NRAEF ManageFirst: Nutrition / Edition 1

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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 student’s name and the exam passed. The certificates are a lasting recognition of a student’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.

If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email so we can have someone from our business and industry group contact you directly.

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Product Details

  • ISBN-13: 9780132283861
  • Publisher: Prentice Hall
  • Publication date: 9/8/2006
  • Series: NRAEF ManageFirst Program Series
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 240
  • Product dimensions: 8.50 (w) x 10.70 (h) x 0.70 (d)

Table of Contents

Chapter 1 Nutritional Cooking – Art and Science

· What is Nutrition?

· How We Got to This Point

· Achieving Nutritious Food Choices

· Markets for Nutritious Cooking Skills and Knowledge

· Applying Nutrition Principles to Cooking Is Both Art and Science

Chapter 2 The Basic Nutrients – Their Importance in Health

· Healthy Body Weight

· Nutrients–Substances That Nourish the Body

· Carbohydrate, Protein, and Lipid

· Vitamins and Minerals–The Regulators

· Water–The Most Important Nutrient

· Nutritional Value of Food

· Digestion, Absorption, and Transport of Nutrients

Chapter 3 Understanding Nutritional Guidelines and Labeling

· A Healthy Diet

· Dietary Reference Intakes

· Dietary Guidelines for Americans 2005

· MyPyramid

· Nutrition Labeling Implementation and Interpretation

Chapter 4 Carbohydrates

· Carbohydrate Basics

· Simple Carbohydrates: The Sugars

· Complex Carbohydrates: Polysaccharides

· Dietary Fiber

· Digestion, Absorption, and Metabolism of Carbohydrates

· Carbohydrates and Health Problems

Chapter 5 Proteins

· Protein Basics

· Proteins and Nutrition

· Nutritional Properties of Proteins

· Protein Changes during Cooking

· Excessive and Insufficient Protein in the Diet

· Dietary Requirements for Protein

Chapter 6 Lipids

· Lipids: Structure and Function

· The Role of Lipids in the Body

· Cooking with Fats and Oils

· Dietary Intakes of Lipids

· Lipid Digestion and Absorption

· Lipids and Health

Chapter 7 Vitamins, Minerals, and Water

· What Are Vitamins and Minerals?

· Vitamins in the Diet

· Minerals in the Diet

· Retaining Vitamins and Minerals When Cooking

· Supplementation of Vitamins and Minerals

· Water in the Diet

Chapter 8 Food with Nutritional Appeal

· Growing Nutritious Food

· Harvesting, Transporting, and Processing Nutritious Food

· Receiving, Storing, and Preparing Nutritious Food

· Cooking Nutritious Food

Chapter 9 Cooking and Eating More Healthfully

· How People Taste Food

· Cooking More Healthfully

· Adapting Recipes for Good Nutrition

Chapter 10 Eating in the United States

· A Healthy Diet

· The American Diet

· Special Diets

· Popular Fad Diets

· Herbs and Herbal Supplements

· Relationship of Diet and Exercise

· Weight-Loss Diets

· Health Risks of American Diets

· Food Additives–Their Role and Impact

· Allergens in Food Items

Field Project


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