PPT-Nutrition for Foodservice and Culinary Professionals

Chapter 9 Recipe Makeovers Learning Objectives Explain at least three general ways to modify recipes to change the nutrient content Discuss three considerations to keep in mind when you modify a recipe. National Food Service Management Institute. The University of Mississippi. www.nfsmi.org. 800-321-3054. Healthy Cuisine for Kids. . Seminar. Improving Culinary Skills in. Child Nutrition Programs. “High quality, flavor, and attractiveness should be the keynotes of the child nutrition program food policy.”. PPT by Naman Sood ( X-G ). Index . Nutrition. Dietician . As a career option – . Job . opportunities . Renowned Colleges. Criterion of selection / Prerequisites . Culinary Arts. Copyright. Copyright © Texas Education Agency, 2015. . These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:. Savannah, Georgia. October 16, 2014. Chef and Child Day. Memorial Health together with Morrison Healthcare, American Culinary Federation, Chefs of the Low Country, and the Savannah-Chatham County School Nutrition . . Chapter 8. Balanced Cooking Methods and Techniques. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor.. Chapter 10. Balanced Menus. Learning Objectives. Explain what a balanced meal is in terms of nutrient content and eight ways to evaluate balanced menu items.. Describe appropriate ingredients, preparation/cooking methods, and several menu items including presentation ideas for each section of the menu: appetizers, . . Chapter 3. Carbohydrates. Learning Objectives. Identify food sources of carbohydrates and distinguish between simple and complex carbohydrates.. Compare and contrast glucose, fructose, sucrose, and lactose. . . Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. Learning Objectives. Distinguish between dietary recommendations and food guides and give an example of a food guide.. Chapter 12. Weight Management. Learning Objectives. Explain how you gain or lose weight, and discuss at least two factors that play a role in the development of obesity.. Define overweight and obesity, and determine how much you should weigh.. . Chapter 4. Fats and Oils. Learning Objectives. Define lipids, triglycerides, fats, and oils, and describe the roles fat plays in food.. Identify foods high and low in fat, and define saturated, monounsaturated, and polyunsaturated fats and list foods in which each one is found.. . Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. Learning Objectives. Distinguish between dietary recommendations and food guides and give an example of a food guide.. . Chapter 3. Carbohydrates. Learning Objectives. Identify food sources of carbohydrates and distinguish between simple and complex carbohydrates.. Compare and contrast glucose, fructose, sucrose, and lactose. . Grade English/ Language Arts Math Science Social Studies Suggested Courses indicates graduation requirement Other courses may be required Sample Occupations Relating to This Caree Nutrition. Nutrition in foodservice. Chefs must be able to:. Accommodate diners’ dietary request. Create menu items for dietary restrictions. Stay current with nutrition information. Work with nutrition experts .