Southern Utah University

Course Syllabus

Southern Utah University
Southern Utah University
Fall Semester 2025

Exploring Culture in Nutrition Lab (Face-to-Face)

NFS 4105-01

Course: NFS 4105-01
Credits: 1
Term: Fall Semester 2025
Department: ASNS
CRN: 30044

Course Description

Lab experiences will accompany and support discussion in NFS 4100 Exploring Culture in Nutrition.

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.

Required Texts

None.

Learning Outcomes

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 4100

 IDEA Objectives:
  1. Gain factual knowledge.
  2. Learn fundamental principles, generalizations, and theories.
  3. 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 understanding the absolute necessity of adherence to these standards.  
5.    Develop and demonstrate team work and presentation skills. 


Course Requirements

Grading and Point Breakdown
Weekly Lab Reports180 points
Attendance120 points
Total points300 points
Evaluation Criteria for Lab Performance

Lab performance points will be based on lab reports and the following:

  • 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
Grading Scale (based on percent)
A > 93B > 83C > 73D > 63
A- > 90B- > 80C- > 70D- > 60
B+ > 87C+ > 77D+ > 67F < 60
Food Handlers Quiz (Requirement)

After watching the series of food handler videos posted on Canvas, you must pass the online Food Handlers Quiz with a minimum of 22/25 correct in order to pass the class and participate in labs. The quiz has a 60-minute time limit, and you may take it multiple times to achieve a passing score. The due date is indicated in the syllabus and in Canvas.

Weekly Lab Reports

Turn in lab reports weekly at the start of the following Tuesday class. Lab points are based on participation, attendance, and following proper procedures. Points will be subtracted for lack of proper cleanup.

Minimum Grade Requirement

A minimum grade of B- (2.7) must be earned in this course before it can be counted in the DPD Dietetics Program.

Course Outline

The lab portion of this course will include preparing two recipes per unit from the geographical or cultural area being discussed in 4100. 

Instructor's policies on late assignments and/or makeup work

Makeup Work and Deadlines
  • There will be no makeup labs.
  • No late or makeup labs are accepted.
  • Weekly lab reports are due at the start of the following Tuesday class.
Food Handlers Quiz Submission Policy
  • The Food Handlers Quiz will not be accepted late.
  • You cannot participate in lab without passing the Food Handlers Quiz.
Communication and Course Tools

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

Lab Conduct and Safety Policies
  • You will 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 coverings, and then thoroughly wash your hands.
  • Be familiar with and adhere to appropriate laboratory practices and procedures. An instructor or lab assistant must be present in order for students to use equipment in the laboratory.
  • Do not bring children, spouses, roommates, friends, etc. to lab, and do not plan on letting anyone sample food products after class (occasional take-home items may be provided).
  • 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 reports and sanitize them when entering the kitchen.
  • Follow sanitation procedures exactly.

Attendance Policy

Lab attendance and full participation are essential.

  • 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%.
  • Please do not miss unless contagiously ill.
  • Participate in labs on the dates scheduled. 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 using established standard criteria is part of lab learning and your grade. Lab grade will be docked if food is not tasted. Notify the instructor at the beginning of the semester about any food allergies.

Course Fees

The following attire and equipment are required for lab participation (some items may need to be purchased or obtained by students):

  • 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 soles are required for labs.
  • Hair covering (provided). All hair must be covered during labs, including bangs.
  • Hands and arms free of jewelry.

Registration Restrictions and Co-requisite

Co-requisite: NFS 4100 Exploring Culture in Nutrition.

Registration Restriction(s): Human Nutrition - Pre-Dietetics students only.

ADA Statement

Students with medical, psychological, learning, or other disabilities desiring academic adjustments, accommodations, or auxiliary aids will need to contact the Disability Resource Center, located in Room 206F of the Sharwan Smith Center or by phone at (435) 865-8042. The Disability Resource Center determines eligibility for and authorizes the provision of services.

If your instructor requires attendance, you may need to seek an ADA accommodation to request an exception to this attendance policy. Please contact the Disability Resource Center to determine what, if any, ADA accommodations are reasonable and appropriate.

Academic Credit

According to the federal definition of a Carnegie credit hour: A credit hour of work is the equivalent of approximately 60 minutes of class time or independent study work. A minimum of 45 hours of work by each student is required for each unit of credit. Credit is earned only when course requirements are met. One (1) credit hour is equivalent to 15 contact hours of lecture, discussion, testing, evaluation, or seminar, as well as 30 hours of student homework. An equivalent amount of work is expected for laboratory work, internships, practica, studio, and other academic work leading to the awarding of credit hours. Credit granted for individual courses, labs, or studio classes ranges from 0.5 to 15 credit hours per semester.

Academic Freedom

SUU is operated for the common good of the greater community it serves. The common good depends upon the free search for truth and its free exposition. Academic Freedom is the right of faculty to study, discuss, investigate, teach, and publish. Academic Freedom is essential to these purposes and applies to both teaching and research.

Academic Freedom in the realm of teaching is fundamental for the protection of the rights of the faculty member and of you, the student, with respect to the free pursuit of learning and discovery. Faculty members possess the right to full freedom in the classroom in discussing their subjects. They may present any controversial material relevant to their courses and their intended learning outcomes, but they shall take care not to introduce into their teaching controversial materials which have no relation to the subject being taught or the intended learning outcomes for the course.

As such, students enrolled in any course at SUU may encounter topics, perspectives, and ideas that are unfamiliar or controversial, with the educational intent of providing a meaningful learning environment that fosters your growth and development. These parameters related to Academic Freedom are included in SUU Policy 6.6.

Academic Misconduct

Scholastic honesty is expected of all students. Dishonesty will not be tolerated and will be prosecuted to the fullest extent (see SUU Policy 6.33). You are expected to have read and understood the current SUU student conduct code (SUU Policy 11.2) regarding student responsibilities and rights, the intellectual property policy (SUU Policy 5.52), information about procedures, and what constitutes acceptable behavior.

Please Note: The use of websites or services that sell essays is a violation of these policies; likewise, the use of websites or services that provide answers to assignments, quizzes, or tests is also a violation of these policies. Regarding the use of Generative Artificial Intelligence (AI), you should check with your individual course instructor.

Emergency Management Statement

In case of an emergency, the University's Emergency Notification System (ENS) will be activated. Students are encouraged to maintain updated contact information using the link on the homepage of the mySUU portal. In addition, students are encouraged to familiarize themselves with the Emergency Response Protocols posted in each classroom. Detailed information about the University's emergency management plan can be found at https://www.suu.edu/emergency.

HEOA Compliance Statement

For a full set of Higher Education Opportunity Act (HEOA) compliance statements, please visit https://www.suu.edu/heoa. The sharing of copyrighted material through peer-to-peer (P2P) file sharing, except as provided under U.S. copyright law, is prohibited by law; additional information can be found at https://my.suu.edu/help/article/1096/heoa-compliance-plan.

You are also expected to comply with policies regarding intellectual property (SUU Policy 5.52) and copyright (SUU Policy 5.54).

Mandatory Reporting

University policy (SUU Policy 5.60) requires instructors to report disclosures received from students that indicate they have been subjected to sexual misconduct/harassment. The University defines sexual harassment consistent with Federal Regulations (34 C.F.R. Part 106, Subpart D) to include quid pro quo, hostile environment harassment, sexual assault, dating violence, domestic violence, and stalking. When students communicate this information to an instructor in-person, by email, or within writing assignments, the instructor will report that to the Title IX Coordinator to ensure students receive support from the Title IX Office. A reporting form is available at https://cm.maxient.com/reportingform.php?SouthernUtahUniv

Non-Discrimination Statement

SUU is committed to fostering an inclusive community of lifelong learners and believes our university's encompassing of different views, beliefs, and identities makes us stronger, more innovative, and better prepared for the global society.

SUU does not discriminate on the basis of race, religion, color, national origin, citizenship, sex (including sex discrimination and sexual harassment), sexual orientation, gender identity, age, ancestry, disability status, pregnancy, pregnancy-related conditions, genetic information, military status, veteran status, or other bases protected by applicable law in employment, treatment, admission, access to educational programs and activities, or other University benefits or services.

SUU strives to cultivate a campus environment that encourages freedom of expression from diverse viewpoints. We encourage all to dialogue within a spirit of respect, civility, and decency.

For additional information on non-discrimination, please see SUU Policy 5.27 and/or visit https://www.suu.edu/nondiscrimination.

Pregnancy

Students who are or become pregnant during this course may receive reasonable modifications to facilitate continued access and participation in the course. Pregnancy and related conditions are broadly defined to include pregnancy, childbirth, termination of pregnancy, lactation, related medical conditions, and recovery. To obtain reasonable modifications, please make a request to title9@suu.edu. To learn more visit: https://www.suu.edu/titleix/pregnancy.html.

Disclaimer Statement

Information contained in this syllabus, other than the grading, late assignments, makeup work, and attendance policies, may be subject to change with advance notice, as deemed appropriate by the instructor.