Nutrition and Food Science

Upon completion of this course, the student will be able to:

• explain scientific theories, concepts, data, and limitations within nutrition science.
• explain and analyze scientific principles and the processes of scientific discovery in nutrigenomics, microbiota, human metabolism, and nutrition science.
• diagram the sequential steps of the scientific method outlining the methods scientists use to explore nutritional phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence and the use of statistical analysis.
• distinguish between different types of research studies and evaluate the quality of each considering the principles of experimental methodology and systematic questioning.
• examine evidence-based conclusions and form reasoned opinions about nutrition science related matters of personal, public, and ethical concern in humans.
• locate, interpret, evaluate, and use peer-reviewed studies to make ethical, evidence-based health related decisions.
• describe the chemical structure of nutrient molecules.
• connect chemical principles to nutrition and physiological processes.
• describe the hierarchical levels of structural organization within the human body, ranging from the fundamental building blocks of atoms, chemical bonding, and molecules to the complex interactions of organ systems.
• correlate the steps of photosynthesis in glucose production to energy metabolism in the human body.
• explain the chemical structure, chemical bonding, and biological functions of macronutrients; and list major food sources for each.
• identify the elements of basic anatomy and physiology and explain the body’s mechanical, enzymatic, and hormonal aspects of digestion, absorption, metabolism, and excretion of nutrients.
• identify and analyze metabolic processes, pathways, and utilization of macro- and micronutrients from the cellular level to organ systems.
• explain the relationship between molecular structures and the metabolic pathways of macro- and micronutrients in the human body.
• examine the principles underlying the relationship of macro and micronutrients and optimal health and fitness, nutrient deficiency or excess, and disease in human living systems.
• use information technologies to locate and apply evidence-based nutrition guidelines and protocols in analyzing the nutrition adequacy of an individual's diet and provide recommendations to meet guidelines based on age, gender, fitness, and health conditions.
• demonstrate proficiency in the application of scientific inquiry and peer review to conduct analyses of nutrient-related health outcomes.
• analyze the nutrient adequacy of a dietary intake by using nutrition analysis technology.
• identify the energy systems in relation to fuel utilization for physical activity describing how duration and intensity impact the types of fuel used for physical activity during aerobic and anaerobic metabolism.
• summarize the use of carbohydrates, fats, proteins, minerals, vitamins, and water in building, repair and maintenance of tissue.

Upon completion of this course, the student will be able to:

• describe the basic principles of nutrition.
• discuss the role of nutrients in the body, especially in regard to energy production and physical performance.
• describe effectiveness and safety concerns of various nutritional supplements.
• discuss the prevalence of disordered eating in athletes and in the general populations.
• analyze diets to determine adequate nutrient intake.
• discuss the role that fluid plays in body temperature regulation during exercise and on performance and health.
• describe and measure the five components of fitness.
• describe body composition and body weight.

Upon completion of this course, the student will be able to:

• observe, identify, and design balanced meals from food patterns in diverse cultures.
• describe increased awareness and acceptance of diverse cultures.
• explain some principles of good nutrition in food preparation.
• describe development of personal food habits derived from cultural background.
• trace influences of history and industry on changes in food behavior.
• integrate current food, agricultural policies, and analyze the effect these factors have on the world community.
• demonstrate the preparation of foods from a number of diverse cultures.
• identify ethnocentrism, racial and gender disparity within cultures, cultural food taboos, the masculinity index, cultural and gender identity, gendercide, and other current topics in food and culture.

Upon completion of this course, the student will be able to:

• demonstrate effective communication skills by working in small groups on class presentations.
• explain the basic principles of nutrition.
• describe the impact nutritional choices have on the various stages of life.
• explain how nutrient needs can be satisfied under normal conditions at each stage of development.
• cite the currently available nutritional support programs and the role of the nutrition professional in promoting nutrition and health.
• explain the factors involved in the development of healthy food and lifestyle habits.
• analyze current nutrition research articles and summarize findings.
• evaluate the adequacy of various diets by using a computerized diet analysis software.
• build a basic healthy eating plan for a person at any stage of the life cycle.

Upon completion of this course, the student will be able to:

• recognize quality characteristics in raw and cooked foods, to include sensory evaluation of texture, taste, and color.
• recognize kitchen tools and implements by name and use them appropriately.
• apply principles of food theory to choose and demonstrate optimal cooking procedures to maximize nutrient content for all categories of food. Categories include, but are not limited to: vegetables, fruits, fats and oils, milk products, eggs, cereals, baked products, starches, poultry, meat, and seafood.
• measure and scale ingredients correctly.
• distinguish between different methods of heat transfer and choose cooking materials and techniques accordingly.
• analyze quality defects in cooked products and specify possible errors in techniques or ingredient selection.
• correct errors in preparation where possible to produce an acceptable product.
• practice good sanitary techniques in the kitchen.

Upon completion of this course, the student will be able to:

• describe the importance of sanitation and safety in the food service industry.
• interpret local, state, and federal laws relating to food safety.
• describe the three categories of food contamination.
• evaluate the conditions required for bacterial growth in food.
• evaluate a hand washing station and explain the requirements of good hand washing.
• choose and perform proper food storage techniques.
• operate and clean food service equipment.
• plan for the selection of physical spaces and equipment for a food service facility.
• complete the California ServSafe Food Handler Certificate with a passing score.

Upon completion of this course, the student will be able to:

• describe the discipline of food science.
• explain the chemical and physical nature of food.
• analyze microbiological and toxicological considerations for food safety.
• demonstrate an understanding of the concepts, principles, theories, and methodologies of science.
• explain experimental methodology, testing of hypotheses, and systematic questioning in the field of food science.

Upon completion of this course, the student will be able to:

• describe the successive unit stages in malting and brewing.
• list the major ingredients used in the production of beer and identify the role of each ingredient (feeding yeast, providing flavor/odor compounds, etc.).
• outline the major styles of beer and state how they differ in their raw materials and production protocols.
• summarize the major factors that contribute to beer quality.
• indicate the relationship between beer composition and health.

Upon completion of this course, the student will be able to:

• critically evaluate and synthesize scientific theories, concepts, and data within nutrition science, recognizing their limitations and potential for future investigation. (Honors Content).
• analyze and interpret emerging scientific principles and discoveries in nutrigenomics, the human microbiome, and metabolism to evaluate their implications for health and disease prevention. (Honors Content).
• design and justify an original research question using the scientific method, including hypothesis formulation, experimental design, data analysis, and interpretation within the context of nutrition science. (Honors Content).
• diagram the sequential steps of the scientific method outlining the methods scientists use to explore nutritional phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and the use of statistical analysis.
• distinguish between different types of research studies and evaluate the quality of each considering the principles of experimental methodology and systematic questioning.
• examine evidence-based conclusions and form reasoned opinions about nutrition-science related matters of personal, public, and ethical concern in humans.
• locate, interpret, evaluate, and use peer-reviewed studies to make ethical, evidence-based decisions related to health.
• describe the chemical structure of nutrient molecules.
• connect chemical principles to nutrition and physiological processes.
• describe the hierarchical levels of structural organization within the human body, ranging from the fundamental building blocks of atoms, chemical bonding, and molecules to the complex interactions of organ systems.
• correlate the steps of photosynthesis in glucose production to energy metabolism in the human body.
• explain the chemical structure, chemical bonding, and biological functions of macronutrients; and list major food sources for each.
• identify the elements of basic anatomy and physiology and explain the body’s mechanical, enzymatic, and hormonal aspects of digestion, absorption, metabolism, and excretion of nutrients.
• identify and analyze metabolic processes, pathways, and utilization of macro- and micronutrients from the cellular level to organ systems.
• explain the relationship between molecular structures and the metabolic pathways of macro- and micronutrients in the human body.
• examine the principles underlying the relationship of macro and micronutrients and optimal health and fitness, nutrient deficiency or excess, and disease in human living systems.
• use information technologies to locate and apply evidence-based nutrition guidelines and protocols in analyzing the nutrition adequacy of an individual's diet and provide recommendations to meet guidelines based on age, gender, fitness, and health conditions.
• demonstrate proficiency in the application of scientific inquiry and peer review to conduct analyses of nutrient-related health outcomes. (Honors Content)
• analyze the nutrient adequacy of a dietary intake by using nutrition analysis technology.
• identify the energy systems in relation to fuel utilization for physical activity describing how duration and intensity impact the types of fuel used for physical activity during aerobic and anaerobic metabolism.
• summarize the use of carbohydrates, fats, proteins, minerals, vitamins, and water in building, repair, and maintenance of tissue.
• correlate biochemical and physiological mechanisms from molecular to systemic levels to explain nutrient metabolism, energy balance, and homeostasis in human health. (Honors Content).

Upon completion of this course, the student will be able to:

• describe the basic principles of nutrition.