Food Science and Technology H208

Food: Fact and Fiction

Winter 2007

Instructors:                 Yael Vodovotz                         Steve J. Schwartz

Office:                         227 Parker Hall                                    235 Parker Hall

Phone:                         247-7696                                             292-2934

Email:                         vodovotz.1@osu.edu                            Schwartz.177@osu.edu

Office Hours:             TBA

Prerequisites:             Freshman Honor/Scholar or permission from instructors

Format:                       Three 78 min. lectures per week; MWF 3-4:48pm, Parker 118

Students completing this course should:

1. Critically examine current issues in food science and nutrition using popular and academic-related materials.

2. Gain an appreciation for the science of food and nutrition and understand the principles of the scientific method as they relate to food science research.

Grading:

Article Critiques            400 pts (40%) 8 critiques x 50 points each.

Participation                 100 pts (10%)

Final Presentation         500 pts (50%)

Recommended text: No text is required. Instructors and students will supply necessary materials for class discussion.

Class Structure

Food: Fact and Fiction is a freshman Honors class whose purpose is to dispel misconceptions about food technology and nutrition found in the popular media, and expose students to scientific research in these areas.  Three class sessions per week will be devoted to topics related to food and nutrition. Each topic will span a week that will include an instructional component (one day), a laboratory component (one day) and a discussion component (one day). These sessions will include media coverage and an instructional class on the topic as well as a demonstration in a research laboratory working in the specified area. The students will be responsible for obtaining 2 articles on the topic from a research journal (library) and a popular press source (web, People..). During the discussion session students are expected to have read their articles and be ready for in-class discussion. In addition, students will submit a written summary of one of the articles (4 from journal and 4 from popular press).  The critique should be 2-3 pages, summarizing the article findings as well as analyzing these results/claims in context to what was discussed in the instructional class. Student presentations on controversial topics of their choosing (approved by instructors) are to be presented at the end of the session. These oral group (2-3 students in a group) presentations will take place during the last week of the course and include both positive and negative views of a topic.  The presentations are expected to be about 20 minutes long and should include some activity (such as a quiz, experiment etc.). At the termination of the course, the students will have gained an appreciation for legitimate scientific facts and an understanding of various controversial topics in food science and nutrition.

Some suggested topics (others will be obtained from current topics)

            Topic                                                                                                              

Introduction : Syllabus: Expectations                                                                             

Low carbohydrate foods: Good diet?                                                              

Supplements: Should they be regulated?                                                                   

GMO: Are they safe?                                                                                                

Bioterrorism                                                                                                                

Acrylamide                                                                                                      

Soy: Is it really good for you?                                                           

Obesity                                                                                                           

Obesity discussion                                                                                           

Eating disorders : Is the media responsible?

Alcohol: Is a glass of wine a day good for your health?

Are chemicals in your food toxic?    

Nutrition and Cancer

Organic foods

Academic misconduct

"Academic misconduct is defined as any activity which tends to compromise the academic integrity of the institution, subvert the education process. Examples of academic misconduct include:

1) violation of course rules as contained in the course syllabus or other information provided the student;
2) providing or receiving information during exams and quizzes; or providing or using unauthorized assistance in the laboratory, at the computer terminal, on field work;
3) plagiarism, including the use of term papers or laboratory reports from any source other than the student's own work;
4) serving as, or enlisting the assistance of, a "ringer" or substitute for a student in the taking of examinations;
5) alteration of grades or marks by the student in an effort to change the earned grade or credit;
6) alteration of University forms used to drop or add courses to a program, or unauthorized use of those forms; and
7) failure to report incidents of academic misconduct."

All cases of suspected misconduct will be reported to the Committee on Academic Misconduct (Office of the Provost, 203 Bricker Hall, 422-5881). Sanctions imposed in cases of established misconduct range from warnings to suspension or dismissal from the University.

Any student who feels he/she may need accommodations based on the impact of a disability should contact me privately to discuss your specific needs.  Please contact the Office of Disability Services at 614-292-3307 in room 150 Pomerene Hall to coordinate reasonable accommodations for students with documented disabilities.