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C U L I N A R Y A R T S P R O G R A M |
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NUTRITION/ MENU AND RECIPE DEVELOPMENT CLASS AND LAB SCHEDULE
Introduction to Nutrition CLASSROOM ACTIVITIES: Review Behavioral Objectives Grading Criteria Pre-Test Video: 10 Most Asked Questions About Nutrition (VT 1827) ASSIGNMENT: Read Chapter 1: Introduction to Nutrition Answer the following review questions, p. 23 1,2,3,4,12 Nutrients CLASSROOM ACTIVITIES: Video: The New Food Guide Pyramid VT 3469 New Nutrition Labeling VT CHAPTER SUMMARY: Nutrition plays a significant role in the health of an individual. The science of nutrition includes the study of the nutrients and how the body utilizes these nutrients. The nutrients include: carbohydrates; fats or lipids; proteins; water; vitamins; and minerals. Essential nutrients are those that the body cannot synthesize or those that the body makes in insufficient amounts to maintain good health. Protein, fat and carbohydrate are energy producing nutrients. Their energy is measured in kilocalories. The Recommended Dietary Allowances (RDA) determine the amounts of energy and selected nutrients to meet the need of practically all healthy individuals. The USRDA is utilized for nutrition labeling. The new Food Guide Pyramid makes recommendations for foods to meet the nutrient requirements of a person. KEY TERMS: Nutrition fat/ lipid metabolism USRDA nutrients vitamin absorption RDA carbohydrate mineral digestion protein Food guide pyramid dietary guidelines ASSIGNMENTS: Using: Analyzing a Day’s Intake Using Food Composition Data Chart perform a 24-hour dietary recall, analyzing nutrient content, or for more credit, perform a 2-day dietary record, analyzing nutrient content, perform a 3-day dietary record, analyzing nutrient content. Using the Basic Food Guide Pyramid Chart, complete the chart using the 1-day recall from above, or for more credit, complete the chart using the 2-day record from above, complete the chart using the 3 day record from above, you may need to add extra sheet. Using calculate % calories from CHO, PRO, and FAT complete the chart, complete for 1 day using above information or for more credit, complete for 2 days using above information, complete for 3 days using above information Read: Chapter 2: Carbohydrates Answer the following Review Questions, p. 54 1,3,4,6,7,9,12,13,14,18,19 Activities and Applications #4: Whole grain or refined grains? Digestion/ Physiology CLASSROOM ACTIVITIES: Instructor lecture Classroom discussion CHAPTER SUMMARY: The gastrointestinal tract is a muscular tube that transports foods so that they can be broken down and readily absorbed by the body. Food enters the mouth, where it is broken down mechanically. This bolus of food passes through the esophagus to the upper portion of the stomach where water, enzymes, hormones, and acids are added. This semi-liquid mass is called chyme. The chyme passes into the small intestines which the site for the majority of absorption of nutrients. Nutrients are absorbed through the microvilli of the small intestine into either the bloodstream or the lymphatic system. Once introduced into the vascular system, the nutrients travel freely through the body and are used by every cell in the body. KEY TERMS: Bolus lymphatic active transport epithelial Chyme anabolism peristalsis duodenum Villi catabolism mitochondria jejunum Microvilli osmosis cytoplasm ileum Mucosa enzyme arteries arterioles Capillaries venules veins pulmonary Systemic diffusion ASSIGNMENTS: Quiz on Nutrients, Digestion, Physiology Read Chapter 2- Carbohydrates Carbohydrates CLASSROOM ACTIVITIES: Quiz on nutrients, digestion/physiology Instructor lecture Classroom discussion CHAPTER SUMMARY: The carbohydrates are made up of both simple (sugars) and complex (fiber and starch). The sugars include the monosaccharides: glucose, galactose, fructose; disaccharides: sucrose, maltose, and lactose; and polysaccharides: starch, fiber, cellulose, hemicellulose, pectins and gums. The digestion of carbohydrates begins in the mouth and continues through the stomach and the small intestines. After absorption the nutrients circulate through the blood to the liver where they are converted to glucose. The main function of carbohydrates is to provide energy. Glycogen is the storage form of glucose- found only in the liver and muscle cells. Extra glucose can be converted to fat. The level of glucose in the blood is regulated by hormones, including: insulin; glucagon; and epinepherine. When insulin isn’t produces the individual is diabetic. When blood sugar level drop or rise dramatically a person can suffer the effects of hypoglycemia or hyperglycemia. It is recommended that the diet contain about 45-60% of the total kilocalories from carbohydrates with sugars contributing only 10%. Water soluble and water insoluble fibers produces effects on a persons health. It is recommended that individuals consume approximately 25- 30 gram of fiber/day from fruits, vegetables, whole grains and legumes along with sufficient water. KEY TERMS: Glucose monosaccharide ephinepherine Fructose disaccharide aspartame Galactose polysaccharide diverticular disease Sucrose hypoglycemia Maltose hyperglycemia Lactose diabetes mellitus Cellulose insulin Fiber pancreas Hemicellulose glucagon Pectin glycogen ASSIGNMENTS: QUIZ: Next class Carbohydrates Read: Chapter 3: Lipids: fats and oils Answer Review Questions, p. 93 1,3,5,6,7,8,10,12,14,15,16,17,19 Activities: #6: Name that Fat Substitute Perform self-assessment #2 Lipids: Fats and Oils CLASSROOM ACTIVITIES: QUIZ on Carbohydrates Instructor lecture Classroom discussion Video: Fat Stuff VT 1826 Junk Food and Nutrition: Phil Donohue VT 1844 Cholesterol and Heart Disease: Phil Donohue VT 1840 CHAPTER SUMMARY: The lipids include triglycerides (fats and oils), phospholipids, and sterols. Triglycerides are composed of fatty acids and glycerol. The fatty acids can be long, medium or short chained and saturated, monounsaturated, or polyunsaturated. Fats can be hydrogenated to alter the way they work in a food. The cis fatty acid configuration is found in natural foods. The trans fatty acid configuration is found in processed fat. Lipids provide energy, insulation, deliver fat soluble vitamins, satiety value, texture, tenderness, taste, and protection from shock. Lecithin, a phospholipid, is an emulsifier. Fat is emulsified by bile acids in the small intestine. Enzymes digest fat. After absorption, fats are transported in the bloodstream by lipoproteins. Fat is stored in fat cells, in the form of a triglyceride. When needed for energy, the enzyme, lipase, responds and fat is broken down. When fat is metabolized in the absence of carbohydrate, ketone bodies are formed. Lipids contribute to obesity, cancer, hypertension, heart disease and diabetes. Recommendations are for less than 30% of total kcal to come from fat with less than 10% of that from saturated fats. KEY TERMS: antioxidant lipid lipoprotein bile monoglyceride ketone cerebrovascular acident monounsaturated fatty acid cholesterol olestra cis polyunsaturated fatty acid essential fatty acid satiety glycerol trans hydrogenation triglyceride LDL HDL lecithin phospholipid ASSIGNMENT: QUIZ- next week on lipids Read: Chapter 4: Proteins Answer Review Questions, p.123 2,4,6,7,8,9,10,11 Proteins CLASSROOM ACTIVITIES: Lipids quiz Instructor lecture Classroom discussion CHAPTER SUMMARY: The chemical structure of an amino acid is introduced, along with an explanation of essential versus non-essential amino acids. The functions of protein includes energy production, fluid balance, hormones, enzymes, and immune actions. The RDA for protein is discussed. The different levels of vegetarian diets are reviewed along with the need for complete proteins. Complete proteins are those that contain all of the essential amino acids in the correct ratio to promote health and development. The combination of plant proteins to provide complete proteins is discussed. TERMS: amino acid antibody biological value complementary protein essential fruitarian complete protein marasmus kwashiorkor vegetarian phenylalanine protein balance ASSIGNMENT: Quiz on ProteinRead chapter 5- Vitamins Answer review questions p. 152 # 2, 3a,b,c,f,g,h,I,j,k,l,m,n,o,p,q Vitamins/ Fat Soluble Vitamins CLASSROOM ACTIVITIES: Quiz on proteins Instructor lecture Classroom discussion CHAPTER SUMMARY: The differences between fat and water soluble vitamins are explored. The fat soluble vitamins are looked at in terms of their function, food source, deficiency symptoms, toxicity, and requirement in the diet. KEY TERMS: Beta- carotene international unit (IU) rhodopsin hyperkeratosisRickets toxicity xerophthalmia dicumerol warfarin ASSIGNMENT: Quiz on fat soluble vitaminsRead chapter 5- Vitamins. Water soluble vitamins CLASSROOM ACTIVITIES: Quiz on fat soluble vitamins Instructor lecture Classroom discussion CHAPTER SUMMARY: This chapter discusses the B vitamins and Vitamin C. The following topics are discussed: function; food sources; deficiency disease; toxicity and requirements. Current topics relating to megadosing and vitamin supplementation are investigated KEY TERMS: Antioxidant ascorbic acid avidin beriberi cholineGlossitis cheilosis pellagra intrinsic factor pernicious anemia ASSIGNMENT: Quiz on Water Soluble Vitamins day 9 Read Minerals chapter Minerals CLASSROOM ACTIVITIES:QUIZ- Water soluble vitamins Instructor lecture Classroom discussion CHAPTER SUMMARY: The chemical nature of minerals makes them different from the other nutrients. Minerals can form compounds when in a solution. The major minerals: sodium, potassium, calcium, phosphorous, and magnesium are reviewed in terms of their specific functions, deficiency and toxicity symptoms, intake recommendations, significant food sources and their interrelationship with other nutrients. The trace minerals provide a vital role in the body. Balanced diets normally supply just the right amount of trace nutrients to maintain health. The trace minerals: iron, zinc, iodine, copper, flouride, and chromium are reviewed. They are studied in terms of their chief functions in the body, deficiency and toxicity symptoms, food sources and recommendations. KEY TERMS: Intracellular fluid extracellular fluid electrolytes Hemoglobin transferrin ferritin Ferrous ferric hydroxyflouroappetite ASSIGNMENT: Quiz on minerals Read Chapter on Weight Control and Obesity Obesity and Weight Control CLASSROOM ACTIVITIES: Quiz on minerals Instructor lecture Classroom discussion Video: Anorexia CHAPTER SUMMARY: There are various theories that are used to explain why some people are obese. Fat cell development, genetics, fat cell metabolism, set-point theory, the fattening power of fat, effect of high fat diets, satiety and carbohydrates, the efficiency of fat metabolism, and inactivity have all been given as causes of obesity. In the quest to be thinner, there are many choices offered to the unknowing consumer. Pills, over the counter medications, very low calorie diets, shakes, surgery, and physical devices are all choices offered to the consumer. The recommendation is to plan a well balanced, reduced calorie diet, that includes exercise. Anorexia nervosa, bulimia, and binge-purge will be discussed. KEY TERMS: Anorexia nervosa bulimia obesity Overweight underweight diuretics Behavior modification ASSIGNMENTS: Final exam on Nutrition FINAL EXAM DAY |