NUTR 320: Food Science and Preparation
Prerequisite: Major in Nutrition and Dietetics and Junior standing
Credit HOurs: (4) Two hours lecture; four hours laboratory
Students learn the concepts related to the selection and preparation of standard food products.
Note(s): Student cannot receive credit for both NUTR 320 and NUTR 204.
Detailed Description of Content of Course
The purpose of this course is to present to the students information consistent to introductory food preparation methods and ideas, including culinary presentation and technique. Emphasis is placed on acceptable products of standard food products, adapting recipes for modified diets, and utilization of small tools and equipment. Students analyze all recipes prepared using Nutritiion Analysis software and work with modified recipes for special dietary needs.
Major areas of basic food preparation, which will be covered in this course are as follows:
- Weights and measures
- Fruits and vegetables
- Seasonings and starches
- Milk and milk products
- Batters and doughs
- Meal management
- Sensory Analysis
Detailed Description of Conduct of Course
This course will include lectures, demonstrations (i.e., knife techniques, weighing, measuring), hand-on experience, and videos. Students will prepare a required number of food items, and maintain a sanitary work environment at all times.
Goals and Objectives of the Course
- Upon successful completion of this course, the student will have knowledge of:
- Lay and technical writing
- Interpersonal communication skills
- Food technology
- Culinary techniques
- Food safety and sanitation
- Role of food in promotion of a healthy lifestyle
- Promotion of pleasurable eating
- Applied sensory evaluation of food
- Influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior
- Upon successful completion of this course, the student will have demonstrated the ability to:
- Use current information technologies
- Work effectively as a team member
- Apply microbiological and chemical considerations to process controls
- Calculate and interpret nutrient composition of foods
- Apply food science knowledge to functions of ingredients in food
- Demonstrate basic food preparation and presentation skills
- Modify recipe/formula for individual or group dietary needs
- Translate nutrition needs into food choices and menus for people of diverse cultures and religions
Evaluation of the student will be determined from graded assignments, which may include examinations, homework, video evaluations, and laboratory involvement. Credit for the latter will be based in sanitation, following instructions, computerized nutrient evaluation, sensory evaluation, attendance, and final product acceptance.
Other Course Information
Students will be required to wear lab coats or aprons, restrain hair in lab, wear suitable shoes, and maintain a professional appearance at all times.
This course, in part, fulfills the requirements for the Didactic Program in Dietetics approved by the American Dietetic Association.
Review and Approval
December 2002 Updated Anne Alexander, Chair
March 27, 2012 Revised