Discussion of current nutrition and food science topics concerning nutritional quality and safety of foods as they relate to one health. Provides the ability to critically examine and evaluate the principles of the scientific method, model construction, and use the scientific method to explain natural experiences and phenomena. For science and non-science students.
Learning Outcomes
By the end of the course, you should be able to:
- Identify and explain a vocabulary of nutrition and food science terms and their definitions (B/Content – assessed through quizzes, participation, and exams).
- Identify basic nutrient groups and determine, name foods that are a good source of each nutrient group, and explain how to select healthy and nutritious food (B/Critical Thinking — assessed through assignments).
- Compare food commodities and their distinct chemical and biological properties (B/Content — assessed through quizzes, participation, and exams).
- Identify and explain practices to keep food safe during preparation and cooking (Course-specific — assessed through quizzes, exams, and assignments).
- Analyze how nutrition and food science are integrated with biological and chemical principles, and find and explain examples (B/Critical Thinking and Communications — assessed through assignments).
- Examine career choices in food science and nutrition (Course-specific — assessed through participation and assignments).
- Assess current issues in scientific reporting on nutrition and food science research, survey and develop scientific reports in nutrition and food science (B/Communications — assessed through assignments).