Download 0952 Nutrition and Food Science

CLUSTER
Human Services
COURSE
Nutrition and Food Science
WEVIS CODE
0952
COURSE DESCRIPTION This course will provide students with the skills and practices that are required
for the application of design elements and principles in the areas of housing.
SKILL SETS
Scientific and Sensory Evaluation
Energy for the Body
Basic Concepts of Nutrition
Energy in Food Science
Chemical Processes
Function of Water in Food Science
Nutrients and Micronutrients
Research and Development Procedures
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Nutrition and Food Science
Skill Set
Knowledge Objectives
0952.1
Performance Objectives
WVEIS 0952
Scientific and Sensory Evaluation
Students will demonstrate knowledge of

functions of and proper techniques for using science equipment and food
preparation equipment in the food science laboratory.
 scientific and sensory evaluation of food.
Students will

employ the scientific method using appropriate laboratory methods, proper
safety procedures, and accurate, objective data-recording techniques in the
food science laboratory.

illustrate physical, psychological, cultural, and environmental influences on
0952.3
food preferences and their impact on nutritional wellness.

experiment with variables that influence sensory perceptions and taste
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preferences through laboratory taste tests of food products and food analogs.
Skill Set
Energy for the Body
Knowledge Objectives
Students will demonstrate knowledge of
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 the characteristics of energy in relationship to foods.
Performance Objectives Students will
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Skill Set
Knowledge Objectives
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compare physical changes to chemical reactions.
explain the relationship between food intake and body weight.
relate how the human body uses energy derived from food components.
Basic Concepts of Nutrition
Students will demonstrate knowledge of
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 the basic concepts of nutrition.
Performance Objectives Students will
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0952.14
Skill Set
Knowledge Objectives
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examine food sources, food nutrients, and food groups.
interpret basic nutritional needs.
explain the USDA Dietary Guidelines for Americans.
explain the consequences of an unbalanced diet.
compare high nutrient density and low nutrient density foods.
Energy in Food Science
Students will demonstrate knowledge of
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 forms and function of energy applied in food science.
Performance Objectives Students will
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
differentiate among potential and kinetic sources as well as the various forms
of energy.
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
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
explain heat of fusion, heat of vaporization, and the relationship between heat
and temperature.
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 explain the role of energy in metabolism and digestion.
Skill Set
Chemical Processes
Knowledge Objectives
Students will demonstrate knowledge of
Performance Objectives
0952.20
0952.21
the chemical processes that impact preparation, production, and storage of
food.
 the role of energy in metabolism and digestion.
 heat of fusion, heat of vaporization and the relationship between heat and
temperature.
Students will
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demonstrate the chemical processes involved in leavening and fermentation.
demonstrate techniques to reduce vitamin and mineral losses during food
distribution, storage, and preparation.
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 calculate the effects of acids, bases, heat, and mechanical processes on
phytochemicals in fruits, vegetables, and dairy products.
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 describe and depict the effects of heat and other factors on foods that contain
proteolytic enzymes and on their interaction with protein gels.
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 relate physical characteristics and dietary sources of saturated,
monounsaturated, and polyunsaturated fatty acids to their performance in
foods.
Skill Set
Function of Water in Food Science
Knowledge Objectives
Students will demonstrate knowledge of
0952.25
Performance Objectives
 the role of water in food science.
 the functions of water in the body and the role of water in a nutritious diet.
Students will
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
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
explain how water content of foods affects food reactions during preparation
and storage processes.
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 demonstrate the effects of dehydration on the quality of texture, flavor,
appearance and nutritive value of dried foods, food concentrates, and
dehydrated food products.
Skill Set
Nutrients and Micronutrients
Knowledge Objectives
Students will demonstrate knowledge of
Performance Objectives
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the characteristics and functions of the categories of nutrients in food
preparation.
 the function of vitamins and minerals on the nutritive value of food.
Students will

relate physical characteristics and dietary sources of saturated,
monounsaturated, and polyunsaturated fatty acids to their performance in
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Skill Set
Knowledge Objectives
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Performance Objectives
foods.
 explain the nutritional impact of lipids in the diet and in control of heart
disease.
 utilize basic principles of the chemistry of protein to methods of selection,
storage, and preparation for eggs, milk products, and meat products.
 compare the nutritional functions of proteins with the functions of
carbohydrates and fats.
 evaluate the impact of starch and liquid mixtures on the selection of starches
to be used in food products.
 demonstrate the role of simple and complex carbohydrates in a nutritious
diet.
 explain the sources and functions of fat-soluble vitamins, water-soluble
vitamins, major minerals, and trace minerals.
 examine the impact food processing and preservation methods have on the
nutritive value of food and management of food-related disease.
 demonstrate techniques to reduce vitamin and mineral losses during food
distribution, storage, and preparation.
Research and Development Procedures
Students will demonstrate knowledge of

the scientific method to examine one of the characteristics of a complex food
system.
 descriptive research and analytical research.
Students will
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
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
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employ the scientific method to develop food science experiments, including
at least one control and one variable.
demonstrate synthesis of research findings to develop and test a formulation
for a new, nutritious food product or new variation of a food product.
demonstrate products to clients.
test products for flavor, texture, color, nutritional content, and adherence to
government and industry standards.
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