Describe the sources and functions of nutrients.

Description should include

  • defining the terms nutrient, macronutrient, and micronutrient, to include protein, carbohydrates, fats, vitamins, minerals, and water
  • identifying the sources of each basic nutrient
  • identifying the functions of each basic nutrient.

Process/Skill Questions:

Thinking

  • Why is it important to understand the six basic nutrient groups?
  • Why is knowledge of the functions and food sources of each nutrient important to a food service professional?

Communication

  • How does the media influence consumers’ nutritional choices through advertising?

Leadership

  • How can a food operation set goals that are nutritionally sound for customers?
  • How can dietary guidelines be used to influence nutritional choices in society?

Management

  • Why should management be aware of common nutritional changes in food that occur during cooking?
  • What responsibility does management have for training employees in methods of cooking that preserve nutrients?

Teacher Resources: