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Functional and Nutritional Properties of Foods

Course Description

Functional and nutritional properties of food products and the modification of food products through reformulation or preparation to meet specific dietary needs.

Additional Requirements for Graduate Students:
Students receiving graduate credit will use at least 3 different nutrient analysis programs to analyse the nutritive content of five assigned recipes. Results will be compared and implications discussed. A Consumer Reports type review of each program describing its strengths and limitations will be prepared. Analysis examples that support recommendations must be included. Information Transfer Project: Students will prepare a consumer-oriented informational webpage to share hints related to meeting a specific dietary need and/or recipe selection by a targeted consumer; two tested recipes with nutrient analysis and a video element must be included. A background paper justifying the content will be required.

Athena Title

Functional Nutritional Foods

Prerequisite

(NUTR 2100 or NUTR 2100E or NUTR 2100H) and [(NUTR 3600 and NUTR 3600L) or FDST 3000)] or permission of department

Semester Course Offered

Offered fall

Grading System

A - F (Traditional)

Student Learning Outcomes

  • Students will be able to identify the functional role(s) and nutritional contributions of ingredients in a food product(s).
  • Students will be able to identify food quality factors that affect consumer selection among food products in the marketplace.
  • Students will be able to identify food quality factors that affect consumer selection of recipes.
  • Students will be able to reformulate recipes to meet specific dietary needs.
  • Students will be able to modify food preparation techniques to meet specific dietary needs.
  • Students will be able to conduct nutrient analysis to determine if dietary goals were met via product modification.
  • Students will be able to apply technology to convey food preparation information to a targeted consumer.

Topical Outline

  • Consumer Perception of Food Quality and the Gold Standard
  • Functional Roles of Water, Protein-, Carbohydrate- and Fat-based Ingredients
  • Effects of Product Form on Resultant Food Quality
  • Recipe Modification: Ingredient Selection
  • Recipe Modification: Healthy Food Preparation Techniques
  • Nutrient Analysis of Recipes
  • Preparation of Consumer Literature (Recipe Layout and Presentation)
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