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Jun 30, 2025
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 104 - Nutrition
PREREQUISITES: Demonstrated competency through appropriate assessment or earning a grade of “C” or better in ENGL 093 - Introduction to College Writing and ENGL 083 - Reading Strategies for College or ENGL 095 - Integrated Reading and Writing or ENGL 075 - Co-Requisite Integrated Reading & Writing
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2015
This course introduces the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- List the six food groups in the current USDA food guide, MyPlate, and the recommended daily servings from each. List the major nutrients contributed by each of the food groups.
- Discuss the current Dietary Guidelines for Americans and adapt recipes accordingly.
- Evaluate diets in terms of the Recommended Dietary Allowances.
- Describe the characteristics, functions and best sources of the major nutrients.
- List the primary functions and best sources of each of the major vitamins and minerals.
- Describe the process of human digestion.
- Discuss energy balance in terms of calories consumed and daily energy expenditure.
- Discuss healthy cooking techniques and menu planning.
- Identify common food allergies and determine appropriate substitutions.
- Discuss contemporary nutritional issues such as vegetarianism, heart healthy menus and religious food preferences.
COURSE CONTENT: Topical areas of study include -
- Nutrition
- Menu planning and recipe modification
- Diet and disease
- Essential and non-essential nutrients
- Vitamin and mineral deficiencies
Course Addendum - Syllabus (Click to expand)
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