Food Science and Technology 201
The Science of Food
Autumn 2006
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Instructor |
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Stephanie Smith |
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Mike Mangino |
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Office |
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229 Parker Hall |
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313 Parker Hall |
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Phone |
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292-3867 |
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292-7769 |
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Office Hours |
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T,R 2:00 – 4:00 |
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T,R 8:00 – 10:00a |
Office Hours: Generally
available -you may drop by any time. If you want to be sure that I am there,
you should call first. If you want to talk to us, we want to talk with you.
Prerequisites: Biology101
or 113
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 problems with this information.
2. Know the factors important for
microbial growth, the 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. Understand the metabolism of
nutrients and the relationship between photosynthesis and respiration.
5. Be aware
of the relationships between diet and disease and the controversies surrounding
these relationships.
Recommended text: FST 201 The Science of Food, Mangino and Smith. Available at CopezWeb Site: http://class.fst.ohio-state.edu/FST201
Grading
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First Exam |
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100 points |
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Second Exam |
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100 points |
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Final Exam |
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100 points |
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Article critiques 2@10 |
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20 points |
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Food Chart |
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50 points |
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Supermarket Survey |
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30 points |
Grades
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A |
400-374 |
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C+ |
321-310 |
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A- |
373-362 |
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C |
309-294 |
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B+ |
361-350 |
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C- |
293-282 |
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B |
349-334 |
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D+ |
281-270 |
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B- |
333 -332 |
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D |
269-240 |
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E |
Below 240 |
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Assignments
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September 27 |
1st Critique due |
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October 12 |
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October 18 |
Food Chart due |
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October 25 |
2nd Critique due |
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November 9 |
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November 15 |
Supermarket Survey due |
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December 6 |
Final examination - 1:30 – 3:18 |
Lecture Outline
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Lecture |
Date |
Topic |
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1D |
September 20 |
First day intro - article for
first critique |
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2 |
September 21 |
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3 |
September 26 |
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4 |
September 27 |
Critique 1,
Odor & Flavor c Data Entry Food C |
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5 |
September 28 |
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6 |
October 3 |
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7 |
October 4 |
BMR Calc - Sensory |
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8 |
October 5 |
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9 |
October 10 |
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10D |
October 11 |
Review material required for food
chart and first exam |
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11 |
October 12 |
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12 |
October 19 |
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13 |
October 20 |
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14 |
October 21 |
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15 |
October 24 |
Microorganisms ---- |
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16 |
October 25 |
Supermarket Survey - no class Critique 2 |
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17 |
October 26 |
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18 |
October 31 |
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19 |
November 1 |
Ice Cream |
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20 |
November 2 |
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21 |
November 7 |
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22 |
November 8 |
Review for exam 2 |
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23 |
November 9 |
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24 |
November 14 |
Wine |
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25 |
November 15 |
Cheese |
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26 |
November 16 |
Finish additives - discuss survey |
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27 |
November 21 |
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28 |
November 22 |
Thanksgiving - no class |
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29 |
November 23 |
Thanksgiving - no class |
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30 |
November 28 |
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31 |
November 29 |
Review for Final |
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32 |
November 30 |
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December 6 |
Assignments:
Assignments should be turned in via the Carmen dropbox. If you do not know how to do this please see me. If for dome reason you must turn in a paper version go to the dropbox and submit a statement giving the date, time and location that the assignment was handed in.
PERSONAL FOODCHART
Assignment Due Date: October 18
Each student will keep track of food intake for5 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. 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?
3. What percentage of your calories werederived from fat? From protein? From carbohydrate?
A.g of fat X 9 cal/g =calories from fat
B.g of carbs X 4 cal/g =cals from carbs
C.g of protein X 4 cal/g = cals from protein
Total calories = sum of cals from pro, fat and carb
% of cals from fat = [calories from fat / total calories]100
4. If you wanted to lose one pound per week (approximately 3,500 calories ), what changes would you make in your diet? 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 than10% of their calories from fat, but the average should be 10% or less. Try to make this something you might actually consider eating.
HINT: Start with your day that has the lowest %of calories from fat and make substitutions oradditions/deletions as needed. You may want to utilize a list of foods sorted by % calories from fat that is on the webpage.
Nutrient Composition of Common Foods (Tables from Study Guide)
USDA Nutrient Database http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl
Supermarket Survey – Due November 15
In lieu of class on October 25; you will make a trip to the supermarket
and answer the following questions. You may work I ngroups
on this if you choose to do so. If you work in a grou plist
who worked with you. Go to your favorite or perhaps the most convenient
supermarket and survey the following:
Dating
1. What types of products have dates on them? What do these dates mean?
2. As a consumer who realizes that there is a cost associated with everything we require on a label, what products should be required to have a date on them? Why?
3. Would you buy a food that was "out of date" at a reduced cost? Why or why not?
Food Safety Information
1. What messages about food safety did you find?
2. There are a number of "warnings" that appear on food labels. List at least three different ones of these. More credit for bigger lists.
3. Rate each of these warnings. Which would you pay more attention to? Which do you think are most effective in communicating with average consumers? Least? Why?
Price/value
1. What are the five most expensive food items you could find?
2. Assume that you are in charge of food purchases and health for your living group (i.e. dorm, apartment, home, etc.), list 5 foods that you feel are the best values. Explain your choices in detail.
Products
1.Look at the ingredient statements on ten products. What types of products have the longest list of ingredients? The shortest?
2.For the product with an ingredient list that is most interesting to you, bring in a label or a copy of the information on the label (name, manufacturer, ingredients and preparation
instructions) for class discussion. We will discuss what is there and why it is used.
3.Choose a product that you’d like to know how it is made. Bring the product or label information to class.
Article Critiques
One important goal of this course is to make you better consumers of food and nutrition information. To help you develop, we will be giving you newspaper articles, news releases or perhaps even videotapes and asking you to respond to these. Questions we will expect you to respond to include: What claims are stated here? What additional claims are implied? Wha tare the weak points of the argument? the strong points? Wha tadditional questions should be asked? Where could you go to find out more information about this topic? These responses should be one page or less. Evaluation will be based on the thoroughness and insightfulness of your response.
You will have 2 of these to do. They are due September 27 and October25.