Nutrition and Diet Therapy (LAB)
Module 1 (ORGANIZATION OF THE CLASS, LABORATORY PREPARATION, AND EQUIVALENTS AND MEASUREMENTS)
Classroom Organization
Maintaining a clean and organized classroom promotes a positive learning environment. An untidy space can create
confusion and reduce the sense of stability for students. Proper use of space and cleanliness supports effective teaching and
learning.
Laboratory Preparation
Laboratory Overview: Begin each session with a clear explanation of the key concepts and procedures related to the
experiment.
Demonstration: Demonstrate important techniques and the use of equipment. Ensure all students can see and hear
the demonstration clearly.
Board Work: Use the whiteboard or chalkboard to present essential information in a structured manner. This
reinforces verbal instructions with visual aids.
Laboratory Instruction: Engage actively with students throughout the lab. Provide timely guidance and conduct brief
whole-class instructions when needed.
Instructor Role: Facilitate learning by encouraging students to take responsibility. Use prompts and questioning
strategies to develop their critical thinking. Offer direct assistance when necessary to help students progress.
Laboratory Procedures
Refer to the Laboratory Manual for step-by-step instructions specific to each experiment.
Food Preparation Techniques
1. Measuring dry, powder, and liquid ingredients
2. Peeling raw tomatoes, potatoes, and firm fruits or vegetables
3. Cutting vegetables or meat into julienne strips
4. Slicing, dicing, chopping, and mincing various ingredients
Purchasing
Purchasing involves acquiring goods and services needed for laboratory or kitchen use. It is considered a strategic function
for managing operational costs. For further details, refer to the Lab Manual.
Volume (Liquid) Conversions
US Customary to Metric
US Customary Measurement Metric Equivalent
1/8 teaspoon 0.6 mL
1/4 teaspoon 1.2 mL
1/2 teaspoon 2.5 mL
3/4 teaspoon 3.7 mL
1 teaspoon 5 mL
1 tablespoon 15 mL
2 tablespoons / 1 fluid ounce 30 mL
1/4 cup / 2 fluid ounces 59 mL
1/3 cup 79 mL
1/2 cup 118 mL
2/3 cup 158 mL
3/4 cup 177 mL
1 cup / 8 fluid ounces 237 mL
2 cups / 1 pint 473 mL
4 cups / 1 quart 946 mL
8 cups / 1/2 gallon 1.9 L
1 gallon 3.8 L
Weight (Mass) Conversions
US Contemporary to Metric
US Weight Metric Equivalent
1/2 ounce 14 grams
1 ounce 28 grams
3 ounces 85 grams
3.53 ounces 100 grams
4 ounces 113 grams
8 ounces 227 grams
12 ounces 340 grams
16 ounces / 1 lb 454 grams
Oven Temperature Conversions
Fahrenheit (°F) Celsius (°C)
250°F 121°C
300°F 149°C
350°F 177°C
400°F 204°C
450°F 232°C
Volume Equivalents (Liquid)
US Customary Approximate Fluid Ounces
3 teaspoons = 1 tablespoon 0.5 fluid ounce
2 tablespoons = 1/8 cup 1 fluid ounce
4 tablespoons = 1/4 cup 2 fluid ounces
5 1/3 tablespoons = 1/3 cup 2.7 fluid ounces
8 tablespoons = 1/2 cup 4 fluid ounces
12 tablespoons = 3/4 cup 6 fluid ounces
16 tablespoons = 1 cup 8 fluid ounces
2 cups = 1 pint 16 fluid ounces
2 pints = 1 quart 32 fluid ounces
4 quarts = 1 gallon 128 fluid ounces
Important Notes on Conversions and Measurement Systems
Dry vs. Liquid Measures: U.S. dry volumes use a separate system from liquid volumes, though terms like "pint" and
"quart" are shared. For most cooking purposes, using these liquid conversion tables for dry ingredients is
acceptable, but professional kitchens may measure dry ingredients by weight instead of volume.
Grams and Teaspoons: Grams measure mass, teaspoons measure volume. Conversion between the two depends on
density. For example, 1 gram of water equals 1 milliliter (approximately 0.2 teaspoons), but this varies by substance.
Measurement System Differences:
Most countries follow the metric system (SI units). However, English-speaking countries like the United States,
United Kingdom, and Australia may use imperial or customary units. These systems often share unit names (e.g.,
“pint,” “gallon”) but differ in actual volume:
o US gallon = 3,785 mL
o UK gallon = 4,546 mL
o US teaspoon = 4.93 mL
o UK teaspoon = 5 mL
Implication in Recipes: A small difference in measurement (e.g., in a teaspoon of vanilla) may not matter. However,
for larger volumes (e.g., gallons), differences between systems can significantly affect a recipe. Always verify the
origin of a recipe to use the correct measurement system.
