Basic Concepts in Nutrition
Course Outline

Course Fee: $35
ACF Approved CEH: 5 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson

This course has been developed and optimized for online delivery by Ingrain, Inc., and authored by Amber Johnson RDN, LD. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.

Introduction/Course Description:

What do you think of when you hear the word nutrition? Does it conjure up memories of the Four Food Groups? The Food Guide Pyramid? How about weighing and measuring your food? Or better yet, does it conjure up images of celery sticks and leafy greens? Well, any time you embark on an experience, such as taking a class like this one, you might want to ask yourself similar types of questions.

After taking this course, you will have an improved understanding of the basics of nutrition. Ultimately, this knowledge will help you provide healthy options for your customers, and more importantly, yourselves.

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Course Objectives/Program Outline

Module One - Introduction to Nutrition

Learning Objectives:

• Identify the various definitions related to general nutrition and energy.
• Explore the MyPlate Food Guidance System requirements and identify ways to modify or highlight your recipes.
• Illustrate the importance of nutrient density.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two - Carbohydrates, Sugars and Fiber

Learning Objectives:

• Define what a carbohydrate is and how the different types of this energy source affect the body.
• Identify the importance of carbohydrates in the diet and their functions.
• Practice ways to reduce simple sugars from recipes and diets.
• Define and illustrate the importance of fiber and ways to increase the amount in foods consumed/served.
• Identify the most nutrient dense sources of carbohydrates, sugar and fiber to maximize health and wellness of body.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Three - Fats and Protein

Learning Objectives:

• Define and classify all the types of fats and oils. List examples of food sources of each type of fat.
• Understand functions of fat within the human body.
• State the functions of fats in cooking.
• Identify what protein is and describe the importance of protein in the body.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Four - Vitamins, Minerals and Wellness

Learning Objectives:

• Identify key vitamins and minerals and their impact on our overall health.
• Demonstrate cooking, storing, purchasing techniques for maximum retention of nutrients.
• Identify the importance of water to health.
• List overall wellness tips for home and work.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

• What are the major concepts of the course that you have learned?
• What new professional language have you acquired relating to the topic?
• What new resources did you find in the study of the content?
• Are there any ideas that presented themselves as enlightening and useful?

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Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

• Student must receive 80% or better on each module quiz as well as the final exam
• Student must complete a Final Learning Statement at the end of this course