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Nutrition Competency Guide [With Exam Prep Guide]

Nutrition Competency Guide [With Exam Prep Guide]


en Paperback – 30 sep 2008
This particular guide is a brief competency guide which is focused on Culinary Nutrition. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industry. The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention.  This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success.  NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder.  This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.  Trainees earn a certificate for each exam passed. Packaged with this book is also a NEW! Exam Prep Guide and an On-line Testing Access Code Card.
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Specificații

ISBN-13: 9780135072578
ISBN-10: 0135072573
Dimensiuni: 213 x 272 x 15 mm
Greutate: 0.79 kg
Ediția:1
Editura: Prentice-Hall
Locul publicării:Upper Saddle River, United States

Cuprins

Chapter 1      Nutritional Cooking – Art and Science
 
·         What is Nutrition?
·         How We Got to This Point
·         Achieving Nutritious Food Choices
·         Markets for Nutritious Cooking Skills and Knowledge
·         Applying Nutrition Principles to Cooking Is Both Art and Science
 
Chapter 2    The Basic Nutrients – Their Importance in Health
 
·         Healthy Body Weight
·         Nutrients–Substances That Nourish the Body
·         Carbohydrate, Protein, and Lipid
·         Vitamins and Minerals–The Regulators
·         Water–The Most Important Nutrient
·         Nutritional Value of Food
·         Digestion, Absorption, and Transport of Nutrients
 
Chapter 3      Understanding Nutritional Guidelines and Labeling
 
·         A Healthy Diet
·         Dietary Reference Intakes
·         Dietary Guidelines for Americans 2005
·         MyPyramid
·         Nutrition LabelingImplementation and Interpretation
 
Chapter 4      Carbohydrates
 
·         Carbohydrate Basics
·         Simple Carbohydrates: The Sugars
·         Complex Carbohydrates: Polysaccharides
·         Dietary Fiber
·         Digestion, Absorption, and Metabolism of Carbohydrates
·         Carbohydrates and Health Problems
 
Chapter 5      Proteins
 
·         Protein Basics
·         Proteins and Nutrition
·         Nutritional Properties of Proteins
·         Protein Changes during Cooking
·         Excessive and Insufficient Protein in the Diet
·         Dietary Requirements for Protein
 
Chapter 6      Lipids
 
·         Lipids: Structure and Function
·         The Role of Lipids in the Body
·         Cooking with Fats and Oils
·         Dietary Intakes of Lipids
·         Lipid Digestion and Absorption
·         Lipids and Health
 
Chapter 7      Vitamins, Minerals, and Water
 
·         What Are Vitamins and Minerals?
·         Vitamins in the Diet
·         Minerals in the Diet
·         Retaining Vitamins and Minerals When Cooking
·         Supplementation of Vitamins and Minerals
·         Water in the Diet
 
Chapter 8      Food with Nutritional Appeal
 
·         Growing Nutritious Food
·         Harvesting, Transporting, and Processing Nutritious Food
·         Receiving, Storing, and Preparing Nutritious Food
·         Cooking Nutritious Food
 
Chapter 9      Cooking and Eating More Healthfully
 
·         How People Taste Food
·         Cooking More Healthfully
·         Adapting Recipes for Good Nutrition
 
Chapter 10   Eating in the United States
 
·         A Healthy Diet
·         The American Diet
·         Special Diets
·         Popular Fad Diets
·         Herbs and Herbal Supplements
·         Relationship of Diet and Exercise
·         Weight-Loss Diets
·         Health Risks of American Diets
·         Food Additives–Their Role and Impact
·        Allergens in Food Items
 
Field Project
 
Index

Caracteristici

Appropriate for Culinary Nutrition courses within Culinary Arts and Hospitality Management departments.
 
A brief competency guide which is focused on Culinary Nutrition.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.
 
Part of the National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification program.  The competency guide includes an examination sheet.
 
 
NRAEF ManageFirst Program - Hallmark Features:
  • Designed and supported by the National Restaurant Association Educational Foundation (NRAEF).
  • NEW, industry-driven, 12 topic, competency-based certificate program.
  • Created to provide students with marketable management skills for a career within the Restaurant, Hospitality and Foodservice industries.
  • Non-text specific.  Adopters can use any publisher’s text and corresponding Prentice Hall/NRAEF competency guide.
  • An academic and industry “think-tank” was formed to design a program based on job-specific skills valued by employers.  This “think tank” included 200 industry hiring managers, trainers, executives and academics.
  • The program design and implementation process included an 18-month Job Task Analysis (JTA).
  • NRAEF ManageFirst Program includes competency guide, exam answer sheet, NRAEF scoring & processing of a competency-based exam, NRAEF-branded certificate and NRAEF ManageFirst Professional (MFP) credential.
  • Transitional and correlation materials available to ease conversion from other certification programs and textbooks to NRAEF ManageFirst Program and Prentice Hall textbooks.
Competency Guide Hallmark Features:
  • 150-200 pages per guide.
  • Can be used as a “stand alone” item or bundled at a discount with Prentice Hall titles.
  • Tremendous pedagogical features, including:
    • “Tuning In to You”
    • Professional Profiles
    • Learning Objectives
    • “Test Your Knowledge”
    • Key Terms
    • Exhibits
    • “Think About It”
    • Activities
    • “Review Your Learning”
    • Field Project
  • Accompanied by supplemental materials, including PowerPoint’s and Answers to Activities
NRAEF ManageFirst Program — Core and Foundation (Elective) topics:
 
NRAEF ManageFirst Core Credential Topics - students must pass all four courses:
  • Hospitality and Restaurant Management
  • Controlling Foodservice Costs
  • Human Resources Management and Supervision
  • ServSafe Food Safety
NRAEF ManageFirst Core Foundation (Elective) Topics — students must pass one course:
  • Managerial Accounting
  • Inventory and Purchasing
  • Customer Service
  • Food Production
  • Menu Marketing and Management
  • Restaurant Marketing
  • Nutrition (Culinary)
  • ServSafe Responsible Alcohol Service
Instructor Supplements available for each Competency Guide:
  • Microsoft® PowerPoint® presentations with Instructor's Notes
  • Answer Keys for self-guided tests and Additional Activities.
  • Instructor Correlation Guides that assist in the transition to the NRAEF ManageFirst Program.
  • Syllabus builder template
  • Classroom activities
  • Quizzes and reviews questions (with answers)
  • Test Bank of Exam style questions
  • Detailed course outlines include:
    • suggested time block
    • activity and objective
    • slides used
    • guide pages covered
    • lecture notes.
Instructor’s resources are available for registered ManageFirst instructors.  To register or access instructor materials please visit:  Download Instructor’s Resources
 
Note: If you will be instructing the ServSafe® Food Safety or ServSafe Alcohol® courses, there are separate instructor registration procedures for these programs.