for Nutrition and Life Fitness
http://catalog.sierracollege.edu/course-outlines/nutf-0005/
Catalog Description DESCRIPTION IS HERE: Advisory: Eligibility for ENGL 1A Hours: 90 (36 lecture, 54 laboratory) Description: Focuses on the application of food science principles. Emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation, food safety and sanitation, and nutrient composition of foods. Modification of recipes to optimize nutrient content. (C-ID NUTR 120) (CSU) Units 3 Lecture-Discussion 36 Laboratory 54 By Arrangement Contact Hours 90 Outside of Class Hours Course Student Learning Outcomes Create recipe modifications to meet dietary guidelines with regard to family, ethnic, and cultural environments and disease prevention and management. Evaluate the nutrient value of foods through the use of product food labels and recipes. Apply sanitation principles for personal and workspace cleanliness to prevent foodborne illness. Distinguish factors that affect sensory attributes of food. Course Content Outline I. Basic food science principles, terminology, and techniques for food preparation II. Ingredient functions and interactions III. Product standards and sensory evaluation IV. Equipment and utensils V. Storage standards VI. Sanitation and safety VII. Nutrient composition and retention Course Objectives Course Objectives Lecture Objectives: 1. Explain basic food science principles at work in producing, processing, preparing, preserving, and metabolizing food 2. Describe accepted food safety and sanitation procedures 3. Identify and compare preparation methods to optimize nutrient content 4. Explain food preparation techniques using appropriate terminology Laboratory Objectives: 1. Prepare and present a variety of products from each major category of food (e.g., dairy, grains, meat, etc.) 2. Apply basic food science principles in the preparation of food 3. Utilize accepted food safety and sanitation procedures 4. Demonstrate food preparation techniques using appropriate terminology 5. Apply the use of weights, measures and conversions in food preparation 6. Follow a standardized recipe 7. Evaluate sensory attributes of food (e.g. taste, texture, aroma, appearance) 8. Select, use and maintain laboratory equipment and utensils appropriately Methods of Evaluation Objective Examinations Reports Skill Demonstrations Reading Assignments 1. Students will complete a quiz after reading the textbook and a handout on the topic of safe food handling. 2. Students will read 3 similar product recipes utilizing different preparation methods and complete a worksheet to determine which method most optimizes nutrient content. Writing, Problem Solving or Performance 1. Students will research a family recipe by entering the ingredients into a diet analysis program, evaluating the data, and writing an analysis of the findings. 2. Students will prepare 5 types of dough using yeast, baking soda, baking powder, air and unleavened. Students will complete a written analysis of each leavening agent and how each affected the final outcome of the product. 3. Students will visit a local farmer's market, interview a farmer, and write a synopsis of their findings. 4. Students will modify a recipe to meet the dietary requirements for a specific health condition of their choosing (e.g. celiac disease, lactose intolerance, heart disease) and compose a report comparing the original and modified recipes. Other (Term projects, research papers, portfolios, etc.) Methods of Instruction Laboratory Lecture/Discussion Distance Learning Other materials and-or supplies required of students that contribute to the cost of the course. Access to a diet analysis program.
Course Identification Numbering System (C-ID)
...180 MUS 0054 NUTR 110 NUTF 0010 NUTR 120 NUTF 0005 PHIL 100 PHIL 0006...
