FSN 603 Nutrients & Food Processing

Transcription

1 FSN 603 Nutrients & Food Processing Course description: Review of the changes in food nutrient composition and bioavailability during processing from harvest to consumers. Number of credit hours: 3 credits Prerequisites (previous courses, knowledge, and skills): FSN 410, FSN 502, or permission from the instructor URL for course: Name: Mary Ellen Camire, Ph.D., CFS Phone: (207) address: mary.camire@umit.maine.edu Office hours: By appointment Faculty Information Instructional Materials and Methods Textbook title(s) and other required course materials: No textbook; readings will be placed on Blackboard. Using an Internet browser such as Internet Explorer, Mozilla Firefox, or Safari, please type in the address Click on Login Here then enter your username and password. In general, your username and password will be the same as your UNET address) or MaineStreet information. After you type in your ID and password, please click the Login button. Next, you will see a webpage that will contain a list of Blackboard courses for which you are registered. Click on FSN Nutrients and Food Processing (Summer 2016) and you will be taken to a page that shows you any news for the course. From there you can enter the main class web page. For technical assistance with logging in, please call the Distance Education Help (HELP), or dlltechhelp@maine.edu. Under Course content, you can find the lecture folders. Folders will contain adobe pdf files of readings, links to useful websites, notes for the lecture, and a video lecture. Lectures vary in length depending upon the topic, but each lecture will have an index so that you can stop and start your viewing more easily. Please watch the Introduction to FSN 603 lecture first. Student Learning Outcomes Course Goals: Increase students' awareness of nutritional changes in foods during processing. Aid students in evaluating the validity of references, including nutrient databases Familiarize students with issues in consumer education regarding food preparation. 1

2 Student Learning Outcomes: Students will be able to use nutrient databases to determine nutrient contents of foods. Students will be able to select food processing methods that minimize nutrient degradation. Students will be able to develop formulations with improved nutrient profiles. Students can communicate clearly to consumers how food processing affects nutrient composition. Grading and Course Expectations Components of final course grade and relative contribution of each to final grade: Ten on-line quizzes (10 points each) will be available for limited periods of time. All quizzes cover both lecture notes and readings. The University academic honesty policy applies to these quizzes also. Please see lecture schedule for deadlines. Quizzes account for 28% of the total grade. Individual project (75 points) comparing nutrient databases. Due July 3. Individual project (50 points) to find healthful food product. Due July 10. Individual project (75 points) informing consumers about how processing affect nutrient quality. Due July 24. Comprehensive exam due July 31. Answers should be typed (use spell-check and grammar-check since writing will be graded in addition to content.) You may consult books or journals for answers, but you may not ask another person (including faculty, students, staff members) for assistance. Class Policies: Late assignments and exams will not be accepted; extra credit will not be offered. Grading: A 376 points C A C B D B D B D C F <240 Academic honesty (plagiarism, etc.): Academic dishonesty includes cheating, plagiarism and all forms of misrepresentation in academic work, and is unacceptable at the University of Maine. Copying material verbatim without quotation marks from another source will not be accepted in this course. Plagiarized assignments will be penalized one point for every 10% beyond 15% as calculated by SafeAssign. As stated in the University of Maine s online undergraduate Student Handbook, plagiarism (the submission of another s work without appropriate attribution) and cheating are violations of the University of Maine Student Conduct Code. An instructor who has probable cause or reason to believe a student has cheated may act upon such evidence, and should report the case to the supervising faculty member or the Department Chair for appropriate action. 2

3 Students with disabilities statement: If you have a disability for which you may be requesting an accommodation, please contact Director of Disabilities Services, 121 East Annex, , as early as possible in the term. Nondiscrimination Notice: The University of Maine does not discriminate on the grounds of race, color, religion, sex, sexual orientation, including transgender status and gender expression, national origin, citizenship status, age, disability, genetic information or veteran s status in employment, education, and all other programs and activities. The following person has been designated to handle inquiries regarding nondiscrimination policies: Director, Office of Equal Opportunity, 101 North Stevens Hall, Dropping the Class: Please contact your academic advisor if you feel that you need to drop this class. Monday, June 13 is the last day to drop the class for a full refund. If you drop the after that date, there is no refund at all. Course schedule: Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7 Week 8 Lecture and Reading Topics Quiz due dates 1. Sources of dietary data topics 2. Macronutrients Quiz 1 3. Vitamins June 19, 10 p.m. 4. Minerals 5. Nutrition labeling Quiz 2 6. New approaches to nutrition information June 26, 10 p.m. 7. Nutrient fortification issues Quiz 3 8. Reduced fat, -calorie, - sodium & -carbohydrate June 26, 10 p.m. foods 9. Cereal foods including gluten-free products 10. Nutritional enhancement of plant foods 11. Nutritional enhancement of animal foods 12. Freezing and refrigeration 13. Modified atmosphere packaging 14. Thermal processing 15. Frying 16. Extrusion cooking 17. Microwave cooking 18. Irradiation 19. Infrared Processing 20. Ohmic heating 21. Continuous-flow processing 22. Nonthermal methods of food processing 23. Foodservice practices 24. Consumer practices 25. Communicating with consumers Quiz 4 July 3, 10 p.m. Quiz 5 July 10, 10 p.m. Quiz 6 July 10, 10 p.m. Quiz 7 July 17, 10 p.m. Quiz 8 July 17, 10 p.m. Quiz 9 July 24, 10 p.m. Quiz 10 July 31, 10 p.m. 3

4 Assignments: All assignments must be uploaded through SafeAssign in Blackboard. Assignments ed directly to the professor will not be graded. 1. Nutrient Analysis Exercise (75 points) Select a recipe (from a cookbook, website, etc.) that contains at least 6 different ingredients and involves some type of processing other than blending. For example, a smoothie recipe that is ready to be drunk right away would not be suitable for this project. Analyze the recipe for nutrient content using 2 computer-based nutrient databases. At least one of the nutrient databases must be the USDA database. You may use the NutritionistPro or other diskbased program as the second database. Please upload your report to Blackboard. In your report, please provide the following information: * The recipe itself * The reference (source) of the recipe * Number and size of servings (for example, 6 one-cup servings) * A table comparing the nutrient composition from each database * A summary of differences in calculated nutrient content per serving. Please be sure that you have the databases analyze comparable amounts (whole recipe, per serving, etc.) to make your work easier. Provide an explanation for each difference. * If this were a commercial product, which nutrient content and health claims could you make for this food? (Please keep in mind FDA limitations of fat, cholesterol and salt content for claims.) * What you have learned from this exercise? Would you use databases differently in the future? Due: July 3, 10 p.m. Eastern Daylight Time 2. Product Development Project (50 points) This exercise requires you to find 2 food products currently being marketed - one that has had one or more problem nutrients (fat, cholesterol, sugar, sodium, gluten) reduced or replaced and a second product that has been improved by the addition of nutrients or other healthful materials. In your report, please include the following items: Product name and manufacturer and a link to the product s website Ingredient list 4

5 An explanation of how the product may have been altered to meet each criterion (reduced or improved) For the reduced product, explain how this version differs from the original product in nutrients- i.e. fatfree cream cheese versus regular cream cheese Method of preparation/processing (as best you can tell) Type of packaging used (just a general description such as metal can, etc.) Nutritional information per serving (from the Nutrition Facts panel) Number of servings Any potential nutrient losses that could have occurred during processing and a rough estimate of the percentage loss Any health or nutrient content claims that are made for the product and whether those claims are legal Also explain how you decided that the claim was or was not legal Any safety or other concerns for the product Who you would recommend this product to? Due: July 10, 10 p.m. Eastern time. 3. Consumer education report (75 points) Prepare a 1-2 page essay aimed at consumers. The reading level should be no higher than grade 12. You can check reading level by using the spell-check feature in Microsoft Word. Explain the benefits, as well as any drawbacks, to one type of food processing or food additive. Possible project topics include how high-pressure processing makes foods safe while preserving nutrients; health benefits of wheat-based foods; nutritional advantages of frozen foods. Essays must be based on sound science, not opinion, so please provide an additional page of references used as background information for your essay. Additional details will be available on the class site. Due: July 24, 10 p.m. Eastern time. 5