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Course Information
Family & Consumer Sciences
Basic Nutrition
This course introduces the student to the fundamental concepts and principles of nutrients by exploring current nutritional issues, their impact on daily life and applying those concepts and principles to develop menus and meal plans.
Carla Campbell
-Identify the six categories of nutrients, vitamins and minerals
-Describe the impact of the six categories on the daily diet
-Create a healthy meal plan
-Prepare the meal plan in a kitchen
-Identify the foods in which nutrients, vitamins and minerals are found
-Plan and prepare a 1500 calorie low-fat diet
-Plan and prepare an 1800 calorie diet
-Prepare a child's menu plan using the new USDA food pyramid.
-Plan a seven day menu containing 1800 calories per day in a permanent residential environment
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments, lab activities and work study/employee evaluations.

American Culinary Federation

On Cooking, Techniques of Culinary Fundamentals, 3rd edition, Labensky, Sarah R., and Hause, Alan M., Prentice-Hall Inc.

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