Course Description
Scientific preservation of foods. Commercial food products will be viewed from historical, cultural, nutritional, chemical, microbiological, gustatory, and regulatory perspectives. Particular emphasis will be placed on food processes and packages designed to ensure safety and enhance quality.
Athena Title
Food Issues and Choices
Equivalent Courses
Not open to students with credit in FDST 2010
Non-Traditional Format
This course will be taught 95% or more online.
Semester Course Offered
Not offered on a regular basis.
Grading System
A - F (Traditional)
Course Objectives
Upon successful completion of this course, students should have the ability to: - identify the major chemical compounds and microbes associated with commercial foods; - describe the difference between food science and nutrition; - recognize that there are not always simple scientific answers to popular questions about food; - recognize the complexity of the production, manufacturing, and distribution pattern of the modern food supply; - describe the cultural factors that affect the food choices that we make and the nutritional consequences of those choices; - apply general concepts taught in the course to understanding the specific aspects of a personally selected food product; - discriminate scientific from popular aspects of contemporary food issues. The course syllabus is a general plan for the course; deviations announced to the class by the instructor may be necessary.
Topical Outline
How long can I keep leftovers in the refrigerator? Are foods safe to eat after being on the floor for 5 seconds or less? Does drinking more water help you lose weight? Are we eating too much sugar? Are canned foods nutritious? Will a multi-vitamin make me healthy? Can I really eat well on a budget? How healthy are microwavable foods? What are hot dogs made of? Is chocolate addictive? Can eating a salad before a meal help you lose weight? Is it possible to order a healthy meal from a fast-food restaurant? Is it possible for humans to survive on pet food? What is really on the inside of an Oreo? Is aspartame really bad for you? Do some plastics cause cancer? Why are so many people allergic to peanuts? What are the worst foods you can eat? Are people overreacting about issues with salt as a preservative? Are organic foods better for you than non-organic foods? Why do foods contain so many preservatives? Should we be concerned about GMOs in our food? How much caffeine is too much? Did Popeye have it right? Can spinach actually make you stronger? Are blueberries really a super fruit?
Syllabus