ManageFirst Nutrition with Pencil/Paper Exam

by National Restaurant Association, .

• ISBN13: 9780132283861
• ISBN10: 0132283867
• Edition: 1st
• Format: Paperback
• Copyright: 2006-09-05
• Publisher: Prentice Hall

Summary

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the studentrs"s name and the exam passed. The certificates are a lasting recognition of a studentrs"s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

Table of Contents

Introduction: A Message from the National Restaurant Association Educational Foundation	iv
Acknowledgements	vi
Features of the NRAEF ManageFirst Competency Guides	vii
Tuning In to You	ix
Professional Profile	x
Nutritional Cooking---Art and Science
What is Nutrition?	3	(2)
How We Got to This Point	5	(2)
Achieving Nutritious Food Choices	7	(1)
Markets for Nutritious Cooking Skills and Knowledge	8	(6)
Applying Nutrition Principles to Cooking Is Both Art and Science	14	(7)
The Basic Nutrients---Their Importance in Health
Healthy Body Weight	21	(1)
Nutrients---Substances That Nourish the Body	22	(1)
Carbohydrate, Protein, and Lipid	23	(2)
Vitamins and Minerals---The Regulators	25	(1)
Water---The Most Important Nutrient	26	(1)
Nutritional Value of Food	26	(2)
Digestion, Absorption, and Transport of Nutrients	28	(9)
Understanding Nutritional Standards and Guidelines
A Healthy Diet	37	(1)
Dietary Reference Intakes	37	(3)
Dietary Guidelines for Americans 2005	40	(3)
MyPyramid	43	(8)
Nutrition Labeling---Implementation and Interpretation	51	(16)
Carbohydrates
Carbohydrate Basics	67	(2)
Simple Carbohydrates: The Sugars	69	(2)
Complex Carbohydrates: Polysaccharides	71	(1)
Dietary Fiber	72	(4)
Digestion, Absorption, and Metabolism of Carbohydrates	76	(1)
Carbohydrates and Health Problems	77	(8)
Proteins
Protein Basics	85	(2)
Proteins and Nutrition	87	(2)
Nutritional Properties of Proteins	89	(5)
Protein Changes during Cooking	94	(1)
Excessive and Insufficient Protein in the Diet	94	(2)
Dietary Requirements for Protein	96	(9)
Fats and Other Lipids
Lipids: Structure and Type	105	(4)
The Role of Lipids in the Body	109	(2)
Cooking with Fats and Oils	111	(1)
Dietary Intakes of Lipids	112	(1)
Lipid Digestion and Absorption	113	(1)
Lipids and Health	114	(9)
Vitamins, Minerals, and Water
What Are Vitamins and Minerals?	123	(1)
Vitamins in the Diet	124	(6)
Minerals in the Diet	130	(5)
Retaining Vitamins and Minerals When Cooking	135	(1)
Supplementation of Vitamins and Minerals	136	(3)
Water in the Diet	139	(8)
Food with Nutritional Appeal
Growing Nutritious Food	147	(4)
Harvesting, Transporting, and Processing Nutritious Food	151	(3)
Receiving, Storing, and Preparing Nutritious Food	154	(1)
Cooking Nutritious Food	155	(8)
Cooking and Eating More Healthfully
How People Taste Food	163	(5)
Cooking More Healthfully	168	(4)
Adapting Recipes for Good Nutrition	172	(15)
Eating in the United States
A Healthy Diet	187	(1)
The American Diet	188	(4)
Special Diets	192	(5)
Popular Fad Diets	197	(5)
Herbs and Herbal Supplements	202	(1)
Relationship of Diet and Exercise	203	(1)
Weight-Loss Diets	204	(1)
Health Risks of American Diets	204	(4)
Food Additives---Their Role and Impact	208	(1)
Allergens in Food Items	208	(9)
Field Project	217	(2)
Index	219