Title: Describe the sources and functions of nutrients.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring Menu Development

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?