NFS 1053 OL1 (CRN: 92453)
Nutrition and Food Sciences: Basic Concepts of Foods
3 Credit Hours
About NFS 1053 OL1
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.
Notes
NFS, FS majors and NFS minors only; Sophomores, Juniors and Seniors only; Lecture is online, labs are in person; Students must co-register for an NFS 1990 Basic Concepts of Food lab section; Asynchronous Online Course Open to degree and PACE students
Section Description
Course Description: This course introduces students to the basic concepts of food central to food and nutrition practices. Thus, concepts and practices are always considered as interconnected. The complex variety of meal preparation practices among diverse populations in the United States is also considered central. 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 as an engaged practitioner in interprofessional collaborations.
Section Expectation
This is the on-line aspect of an integrated on-line and lab based course. All the learning materials and assessments are integrated. The students will be able do the following: Identify the names and principle characteristics of the major classes of foods (carbohydrates, proteins, fats). Identify the following basic concepts of foods: gelatinization of starch; gluten formation; fats and smokepoints; maillard reaction; caramelization; coagulation of protein; denaturation of protein. Demonstrate the applications of the above basic concepts of foods while making a dish and preparing an entire meal. Identify and apply basic sensory science techniques in order to evaluate the quality of foods. Identify and apply basic food safety techniques (time, temperature and cross-contamination) in order to maintain food safety in the foods lab. Describe the effects that techniques and styles of food preparation have on the sensory qualities of food. Demonstrate a working knowledge of how to read, analyze, and adapt recipes.
Evaluation
On-line quizzes, pre and post lab assignments, midterm, final, presentation
Important Dates
Note: These dates may change before registration begins.
Note: These dates may not be accurate for select courses during the Summer Session.
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| Last Day to Withdraw with 25% Refund | |
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Resources
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NFS 1053 OL1 is closed to new enrollment.
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