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.