Title: Describe the nutritional components of food.
Course: Culinary Arts I (16052-I) > Section: Understanding Nutritional Principles

Description should include

- defining the terms nutrient, macronutrient, and micronutrient
- enumerating macronutrients (i.e., proteins, fats, carbohydrates, water) and micronutrients (i.e., vitamins, minerals)
- listing for each type of nutrient
  - its functions in the body (e.g., carbohydrates for energy, protein for muscle and tissue repair)
  - its role in preventing or contributing to chronic disease (e.g., fresh fruits and vegetables can promote healthy body weight and decrease likelihood of diabetes; high consumption of saturated fats/trans fats can contribute to heart disease and cancer; inadequate calcium consumption can lead to osteoporosis)
  - its presence in food sources (e.g., vitamin A in carrots, vitamin B in grains, calcium in dairy products, iron in legumes)
- explaining the effects of a deficiency of the nutrient (e.g., pellagra, scurvy, osteoporosis)
- explaining the effects of toxicity associated with the nutrient (e.g., ketosis, excessive bleeding, diarrhea)
- interpreting nutrition labels.

Process/Skill Questions:

Thinking

- What nutrients tend to be included in a typical teenager’s diet? Which nutrients tend to be deficient?
- What foods are good sources of protein?
- What is the difference between saturated and unsaturated fats?
- What are some negative side effects of trendy low-carbohydrate diets?

Communication

- What are the arguments for and against taking large doses of specific nutrients, for example, vitamins or minerals?
- How should nutritional information be made available to consumers?

Leadership

- What can be done to educate and encourage customers to make healthier choices?
- Why should high school students be concerned about their nutrient intake?

Management

- What types of foods does a family shopper need to select to ensure that all family members receive the nutrients they need?
- How should nutritional components of foods affect menu offerings to customers? Why?
- What nutritional guidelines should school cafeterias follow for providing meals to students?