Southwest Virginia Community College: HRI 119 - Applied Nutrition for Food Service

HRI 119 - Applied Nutrition for Food Service at Southwest Virginia Community College

Course Description

Effective: 2014-08-01

Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals. A laboratory co-requisite (HRI 122) may be required as identified by the college.

Credits 2 - 3. Lecture 2 - 3 hours. Total Contact 2 - 3 hours per week.

2-3 credits

General Course Purpose

This course will help students in hospitality management and culinary arts programs recognize the relationship between good nutrition and the health, well-being, and productivity of individuals throughout the life cycle: understand the nutrients required by the human body, their function, and the process of digestion and use of food; develop nutrition management skills in planning and evaluating modified menus; and analyze and revise recipes for food service.

Course Prerequisites/Corequisites

A laboratory co-requisite (HRI 122) may be required as identified by the college.

Course Objectives

Relate fundamental concepts of food, fuel, and fitness.
Explain consumer concerns relative to nutritional adequacy.
Describe the importance of water in nutritional adequacy.
Articulate the function and food sources for carbohydrates, lipids, proteins, vitamins, and minerals.
Describe how the human body is energized.
Outline the importance of exercise and weight control.
Describe the impact of nutrition throughout the life cycle.
Survey future concerns of nutrition science.
Plan and evaluate modified menus based on the principles of nutrition management.
Review, revise, and analyze recipes for food service.

Major Topics to be Included

Concepts of food, fuel, and fitness
Consumer concerns related to nutrition
Essential nutrients for energy, growth, and the maintenance of life

Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Water

Exercise and weight control
Nutrition throughout the life cycle
Menu planning based on nutrition management
Modification of recipes

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