This is a 15-hour, self-paced course on culinary nutrition as it relates to the food service industry and is designed for candidates interested in earning their CFC/CFPC designation. You will gain a basic understanding of culinary nutrition principles, nutritional guidelines, healthy cooking, accommodating dietary restrictions, and future trends.

You will complete this course by reading through a series of content modules, complete activities as you progress, and will be quizzed on the content at the conclusion of each module. There will be a final exam at the end of the course.

What will you learn in this course? At the end of this course you will be able to:

1. Discuss the benefits of a healthy diet
2. Explain how people make food choices
3. List the six categories of nutrients
4. Identify the nutrients that provide energy
5. Describe factors that influence daily energy needs
6. Explain nutrient density and give examples of high nutrient density foods
7. Explain how the body uses carbohydrates, fats, proteins, and water
8. Identify food sources of sugars, starches, and fiber and the health effects of each
9. Identify food sources of saturated, monounsaturated, polyunsaturated, and trans fatty acids and the health effects of each 
10. Differentiate between cholesterol in food and blood cholesterol
11. Identify food sources of protein and explain the differences between plant and animal protein sources
12. Describe the general functions and food sources of vitamins and minerals
13. Discuss the recommendations of the Dietary Guidelines for Americans
14. List the major nutrients provided by the five MyPlate food groups
15. Compare nutrient values on food labels
16. Discuss guidelines for nutrient content, health claims and structure function claims on food labels
17. Identify nutrient-dense foods and ways to include them on menus
18. Explain how portion sizes and the proportions of foods on a plate impacts nutrition
19. Plan menus to emphasize high nutrient-density foods and ingredients
20. Discuss ways to reduce sodium and increase potassium on menus
21. Discuss how various cooking techniques impact nutrient retention
22. Distinguish between food allergies, intolerances and aversions
23. Identify the nine (9) most common food allergens
24. Identify grains that contain gluten and those that do not
25. Distinguish between different types of vegetarian diets
26. Discuss menu planning for high blood pressure, heart disease and type 2 diabetes
27. Discuss the benefits and challenges of nutrition labeling on menus
28. Discuss current and emerging food and nutrition trends that impact the food service industry

• Contact:
  ACF Professional Development Team