Food Science and Nutrition
Course Objective:
1. Gain a broader understanding of the cultural, social-economic influence of food.
2. Incorporate a scientific approach in learning about the chemical properties and reactions of foods,
digestion, additives, preservatives, etc.....
3. Be able to identify the essential nutrients found in foods so that better choices are made on food
selection for maintaining good mental health and to promote physical attractiveness.
4. Use basic skills such as, reading, writing, effective listening, speaking and calculating to express and
solve problems which relate to food science and nutrition.
5. Recognize how technological developments in the food industry influence our eating habits and
change our life style.
6. Be aware of the governments' role in the sale and use of food for the protection and safety of the
consumer.
7. Use resourses available to become more effective consumers in managing the food dollar.
8. Practice safety and proper use of equipment and utencils in food preparation.
9. Conduct class experiments to determine the behavior of food.
10. Understand the importance of being a productive group member, when working towards a common
goal.
Length of course: 1 Year
Percent weight of quarter: 1st quarter 10%, 2nd quarter 20%, 3rd quarter 20%, 4th quarter 50%
Credit: 1 Applied Science
Grading Criteria: Class work / Daily Assignments/ Notes
Lab Participation
Exams and Quizzes
Late work Policy:
Late work will be accepted no later than 2 class days after date work was assigned.
Any work turned in after the 2 class day limit will not be accepted and grade for that
assisnment will be (0). It is you responsibility to turn assignments in on time. That"s
the real world.
Expected Student Behavior:
Respect and obey all school and classroom rules.
Be a responsible, respectful and independent learner.