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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 1 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 0952.4 preferences through laboratory taste tests of food products and food analogs. Skill Set Energy for the Body Knowledge Objectives Students will demonstrate knowledge of 0952.2 0952.5 the characteristics of energy in relationship to foods. Performance Objectives Students will 0952.6 0952.7 0952.8 Skill Set Knowledge Objectives 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 0952.9 the basic concepts of nutrition. Performance Objectives Students will 0952.10 0952.11 0952.12 0952.13 0952.14 Skill Set Knowledge Objectives 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 0952.15 forms and function of energy applied in food science. Performance Objectives Students will 0952.16 differentiate among potential and kinetic sources as well as the various forms of energy. 2 0952.17 0952.19 explain heat of fusion, heat of vaporization, and the relationship between heat and temperature. 0952.18 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 demonstrate the chemical processes involved in leavening and fermentation. demonstrate techniques to reduce vitamin and mineral losses during food distribution, storage, and preparation. 0952.22 calculate the effects of acids, bases, heat, and mechanical processes on phytochemicals in fruits, vegetables, and dairy products. 0952.23 describe and depict the effects of heat and other factors on foods that contain proteolytic enzymes and on their interaction with protein gels. 0952.24 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 0952.26 0952.28 explain how water content of foods affects food reactions during preparation and storage processes. 0952.27 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 0952.29 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 3 0952.30 0952.31 0952.32 0952.33 0952.34 0952.35 0952.36 0952.37 Skill Set Knowledge Objectives 0952.38 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 0952.39 0952.40 0952.41 0952.42 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. 4