Mar 28, 2024  
2017-2018 
    
2017-2018 [ARCHIVED CATALOG]

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SCI 299 - Food Science and Nutrition

Credits: 3
Introduces the fundamental concepts in digestion and metabolism at the cellular, organ system and organismal levels (seeds, yeast, gold fish, and plants). Reviews and implements laboratory research techniques involved in quantitative analysis of food ingredients. Explores the following topics: Enzyme kinetics, balanced/healthy diet, physical fitness, popular weight loss programs, and food diversity and society. Includes a field trip to local restaurants.

Prerequisite(s): READING LEVEL 2 and WRITING LEVEL 2 and MATH LEVEL 2. Recommended prerequisites are BIO 111W  and CHM 111 
Corequisite(s): None
Lecture Hours: 45 Lab Hours: 0
Meets MTA Requirement: Natural Science
Pass/NoCredit: Yes

Outcomes and Objectives
  1. Conduct scientific experimentations.
    1. Make careful observations.
    2. Access and evaluate information resources.
    3. Design and perform experiments
    4. Collect and analyze data.
    5. Draw conclusions.
    6. Communicate findings.
  2. Conduct quantitative analysis of food ingredients.
    1. Discuss laboratory safety and rules.
    2. Design and carry out a food based preparation project using known methods and equipment.
    3. Use a variety of apparatus, glassware, equipment, and instrumentation.
    4. Become familiar with a variety of analytical techniques and procedures, necessary in any laboratory environment.
    5. Use simple extraction techniques to isolate a variety of foods and ingredients from natural sources.
    6. Apply various methods and approaches to synthesize baked goods and prepare a variety of foods.
    7. Prepare standard solutions and reagents for analysis and preparation of numerous foods.
    8. Discuss the interrelationships of quantities, types of ingredients, and recipes used in baking and cooking.
  3. Explore major concepts in food science and nutrition.
    1. Explain the role and properties of enzymes in the digestion and metabolism of macromolecules.
    2. Conduct laboratory experimentations in enzyme kinetics.
    3. Discuss the structure of the digestive system and its specialized parts.
    4. Describe how to determine one's daily energy requirements and calorie intake.
    5. Discuss the principle of energy in and energy out.
    6. Explain the role of exercise and proper diet in reaching physical fitness.
  4. Conduct debates on popular diet/weight loss programs.
    1. Discuss the elements of the debate process.
    2. Explain the relevance of research to the debate process.
    3. Explain the importance of teaming up and shared responsibilities in research.
    4. Discuss the importance of teamwork and learning from each other.
    5. Assess information for validity and reliability.
    6. Develop respects for others points of view.
    7. Perform successful debates.
  5. Communicate learning experiences and research findings with Delta community.
    1. Prepare and present posters as student-research group.
    2. Communicate and share research experience and results with the community.
    3. Prepare a portfolio to document learning experiences.
  6. Demonstrate critical thinking abilities.
    1. Develop and connect interdisciplinary concepts in food science and nutrition.
    2. Synthesize reasoning and assess solutions to problems.
    3. Identify relevant trend and patterns in food science and nutrition.
    4. Emphasize that honesty is an integral part of scientific investigations.



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