CLM 102 | Course Introduction and Application Information

Course Name
Principles of Nutrition and Menu Planning
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 102
Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives The aims of the course are; to develop theoretical knowledge about nutrition, to learn about nutrients and the various functions of nutrients (carbohydrates, lipids, proteins, vitamins, minerals and water), to understand the processes of digestion, absorption, transport and metabolism, to learn about food labeling, including mandatory nutrition labeling, serving sizes, descriptive terms, health claims and ingredient labeling, to understand the Dietary Reference Intakes, Daily Values for Food Labels and the Food Pyramid in food planning, to learn about information on food groups and exchange lists in menu planning, o identify the factors effecting menu planning, types and patterns of menus, the principles and steps of menu planning, menu controlling and evaluation.
Learning Outcomes The students who succeeded in this course;
  • Explain the functions of nutrients such as carbohydrates, oils, proteins, vitamins, minerals and water
  • Describe digestion, absorption, transport, metabolism and excretion of foods in living physiology.
  • Use Dietary Reference Values, daily values for food labels and food pyramid in food planning.
  • Analyze food etiquettes
  • Use allergen foods successfully in the kitchen and in the menus
  • Plan healthy menu and calculate calories for restaurants
Course Content Healthy nutrition, planning of a healthy diet, nutrition labels, digestion, absorption and transport, the carbohydrates, lipids, proteins,metabolism, energy balance, body composition, weight management, vitamins, antioxidants, water ,and major minerals, trace minerals, life cycle nutrition, diet and health, the factors that affect menu planning, developing menus, menu types, menu planning and its relation with nutrition, standard recipe development, yield testing process, designing, writing, and evaluation of a menu, menu characteristics, menu and food service equipment analysis.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to Nutrition Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 1: Introduction to Nutrition (1-28)
2 Importance of food science in healthy diet Jacqueline B. Marcus-Culinary Nutrition The Science and Practice of Healthy Cooking-Academic Press, 2013 Chapter 2: Food Science Basics-Healthy Cooking and Baking Demystified (51-99)
3 Carbonhydrates Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 3: Carbohydrates (81-119)
4 Lipids Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 4: Lipids, Fats and Oils (125-160)
5 Proteins Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 5: Protein (161-185)
6 Vitamins Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 6: Vitamins (187-220)
7 Minerals Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 7: Water and Minerals (225 – 229)
8 Midterm
9 Water and other liquids Jacqueline B. Marcus-Culinary Nutrition The Science and Practice of Healthy Cooking-Academic Press, 2013 Chapter 8: Fluid Basics (333-370)
10 Nutrition and Health Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 11: Nutrition and Health (391 – 425)
11 Healthy Menu and Recipe Development Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 9: Healthy Menus and Recipes (295 – 335)
12 Marketing of Healthy Menus Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 10: Marketing to Health-Conscious Guests (355 – 382)
13 Menu Planning for Weight Loss and Protection Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 12: Weight Management and Exercise
14 Healthy Nutrition at all Ages Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 13: Nutrition over the lifecycle (459-507)
15 Review of the Semester
16 Final Exam

 

Course Textbooks

Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons

References

Jacqueline B. Marcus-Culinary Nutrition The Science and Practice of Healthy Cooking-Academic Press, 2013 

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
4
70
Contribution of Final Work to Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
25
    Total
155

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest