Food Science & Nutrition
Syllabus
Food Science and Nutrition is a course which intergrates chemistry, biology, and physical sciences with Food and Nutrition. This course allows the student to understand the relationship between scientific principles and the food they eat. Food is chemistry and the food we eat undergo many changes as we prepare, cook, and eat it. Concepts
you learn in class will hopefully help you to form good eating habits and develop basic independent living skills.
Topics covered:
Food Science (Nutrients)
Nutrition
Food Sanitation
Safety
Lab Management
Food and Good Health
Food Prep Tools
Carbohydrates
Sugars
Fats
Proteins
Vitamins
Minerals
Water
Basics of Baking
Leavening Agents
Breads and Cereals
Grain Products
Fruits and Vegetables
Meats
Milk and Dairy
Thickening Agents
Microwave cooking
Food Preservation
Meal Planning
Current Health Issues
Regional Foods
Foods and Culture
Demonstrations
Careers
Textbooks:
Food for Today .......................... Kowtaluk, H. and Kopan, O
Food Science and You ............. Mehas, K. and Rodgers, S.
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