Food Science and Technology 201D
The Science of Food
Autumn 2008
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Instructor |
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Mike Mangino |
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Office |
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313 Parker Hall |
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Phone |
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292-7769 |
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Office Hours |
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T 10:00 Ð 2:00,, F 1:00 Ð 3:00 |
Prerequisites: Biology 101 or 113
Goals/Rationale:
Courses in natural sciences foster an understanding of the principles, theories and methods of modern science, the relationship between science and technology, and the effects of science and technology on the environment.
Students completing the course should:
1. Be able to critically read/listen to popular press reports about food and
nutrition or other biological phenomena and be able to identify probable
misinformation.
2. Know the factors important for microbial growth, major organisms that present
a public health hazard with regards to food and to understand the positive role
of microorganisms in food.
3. Know the names and functions of the essential nutrients for humans as well as
foods that are major contributors of these nutrients in their diets.
4.Be aware of the relationships between diet and disease and the controversies
surrounding these relationships.
This course also satisfies a GEC science requirement. As such it has another sets of educational goals.
Learning Objectives:
1. Students understand the basic facts, principles, theories and methods of modern science.
2. Students learn key events in the history of science.
3. Students provide examples of the inter-dependence of scientific and technological developments.
4. Students discuss social and philosophical implications of scientific discoveries and understand the potential of science and technology to address problems of the contemporary world.
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October 14 |
Exam 1* |
100 points |
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October 21 |
Food Chart due |
50 points |
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November 18 |
Exam 2** |
100 points |
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Various |
On line quizzes |
50 points |
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December 9 |
Final* |
100 points |
* Exams are scheduled for 103 Kottman Hall. For those who would like to start and or finish early I will be offering the exam in 118 FS (Parker Food Science) at 5:00. At 6:30 I will take a 15 minute break and then head to Kottman. You must start the exam by 7:30 unless you have made prior arrangements with me.
A- 373-362 C 309-294
B+ 361-350 C- 293-282
B 349-334 D+ 281-270
B- 333-322 D 269-240
E Below 240
Students are responsible for taking exams at the scheduled times. Exceptions may be made for good cause if arrangements are made in advance. All makeup examinations must be scheduled and completed within 1week of the regularly scheduled exam.
Exams
Exams are scheduled for October 14, November 18 and December9 and exams will be
held on those dates. It seems to me that with an online version of a class some
students maybe ready to take the exam prior to the time it is scheduled. I have
no problems with that. You may schedule to take an exam as soon as you are ready
to take it after the first day of classes. You may take any exam prior to it
regularly scheduled date. To do so go to 110 FS(Parker Food Science) between
7:30-12:00 and 1:00-4:30 on the day of your choice and ask for the exam that you
would like to take. You may not receive a copy of the exam to take with you
until after the date of the exam posted above. You may see your answers at any
time. The final exam will have 13 questions from the first exam and 13from the
second. They will be identical to questions on these exams (I will cut and paste
13 from each exam to the final). This is my way of trying to reinforce some of
this material. If you plan on taking the final prior to the time that the second
(or even the first) exam is released you may come in my office and study from a
copy of the exam. If you have questions, please feel free to contact me.
Exam retakes
Some students seem to have difficulty determining how best to study for exams in
FST201. My advice is to take all versions of the quizzes, pay attention to the
review questions at the end of each section and to the list of key words. I will
also be happy to answer questions submitted by email or in person. Students who
do not do well on the first exam will be given the option of taking another
version of the exam. The grade recorded will be an average of the two exam
scores. If you wish to take the exam again you must notify me within 1 week of
exam 1. A time will be scheduled for you between 7:30 –12:00and 1:00-5:00 M-F to
come to FS and take a different version of the exam. If you do not feel that you
know how to study for this course, please feel free to talk to me. Retakes will
not be an option for the second exam or the final Lecture Outline
Week 1
Week 2
Week 3
Week 4
Week 5
á Minerals
Week 6
á Weight
á Eating
á Microbiology
Week 7
á Food poisoning
Week 8
Week 9
á
á Immune response
Week 10
Assignments:
PERSONAL FOOD CHART Assignment Due Date: October21
Each student will keep track of food intake for 5 consecutive days. Using the tables at the back of the study guide, compute the daily consumption of calories, fat, protein, carbohydrate, calcium, iron, vitamin A, vitamin C, and folic acid (folate). Compute the consumption in each of the categories for each day of the 5-day period. Compute an average daily consumption for each nutrient.
Answer the following questions:
1. Does your dietary intake meet the RDA for your age group and sex? If not, in what areas are you lacking? What foods could you add to your diet to increase your consumption and bring you up to the RDA?
2 What foods in your diet are the major contributors of calories? Protein? Carbohydrate? Calcium? Iron? Vitamin A? Folic acid? Vitamin C? (Answer for all of these nutrients)
3. What percentage of your calories was derived from each of the following: From fat? From protein? From carbohydrate?
4. If you wanted to lose one pound per week (approximately 3,500 calories), what changes would you make in your diet? Do this even if you think you are too thin and do not eat enough as it is.
HINT! You should provide a list of foods and amounts that add up to 3500 calories.
5. If you were to complete a food chart and find that you failed to meet the RDA in several categories, would this mean that you were headed for nutritional disorders? Explain briefly.
6. Using the data supplied, approximate your caloric needs for a typical day. (Show calculations in your report).
7. If you wanted to lose one pound (approximately 3,500 calories) per week, how could you accomplish this by exercising and not by altering your eating habits?
HINT! (Show calculations!)
8. There is much interest in low fat diets today. Put together three meals having a total calorie content of at least 1800 calories that has no more than 10% of the calories from fat. You do not need to have all of the foods have less than 10% of their calories from fat, but the average should be 10% or less. Try to make this something you might actually consider eating. (Show data and calculations)
HINT: Start with your day that has the lowest % of calories from fat and make substitutions or additions/deletions as needed. You may want to utilize a list of foods sorted by % calories from fat that is on the webpage.
USDA Nutrient Database http://www.nal.usda.gov/fnic/foodcomp/search/ QuizzesThere are 10 multiple-choice quizzes. Each has 5 questions worth 1 point. Quizzes 1 through 3 must be taken prior to exam 1 (October 14), quizzes 4 through 7 prior to exam 2 (November 18 ) and 8 though 10 prior to December 9
When you finish the quiz it will be instantly graded and the correct answers displayed. You may take each quiz up to 3 times. Each time you will be presented with 5 different questions. The highest score will be the one that is recorded.
My hope is these quizzes will serve as a review and study mechanism and will help you prepare for the exams.