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  • He 503

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    This course covers food and nutrition education, including understanding malnutrition and nutrition programs, nutrition for different life stages, food selection and safety, meal planning, cooking techniques, and baked goods. Topics include the introduction to nutrition and foods, digestion and nutrient absorption, food selection and safety, meal planning, cooking meat, fish, poultry, vegetables, fruits and root crops, and baking cakes, cookies, pies, pastries and breads. The goal is to improve health through proper food preparation, serving nutritious meals, and ensuring nutritional adequacy, enjoyment and appreciation of food.

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    food and nutrition

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    HE 503

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    This course covers food and nutrition education, including understanding malnutrition and nutrition programs, nutrition for different life stages, food selection and safety, meal planning, cooking techniques, and baked goods. Topics include the introduction to nutrition and foods, digestion and nutrient absorption, food selection and safety, meal planning, cooking meat, fish, poultry, vegetables, fruits and root crops, and baking cakes, cookies, pies, pastries and breads. The goal is to improve health through proper food preparation, serving nutritious meals, and ensuring nutritional adequacy, enjoyment and appreciation of food.

    Copyright:

    © All Rights Reserved
    Scarica in formato DOCX, PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    51 visualizzazioni2 pagine

    He 503

    Caricato da

    shaigest
    This course covers food and nutrition education, including understanding malnutrition and nutrition programs, nutrition for different life stages, food selection and safety, meal planning, cooking techniques, and baked goods. Topics include the introduction to nutrition and foods, digestion and nutrient absorption, food selection and safety, meal planning, cooking meat, fish, poultry, vegetables, fruits and root crops, and baking cakes, cookies, pies, pastries and breads. The goal is to improve health through proper food preparation, serving nutritious meals, and ensuring nutritional adequacy, enjoyment and appreciation of food.

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    © All Rights Reserved
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    ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY

    Master of Science in Home Economics

    HE 503
    Food and Nutrition Education
    Course Description: This course deal with the understanding of nutritional problems and its
    solutions to improve individuals health through proper planning and preparation and serving of
    nutritious and palatable foods for all occasions to insure nutritional adequacy, enjoyment and
    appreciation.

    I. Introduction to Nutrition
    A. Malnutrition
    B. Nutrition Program
    C. Nutrition for pregnant and lactating mothers, childhood, adulthood
    D. Nutrition and Physical fitness

    II. Introduction to Foods


    A. Concepts
    B. Essential food nutrients
    C. Digestion process and absorption of foods

    III. Food selection, safety and food serving


    A. Meal Planning
    B. Food Selection
    C. Purchasing of food
    D. Food safety
    E. Table service
    F. Table setting and decorations
    G. Table manners and etiquette

    IV. Commercial cooking


    A. Meat
    B. Fish
    C. Poultry
    D. Vegetables
    E. Fruits
    F. Root Crops

    V. Baked Products
    A. Cakes
    B. Cookies
    C. Pies and Pastries
    D. Breads
    References:

    Baclig, MJR (2003). Basic Principles of Nutrition and their Application in Daily Life. Grandwater
    Publications, Makati city

    Basbas, L.D. and Tabbaba, EV. (1996) Culinary Arts II. Phoenix Publishing House Inc., Manila

    Begum, MR. (2008). A Textbook of Foods, Nutrition and Dietetics. Sterling Publishers Private
    Limited. Belmpnte, India.

    apps.who.int/iris/bitstream/10665/41798/11/WHO MONO 61.pdf

    http://www.dummies.com/education/science/biology/the-human-digestion-process-or-what-
    happens-after-you-eat-food/

    http://www.enchantedlearning.com/subjects/anatomy/digestive/

    Brown, A. (2005). Understanding Food Principles and Preparation. Wadsworth Publishing.


    Singapore.

    Claudio, VS and Jones, LS. (2001). Meal Management and Table Service. Meriam and Webster
    Bookstore, Inc. Manila

    Claudio V. et. al. (2006) Basic Foods for Filipinos (4th ed.) Meriam and Webster Bookstore, Inc.
    Manila

    http://www.mtu.edu/dining/pdf/food-handling.pdf

    http://www.theicn.org/documentlibraryfiles/PDF/20080228031540.pdf

    http://allrecipes.com/recipes/17494/world-cuisine/asian/filipino/main-dishes/

    http://panlasangpinoy.com/main-dish-recipes/

    Instructor:

    Shailini. G. Gestosani, LPT, M.Ed.


    shailini.gestosani@gmail.com

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