Transcript Ms. Decker`s Third

Nutrition for Culinary
Professionals
CHRM 2350
WELCOME!
Instructor: Mary Watson
 Email contact:
[email protected]
 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
behavior
Cognitive—knowledge
Skills—how to do things
Attitudes--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
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Objective: Define frequently used terms.
Sample Test Question:
1. Nutrients are
a. products from foods that provide health
benefits
b. inorganic elements required by the body in
small amounts
c. compounds in foods that provide energy
d. chemical substances from food used by the
body to provide energy, growth and maintenance
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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
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2 exams (50 points each)
Final exam
Dietary Analysis
Recipe Modification
Class Participation
Attendance
100 points
100 points
50 points
50 points
40 points
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
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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
Foods
% Increase
Whole
grains
56
7
36
50
48
43
14
9
6
8
10
23
41
43
44
45
62
49
Vegetables
Fruits
Fish
Dairy
Beef
% Decrease % Same
American Dietetic Association
Are you willing to pay more for
healthier options at restaurants?
60
50
40
30
25-49 yrs
20
50+ yrs
18-24 yrs
10
0
18-24 25-49
yrs
yrs
50+
yrs
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!