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NUTR 325: Food Preparation

Prerequisites: Prerequisite: NUTR 214, BIOL 334, CHEM 122, Co-requisite:  NUTR 320, Admission to upper division NUTR

Credit Hours: (2) credit hour lab - 4 hours meeting

Introduction to basic food preparation skills with emphasis on appropriate techniques to provide for nutritious, aesthetically pleasing, and safe foods.

 

Detailed Description of Course Content

This course includes laboratory activities using appropriate knife techniques, weighing, measuring, use of typical home kitchen equipment and tools for food preparation to provide nutritious foods that are aesthetically pleasing and safe.   Students also learn to modify recipes for amounts and for socioeconomic, cultural, and psychological considerations.  Students practice food analysis of recipes using computer software programs.  Students learn how to advise clients in food purchasing.  Students participate in and analyze methods of sensory evaluation of foods for industry and research.  All of the above are covered in the following subtopics:

• Fruits and vegetables
• Cereal grains
• Products containing cereal grains and wheat
• Yeast and quick breads
• Fats and oils
• Eggs and legumes
• Dairy
• Beef, pork, poultry, fish
• Sensory science
  
  
   
  
  Detailed Description of Conduct of Course

Course instruction strategies include demonstrations of food preparation, hands on food preparation, sensory evaluation of foods, comparison of food preparation techniques, discussion, and lab worksheet activities.

 

Goals and Objectives of the Course

Upon successful completion of this course, the student will demonstrate the

• Appropriate utilization of typical home kitchen equipment and tools
• Ability to modify recipes for cultural, socioeconomic, dietary, and personal considerations
• Calculation of recipe modifications for larger or smaller recipe preparations.
• Preparation of wide variety of dishes (fruit, vegetable, dairy, egg, meat, grain, wheat flour products) in a nutritious, aesthetically pleasing, and safe manner.
• Calculation and interpretation of nutrient content of commonly consumed dishes
• Describe methods of sensory evaluation of foods
  
   

 

Assessment Measures

Assessment measures may include, but are not limited to exams, quizzes, lab reports, assignments, projects, and class participation. 


Other Course Information

 This course fulfills in part, the requirements for the Didactic Program in Dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics.

Review and Approval

April, 2019