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Syllabus

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SCHOOL OF INTERNATIONAL HOSPITALITY AND TOURISM MANAGEMENT CHEMISTRY DEPARTMENT COURSE SYLLABUS S.Y. 2012-2013 I. COURSE NUMBER: HBSNUT1/HBSNUL1 II. COURSE TITLE: Basic Nutrition (for HRM Students) (3 units: 2 unit Lecture [2 hours a week or 40 hours a semester] and 1 unit Laboratory [3 hours a week or 60 hours per semester] III. COURSE DESCRIPTION: The course deals with the study of nutrition as a science. It also deals on the composition and characteristics of nutrients. Moreover, their functions and utilization in the body, requirements and deficiencies related to each nutrient are included. In the laboratory, the students are provided with exercises that will develop analytical skills in nutrition. IV. COURSE PRE-REQUISITE: HACCP 1 V. PLACEMENT: Second Year, First Semester VI. INSTITUTIONAL VISION, MISSION AND OBJECTIVES: VISION In pursuit of perfection, the University of Baguio is committed to provide balanced quality education by nurturing academic excellence, relevant social skills and ethical values in a funlearning environment. MISSION The University of Baguio educates individuals to be empowered professionals in a global community. INSTITUTIONAL OBJECTIVES The University of Baguio aims to produce a graduate who: 1. exemplifies a higher standard of learning; 2. manifests the mastery of relevant skills; 3. upholds a conduct that is rightful and just; 4. undertakes scientific and significant researchers; 5. advocates sustainable programs for the community and the environment; and 6. leads and demonstrates exemplary performance in the field of specialization .

VII. SCHOOL MISSION AND OBJECTIVES

SCHOOL OF INTERNATIONAL HOSPITALITY AND TOURISM MANAGEMENT MISSION The School of International Hospitality and Tourism Management commits itself to train worldwide experts in the industry. OBJECTIVES The School of International Hospitality and Tourism Management provides an enjoyable and interactive training experience to produce a graduate who: 1. possesses mastery in knowledge and skills in the industry operations at par with international standards; 2. manifests uprightness in the performance of duties and responsibilities; 3. delivers quality service driven by passion for excellence; and 4. upholds a deep sense of social responsibility and accountability in a multi-cultural setting. Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

VIII. DETAILED COURSE OUTLINE:

LECTURE MEASUREMENT AND EVALUATION TIME ALLOTMENT (HRS) 1

LABORATORY EXPERIMENT NO. AND TITLE I. Basic Nutrition Information Sheet: An Assessment TIME ALLOTMENT (HRS) 3

UNIVERSITY OBJECTIVES

SCHOOL OBJECTIVES

SPECIFIC COURSE OBJECTIVES

SUBJECT MATTER

STRATEGIES

1. Orient students on what to expect from the teacher and the subject.

I.ORIENTATION AND MOTIVATION A. Giving of requirements and classroom rules B. Giving of expectations II. INTRODUCTION

Get to know activity; short activity

1. Define the common terms important in the study of nutrition.

A. B. C. D.

2. Discuss the role of nutrition in the hospitality industry

E.

Definition of Terms History of Nutrition Basic Concepts of Nutrition Nutrition in the Hospitality Industry Classification, Composition and Functions of Foods

Lecture – Discussion; Library Research; Overhead Projector; Library Research

Quiz; Recitation

3

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved by: SIHTM-MRS-05282012 Page 2 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

1. Discuss the different tools used in the study of nutrition.

III. TOOLS IN THE STUDY OF NUTRITION A. B. C. Basic Food Guide/ Food Group Food Composition Table (FCT) Food Exchange List (FEL) Recommended Energy and Nutrient Intake (RENI) Filipino Food Pyramid Ten (10) Nutritional Guidelines for Filipinos

Lecture – Discussion; Library Research; Overhead Projector; Actual Models

Quizzes; Recitations; Laboratory Activities

3

II. Tools in Basic Nutrition: Part I

3

2. Use skillfully the different tools in the study of nutrition.

D.

III. Tools in Basic Nutrition: Part II

3

E. F.

IV. Menu Planning and Meal Preparation

V. Menu Preparation and Presentation

3

3

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved by: SIHTM-MRS-05282012 Page 3 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

1. Define carbohydrates.

III. CARBOHYDRATES A. B. C. D. Definition Functions Classifications Carbohydrates Malnutrition E. Dietary Modifications Related to Carbohydrates Intake

2. Enumerate the potential sources of carbohydrates that are locally available.

Lecture – Discussion; Overhead Projector; Role Play; Library Research

Quizzes; Recitations; Recaps by students

3

VI. Carbohydrates Content of Foods

3

3. Discuss some abnormalities related to inadequate/excessive intake of the different nutrients.

VII. Menu Planning and Preparation of Low/High Carbohydrates Diet

3

4. Prepares diet appropriate for certain institution/industry. IV. FIRST GRADING PERIOD Lecture – Discussion; Overhead Projector; Role Play; Library Research Examinations (Written/Practical) Quizzes; Recitations; Recaps by students 1.5 3

1. Define protein.

V. PROTEINS A. Definition

3

VIII. Protein Content of Foods

3

2. Enumerate the potential sources of

B. Functions

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved by: SIHTM-MRS-05282012 Page 4 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

protein that are locally available.

C. Classifications of: 1. Proteins 2. Amino Acids

3. Discuss some abnormalities related to inadequate/excessive intake of the different nutrients.

D. Protein Malnutrition E. Dietary Modifications Related to Protein Intake F. Vegetarian Diets

IX. Menu Preparation and Presentation of a Diet Low/High in Protein

3

4. Prepares diet appropriate for certain institution/industry. 1. Define lipids and fats. VI. LIPIDS A. B. C. D. Definition Classification Functions Fat and Lipids Modification Related to Lipid Intake Lecture – Discussion; Overhead Projector; Library Research Quizzes; Recitations; Recaps by students 3 X. Lipids Content of Foods 3

2. Enumerate the potential sources of lipids that are locally available.

3. Discuss some abnormalities related to inadequate/excessive intake of the different

XI. Menu Preparation and Presentation of a Diet Low/High in Lipids

3

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved by: SIHTM-MRS-05282012 Page 5 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

nutrients.

4. Prepares diet appropriate for certain institution/industry.

1. Define terms related to VII. ENERGY AND ENERGY energy balance. BALANCE A. B. 2. Discuss the different factors affecting body needs. C. D. E. 3. Discuss some abnormalities related to inadequate/excessive intake of the different nutrients. 4. Prepares diet appropriate for certain institution/industry. Definition of Terms Factors Affecting Body Needs Energy Balance and Imbalance Exercise and Physical Fitness Dietary Modification Related to Calorie Intake

Lecture – Discussion; Overhead Projector; Chalk and Board; Library Research

Quizzes; Recitations; Recaps by students

3

XII. Determination of Desirable Body Weight and Total Energy Requirements of Adults

3

XIII. Calorie Content of Foods XIV. Menu Preparation and Presentation of a Diet Low/High in

3

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved by: SIHTM-MRS-05282012 Page 6 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

Calorie 3 1. Define water and electrolyte. 2. Enumerate the potential sources of water. VIII. WATER AND ELECTROLYTE BALANCE A. Definition and Functions of Electrolytes B. Water Balance C. Regulation of Fluid and Electrolyte Balance D. Maintenance of Acid – Base Balance E. Types/Kinds of Water F. Role of Excretory Organs G. Disorders Related to Inadequate/Excessiv e Intake of Fluids and Electrolytes H. Dietary Modifications Lecture – Discussion; Overhead Projector; Chalk and Board; Library Research Quizzes; Recitations; Recaps by students 3 XV. Water Content of Foods 3

3. Discuss some abnormalities related to inadequate/excessive intake of the different nutrients.

4. Enumerate the different types/kinds of water.

5. Discuss the role of excretory organs.

6. Prepares diet
Subject code HBSNUT1/L Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory) Effectivity: st 1 Semester, SY2012-2013 Date Revised 28 May 2012 Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry Approved by: SIHTM-MRS-05282012 Page 7 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

appropriate for certain institution/industry. IX. MIDTERM PERIOD 1. Define vitamins. 2. Enumerate the potential sources of vitamins that are locally available. XI. VITAMINS A. B. C. D. Definition of Terms Classifications Functions Disorders Related to Deficiency/Excessiv e Intake Dietary Modifications Lecture – Discussion; Overhead Projector; Chalk and Board; Photographic Representations; Library Research Examination Quizzes; Recitations; Recaps by students 1.5 4 XVI. Vitamin Content of Foods 3 1.5

E. 3. Discuss some abnormalities related to inadequate/excessive intake of the different nutrients.

4. Prepares diet appropriate for certain institution/industry. 1. Define minerals. 2. Enumerate the potential sources of minerals that are locally available.

XI. MINERALS F. G. H. I. Definition of Terms Classifications Functions Disorders Related to Deficiency/Excessiv

Lecture – Discussion; Overhead Projector; Chalk and Board; Photographic Representations; Library Research

Quizzes; Recitations; Recaps by students

4

XVII. Minerals Content of Foods

3

XVIII.

Menu

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved by: SIHTM-MRS-05282012 Page 8 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

3. Discuss some abnormalities related to inadequate/excessive intake of the different nutrients. 4. Prepares diet appropriate for certain institution/industry. 1. Discuss the different issues related to food supplementation. 1. Enumerate the different fad diets common in the Philippines.

J.

e Intake Dietary Modifications

Preparation and Presentation of a Diet High in Vitamins and Minerals

3

XII. ISSUES ON FOOD SUPPLEMENTATION

Lecture – Discussion; Overhead Projector; Chalk and Board; Lecture – Discussion; Overhead Projector; Chalk and Board; Library Research

Quizzes; Recitations; recaps by students Quizzes; Recitations; Recaps by students

2

XIII. FAD DIETS

1

XIX. Compilations

3

2. Discuss the different fad diets and its nutritional implications. XIV. FINALS Examination 1.5 3

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved by: SIHTM-MRS-05282012 Page 9 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

IX. GRADING SYSTEM: Passing cut-off score is 70%. The highest possible passing grade is 99 and the lowest is 75. X. TEXTBOOK: CLAUDIO, VIRGINIA S. and OFELIA DIRIGE. Basic Nutrition for Filipinos. Fifth Edition. Merriam and Webster Bookstore, Inc. 2002. XI. REFERENCES A. MAJOR WHITNEY, ELEANOR N. and SHARON R. ROLFES. Understanding Nutrition. Wadsworth Thompson Learning. USA. 2002. B. MINOR BARBA, C.V., et.al. The International Reference Standards (IRS). Food and Nutrition Research Institute, Department of Science and Technology. Taguig, Metro Manila, Philippines. FOOD AND NUTRITION RESEARCH INSTITUTE. Food Exchange List for Meal Planning. Publication no.57-ND8(3). Reprinted July 1998.

FOOD AND NUTRITION AND RESEARCH INSTITUTE. Nutritional Guidelines for Filipinos. Revised Edition 2000. NUTRITIONIST-DIETITIANS’ ASSOCIATION OF THE PHILIPPINES. Diet Manual. 4th Edition. October 1994

C. JOURNALS: None D. WEBSITES www.fnri.dost.gov.ph www.ada.com www.nnc.gov.ph

Prepared by the Chemistry Department
SNS-MMS-05282012

Dr. Marilou M. Saong Subject Head, Chemistry Noted by:
SIHTM-MRS-05282012

MELANIE RULLA-SARO, MBA Dean, SIHTM

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved SIHTM-M

MELANIE Dean, SIH

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