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EAOY 2016

A comprehensive course in Culinary Nutrition Certification.
This course reviews all aspects of nutrition as it relates to cooks and managers in order to prepare them to address the nutrition, allergies and desires of their customers. Purchasing, receiving, storage and preparation are all key components to maintaining the nutritional components of food products.

Course Goal
- Designed to lead to national certification as Certified in Culinary Nutrition by a nationally recognized industry association.

Educational Objectives
- Upon successful completion of the comprehensive certification examination, as determined by the certifying agency, will meet the criteria (a score of 70% or higher) for certification and receive a passing grade in this course.

The CCN tests' 80 questions demonstrate your knowledge in the following areas:
    Allergies (7)
    Calories (2)
    Carbohydrates (6)
    Cholesterol (3)
    Dairy (2)
    Diabetes (3)
    Fats (13)
    Fiber (5)
    Food Pyramid (2)
    Nutrition (8)
    Protein (4)
    Religion (2)
    Sodium (4)
    Vegetarianism (2)
    Vitamins (5)
    1 Question each - Electrolytes, Energy, Gluten, Irradiation, Mercury, Metabolism, Physiology, Popular Diet Plans, Potassium, RD's, Sweeteners, Yeast.

  Behavioral Objectives: Understand the science of nutrition. Learn how proteins, carbohydrates and fats comprise the foods we eat. Discover what calories are and how they are calculated. Learn about food additives such as flavor enhancers, preservatives, and coloring. Learn how to read a nutrition label. Discover how the body stores and accumulates body fat. Examine the effects of food choices on health and wellness - diabetes, high blood pressure, osteoporosis, etc.. Learn how to prevent, treat and manage diet-related diseases. Understand how to manage food allergies. Understand ingredient quantities and recipe scaling.

Find out what ingredients can be substituted for one another. Identify types and nutritional value of grains, pasta and legumes and how to prepare them. Identify the nutritional value of, and preparation techniques for, meat, poultry and fish. Identify types and use of spices, herbs and garnishes. Identify types of fats and oils and their nutritional value and uses. Understand the nutritional value of dairy products and eggs. Understand the types, nutritional value and preparation techniques for fruits and nuts. Learn about vegetarian diets. Understand the nutritional value of soups, caseroles, breads and yeast breads, desserts.