Nutrition Science · Nutrition Science 1. Students will learn basic things such as nutrient...
Transcript of Nutrition Science · Nutrition Science 1. Students will learn basic things such as nutrient...
Nutrition Science
Hotel Restaurant and
Culinary Science
Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education:
2009.03.01~2017.02.28
Occupational Competency Development Training Course of the Ministry of Labor: Cooking
(2013.03.01~2015.02.28)
[Nutrition Science] Person who has prepared this lecture plan: Park, Mi-hye 010-4387-1796
Modification History. As a required subject for hotel cooking, this course, ‘Nutrition Science’, is a 3 credit-approved one
that consists of 3 hour-lectures.
Date Approved Comments
2009. 3. 1.
2012. 1. 3.
2009. 3. 1.~2013. 2. 28. Serial No. 2009-03999: Major unit assessment
approved by Minister of Education, Science and Technology
2009. 3. 1.~2013. 2. 28. Serial No. 2009-04512: Learning subject unit
assessment approved by Minister of Education, Science and Technology
2013. 3. 1~2017. 2. 28. Serial No. 2012-5614: Learning process assessment
approved by Minister of Education, Science and Technology
Unit Description
As a field of study dealing with a series of process taking place inside the body when a person
takes in nutrients included in food, nutrition science is an applied science studying a process to
supply nutrients to the body and keep health.
Application of the Unit Keeping healthy is the basis of a happy life. Recently, diseases are increasing due to nutrient-
taking unbalance. Nutrition science is a science to prevent and overcome such diseases and
allows students to learn the characteristics of nutrient, metabolism in body, source food and
related diseases and practice healthy dietary life.
Licensing/Regulatory Information
As a required subject, nutrition science is one of the most important sectors in written tests for
Korean food, Western food, Japanese food, Chinese food and blowfish craftsman cooks. Besides,
it is one of the required subjects in written tests for industrial engineer cook and master
craftsman cook.
Pre-Requisites
This unit must be assessed after the following prerequisite unit:
No Pre-Requisites
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements indicate
core results of a
competancy unit.
Performance criteria indicates performance achievments needed to prove
students have achieved a related element. In this text, thick and itallic-written
detailed information is described in ‘Required Skills and Knowledge’ and
‘Range’. Achievement assessments should be based on ‘Evidence Guidelines’.
outline of
Nutrition Science
Students should understand and can explain the general contents of nutrition
science.
Students learn the concept of nutrients, their actions inside the body, relation
between health and nutrition and main functions of nutrients.
Main learning
contents of
nutrition science
1. Definition of nutrition science – Students should understand nutirents, their
functions inside the body and basic priciples of dietary life.
2. Dietary index for health – Nutrient-taking creteria of Korean people, Food
ntrient-stating insitituions
3. Digestion and absorption of nutrients – Digestion mechanism,
Understanding of a digesting process
4. Carbohydrate – Kinds of carbohydrates, digestion and absorption,
metabolism, their functions and their relation with health
5. Lipid – Kinds of lipids, their functions, digestion and absorption, metabolism
6. Protein - Definition of protein, structure of amino acids, their functions,
digestion and absorption, metabolism
7. Fat-soluble Vitamins - Introduction of vitamins, characteristics of fat-soluble
vitamins
8. Water-soluble Vitamins - Kinds of water-soluble vitamins, their physiological
functions, deficiency symptoms, vitamin-pool foods
9. Macro Minerals - Kinds of macro minerals, their physiological functions,
deficiency symptoms, macro mineral-pool foods
10. Micro Minerals- Kinds of micro minerals, their physiological functions,
deficiency symptoms, micro mineral-pool foods
11. Moisture- Distribution of moisture inside the body, its functions, moisture
and health
12. Nutrition Management - Obesity management, causes for obesity, obesity
judgement, weight control and management
13. Antioxidant Nutrients - Antioxidant vitamins, antioxidant enzymes,
phytochemical
14. Nutrition Assessment - Making-out of a menu, menu assessment
Practical Works
and Prcess of
Nutrition Science
1. Students will learn basic things such as nutrient functions inside the body. 2. They will learn kinds of nutrients, metabolism, deficiency symptoms and
nutrient-pool foods through materials. 3. They will apply what they’ve learnt to making-out and development of a
menu after acquiring general information about nutrients.
.Individual or
Group Learning
and
Development
1. Through discussions, Q & A and presentations, students will be given a
chance to express their opinions and ideas with extra credits.
2. Students will develop a self-directed learning ability and a peer-learning
ability through group-study activities.
3. They will understand general things about nutrition science and apply what
they’ve learnt to an actual field.
Required Skills No required skills since it is a theoretical subject
Required Knowledge Students should understand basic studies of nutrient science.
They should understand basic chemistry and human physiology.
They should understand the characteristics of nutrition science.
Structure of nutrients
Functions, metabolic process and digestion and absorption of nutrients
Deficiency symptoms and nutrient-pool foods
Desirable Making-out of a Menu to Keep Healthy
Evidence Guidelines
Evidence Guidelines should suggest assessment-related advice and be referred in accordance to
Assessment Guidelines for Training Package for required skills and knowledge, range and a
training package.
Overview of Assessment
The assessment should be carried out for the following abilities. Critical aspects for
assessment and
evidence required to Students’ ability to understand a proper dietary life and nutrients
Their ability to understand nutrient digestion and absorption demonstrate
competency in this
unit Their ability to understand nutrients
The assessment should be carried out to confirm if they use the
following. Context of and
specific resources for
assessment Proper documents and resources commonly used at work
When students’ practical skills and knowledge are evaluated, various
assessment methods should be applied. Proper examples for this
unit will be as below.
A report on nutrition science
Q & A and discussions in addition to report review
A scrapbook about nutritional information
Observation into students’ presentations
Development of a dietary life program to keep healthy
Method of assessment
Oral or written Q & A to evaluate students’ knowledge about nutrients
Guidance information
for assessment
Assessors should design integrated-type assessment activities to
overally evaluate students’ understanding and knowledge about this
unit in association with other units, such as industrial part, practical
site and performance roles.
Test Range and Guidelines
It is about devices and their performances. It may have effect on occupational environment and
performance, and it may include prerequisites for education and assessment (Requiring
accessibility to devices and demands from local communities and employment agencies).
Functions of Nutrients
Needed to assess if students know functions of calorie nutrient
Needed to assess if students know functions of control nutrients
Needed to assess if they understand the relation between nutrient
intake and health
Needed to assess if they understand the importance of establishing a
proper dietary habit for modern people to keep healthy
Characteristics of
Nutrient Metabolism,
Nutrient Deficiency
Symptoms and Nutrient-
pool Foods
Needed to assess if students know the characteristics of nutrient
metabolism
Needed to assess if students know nutrient deficiency symptoms
Needed to assess if students know nutrient-pool foods
Related Studies
Basic Nutrition Science, Principles of Nutrition Science, Nutrition and Health, Nutrition and Dietary
Life, Cooking Nutrition Science
Possible Job Fields
Commercial Cookery and Catering, Dietitian, Nutrition Counselor, Menu Developer, Public Health-
engaged Worker, Food Researchers, Restaurant Starting-up Consultant
Elements and Performance Criteria
Written test
4-multiple choice question (1 point each)
Short-answer question (2 points each)
Mid-term Test (30)
Questions about the concept of nutrition, nutrient actions inside
the body, relation between health and nutrition, and main
functions of carbohydrate, fat and protein
-Students can plan and practice a nutritionally - balanced meals.
-They will know main calorie nutrient-pool foods and their
deficiency symptoms and apply it to their dietary lives.
-They can use nutrient-intake criteria and recent information
about nutrition.
-By acquiring communication skills with the public, they can
improve their abilities of delivering information and counseling
about nutrition effectively.
-They can use information about nutrients for a process of
developing a menu.
Written test
4-multiple choice question (1 point each)
Short-answer question (2 points each)
Final Test (40)
Questions about main functions of fat-soluble and water-soluble
vitamins, minerals and antioxidant nutrients inside the body,
deficiency symptoms, and related-pool foods
-Students will know about main vitamins, deficiency symptoms of
mineral nutrients and nutrient-pool foods.
-They will know about kinds and functions of antioxidant
nutrients important for modern people, and can apply this
information to developing a healthy menu.
Report (10)
on the Assessment on
Nutrient Intake Conditions
and Dietary Habits
3 points for sincerity: Class preparation and presentation
performance
3 points for completeness: Effort and enthusiasm
4 points for creativity: Differentiated and navel topics and
professionalism
-Through 24-hour recall method, it is possible to assess one’s
nutrient intake-state
-Through dietary assessment sheet, it is possible to assess one’s
dietary habit-state.
-By assessing nutrient-intake states and dietary habits, students
can establish and practice plans for a sound dietary life.
-All the things above can be used to develop a menu for a
healthy dietary life.
Attendance (20) No one can receive any credit when having below 80% in
attendance.