Nutrition for Culinary Professionals

CHRM 2350

WELCOME!

Instructor: Mary Watson Email contact: mjwatson

@mccneb.edu Office: None Office Hours: By appointment

Name tents ABOUT ME ABOUT YOU

Objectives After class discussion and review of the

syllabus the student will be able to: Verbally acknowledge an increased

confidence in and comfort with the approaching nutrition class

Identify the instructor’s goals for the course

Objectives Develop strategies for effective

study in the course Define learning as a change in

behaviorCognitive—knowledgeSkills—how to do thingsAttitudes--values

Instructor Goals Student will voluntarily state that learning

about nutrition has been interesting, valuable, and fun.

Student will have a positive attitude about the value of nutrition.

Student will do well in subsequent courses when nutrition is involved.

Student will be able to apply nutrition to his/her lifestyle, recipes developed and work situations.

Instructor Goals Student will successfully pass the

course by Gaining factual knowledge such as

terminology, classifications, methods

Learning fundamental principles Learning to apply course material

Objectives/Testing Objectives (p. 2) are “General” Operational (“Specific”) Objectives

For each class For each topic

TEACH TO THE OBJECTIVES TEST FROM THE OBJECTIVES Tests are teaching tools Two exams (50 ? Each) Final (100 ?)

Objectives/Testing Objective: Define frequently used terms. Sample Test Question:

1. Nutrients area. products from foods that provide health benefitsb. inorganic elements required by the body in small amountsc. compounds in foods that provide energyd. chemical substances from food used by the body to provide energy, growth and maintenance

Objectives/Testing Objective: Define criteria of a healthy menu Sample Test Question:

1. A menu for a healthy meal should contain no more than:

a. 500 mg. sodium

b. 700 mg. sodium

c. 800 mg. sodium

d. 1000 mg. sodium

Instructional Techniques

Exams Lecture and Questioning Individual and Group Class

Activities

Syllabus Review

Class Schedule Grading

2 exams (50 points each) 100 points Final exam 100

points Dietary Analysis 50 points Recipe Modification 50 points Class Participation 40 points Attendance 10 points

Syllabus Review Personal Dietary Analysis

Due Week 3!!!!!! Evaluate your intake for calories, protein,

fat, Vitamins A, C, folic acid, iron, calcium

YOUR PERSONAL EATING HABITS WILL NOT BE GRADED

Websites: www.ChooseMyPlate.gov

Syllabus Review Recipe Modification

Due Week 9!!!!!! Select a recipe with 8 or more ingredients

that can be modified to improve its nutritional quality

Modify at least 3 ingredients Nutrient analysis of both recipes Write report and present to class

YOU are responsible for the contents of the

textbook

Study it thoroughly. It can serve as a good resource

for you in the future.

You are responsible for printing of powerpoints for lecture from the faculty resource page

http://resource.mccneb.edu/ica

TEXTBOOK OBJECTIVES MINI SUMMARY Sidebar Definitions Check-Out Quiz Activities/Applications Ingredient Focus HOT TOPIC

Why Study Nutrition?

Know food trends Understand how food impacts health It’s fun!

Comparison of Foods Consumed in Past Five

Years

American Dietetic Association

Foods % Increase

% Decrease

% Same

Whole grains

56 7 36

Vegetables

50 6 43

Fruits 48 8 44Fish 43 10 45Dairy 14 23 62Beef 9 41 49

0

10

20

30

40

50

60

18- 24

yrs

25- 49

yrs

50+

yrs

25- 49 yrs

50+ yrs

18- 24 yrs

Are you willing to pay more for healthier options at

restaurants?

USA TODAY July, 2011 Survey of 7080 adults

Classroom Community This class is our community during the

time we are in it. Since it is ours, we will make it what we want it to be.

It would be great to make it a positive learning experience.

To make this a positive learning experience …………

Actively participate Ask questions Give comments and opinions

Listen attentively Cell phones, text messaging, computers

Focus on the topic

To make this a positive learning experience …………

Appreciate other points of view Classroom civility; professional courtesy Verbally and non-verbally

Respect others’ desire to learn No sidebar conversations Leave room quietly Cell phone etiquette

To make this a positive learning experience …………

Transfer what is learned Continually be asking yourself…….

How can I apply what is being discussed in class to myself, my family, my customers?

When what is being discussed doesn’t seem to apply to me, how might I use it in the future?

Train yourself to transfer learning; practice for the future

Looking Forward To This Class With You!