Reference no: EM132367784
Chapter 3-4-5 Objectives
The Learning Objectives for chapter 3 on Carbohydrates are:
• Describe basic sugars and sweeteners, and the importance of meeting the dietary recommendations for added sugars
• Compare and contrast starch and fiber, including food sources, recommendations and health benefits.
• Distinguish between a whole grain and a refined grain, explaining why the whole grain is a healthier choice.
• Discuss the functions of carbohydrates in the body and how diabetes is treated, including healthy carbohydrate choices.
• Prepare and present creative menu dishes using whole grains and legumes.
The Learning Objectives for chapter 4 on Lipids (Fats) are:
• Identify foods high and low in fat and how fat enhances the eating experience.
• Identify food sources of saturated, monounsaturated, polyunsaturated and trans fatty acids.
• Identify sources and functions of the following: essential fatty acids, DHA and EPA and cholesterol.
• Explain how fat is digested, absorbed and supplied to cells in the body and its functions.
• Discuss the dietary recommendations for fat and cholesterol.
• Prepare and present creative and healthy menu dishes using dairy and eggs.
The Learning Objectives for chapter 5 on Protein are:
• Compare and contrast the nutrients in animal and plant sources of protein, including examples of complimentary protein.
• Explain how proteins are digested, absorbed and used in the body.
• List types and health benefits of vegetarian diets and plan nutritionally adequate vegetarian meals.
• Explain the dietary recommendations for protein, including the consequences of eating too much or too little protein.
• Prepare and present creative and healthy menu dishes using meat, poultry and fish.