| | Searching Current Courses For Fall 2016 |
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Course: |
HWE 143
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Title: | Appl Nutr to Whole Food Cook |
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Long Title: | Applied Nutrition to Whole Food Cooking |
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Course Description: | Encompasses the principles of Human Nutrition and applies the concepts to whole food cooking and disease prevention. Students will learn “hands on” whole food cooking principles and preparation methods for a variety of healthy food choices. Course includes knife and food safety, food costing, vocabulary, food preservation, menu planning and shopping for different dietary restrictions and disease populations. Prevention of chronic disease and obesity through good nutrition and healthy eating are foundations for this course.
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Min Credit: | 3 |
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Max Credit: | |
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Course Notes: | NCE 9.1.16 JLG |
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Origin Notes: | CCD |
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STANDARD COMPETENCIES
1. Identify and execute safe knife skills in preparation of whole food, healthy cooking.
2. Identify and use basic kitchen equipment for whole food, healthy cooking.
3. Demonstrate safe food handling.
4. Describe components of a healthy diet.
5. Analyze food labels and ingredient lists for healthy choices.
6. Develop healthy menus and shopping lists based on cultural preferences for various populations, diseases and communities.
7. Compare programs and services that provide food and nutritional services in the community.
8. Demonstrate menu, diet, or recipe modification to reflect healthier options.
9. Choose appropriate technology, resources, websites and research sites to obtain nutrition and data.
10. Demonstrate and apply healthy, whole food cooking principles to different population groups
TOPICAL OUTLINE
I. Introduction to whole food nutrition
II. Nutrition Issues
a. Obesity and overweight
b. Mothers and infants
c. Children and adolescents
d. Healthy aging
e. Geriatrics
f. HIV/AIDS
g. Chronic diseases
h. Disabilities
i. Allergies
III. Safe kitchen principles
a. Safe knife skills
b. Basic kitchen supplies and use
c. Food preservation
d. Safe food handling
IV. Planning a healthy diet for different populations, cultural communities, or chronic disease groups
a. Meal planning
b. Menu and shopping
c. Budget and food costing
d. Label reading
e. Online food delivery programs
f. Whole and clean food cooking principles
V. Food assistance programs
a. Historical background
b. Federal domestic nutrition assistance programs
c. Food resource safety nets
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