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.