FSHN 101 FOOD AND THE CONSUMER (3 credits) Spring 2014

Transcription

1 FSHN 101 FOOD AND THE CONSUMER (3 credits) Spring 2014 Instructor: Office Hours: Terri D. Boylston, Ph.D Food Sciences Building Mon. 9-10, Tues. 2-3, Wed. 2-3, Thurs , or by appt. Lecture: Monday, Wednesday & Friday 11:00-11: Molecular Biology Text: Prerequisites: Vaclavik, V.A. and Christian, E.W Essentials of Food Science, 3 rd Edition. Springer, New York. ISBN: High school biology and chemistry or 3 credits each of biology and chemistry. Course Description The course examines the food system from the point of harvest to the consumption of food by the consumer. Current and controversial topics related to food production, harvest, handling, preservation, processing, and distribution are discussed. Course Objectives To increase student s awareness of the food industry and become more informed consumers. Specific objectives are to: 1. Increase knowledge about the composition of foods. 2. Gain a further understanding about the impact of processing on the quality, safety and nutritional value of foods 3. Discuss current issues in the food industry of interest to consumers. Course Outcomes: At the end of the semester, you should be able to discuss: 1. The basic components of foods, and generally how these components influence a food s structure, appearance, and quality. 2. Why foods are processed and the major food processes used in the United States. 3. How to interpret the information presented on a food label. 4. How the major federal agencies are involved in the regulation of the safety of food products. 5. The major food commodity groups, i.e., cereals, legumes, meats, fruits and vegetables, etc. and examples of how they are processed. 6. How to handle foods in a sanitary manner. 7. How to interpret the pros and cons of current issues relating to foods. FSHN 101, Spring 2014, p. 1

2 General Lecture Topics 1. Basic Components of Food: This section covers the chemistry and importance of water, carbohydrates, lipids, proteins, vitamins and minerals in foods. Vitamins and minerals will be discussed primarily from a product formulation standpoint and not be covered in great detail regarding nutritional importance. 2. Food Processing: This section covers how food quality can be compromised both chemically and microbiologically and how processing can prevent and/or retard these processes. This discussion will be followed by an overview of the major food processing methods e.g., drying, fermentation, canning, refrigeration and freezing and newer technologies such as irradiation. 3. Food Products: This section will cover different categories of food products found in the market place from the standpoint of their composition and how they are processed. Categories of foods will include cereals and legumes, vegetables and fruits, meat and poultry, fish and seafood, and beverages. 4. Food Safety and Regulations: This section of the course will cover key issues relating to the safety and quality of foods and how the government regulates the food industry to ensure a safe and wholesome food supply. 5. Food Product Development, Improvement, and Sensory Evaluation: This section covers topics relating to how the food industry introduces and improves food products in the marketplace and the methods that are used to define and measure factors that will assure consumer acceptance of those products. Recommended Practices to be Successful in this Course. Research has shown that the amount you learn depends on the effort you invest. Students that are successful will develop the following practices: 1. Attend and be engaged in each lecture - Think about how the lecture relates to your experiences and your future. If you miss lecture, you are responsible for the material discussed 2. The lecture notes and textbook are there to aid your learning. Reading your textbook and reviewing the posted lecture notes prior to and following lecture is expected! 3. Summarize the important concepts from each lecture in your own words to develop your own study guide 4. Take advantage of opportunities to ask questions if you don t understand the material 5. Be respectful of your fellow students Grades: 3 Exams (100 points each) 300 Final Exam Quizzes (25 points each) Assignments (25 points each) 75 Lecture Questions (estimated) 70 Lecture Reflections (1 point each) 30 Total points* (estimated) 725 FSHN 101, Spring 2014, p. 2

3 *Students will have the opportunity to earn at least 725 points during the semester through the exams, quizzes, assignments, participation and lecture reflections, and extra credit opportunities. The total points at the end of the semester will be divided by 700 to provide extra credit opportunities or to allow the students to not submit a quiz, assignment, or participation & lecture reflections and not be penalized. The quizzes and exams will consist of true/false, matching, and multiple-choice questions. Extra credit questions will be given on each quiz and exam to provide each student an opportunity to improve their semester grade. The quizzes are open-book and will be posted on Blackboard and students will be given 3 days to complete the quiz. Exams will be closed book and be given during the lecture period. The final exam will consist of 2 parts: the material discussed since Exam 3 (75 points) and a comprehensive exam (75 points). Information on the quizzes and exams will be announced in class and posted on Blackboard. Assignments are opportunities to apply the concepts we will discuss in lecture. The assignments and their due dates will be announced in lecture and posted on Blackboard. During the lectures, Turning Point (clickers) or TurningPoint Responseware (smart devices) will be used to record your responses to questions asked during the lecture. Students will receive 0.5 points for participation and 0.5 points for a correct response. The discussion board on Blackboard will be used following each lecture to post lecture reflections. Lecture reflections are your opportunity to ask pertinent questions or make pertinent comments and/or connections related to the day s lecture credit will only be given for pertinent questions or comments. To receive full credit for the lecture reflections, you will need to post 2 reflections each week. If you miss class you will not be able to make up the lecture questions for that lecture. Opportunities for extra credit will include attending seminars related to food science and nutrition, and other related activities will be announced throughout the semester and posted on Blackboard. Registering for TurningPoint Responseware The TurningPoint Responseware allows you to use your smart devices (smart phones, phones with key pads, ipads, laptops) to respond to questions asked during lecture. This will also allow short answer and questions other than multiple choice to be used throughout the lecture. You can register your smart devices through Blackboard, following these directions: 1. In Blackboard for FSHN 101, click the Clicker Registration link. 2. If you have a smart device to use as your virtual clicker, select Register ResponseWare. 3. For your smart device, create an account and follow the prompts to register. You will receive a message that your device has been registered. FSHN 101, Spring 2014, p. 3

4 Grading Scale: Final grades will be assigned based on percentage of points earned at the end of the semester, as follows: A >93.0% A % B % B % B % C % C % C % D % D % F <63.0% Course Policies: 1) Lecture notes, assignments and extra credit opportunity descriptions, due dates, and other important announcements will be posted on Blackboard. You are responsible for the information posted on Blackboard. Please contact me immediately if you have any issues with completing assignments and/or assessments on time. 2) Exams will be based on both the lectures, current event discussions, and the textbook. 3) Identification must be shown to the instructor or her assistants when turning in exams. 4) Examinations may not be rescheduled due to sports, judging competitions or other professional activities or conflicts without prior consent of the instructor. Bring a letter from academic coordinator, club advisor, or classroom instructor prior to the exam for approval. 5) Makeup examinations will not be given unless the student can show proof of a verifiable emergency. 6) The use of unauthorized information during exams constitutes academic dishonesty and will not be tolerated. If the copying or cheating occurs on an exam, the student will receive a 0 for that exam score. The incident will be reported to the dean of students as dictated by university policy. More information on academic dishonesty is available in the ISU Bulletin and on the ISU website ( 7) If you have a disability and require accommodations, please contact me at the beginning of the semester or as soon as you become aware of your needs so that your learning needs may be appropriately met. You will need to provide a Student Academic Accommodation Request (SAAR) form from the Disability Resources (DR) office, located on the main floor of the Student Services Building, Room 1076, ) The instructor and course will be evaluated at the end of the semester, however, the instructor encourages you to visit with her about any questions and/or suggestions throughout the semester. FSHN 101, Spring 2014, p. 4

5 Tentative Spring 2014 Lecture Schedule* FSHN 101 DATES TOPIC READINGS Jan. 13, 15 Introduction Evaluation of Food Quality Ch. 1 (p. 3-19) Jan. 17, 22, 24 Water Ch. 2 (p ) Jan. 20 University Holiday No class Jan. 27, 29 Carbohydrates Ch. 3 (p ) Jan. 31, Feb. 3 Sugars & Sweeteners Ch. 14 (p ) Jan 31-Feb. 4 Quiz 1 (tent.) Blackboard Feb. 5, 7 Starches Ch. 4 (p ) Feb. 10 Pectins and Gums Ch. 5 (p ) Feb. 12 Grains: Cereal, Flour, Rice, and Pasta Ch. 6 (p ) Feb. 14 Exam 1 Feb. 17, 21 Baked Products: Batters and Doughs Ch. 15 (p ) Feb. 19 Guest Lecture - Soy Soyfoods Council Feb. 24, 26 Proteins Ch. 8 (p ) Feb. 28, Mar. 3 Meat, Poultry, Fish and Dried Beans Ch. 9 (p ) Feb. 28-Mar. 4 Quiz 2 (tent.)- Blackboard March 5 Eggs and Egg Products Ch. 10 (p ) March 7, 10 Milk and Milk Products Ch. 11 (p ) March 12 Exam 2 March 14, 24 Fats and Oils Ch. 12 (p ) March Spring Break March 26, 28 Food Emulsions and Foams Ch. 13 (p ) March 28-April 1 Quiz 3 (tent.) - Blackboard Mar. 31, Apr. 2 Vitamins and Minerals In-class discussion April 4, 7, 9 Fruits and Vegetables Ch. 7 (p ) FSHN 101, Spring 2014, p. 5

6 April 11, 16 Food Safety Ch. 16 (p ) April 14 Exam 3 April 18, 21 Food Preservation and Processing Ch. 17 (p ) April 23, 25 Government Regulation of Foods Ch. 20 (p ) April Quiz 4 (tent.) - Blackboard April 28, 30 Food Additives Ch. 18 (p ) May 2 Tues. May 6 9:45-11:45 Review FINAL EXAM * Any changes to this schedule will be posted in Blackboard. Please also note that some topics are continued from one lecture to the next. I will keep you updated as to what material will be covered on quizzes and exams. FSHN 101, Spring 2014, p. 6