Santa Barbara City College

School of Culinary Arts & Hotel Management

CA 230

FOOD SERVICE NUTRITION

Course Syllabus
Fall 2017
Gerri French, MS, RD, CDE

COURSE OVERVIEW
This course is designed to instruct students in the principles of nutrition and their
application in regards to both a personal diet and a professional kitchen.
Students are introduced to the history, folklore and fads of the nutritional field
and will relate these topics to the current state of scientific knowledge in the field.
This course will encourage students to form their own opinions concerning these
topics in answering such questions as: What does nutrition have to do with a
professional kitchen? Can a nutrition-oriented menu affect profit and loss?
Does nutritious food conflict with taste, eye appeal and authenticity? How does
nutritional awareness affect the chef's personal health and job satisfaction?
Should the true cost of food be considered in food purchasing and if so, how
can it be done and survive.

COURSE OBJECTIONS
At the completion of this course, given active participation, each student will be
able to perform the following:
1) Identify ways in which food intake is related to good health.
2) Identify factors which influence the selection of food and relate the
importance of nutrition to food service employees, both on a personal and
professional level.
3) Identify the causes of nutritional deficiency, disease, weight disorders,
and bone/tooth decay, as well as their control through proper nutrition..
4) Be aware of nutritional resources (books, magazines, internet sources)
that can be used to stay current with recent developments nutrition.
5) Define the following terms: organic, GMO, sustainable, locavoire.
6) Recognize reliable sources of information and recognize fads and
quackery.
7) Identify leading food allergens and develop allergy-free menus.
8) Identify the benefits and challenges to purchasing local foods;
understand what is meant by the true cost of food
9) Design and evaluate special dietary menus for nutritional balance such
as heart healthy, diabetic, vegetarian and kosher.
10) Develop and modify an existing recipe to conform to healthy nutritional
guidelines while maintaining good taste and appearance.

TEXT:
NOTEBOOK EDITION: Drummond, Karen Eich and Brefere, Lisa. Nutrition for
Foodservice and Culinary Professions, Wiley Publication, Ninth edition 2017
Recommended: CalorieKing. Calorie, Fat and Carbohydrate counter, 2015
Weekly PowerPoint presentations and assignments will be posted on
Canvas.
CLASS SCHEDULE
August 21 Nutrition Basics; US Dietary Guidelines (chap1- 2)
August 28 Film:
September 4 Holiday Labor Day
September 11 Nutritional Analyses Data Report Due
Carbohydrates (chapter 3) Food Labels
Fiber, Sugar and Artificial Sweeteners; Diabetes
September 18 Lipids: Fats and Oils (chapter 4)
Cardiovascular Disease, Mediterranean Diets
September 25 Proteins (chapter 5) and Vegetarian Diets
Nutrition and the Environment the beginning
October 2 Vitamins and phytonutrients (Chapter 6)
October 9 Minerals and Water (Chapter 7)
Sodium, Caffeine
Review for Midterm
October 16 Midterm

October 16 Digestion and Fermented Foods

Food Allergies (342-344) Celiac Disease (288-292)
October 23 Nutrition Analyses Questionnaire Due
Farm Tour
October 30 Dieting and Weight Management (Chapter 12)
Recipe and Menu Modification Activity
November 6 Plant Based and Gluten Free Cooking with Gerri
November 13 Food Safety and Food Additives
What is Organic & GMO (page 23 and 30-32 and 326-
November 20 Trends and Marketing;(Ch 11 & Randys notes)
Menus for Change and Sustainability
November 27 Survival in Food Service: Stress and Nutrition
Review for Final
December 4 FINAL Exam

ATTENDANCE
All students admitted to Santa Barbara City College are expected to be punctual
and to attend regularly. Instructors may withdraw a student at any time for
excessive absences. As a guideline, absence is considered excessive if a
student misses three (3) class meetings

DISCLAIMER
This syllabus and Moodle assignments may be modified at the discretion of the
instructor during the semester to accommodate unforeseen learning
opportunities
ASSIGNMENTS
Following are the assignments for this course. More detail regarding each
assignment will be provided in class or individually as needed. All assignments
MUST be turned in on time or have instructors prior approval to receive credit.

A. Readings: B. Participation and Assignments:

* Required Notebook text * In-class discussion
* Online Resources * Nutritional Analysis and
Questionnaire
* Quizzes and Short Assignments

Nutritional Analyses and Questionnaire (100 points)

Students will record your food intake for 3 days. Using www.myfitnesspal.com students
will enter their foods into the computer, analyze and evaluate the data. Nutrients:
Calories, Protein, Fiber, Sugar Calcium and Sodium A nutrition questionnaire will be
completed about your food intake and allow you to compare it to US Dietary Guidelines
recommendations.

GRADING
On a 600-point scale, the following points will be allocated to each assignment.
Participation and attendance 100
Quizzes and Short Assignments (8 x 25 points) 200
Nutritional Analyses Data Report 50
Nutritional Analyses Questionnaire 50
Midterm 100
Final 100
TOTAL 600

The total points accrued will be divided by 6 and a letter grade will be assigned
based on the following schedule:
POINTS GRADE POINTS GRADE POINTS GRADE
95-100 A 87-84 B 74-77 C
94-90 A- 83-80 B- 73-70 C-
88-89 B+ 78-79 C+ 60-69 D
0-59 F
Extra Credit assignments can be completed with instructors approval; maximum
of 60 points

OFFICE HOURS
Phone/fax: Gerri French (805) 681-7622 (leave message)
Email Online in Canvas only; DO NOT use Pipeline
Hours: (by appointment only)

Students with disabilities who are requesting accommodations should use the
following SBCC procedure: contact the DSPS office in SS160 (X2364), present
documentation of disability for review by a disabilities specialist, discuss options
for support through DSPS, and present a signed DSPS authorization for
accommodation to your instructor.