Official Course Description: MCCCD Approval: 04/28/98
CUL110 19986-20065	LEC	2 Credit(s)	2 Period(s)
Food Service Nutrition
Study of basic nutrition concepts with an emphasis on the nutritional concerns of restaurants and other types of food service operations. Focuses on nutrients in foods, the relationships to other nutrients and the planning of well-balanced menus throughout the life cycle. Prerequisites: None.

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MCCCD Official Course Competencies:
CUL110   19986-20065	Food Service Nutrition

1.	Describe the role of nutrition in promoting optimal health and fitness throughout the life cycle. (I-X)
2.	Use standard food guides and guidelines to select foods and plan menus that would promote individual health and fitness for a variety of age groups. (I-X)
3.	Apply basic guidelines for evaluating nutritional information to popular diets and selected menus. (II-X)
4.	List the major types, functions and food sources of carbohydrates, lipids, proteins, vitamins, minerals and water. (III-VIII)
5.	Identify and describe common health conditions associated with an excess or deficiency of the nutrients. (III-X)
6.	Estimate caloric requirements and intake(II-X)
7.	Describe basic energy concepts related to body fat formation or loss. (IX)
8.	Describe basic nutrition principles as they apply throughout the life cycle. (I-X)

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MCCCD Official Course Outline:
CUL110   19986-20065	Food Service Nutrition

I. Health and Nutrition A. Dietary factors involved in promotion of health B. Basic nutrition guidelines and menu planning 1. U.S. food guides and guidelines 2. Tables of food composition 3. Food labels 4. Exchanges 5. Recommended Daily Allowances (RDA's) II. Evaluation and Use of Popular and Commercial Nutrition Information A. Guidelines for evaluating contemporary nutrition information. B. Extracting information from Food Labels 1. United States RDA's 2. Menu label requirements 3. Evaluating ingredients 4. Nutrient Analysis III. Carbohydrates A. Types and major food sources 1. Simple sugars 2. Complex carbohydrates B. Major functions and relationships to health C. Health conditions associated with excess or deficiency D. Dietary recommendations E. Planning and evaluating intake IV. Lipids A. Types and major food sources 1. Saturated fats 2. Unsaturated fats 3. Omega-3-fatty acids 4. Cholesterol B. Major functions and relationships to health C. Health conditions associated with excess or deficiency D. Dietary recommendations E. Planning and evaluating intake V. Proteins A. Types and major food sources 1. High quality proteins 2. Complementary protein pairs B. Major functions and relationships to health C. Health conditions associated with excess or deficiency D. Dietary recommendations E. Planning and evaluating intake VI. Vitamins A. Types and major food sources B. Major functions and relationships to health C. Health conditions associated with excess or deficiency D. Dietary recommendations E. Planning and evaluating intake F. Supplements VII. Minerals A. Types and major food sources B. Major functions and relationships to health C. Health conditions associated with excess or deficiency D. Dietary recommendations E. Planning and evaluating intake F. Supplements VIII. Water A. Acceptable sources B. Major functions and relationships to health C. Health conditions associated with excess or deficiency D. Dietary recommendations E. Planning and evaluating intake IX. Energy Metabolism/Balance A. Principles of body fat formation and loss B. Estimating caloric requirements and expenditure C. Planning and evaluating intake X. Nutrition Principles and the Life Cycle A. Infants and toddlers B. Early childhood C. Adolescence D. Adults E. Seniors

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