Description should include
- defining the terms nutrient, macronutrient, and micronutrient, to include protein, carbohydrates, fats, vitamins, minerals, and water
- identifying the sources of each basic nutrient
- identifying the functions of each basic nutrient.
Process/Skill Questions:
Thinking
- Why is it important to understand the six basic nutrient groups?
- Why is knowledge of the functions and food sources of each nutrient important to a food-service professional?
Communication
- How does the media influence consumers’ nutritional choices through advertising?
Leadership
- How can a food operation set goals that are nutritionally sound for customers?
- How can dietary guidelines be used to influence the nutritional choices in society?
Management
- Why should management be aware of common nutritional changes in food that occur during cooking?
- What responsibility does management have for training employees in methods of cooking that preserve nutrients?