Nutrition and Food Sciences: Basic Concepts of Foods

Introduces the basic concepts of food central to the disciplines of nutrition, food science and food systems. Introduces these basic concepts in the same way as everyday Americans - through the process of meal preparation.

Online Asynchronous; NFS and FS majors and minors only; Minimum Sophomore standing; Students must co-register for an NFS 1053 L01-L03 lab; Online work is to be completed by students before the in-person lecture/lab work; Open to Degree and PACE students

This course introduces students to the basic concepts of food central to the disciplines of nutrition, food science and food systems. Students are introduced to these basic concepts through the process of meal preparation. Thus, concepts and practices are always considered as interconnected. Students will also be introduced to the practice of sensory analysis and will learn to pay closer attention to the fine sensory details of a meal. Finally, a major goal of this course is to have the student be able to understand and use these concepts not just in the classroom but in their home and work settings. Dietetics Program Standards met in Basic Concepts of Foods: KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation. KRDN 2.6 Demonstrate an understanding of cultural competence. KRDN 3.6 Explain the processes involved in delivering quality food and nutrition services.

This is a hybrid class combining online materials and and in-person lab. You must be enrolled in both the online course and a lab section. Students should expect to spend 2-5 hours on coursework outside of class, with additional time for a project/presentation to be completed with their assigned lab partner, plus a final paper at the end of the semester. • The in-person lab is informed by the principles of experiential hands-on learning. With few exceptions, you cannot miss and make up more than two active in-person lab sessions. • You are expected to commit to both the in-person labs and online materials and activities. • You are expected to complete all online elements of this course. Failure to do so will result in a lower grade. • All the online elements of the course need to be completed before the weekly experiential learning class in the foods lab. All readings and videos must be read or watched completely before class. If you don’t understand a reading or video, bring in a question or list of questions. We will have a review at the beginning of each in person session.

Grades are based on attendance and participation, weekly quizzes and assignments, a midterm exam, a project/presentation with your lab partner, and a final paper.