Food Science and Technology 201
The Science of Food
Course meeting time: T&R
313 Parker Hall
315 Parker Hall
Biology 101 or 113
Overall Course Objectives
Students completing the course should be able to:
1. Critically read/listen to popular
press reports about food and nutrition or other biological
phenomena and be able to identify probable misinformation.
2. Identify the factors important for microbial growth, along with the major organisms that
present a public health hazard with regards to
food and to understand the positive role of
microorganisms in food.
3. List the names and functions of the essential nutrients for humans as well as relate the course
material on essential nutrients to their individual diets through completion of a food
addition, the student will be able to specify foods that are major contributors of these nutrients in
4. Interpret the relationships between diet and disease as expressed through discussion of
scientific studies and discuss the contr
oversies surrounding these relationships.
Explain the advances in biology that affect the food supply.
6. Utilize course material on major topics (diet and weight loss, eating disorders, biotechnology,
etc...) with respect to making changes in their ind
ividual diets/lifestyle if desired.
This course also satisfies a GEC science requirement as an additional science course.
As such it
has another set of educational goals. Courses in natural sciences foster an understanding of the
ciples, theories and methods of modern science, the relationship between science and
technology, and the effects of science and technology on the environment.
GEC Learning Objectives
Students understand the basic facts, principles, theories and metho
ds of modern science.
Students learn key events in the history of science.
Students provide examples of the inter
dependence of scientific and technological
Students discuss social and philosophical implications of scienti
fic discoveries and
understand the potential of science and technology to address problems of the contemporary
Article critiques 2@10
1. Students are responsible for taking exams at the scheduled
times. Exceptions may be made for
good cause if arrangements are made in advance.
2. Should you miss an exam, a makeup is possible. All makeup examinations
at a definite time and completed within 1 week of the regularly scheduled exam.
If you miss the
time scheduled for a makeup without an extremely good reason a score of 0 will be recorded.
min. and held in the regular classroom at 1
The final exam will have 13 questions cut and paste from exam 1 and 13 question
cut and paste
from exam 2.
The remaining 24 questions will be over new material.
This is our way of trying to
reinforce some of this material.
If you have questions, please feel free to contact us.
There is no required text for this course. However, on Carmen, you will find course readings for
e course readings serve as a
stions at the end of each topic
and will help reinforce posted lecture slides.
In addition, you will find relevant research and
news articles on most topics under Food in the News on the Carmen website.
imes during the
semester, you may be asked to read a specific article and be prepared to discuss it during class.
Assignments should be turned in via the Carmen drop box by midnight o
the date due
using a Microsoft Word
For the food chart you will have two files: an Excel
spreadsheet and a Word file. See instructions for Food chart.
is the supermarket
survey. The survey is due
to the start of class on
can find information about
ts under section III. Assignments
. This tab is
located in the course content tab
Carmen. You should get a confirmation from Carmen if your submission to the drop box was
1st Critique due
Food Chart due
2nd Critique due
Supermarket Survey due
There are 10 multiple
choice quizzes which you will take on Carmen.
Each has 5 questions
worth 1 point.
Quizzes 1 through 3
prior to exam 1
uizzes 4 through
must be taken
prior to exam 2
8 through 10
t be taken
It is expected that the quizzes will serve as a review and study mechanism
and will help you prepare for the exams. The quizzes will
be available on Carmen past the
dates listed above.
When you finish the
quiz it will be instantly graded and the correct answers displayed.
take each quiz up to 3 times.
Each time you will be presented with 5 different questions.
highest score will be the one that is recorded.
Suggested Quiz schedule
Why do we eat?
Read material for Food Chart with emphasis on BMR and activity calculations.
on exam 1.
Fat soluble vitamins
Guest lecture: Wine
Supplements. Nutritional Labeling
Specific Food additives. SMS
Cheese & Ice cream
Diet and Cancer.
indicates an assignment due or an exam.
Course introduction, assignment expectations, critique 1
Critique 1 due
Demonstrate entering data for food chart.
Proteins. Soy milk sampling.
Discuss critique 1.
Fat soluble vitamins.
Water soluble vitamins
Review for exam 1
Food chart due.
Diet and weight.
Discuss Food chart.
. Body Fat analyzer
Critique 2 due
. Discuss critique 2.
Preservation. Review for exam 2
Guest lecture: Jeni’s ice cream
Food additive testing
Supermarket survey due
Organic and natural
Cheese and Ice cream
Diet and cancer
Chocolate. Review for final
Final Exam Wed. 2:00
You will have 2 of these to do. They are due
To help you develop into an informed consumer of food
and nutrition information you will be
provided with the opportunity to read/listen/review newspaper articles, news releases or perhaps
videotapes and asked to respond to these.
These responses should be one page or less and
submitted via the Carmen drop b
Evaluation will be based on the thoroughness and
insightfulness of your response to the following questions below. Critical feedback will be
supplied and the expectation will be that everyone will improve as the quarter progresses.
For both Critiques
uestions you should respond to include:
What are the main claims stated in the article? Are there any additional claims
implied? And if so, what are they?
What are the weak and strong points of the argument(s)?
What additional questions should be asked
and/or what other information would
you like to know or feel is missing to analyze the accuracy of the reported
Where could you go to find out more information about this topic? Please provide
specific websites if you choose this venue.
Assignment Due Date:
Please check out the more detailed in
Please turn completed assignment (
worksheet: the spreadsheet
answers to the questions as a Word or PDF
The information below should help with the assignment.
Please feel free to contact
us if any of
this is not clear.
The food chart inv
olves keeping track of what you eat for five days.
You need to find the
nutrient content of what you ate and then answer some questions.
For one day you are to keep
track of your physical activity.
Here is an
of what the food composition data might
There are a number of tools
you to make this assignment easier for you.
You do not
need to use any of these tools, but you do need to do the assignment.
The most important tool is
Using the Calculator will save you time and work. The calculator
spreadsheet probably contains more tabs than you can see at one time.
(If you only see one tab,
try maximizing the spreadsheet.)
You can use the arrows to the left of the tabs to view mor
You should see five tabs at the extreme left that are labeled day 1 through day 5.
following tabs are also present and are necessary to complete the assignment.
They are: weekly
averages, nutrient data, % calories, % daily value, activity
calculator, activities, more activities
and question 8. If you link to the spreadsheet, you may be asked if you want to open it or to save
it to your computer.
If you open the document, enter data and then try to save it,
you will need a pa
ssword to save to the web server.
If you have the spreadsheet on your
computer you will not need a password to save or manipulate the data.
More food composition
data can be found
The spreadsheet begins with 5 tabs labeled days 1 through 5.
For each item you eat, you are to
enter its name, th
e amount you ate, the number of calories it contained and the grams of protein,
fat and carbohydrates in it.
You are also to record iron, calcium, vitamin A, Vitamin C and folic
You may get this information from any source you like.
composition tables are provided for you.
You will notice that when you enter data, the
spreadsheet will automatically total the nutrients at the bottom of the page.
The data will also be
transferred to the appropriate place on the weekly average ta
A convenient place to obtain nutritional data is from the table labeled nutrient data.
contains data for almost 500 foods.
You can simply cut and paste the information from the
nutrient data tab to the day you are working on.
Data from these ta
bles is in the appropriate
Some food labels express nutrient data as % Daily Value.
This information should not be
entered as such.
There is a tab called % Daily Value that will convert % to the appropriate
amounts and units.
This must be used i
f you have data expressed as percent. There are also links
to much larger databases.
Sometimes you may find it is easier and close enough to substitute a
food that is very similar to one that is hard to find data for.
You can only enter numbers into the
orksheet not letters or units such as grams (g).
The tab labeled % Calories takes data from the weekly average tab and automatically calculates
what percentage of your calories were derived from fat, protein and carbohydrates.
graphs the data for
If you prefer, you may perform the calculations yourself.
This data is
the answer to one of the questions.
The activity calculator tab asks for your weight in pounds and asks you to enter a factor of either
11 or 12.
The default setting is a factor
of 12 (indicating a male) and a weight of 200
Enter your weight
and 11 if you are female or 12 if you are male
You then name an activity, a factor
(found in the activity tabs)
and the time in hours you
performed the activi
For example, if you performed an activity for a half hour
, you would
enter 0.5. You can
not enter letters or units in these cells, only numbers. So, for example, do not
enter 1 hour, enter 1 if you performed the activity for an hour.
The calculator w
how many calories you used up and add it to your other activities and to your BMR.
concept of BMR is explained more fully in the weight loss lecture.
As is explained in this
lecture, the value you get for BMR by using a single factor is
not very accurate.
It is close
enough for this assignment.
If you want a better estimate you can find one at
The factors you need for activities can come from a num
ber of sources.
The spreadsheet has two
tabs labeled activities and more activities.
These contain the factors for about 400 activities.
you cannot find the exact activity, chose an activity that is similar and use that factor. More
details on activi
ties are available at
If you are not sure about the factors that affect
BMR and how it is calculated, you should visit
R file prior to the first exam.
Answer the following questions:
Does your dietary intake meet the RDA for your age group and sex? If not, in what areas
are you lacking? Does failing to meet the
RDA in several categories mean that you are headed
for nutritional disorders? Explain briefly. What foods could you add to your diet to increase your
consumption and bring you up to the RDA?
If you do not meet the RDA for a nutrient,
some foods you could add to your diet.
in your diet are the major contributors of
Vitamin A? Folic acid? Vitamin
Answer for all of these nutrients
What percentage of you
r calories was derived from
of the following:
This is calculated for you on the % calories tab of the spreadsheet.
If you wanted to lose one pound per week (approximately 3,500 calories), what cha
would you make in your diet?
Do this even if you think you are too thin and do not eat enough
as it is.
You should provide a
of foods and amounts that add up to 3500 calories.
Find (on the average) 500 cal per day from what y
ou eat now and delete it.
You don't really have
to consume the resulting diet.
We want you to see what it would take for you to lose 1 pound per
week by dieting.
You only did the chart for 5 days so you only need to list 2,500 calories.
he data supplied, approximate your caloric needs for a typical day: BMR +
Show calculations in your report
for more information
activity calculator does this for you.
You should include things like sitting, watching TV, etc to
get 14 to 20 hours of activity.
Do not including
BMR is adjusted for this.
How does the value you calculated in question 5 compare to your
average caloric intake for
If they were not identical, what would happen to your weight if this continued for several
do you t
hink the numbers did not agree?
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?
!) This should be a
of activities that use 500 cal per day
that will be repeated each day for one week.
The total will equal 3,500 Kcal and will result in
the loss of one pound of fat.
There is much interest in low fat diets today. Put together three meals
with a com
approximately 1800 calories and
that contains 8
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
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 tha
t is on the webpage.
Remember that grams of fat are not equal to calories
You must multiply g of fat by 9 to get calories from fat.
This should be divided by
total calories to get % from fat.
remove foods high in fat and replace wi
th high those
high in carbohydrates.
% Calories from fat is done as in question 3. The total of all must equal
Multiply g of fat x 9 to get calories from fat, grams of carbs x 4 to get calories from
carbohydrate and grams protein x 4 to get calorie
s from protein.
This gives calories from
Then determine %.
Your answer should contain
a list of foods with their calories and fat
There is a tab called question 8.
If you enter the food along with the protein, fat and
it will calculate % calories from fat for you.
You may fill in the appropriate
foods to get a diet with 10% of calories from fat and use this as your answer if you would like.
USDA Food composition:
by start of class
Go to your favorite or perhaps the most convenient supermarket
You may work in groups on this if you wish.
If you work in a group (a group is defined as two
or more people):
One person in the group
should submit the actual document via Carmen
worked on it. This means there is one survey submitted per group.
The other members of the group
still must submit a document to Carmen
something like: "I worked in a group and ______ (student's name who submitted the
document) submitted the document for the group. This enables us to more easily
navigate Carmen's grading system
What types of products have dates on them? Wh
at do these dates mean?
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?
Would you buy a food that was "out of date" at a reduced cost? Why or wh
Food Safety Information
What messages about food safety and warnings did you find? List at least three different
messages or warnings. More credit for bigger lists.
Rate each of these warnings. Which would you pay more attention to? Which do you
nk are most effective in communicating with average consumers? Least? Why?
What are the five most expensive food items you could find?
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.
Look at the ingredient statements on ten products. What types of products have the
longest list of ingredients? The shortest?
Only if you are interested in an
email it prior to class
what is there and why it is used.
If you are interested
a product and would like to know how it is made and what is in it,
the product or label information
(name, manufacturer, ingredie
nts and preparation
prior to class.