Discussion of the influence of type and properties of ingredients, manipulation techniques, and methods of cooking to obtain a standard product. This class will also integrate cultural foods based on geographical location into both lecture and laboratory sections. Laboratory experiences will accompany and support discussion.

Co-requisite: NFS 4105

Cultural Foods Lab (NFS 4105)

Lab experiences will accompany and support discussion in NFS 1240 Introduction to Food Preparation. Discussion of the influence of type and properties of ingredients, manipulation techniques, and methods of cooking to obtain a standard product.

This course involves the study of world food patterns, including food customs of peoples of different ethnic backgrounds. The course includes an emphasis on nutritional significance and surveys the social, economic, religious, and aesthetic aspects of food customs. Additional emphasis will be on evaluation of standardized recipes, food preparation methods, and safety/sanitation principles and procedures. A minimum grade of “B-” (2.7) or above must be earned in this course before it can be counted in the DPD Dietetics Program.

Co-requisite: NFS 4100

• McWilliams. Foods Around the World: A Cultural Perspective, 4th edition.

IDEA Objectives

• Gain factual knowledge.
• Learn fundamental principles, generalizations, and theories.
• Acquire an interest in learning more by asking questions and seeking answers.

Course Objectives

The successful student will:

1. Learn basic principles and techniques of food preparation to produce standardized, aesthetically pleasing, and satisfying food.
2. Understand general culinary terminology.
3. Learn appropriate vocabulary for evaluation of food products.
4. Learn acceptable sanitary standards and procedures for handling food products and understand the absolute necessity of adherence to these standards.
5. Develop and demonstrate teamwork and presentation skills.

Other KRDNs Covered in the Course: 1.3

ACEND Learning Outcomes

Students will be able to understand and apply the following concepts:

• Cultural humility, self-reflection, and diversity, equity and inclusion
• Communication and documentation skills sufficient for entry into professional practice
• Global Nutrition
• Nutritional considerations and interventions appropriate for diverse populations, such as, Black, Hispanic/Latino, Native American, LGBTQ, Asian, Pacific Islander

KRDN Outcomes and Assessments

Reading and Preparation

Reading: Chapter reading is expected prior to class to correspond to lecture and discussion on Tuesdays. See Canvas and course calendar for expectations on material to know prior to class. All tasks in modules will be completed and submitted via Canvas. Assignments are highlighted on the class calendar and are subject to change (watch for instructor announcements). These include written assignments, quizzes, and the diet analysis project.

This is a flipped class format—students will research topics prior to class. Information will be discussed and applied in class. For each culture, students will research health risks, diet (foods eaten), and counseling considerations (what is appropriate/acceptable counseling approaches).

Class Assignments

• KRDN 2.6: Complete the identity wheel and bring to class for discussion.
• KRDN 2.6: Outline the information in the Counseling: Multicultural Clients video, concluding with a paragraph about how you will apply this in your future profession.
• KRDN 2.6: Provide a 1-page reflection about your personal cultural humility and goals for improvement based on implicit bias self-assessment.
• KRDN 2.7: After watching videos and other reliable resources about health inequity, write a 2-page reflective paper on contributing factors to health inequity including structural bias, social inequities, health disparities and discrimination.

In-Class Activities

There are several in-class activities that you will participate in during class. Points are given for completion in class. No make-up work accepted.

• Lead a discussion on one cultural group covered this semester. Research food habits and native foods and prepare multiple questions for in-class discussion. Worth 50 points (see Canvas assignment for details).

Exams

There will be 3 exams plus a cumulative final exam. Exams will be given in class and will be a combination of multiple choice and short answer questions.

Program/Verification Requirements

ACEND Requirements

Students must score 75% or higher on the Assessment Method to be eligible for the DPD Verification.

ATTENTION: A minimum grade of "B-" or above must be earned in this course AND a score of 75% or higher on each KRDN Assessment Method to complete the Dietetic Program and be eligible for a DPD Verification Statement.

Grading (NFS 4100)

Cultural Foods Lab (NFS 4105) — Grading and Performance Criteria

Lab performance points will be based on:

• Time plan
• Use of proper sanitation standards and cleanliness
• Time management
• Evaluation of products by viewing and tasting of food
• Technique and ability to follow directions (written and oral)
• Attitude
• Attendance and promptness
• Personal cleanliness

Lab Grading Scale (based on percent):

Communication: CANVAS is used for posting current grades; do not use for quick response e-mail.

Classroom Devices: Make sure your cell phone is on vibrate or turned off during class. Please do not distract other students with your electronic devices. You may be asked to leave class if it becomes a distraction.

File Formats: Do not use .pages for any assignments. These cannot be opened and will not be accepted. Use Microsoft Word, Google Docs, or PDF files for all submissions.

In-Class Activities: Points are given for completion in class. No make-up work accepted.

Late Work and Mercy Submission

• Tasks submitted late will be accepted for 7 days past the due date for a 50% penalty. After 7 days, assignments will no longer be accepted.
• You are allowed to submit one assignment for re-grading. This can be used for any late assignment turned in past the 7-day grace period or for an assignment where full points were not obtained.
• This mercy submission may not take the place of an exam score.
• If you do not use the mercy submission, points may be added to your attendance points.
• All Mercy Submissions must be submitted via the assignment on Canvas.

Lab Policies and Procedures

Important Notes:

• You must pass the food handlers quiz with 22/25 to pass the class and participate in labs.
• Being late to lab will result in lost points for that lab (one point per minute late).
• If class is missed or not completely attended, the points for the lab will be reduced by 50%.
• Lab attendance is very important. Please do not miss unless contagiously ill.

Lab Attire:

• Long (to the knees), white lab coat (may be purchased at the SUU Bookstore or online). Lab coats must be cleaned each week to prevent cross-contamination.
• Closed-toed shoes with slip-resistant sole required for labs.
• Hair covering (provided). All hair must be covered during labs, including bangs.
• Hands and arms free of jewelry.

Lab Procedures:

• Work in groups during lab time. With your lab partner at the end of each class, create a time plan for your assigned recipe(s) for each week. This will be graded as you walk into lab.
• Report for lab on time. Immediately upon entering the lab, put on your lab coat and hair covering, then thoroughly wash your hands.
• Be thoroughly familiar with and adhere to appropriate laboratory practices and procedures. There are inherent risks in any kitchen laboratory situation. These practices/policies are designed to minimize risks. Students must take full responsibility for their personal safety in the laboratory.
• University policy requires that an instructor or a lab assistant be present in order for students to use equipment in the laboratory; this applies to all labs on campus including the foods lab.
• Participate in labs on dates scheduled. There will be no makeup labs. Plan to arrive on time and stay until the lab is complete (including cleanup and lab discussion). Plan for the full lab time each week.
• Tasting and evaluating food products prepared by class members in lab using established standard criteria is part of lab learning and your grade. Lab grade will be docked if food is not tasted. Notify instructor at the beginning of the semester about any food allergies.
• Turn in lab reports weekly at the start of the following Tuesday class. Points will be subtracted for lack of proper cleanup. No late or makeup labs accepted.
• Do not bring children, spouses, roommates, friends, etc. to lab. Do not plan on letting anyone sample food products after class. On occasion, there may be food items for you to take home, but this is not routinely the case.
• No cell phones are allowed in lab. If you have a cell phone, it must be left in your backpack.
• Use only pens on lab report. Sanitize them when entering the kitchen.
• Follow sanitation procedures exactly.

Food Handlers Quiz

After watching the series of food handler videos posted on Canvas, you must pass the online Food Handlers Quiz posted on Canvas. There is a 60-minute time limit during the quiz. A passing score is defined as a minimum of 22/25 correct. You may take the quiz multiple times, if necessary, to achieve this passing score.

The due date for the Food Handlers Quiz is indicated on the syllabus and in Canvas. The Food Handler Quiz will not be accepted late. More importantly, you cannot participate in lab without passing the Food Handlers Quiz.

Your attendance and participation in class is expected and highly beneficial in achieving a good grade. Attendance points will be awarded for each class that is attended.

Please inform the instructor prior to scheduled class time if you will be missing a class. No make-up attendance points are offered for the lecture portion of the class.

Lab Attendance and Participation

• Being late to lab results in a loss of one point per minute late.
• If a lab is missed or not completely attended, the points for that lab will be reduced by 50%.
• Lab attendance is very important; please do not miss unless contagiously ill. Plan to arrive on time and stay until the lab is complete (including cleanup and lab discussion). There are no makeup labs.
• Tasting and evaluating food products prepared in lab using established criteria is required and part of your grade; failure to taste will result in a deduction.

The course includes required lab attire and equipment that may incur additional cost:

• Long (to the knees), white lab coat (may be purchased at the SUU Bookstore or online; must be cleaned weekly).
• Closed-toed shoes with slip-resistant sole (required for labs).
• Hair covering is provided in lab; all hair must be covered during labs, including bangs.
• Hands and arms must be free of jewelry during labs.