WHITTIER UNION HIGH SCHOOL DISTRICT Educational Services Division. Written: BOARD APPROVED: August 9, 2016 COURSE OF STUDY COURSE DESCRIPTION

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1 WHITTIER UNION HIGH SCHOOL DISTRICT Educational Services Division Written: BOARD APPROVED: August 9, 2016 COURSE OF STUDY Course Title: Food and Nutrition Science Department: Physical Science and Practical Arts Grade Level: COURSE DESCRIPTION Description of course: This course is designed for students to gain knowledge about the relationships between science, food, and nutrition. Basic laws of chemistry, microbiology, and physics are applied to the production, processing, preservation, and packaging of food. Students will explore the characteristics of each component found in food and they will examine the helpful and harmful effects of micro-organisms in the food supply and find out how the complex mixtures in foods are combined and separated. Evaluation and predictions of the impact science and technology has on the food supply as well as connecting the science basics of daily encounters with foods to cooking, health, and storage tips will be analyzed. As nutritional science students study the chemical content of foods they can gain a greater understanding of how the systems of the body work and what is necessary for good individual nutrition. Through the combination of scientific knowledge with skills in food processing, students will become more aware of reliable nutritional information, make more informed choices, and understand the need for a balanced diet to maintain health and prevent dietary disorders. Experiments allow students to see how scientific principles are involved in food preparation while helping to build skills in teamwork, critical thinking, and problem solving. Extended learning activities and questions expand student s knowledge of food science history and science vocabulary as well as building the ability to apply basic math and technical writing skills to real-world food problems. Students will understand the relationship between science and food can help them reach their goals in life. The course explores the world of opportunities in food science related careers as students apply knowledge from this course in such career roles as nutritionist, chef, food chemist, or process engineer. The Food and Nutrition Science course is a year-long course designed for students to gain knowledge about the relationships between science, food, and nutrition. The curriculum covers the basic laws and principles of chemistry, microbiology, and physics and through integrated laboratory experiences, the applicability to the production, processing, preservation, and packaging of food. Length: 1 year (2 semesters) Prerequisite for Enrollment: Biology, Algebra 1 Type of Course: Physical Science and Practical Arts

2 I. (Subject) STATE CONTENT STANDARDS Laboratory Science ( d ) HECT: Standard 21- Nutrition & Health (HTR A 10.5) Standard 22 Food Safety & Sanitation (HTR A 10.6) Standard 23 Food Preparation & Meal Management (HTR A 10.7) Standard 25 Science of Food & Nutrition (HTR A 10.9) Standard 26 Food Production & Technology (HTR A 10.10) Standard 27 Facilities & Equipment (HTR A 10.11) NGSS: HS-PS1-5 Matter and its Interactions HS-PS1-2 Matter and its Interactions HS-PS3-4 Energy II. COURSE OUTLINE Unit 1: The Science of Food A. Food Science: An Old but New Subject 1. History and Government Regulation 2. Interrelationship Between Food Science and Nutrition B. Scientific Evaluation: Being Objective 1. Scientific Measurement a. Metric System i. Mass, Length, Volume, Time Temperature, Density ii. Conversion Problems 2. Identification and Use of Scientific Equipment 3. The Scientific Method 4. Lab Safety 5. Real-Work Application C. Sensory Evaluation: The Human Factor 1. Physical, Psychological, Cultural, and Environmental Influences 2. Sensory Characteristics of Food Products 3. Taste-Test Panels Unit 2 Basic Chemistry A. Basic Food Chemistry: The Nature of Matter 1. Atoms & Atomic Structure a. Protons, Neutrons, Electrons b. Electron Arrangement in Atoms B. The Periodic Table 1. Organizing and Classifying the Elements 2. Periodic Trends and Chemical Formulas C. Compounds and Chemical Formulas D. Chemical Bonding 1. Ionic, Covalent, Hydrogen Bonds 2. Name and Writing Formulas for Ionic and Covalent Bonds E. Classification of Matter 1. Mixtures: Heterogeneous & Homogeneous F. Pure Substances 1. Elements & Compounds (organic & inorganic) G. Physical and Chemical Changes

3 H. Chemical Equations/Balancing Chemical Equations 1. Energy: Matter in Motion: Thermo Chemistry 2. Potential and Kinetic 3. Forms of Energy and Energy Transfer 4. Measuring Energy in Calories 5. Heat Capacity & Specific Heat 6. Ions: Charged Particles in Solutions a. Defining, Identifying, and Measuring Acids and Bases b. Theories of Acids and Bases c. Measuring ph d. Measuring Concentrations of Acids and Bases I. Molarity & Calculations with Molarity J. Stoichiometry: Grams to Moles and Moles to Grams 1. Applications of ph K. Water: The Universal Solvent 1. The Structure of Water 2. Types of Covalent Bonds 3. Hydrogen Bonds 4. Surface Tension 5. Pressure, Temperature and Phase Changes (Gas Laws) a. Boyle s Law (pressure & volume) b. Charles Law (temperatuare & volume) c. Gay-Lussac s Law (temperature & pressure) d. Ideal Gas Law (PV=nRT) 6. Functions of Water in Food Preparation a. Heat Medium, Universal Solvent b. Water content in Foods (percent composition) 7. Function of Water in the Body 8. A Safe Water Supply a. Biological and Chemical Contaminants in Water Unit 3 Organic Chemistry: The Macronutrients A. Sugar: The Simplest of Carbohydrates 1. Carbohydrate Production: Photosynthesis 2. Monosaccharides, Disaccharides, Sweet Alcohols a. Chemical Structure and Function (linear & ring) b. Functional Groups: Hydroxyl Group c. Hydrolysis & Dehydration Synthesis Reactions 3. Sources of Sugar B. Function of Sugar in Food Preparation 1. Sweeteners, Preservatives, Tenderizers, Caramelization 2. Crystallizing Agents Supersaturation C. Nutritional Value of Sugar 1. Glucose to Glycogen Storage in Muscles & Liver 2. Dental Caries, Diabetes Mellitus, Weight Gain 3. The Complex Carbohydrates: Starches, Cellulose, Gums and Pectins a. Polymers of Simple Carbohydrates D. Chemical Structure and Function E. Physical Properties of Starch and Liquid Mixtures 1. Slurries, Sols, Pastes and Gels 2. Retrogradation & Syneresis 3. Viscosity 4. Stability, Opacity, Texture, Thickening F. Nutritional Impact of Complex Carbohydrates 1. Dietary Fiber Lowers Cholesterol 2. Promotes Utilization of Fat G. Lipids: Nature s Flavor Enhancers 1. Chemical Structure a. Glycerides, Fatty Acids, Phospholipids, and Sterols

4 b. Functional Groups: Hydroxyl and Carboxyl Groups 2. Formation of Triglycerides by Dehydration Synthesis 3. Categories of Lipids Based on Molecular Structure a. Saturated, Mono and Polyunsaturated Fatty Acids 4. Categories of Lipids Based on Physical State a. Solid Fats Versus Oils b. Melting Points 5. Hydrogenation 6. Categories of Lipids Based on Dietary Source 7. Physical Characteristics of Lipids a. Melting and Solidification Points b. Nonplar Molecules c. Auto-oxidation 8. Functions of Lipids in Food Preparation a. Transfer Heat, Tenderize, Aerate b. Enhance Flavor, Lubricate, Emulsion 9. Lipids in Your Diet a. Functions of Lipid in Your Body b. Essential Fatty Acids & Omega-3 c. Role of Cholesterol (HDLs & LDLs) d. Unsaturated Oils e. Dietary Recommendations H. Proteins: Amino Acids and Peptides 1. Chemical Structure of Amino Acids and Proteins a. Functional Groups: Carboxyl and Amine Groups b. Peptide Bond Formation by Dehydration Synthesis 2. Essential Amino Acids 3. Protein Structures: Primary, Secondary, Tertiary 4. Molecular Interactions of Proteins a. Hydrogen Bonds, Disulfide Cross-Links b. Hydrophobic Interactions c. Oxidation-Reduction Reactions 5. Denaturation of Proteins a. Temperature, Mechanical, Physical or Chemical Action 6. Functions of Protein in Food a. Form Gels, Texturize, Emulsify, Form Foams, Gluten 7. Cooking High-Protein Foods 8. Nutritional Contributions of Proteins a. Growth and Repair, Fight Disease, Fluid Balance, ph b. Hormones, Enzymes, Energy I. Enzymes: The Protein Catalyst 1. How Enzymes Work as a Catalyst a. Lock & Key Model, Substrate, Active Site, Coenzymes 2. Nomenclature of Enzymes 3. Factors that Affect Enzymes Activity a. Water Availability, Concentration of Solution b. Factors that Denature Enzymes J. Heat, Acids, & Bases, Electrolytes 1. Enzyme Inhibitors 2. Enzymes and the Food Supply 3. Changes Produced by Enzymes a. Carbohydrase, Lipase, Protease b. Enzymatic Browning Unit Four: The Microcomponents A. The Microcomponents: Vitamins and Minerals 1. Structure & Function of Fat versus Water Soluble Vitamins 2. Sources of Vitamins and Minerals 3. Functions of Major Minerals and Trace Minerals

5 4. Effects of Processing and Preservation a. Enrichment and Fortification b. Factors that Affect Nutrient Stability 5. Vitamins and Minerals as Food Additives B. Phytochemicals: The Other Food Components 1. Chemical Structure & Function of Phytochemicals a. Chemistry Shorthand for Organic Compounds C. Carbon and Hydrogen Chain 1. Double Bonds, Carbon Rings, Benzene Rings 2. Phytochemical Families: Chemical Structure, Function, Source a. Allyl Sulfides, Carotenoids. Flavonoids, Indoles b. Phenolic Acids, Saporins 3. Phytochemical and Food Processing 4. Maintaining Colors of Foods 5. Preserving Phytochemicals D. Food Analogs: Substitute Ingredients 1. Functions of Food Analogs a. Pros and Cons of Food Analogs 2. Sugar Substitutes: Nonnutritive (structure & function) a. Saccharin, Aspartame, Acesulfame K, Stevioside b. Sucralose, Neotame 3. Sugar Substitutes: Nutritive (structure & function) a. Polyols 4. Fat Substitutes: (chemical structure & function) a. Starch Based Fat Substitutes b. Protein Based Fat Substitutes c. Manufactured Fats Olestra 5. Salt Substitutes: (Chemical Sturcture & Function) a. Potassium Chloride E. Additives: Productin Desired Characteristics in Foods 1. What is a Food Additive? 2. Regulating Additive Use a. FDA, GRAS list, Delaney Clause 3. Functions of Additives a. Preservation F. Nitrates, Acids, Antimicrobial, Antioxidants 1. Enhance Sensory Characteristics G. Coloring, Flavoring, Sweeteners 1. Control Product Consistency H. Anti-caking, Emulsifiers, Humectants, Leavening 1. Bleaching, ph, Acids, Bases, Buffers 2. Stabilizers & Thickeners 3. Improve and Maintain Nutritive Value 4. Balancing Benefits and Risks Units Five: Food Microbiology Living Organisms in Food A. Fermentation: Desirable Effects of Microbes 1. Types of Single-Celled Organisms a. Bacteria, Fungi, Molds, Yeast 2. Common Characteristics of Microbes 3. Microbial Enzymes 4. Factors that Affect Microbe Growth a. Food Supply, Water, ph, Temperature 5. Fermentation a. Yeast Fermentation (bread, wine) b. Bacterial Fermentation (lactic acid fermentation)

6 6. Sauerkraut, Pickles, Olives, Meats, Dairy a. Diary, Cheeses i. Mold Fermentation (soy sauce, Tempeh) b. Two Step Fermentation c. Benefits of Fermentation d. Nutritional Benefits of Fermented Products B. Food Safety: Sources of Contamination 1. Types of Contamination a. Physical, Chemical, Microbial 2. Types of Foodborne Illness & Food Infection 3. Parasitic & Viral Infections 4. How Pathogens Enter the Food Supply a. Animals, Improper Handling Procedures 5. Food Industry Sanitation Procedures C. Food Preservation and Packaging 1. Thermal Preservation: Hot and Cold Processing a. Heat Procesing i. Blanching, Pasteurization, Sterilization b. Home Canning Methods c. Processing i. Refrigeration, Freezing 2. Dehydration and Concentration: Controlling Water Activity a. Role of Water Activity (aw) b. Factors That Affect the Quality of Dried Foods c. Controlling Enzymatic Activity d. Dehydration Methods e. Home Dried Foods f. Rehydration g. Concentration 3. Current Trends in Food Preservation: Irradiation, Packaging, and Biotechnology a. Food Irradiation (Nuclear Chemistry) 4. Chemical and Nutritive Changes a. Energy Used to Irradiate Foods RAD b. Public Concerns with Irradiation c. Revisit Atomic Structure d. Nuclear Chemistry Standards e. Fission & Fusion 5. Packaging a. Metals, Glass, Paper, Plastics, Films, Laminates 6. Reduced Oxygen Packaging 7. Biotechnology a. Applications of Biotechnology b. Regulations Controlling Biotechnology D. Working with Complex Food Systems 1. Mixtures: Solutions, Colloidal Dispersions, and Suspensions a. Solutions and Factors that Affect Solubility i. Temperature, Particle Size, Concentration ii. Agitation, Vapor Pressure b. Measuring Solute Concentrations i. Mass Percent ii. Solubility Curves c. Applications in the Beverage Industry d. Colloidal Dispersions i. Comparing Colloids and Solutes ii. Factors that Keep Colloids Dispersed (milk) e. Emulsions f. Foams g. Suspensions

7 2. Separation Techniques: Mechanical and Chemical Methods a. Mechanical Separation i. Physical Separation ii. Separation by Density iii. Separation by Force 3. Centrifugal, Pressure, Magnetic a. Chemical Separation i. Solvents, Crystallization, Precipitation, Evaporation ii. Distillation b. Selective Separation through Barriers i. Filtration, Osmosis, Reverse Osmosis c. Digestion and Metabolism 4. Research: Developing New Food Products a. Research in the Food Industry b. Developing Food Science Experiments i. Scientific Method Revisited c. Developing a New Food Product E. Food Science Related Careers: A World of Opportunities 1. Careers, Food and You a. Personal Qualities b. Education and Training c. Working Conditions, Employment Outlook 2. Food Science Careers in the Food Industry a. Production, Manufacturing, Distribution b. Quality Control, Food Service, Dietetics c. Advertisement, Entrepreneurship, Scientists d. Research and Development III. INSTRUCTIONAL METHODS A. Lecture B. Discussion C. Laboratory Activities D. Demonstration E. Visual Aids F. Library Research G. Computer Assisted Instruction H. Cooperative Groups Instructional methods and strategies are varied throughout the year to heighten engagement. The style of delivery varies depending upon the learning objectives. All portions of the course outline may be supported by numerous instructional strategies. The professional judgment of the instructor is used to determine the most efficient method.

8 IV. EVALUATION / GRADING OF STUDENT WORK A. Quizzes and Examinations B. Written Laboratory Reports C. Exercises and Worksheets D. Reports E. Projects F. Common Assessments The intent of these assessments is formative and/or summative in nature to identify students progress towards the learning objectives. Written and oral content is scored using a ten-point rubric, with students receiving the rubric and model projects in advance. V. INSTRUCTIONAL MATERIALS A. Basic Text(s): Principles of Food Science Janet D. & Larry T. Ward Goodheart-Wilcox Company, Inc. Principles of Food Science: Student Lab/Manual /Study Guide Janet D. & Larry T. Ward Goodheart-Wilcox Company, Inc. Board Approval Date: B. Supplementary Text(s) Chemistry Wilbaham, Anthony, Stapley, Dennis, Matta, Michael, Waterman Pearson Prentice Hall Edition 1 Supplemental Materials: Science and our Food Supply: Investigating Food Safety from Farm to Table by the National Science Teachers Association, Primarily used for projects. Videos: Nutrition and Food Science, Assignment Discovery, 2006 Nutrients: Basic Understanding, Nimco, Inc., 2001 Sugar: More Than Satisfying, Nimco, Inc., 2001 Fiber: The Healthy Body Protector, Nimco, Inc., 2001 Carbohydrates: Enhancing and Maintaining, Nimco, Inc., 2001 Fats: Beyond the Basics/No Fat, Nimco, Inc., 2001 Protein: It s Role in Growth, Nimco, Inc., 2001 Salt: More than Saturating Your Taste Buds, Nimco, Inc., 2001 Vitamins: The Make Up Substance, Nimco, Inc., 2001 Dr. X and the Quest for Food Safety, JMH Education Marketing Inc. New York, NY. Human Nutrition, Cerebellum Corporation, 1998 Body Atlas: Taste and Smell, Ambrose Video Publishing, Inc Body Atlas: The Food Machine, Ambrose Video Publishing, Inc CD ROM Principles of Food Science Teacher s Resource CD; Goodheart-Wilcox Publisher, Board Approval Date:

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