PORTFOLIO

PORTFOLIO

CLASS
SKILLS
INVENTORY

CORE
COURSES

COURSE
SKILL
LEARNED
DESCRIPTION
OF

SKILL
USE

TABBED
SKILL

AREA

ARTIFACT

NUTR
1100
Process
to
maintain

our
food
supply

(growing,
harvesting,

processing,

packaging,

transporting,

marketing,

consuming,
and

disposing
of

food/food
packages)

Sustainability
of
the

food
system
and
the

impact
of
the
food

system
on

nutritional
well

being

Food
system
Food
Safety
Paper

NUTR
1000
Formulate
dietary

recommendations

for
3
day
food
record

Assess
patient
and

client
food
intake
to

formulate
dietary

recommendations

Food
and

Nutrition

Nutrient
Analysis

Project

NUTR
2000
Examining
nutritional

needs
and
unique

concerns
to
foster

optimal
growth
and

development
during

the
lifespan

Current
research

used
to
plan
and

implement

recommendations

for
dietary
change

during
the
stages
of

life

Food
and

Nutrition

Pregnancy
Case

Study

NUTR
2200
Preparation
of
foods

with
emphasis
on

food

macromolecules.

Food
regulation
and

sensory
analysis

Examined
and

assessed
prepared

food

Food
Production
Lab
report:

Fats
and
Oils

Sensory
Analysis
of

Cereals

Flour
and
Gluten

Formation

NUTR
2220
Food
preparation
Examined
and

assessed
prepared

food

Food
Production
Term
Project

Term
Project

Performed

NUTR
2990
Awareness,

organization,

proactive

Examining
the

philosophy,
goals,

organization,
and

requirements
of

Food
and

Nutrition

ACEND and CDR
Assignment

applied
nutrition

professions

NUTR
3300
Food
purchasing
and

preparation

Examining
large

food
production,

menu
planning,

recipe

standardization,

food
cost,
and

service
in

institutions

Food
Production
Food
for
Fifty

Project

NUTR
3000
Macro-‐
and
micro

digestion,

metabolism,
and

utilization
at
the

cellular
level.

Evaluation
of
the

recommended

intake
for
the

prevention
of

chronic
disease
and

health
maintenance

Food
and

Nutrition

Caffeine
Metabolism

Project/Presentation

Exam
1
Study
Sheet

NUTR
3100
Medical
nutrition

therapy

Prevention
of

diseases

(overweight/obesity,

hypertension,

hyperlipidemia,

diabetes
mellitus,

and
kidney
disease

Nutrition
Care

Process

Obesity
Case
Study

Diabetes
Case
Study

Renal
Disease
Case

Study

NUTR
3600
Communicating

health
and
nutrition

advice
to
consumers

Studying
food
and

nutrition
in
different

cultures

Communication

Culture
Project

NUTR
4901
Organizing,

communication,
&

food
trends

Lead
discussions
and

share
professional

experiences

Food
and

Nutrition

Interdisciplinary

Presentation

(upcoming)

NUTR
4100
Public
speaking,

Medical
nutrition

therapy,
enteral
and

parenteral
nutrition

Assessing

prevention
and

treatments
of

diseases

(gastrointestinal,

pulmonary,
and

wasting
disease)

Nutrition
Care

Process

ADIME
Note:

Pulmonary
Case

Study

SCIENCE/ANALYSIS

COURSES

COURSE
SKILL
LEARNED
DESCRIPTION
OF

SKILL
USE

TABBED
SKILL

AREA

ARTIFACT

BIOS
1030
Structure
and

function
of
the

human
body

Studying
the
cells,

tissues,
and

integumentary,

skeletal,
muscular,

and
nervous

system,
digestive,

Education
and

Wellness

Cardiovascular

Disease

BIOS
1300
Screening

assessment

BIOS
1310
urinary,

reproductive,

cardiovascular,

lymphatic,

respiratory,

endocrine
system,

and
acid
base

balance

N/A

BIOS
2210
Understanding
of
the

history
and
life
of

microorganisms

Discussions
of
the

interactions

between
humans

and
microbes

(vaccines,

antibiotics,

biotechnology,

immunity,
disease

transmission,
food

spoilage.
Reading

current
topics
of

infectious
diseases

affecting
human

organ
systems

Education
&

Wellness

Writing
Assignment:

Microbial
Growth

BIOS
2215
Bacteria
paper

BIOS
2250
Recognize
normal

and
abnormal

chromosome

constitutions,
gene-‐
protein

interrelationships,

and
factors
that

cause
mutations
of

genes
and

chromosomes.

Assess
patterns
of

inheritance

Education
&

Wellness

Genetics
map

CHEM
1200
Understanding
of

atomic
and

molecular
structures,

periodic
table,
states

of
matter
gases,

solutions,
energy

changes,
acids,

bases,
equilibrium,

and
nuclear

chemestry

Surveying
organic

chemistry
and

biochemistry

N/A
N/A

CHEM
1210
N/A

CHEM
3010
N/A

CHEM
4890
N/A

MATH
1200
Equations,
functions

and
graphs,
including

linear
equations
and

systems,

polynomials,
rational

and
radical

Assessed

individuals
using

SPSS
software.
The

mean,
standard

deviation,

normality,

Communication

and
Research

N/A

PSY
2110

Final
written

report/presentation:

Caffeine

consumption

expressions,

quadratic
equations,

exponential
and

logarithmic
function,

and
inequalities.

Descriptive
and

inferential
statistics

homogeneity
of

variance,

independence
of

observation,
and

critical
value
were

detected
to

support
hypothesis

between

underclassman,

upperclassman,
and

graduates

EXPH
1490

Understanding

human
movement

and
the
foundation

of
wellness
and

health
related

physical
fitness

Assessing

individuals
body

movements

Education
and

wellness

Exercise,

Prescription,

evaluation,
and

programing

assignment

BUSINESS

COURSES

COURSE
SKILL
LEARNED
DESCRIPTION
OF

SKILL
USE

TABBED
SKILL

AREA

ARTIFIACT

ACCT
1010

ACCT
1020

Analyzing,
external

financial
reporting,

elementary
capital

budgeting,
master

and
flexible

budgeting,
cost

behavior,
cost
control,

and
making

managerial
decisions.

Use
of
high
low

method
and

regression
to

determine
expected

sales.

Management
&

Leadership

Excel

Assignment

MGT
2000

Solving
problems

facing
managers
and

administrators

Using
concepts
and

principles
from

behavioral
sciences

and
other
applicable

disciplines

Management
&

Leadership

Class
Outline

MGT
3300

N/A

ECON
1030

Analyzing
prices,

markets,
production,

wages,
interest,
rent,

and
profit

Analysis
of
how

capitalistic
system

determines
what,

how,
and
for
whom

to
produce

N/A
N/A

MKT
2020

Understanding
of

marketing
activities,

decisions,
and
terms.

Problem
solving,

analyzing
marketing

environments

Social
media

marketing
on

Facebook
for
local

CrossFit
gym

Management
&

Leadership

SEO
Project

SOCIAL
SCIENCE

COURSES

COURSE
SKILL
LEARNED
DESCRIPTION
OF

SKILL
USE

TABBED
SKILL

AREA

ARTIFACT

PSY
1010

Understanding,

acceptance

Surveyed
behavior,

sensation,

perception,

learning,
memory,

human

development,
social

processes,

personality,
and

abnormal
behavior

N/A
N/A

ANTH
1010

Human
cultures
and

societies,

understanding
human

diversity

Considerations
of

anthropological

theories,
methods,

and
ethics
in
the

context
of

contemporary

culture
change,

taking
into
account

processes
of

colonialism,

globalization,
and

development.

Communication

and
Research

Museum

artifact

COMS
1010

Analyzing
oral

communication
in

human
relationships

Serving
others
and

analyzing
their

responses
and

reactions

Communication

and
Research

Communication

in
action

ART

Creativity,
open

minded

Assessing
“input”
at

the
Bicentennial
Park

Seeing
&
Knowing

Visual
Art

Seeing
and

Knowing
Visual

Art

GENERAL
EDUCATION

COURSES

COURSE
SKILL
LEARNED
DESCRIPTION
OF

SKILL
USE

TABBED
SKILL

AREA

ARTIFACT

ENGL
1510

Composing
and

revising
expository

essays
that
are
well

organized,
logically

Nonfictional

reading,
research

material,
and

effective

Communication

and
Research

Multimodal

Argument

Literary
analysis

Cons
3450J

coherent,
and

effective
for
their

purpose
and

audience.

Investigating
and

analyzing
current

issues
and
concerns
in

the
Human
and

Consumer
Sciences

profession
specific
to

nutrition

communication
with

selected
audience

Letter
to

executive

director

HLTH
2300

Understanding
of

medical
terminology

Terms
associated

with
body
systems,

disease
processes,

laboratory
tests,
and

clinical
procedures

Education
&

Wellness

N/A

Nutrition
1100

Food consumption is an important part of our lives. Food gives our body the energy that we need
to function and in order to survive we all must eat. It is important to fuel our bodies with healthy foods
that are rich in nutrients. Unfortunately, we live in a society where it is very difficult to consume healthy
products. Most of us are aware that some foods are filled with a high content of saturated fat, sodium, and
preservatives. What we do not know is where our food is grown, how it is processed, and the unnecessary
amount of antibiotics that we unknowingly consume. There are many problems within the food system
that go unnoticed and for our safety that needs to change. The author of Fair Foods believes that we need
to focus on implementing a new food system for the future and I could not agree more.
Many of the safety problems that we have within our food system begin on the farm where our
livestock is raised. Animals are being shoved in overly crowded unsanitary areas with no room to walk
around. This makes it easy for diseases to spread. Animals that carry the disease bring them into the
slaughterhouses. One contaminated animal can contaminate thousands of pounds of meat, which is
extremely unhealthy for us. Contaminated foods can greatly affect our well-being. Animals should not be
treated this way. It is unhealthy for both the animals and the consumers. Serious health problems can
arise from consuming bad meat or eggs. In the book the author talks about a single production company
in Iowa. They were forced to recall more than 380 million eggs due to the risk of salmonella. The author
of the book mentioned that it is difficult to find where the toxicity occurred due to over crowded areas. No
one truly knows who is responsible for the problem.
Animals need to be living in an environment where they are free to roam around. Instead of
animal sitting in their own feces polluting the environment they can instead be wandering outdoors
naturally fertilizing the soil. This will decrease the spread of diseases, which in turn will decrease the
amount of antibiotics given to animals.

Infections today are increasing because we are becoming so resistant to antibiotics. Animals are
confined to small areas where they are walking on top of each other. This is not healthy for the animals
and makes it easy for diseases to spread. In order to prevent the spread of diseases they use antibiotics.
The large corporations only care about one thing and that is making a profit. In our generation we are
genetically altering our animals to grow much larger and in a shorter period of time. They are injecting all
sorts of antibiotics into these animals resulting in weight gain. This is not healthy for our bodies either.
Cutting back on the antibiotics used for livestock would be extremely beneficial. Eighty percent of
antibiotics in the United States are used on livestock to prevent diseases and promote growth. When we
consume the meat we are becoming infected with the resistant bacteria. I do not think that we should
totally get rid of the antibiotics that help control diseases because this could lead to serious health
problems. However, I definitely think that we should avoid giving the animals antibiotics that make them
grow larger. I do not think that these antibiotics are absolutely necessary. The animals can grow naturally.
This will help us to not become resistant to antibiotics. If the bacterium does not respond to the antibiotics
that we take then this could be very harmful. We do not want antibiotics to loose its effectiveness.
Antibiotics given to the animals, as a growth hormone needs to stop. If we do not stop injecting animals
with all sorts of antibiotics then we are all going to suffer the consequences in the future.
Another safety problem begins where our crops are produced. We are all encouraged to eat
organic fruits and vegetables because they are free of pesticides. We should not have to worry about this.
Some people cannot afford to pay the extra money to buy organic foods. Farmers should not be using so
many drugs on crops because they can be very toxic to humans. Pesticide exposure is linked to
Alzheimer’s disease, Parkinson disease, autism, and endometriosis. Yes, it prevents animals from getting
to the food and sometimes prolongs the growing season but is it worth it? Do the benefits outweigh the
consequences? I agree with the author of the book. I do not think it is worth the risks. However, not all
people have this mindset. The individuals making a profit do not have a problem with pesticides. I read an
article online that stated “The use of pesticides provides safe, pure and disease free products to the society

and aids in safeguarding public health. The market and food stores all over the world sell food that is safe,
nutritious and available at affordable prices than ever before” (Kapoor 1). I do not think that this
statement is true. Consuming pesticides is neither safe nor healthy for our bodies. Long-term exposure
can cause problems within the reproductive, endocrine, immune, and nervous system. They also can cause
cancer, mental deficits, and lung damage.
Overall, we need to make a change within the current food system. There is way too much wrong
going on that is posing a threat to all consumers. Animals are being shoved in tiny spaces where diseases
are bound to spread, antibiotics are unnecessarily being used as growth hormones, and all of our crops are
contaminated with numerous amounts of pesticides. We need to begin implementing policies now for the
health and safety of our future.
References
Szpyrka. (n.d.). Assessment of Consumer Exposure Related to Improper Use of Pesticides in the Region of
Southeastern Poland., 1-1. Retrieved December 4, 2014.
Kapoor. (n.d.). Benefits Of Pesticides | Benefits Of. Retrieved December 4, 2014, from
http://benefitof.net/benefits-of-pesticides/
Hesterman, O. (2011). Our Broken Food System. In Fair food: Growing a healthy, sustainable food
system for all (pp. 16-20).

Nutrition
1000

Three-Day Average
DRI Report
Sydney Crowley scrowley075@yahoo.com Printed: 10/10/2013
Profile
Active Profile: Sydney Crowley
Height: 5 ft. 6 inches
Weight: 130 lbs.
Age: 18 years
BMI: 21
Gender: Female
Pregnancy: Not Pregnant
Activity Level: Active
Smoker: No
Strict Vegetarian/Vegan: No
Nutrient DRI
Energy
Kilocalories 2019.0 kcal
Protein 50.12 g Daily requirement based on grams per kilogram of

Carbohydrate 328.09 - 227.14 g 45%-65% of kilocalories
Fat, Total 78.52 - 44.87 g No recommendation
Fat
Saturated Fat < 22.4 g Less than 10% of calories
Monounsaturated Fat * No recommendation
Monounsaturated Fat * No recommendation
Polyunsaturated Fat * No recommendation
Trans Fatty Acid * No recommendation
Cholesterol
< 300.0 mg Less than 300.0 mg
recommended
Essential Fatty Acids
Omega-6 Linoleic 11.00 g
Omega-3 Linolenic 1.10 g
Carbohydrates
Dietary Fiber, Total 26.0 g
Sugar, Total * No recommendation
Other
Water 2.30 L
Alcohol * No recommendation
Vitamins
Thiamin 1.00 mg

Riboflavin 1.00 mg
Niacin 14.00 mg
Vitamin B6 1.20 mg
Vitamin B12 2.40 μg
Folate (DFE) 400.00 μg
Vitamin C 65.00 mg
Vitamin D (ug) 15.00 μg DRI Adequate Intake
Vitamin A (RAE) 700.00 μg
Vitamin A (IU) 2333.00 IU
Alpha-T ocopherol 15.00 mg
Minerals
Calcium 1300.00 mg DRI Adequate Intake
Iron 15.00 mg
Magnesium 360.00 mg
Potassium
4700.00 mg DRI Adequate
Intake
Zinc 9.00 mg
Sodium
1500.00 mg DRI Adequate
Intake
Macronutrient Ranges

09/29/2013, 09/30/2013, 10/01/2013
1.1k 1.0k 900 800 700 600 500 400 300 200 100 0.0
Actual Recommended
Carbs Protein Fat Alcohol
Recommended Yours
Carbs
45%-
65%
909-1312
kCal
55
%
1125
kCal
Protei
n
10%-
35%
202-707
kCal
17
%
342
kCal
Fats
20%-
35%
404-707
kCal
30
%
629
kCal
Alcoh
ol
0% 0 kCal 0% 0 kCal
Fat Breakdown
Calories

09/29/2013, 09/30/2013, 10/01/2013
Source of Fat
0
|
Monounsaturated Fat
7
Polyunsaturated Fat
5
Saturated Fat
9
Trans Fatty Acid
0
Unspecified
1
* Transfat data is not yet reported by all sources and therefore may be unde
Intake vs. Goals
09/29/2013, 09/30/2013, 10/01/2013
! Nutrient DRI Intake
0% 25% 50% 75% 100%
|||||
Energy
Kilocalories
2019.0
kcal
2064.65
kcal 102%

Protein 50.12 g 85.43 g
170%
Carbohydrate
328.09 -
227.14 g
281.35 g
124%
86%
Fat, Total
78.52 -
44.87 g
69.91 g
89%
Fat
Saturated Fat < 22.4 g 20.85 g
93%
Monounsaturated Fat * 15 g
Polyunsaturated Fat * 10.8 g
156%
Trans Fatty Acid * 0.26 g
Cholesterol
< 300.0
mg
245.62
mg 82%
Essential Fatty Acids
Omega-6 Linoleic 11.00 g 8.66 g
79%
Omega-3 Linolenic 1.10 g 0.92 g
84%
Carbohydrates

Dietary Fiber, Total 26.0 g 28.02 g
108%
Sugar, Total * 128.17 g
Other
Water 2.30 L 0.99 L
43%
Alcohol * 0g
Vitamins
Thiamin 1.00 mg 1.02 mg
102%
Riboflavin 1.00 mg 1.85 mg
185%
Niacin 14.00 mg 14.96 mg
107%
Vitamin B6 1.20 mg 1.56 mg
130%
Vitamin B12 2.40 μg 3.98 μg
166%
Folate (DFE)
400.00
μg
366.79
μg 92%
Vitamin C 65.00 mg
124.54
mg 192%
Vitamin D (ug) 15.00 μg 2.83 μg
19%
Vitamin A (RAE)
700.00
μg
544.11
μg 78%

Vitamin A (IU)
2333.00
IU
8829.23
IU 378%
Alpha-T ocopherol 15.00 mg 3.91 mg
26%
Minerals
Calcium
1300.00
mg
1137.45
mg 87%
Iron 15.00 mg 14.26 mg
95%
Magnesium 360.00 mg 334.98 mg 93%
Potassium
4700.00
mg
2561 mg
54%
Zinc 9.00 mg 7.6 mg
84%
Sodium
1500.00
mg
3094.53
mg 206%
MyPlate Analysis
09/29/2013, 09/30/2013, 10/01/2013
Goal * Actual
%
Goal
Grains
7 oz.
eq.
tip
s
3.5 oz.
eq.
49.8 %
Vegetables 3 cup tip 2.9 cup 95.2 %

eq. s eq.
Fruits
2 cup
eq.
tip
s
1.7 cup
eq.
84.3 %
Dairy
3 cup
eq.
tip
s
2.2 cup
eq.
73.2 %
Protein
Foods
6 oz.
eq.
tip
s
8.8 oz.
eq.
146.3
%
Empty
Calories
290 kcal
tip
s
625.1
kcal
215.6
%
Your results are based on a 2019 calorie pattern. Make Half Your
Grains Whole! Aim for at least 3.5 oz. eq. whole grains. Vary Your
Veggies! Aim for this much every week:
Dark Green Vegetables = 3 cups weekly Orange Vegetables = 2 cups
weekly Dry Beans & Peas = 3 cups weekly Starchy Vegetables = 3
cups weekly Other Vegetables = 6.5 cups weekly
Oils: Aim for 6 teaspoons of oil a day.
* MyPlate contains recommendations only for calorie levels up to
3,200 per day. If Diet Analysis Plus recommends more than 3,200
calories per day for you, talk to your instructor for guidance on how to
use MyPlate.
** CAUTION! Recipes are not included on the MyPlate Report, as
plate values for these cannot be calculated.

Intake Spreadsheet
9/29/2013
Item Name Meal Quantity
Eggs, Scrambled with Milk and Butter Breakfast 2 item(s)
Yogurt, Fruit, Low Fat (11 grams protein per
8 ounces)
Breakfast 1 cup(s)
Home Fries or Pan Fried Potatoes Breakfast 3 ounce(s)
Milk, Chocolate, Whole Breakfast 7.01 fluid ou
Banana Lunch 1 item(s)
Peanut Butter, Chunky Lunch 3.01 tablesp
OLD COUNTRY BUFFET Chicken, Orange Dinner 2.01 serving
Rice, Brown, Long Grain, Cooked Dinner 1.01 cup(s)
Apple, Medium Evening Snack 1 item(s)
LIPTON Green Tea with Citrus, Diet Evening Snack 7.01 fluid ou
Total
Item Name Protein (g) Carb (g)
Eggs, Scrambled with Milk and Butter 12.19 1.96
Yogurt, Fruit, Low Fat (11 grams protein per 8
ounces)
11.91 45.57
Home Fries or Pan Fried Potatoes 1.84 19.88
Milk, Chocolate, Whole 6.94 22.65

Banana 1.29 26.95
Peanut Butter, Chunky 11.59 10.39
OLD COUNTRY BUFFET Chicken, Orange 16.08 64.32
Rice, Brown, Long Grain, Cooked 5.08 45.22 1.77 0.35
Apple, Medium 0.47 25.13
LIPTON Green Tea with Citrus, Diet 0 0
Total 67.39 262.08
Item Name Mono Fat (g) Poly Fat (g)
ounces)
0.95 0.1
Banana 0.04 0.09
OLD COUNTRY BUFFET Chicken, Orange 0 0
Rice, Brown, Long Grain, Cooked 0.64 0.64
Total 23.05 14.95

Item Name Omega-6 (g) Omega-3 (g)
ounces)
0.07 0.03
Banana 0.05 0.03
Rice, Brown, Long Grain, Cooked 0.61 0.03 3.55 0.69
Total 13.78 0.88
Item Name Water (L) Alcohol (g)
Eggs, Scrambled with Milk and Butter 0.09 0
ounces)
0.18 0
Home Fries or Pan Fried Potatoes 0.05 0
Milk, Chocolate, Whole 0.18 0
Banana 0.09 0
Peanut Butter, Chunky 0 0

Rice, Brown, Long Grain, Cooked 0.14 0
Apple, Medium 0.16 0
Total 0.9 0
Item Name Niacin (mg) Vit B6 (mg)
ounces)
0.26 0.11
Banana 0.78 0.43
OLD COUNTRY BUFFET Chicken, Orange 0 0 0 0
Rice, Brown, Long Grain, Cooked 3.01 0.29
Total 12.52 1.65
Item Name Vit C (mg) Vit D (ug) (μg
Eggs, Scrambled with Milk and Butter 0 2.2

ounces)
1.72 0
Home Fries or Pan Fried Potatoes 10.79 0
Banana 10.27 0
Peanut Butter, Chunky 0 0
Rice, Brown, Long Grain, Cooked 0 0
Apple, Medium 8.37 0
Total 33.12 5.04
Item Name Alpha-T (mg) Calcium (mg
ounces)
0 414.05
Banana 0.12 5.9
Peanut Butter, Chunky 3.03 21.67 0.92 77.06
OLD COUNTRY BUFFET Chicken,
Orange
0 0 0

Rice, Brown, Long Grain, Cooked 0.06 19.7 0.83
Apple, Medium 0.33 10.92 0.22
LIPTON Green Tea with Citrus, Diet 0 0 0
Total 6.08 805.76 4.89
Item Name
Milk, Chocolate, Whole
Potas (mg)
Zinc (mg)
Sodium (mg)
Eggs, Scrambled with Milk and Butter
161.04
1.27
176.9
Yogurt, Fruit, Low Fat (11 grams protein per 8 ounces)
529.2
2.01
159.25

Home Fries or Pan Fried Potatoes
368.9
0.3
262.65
365.83
0.9
131.44
Banana
422.44
0.18
1.18
Peanut Butter, Chunky
358.79

1.34
234.06
OLD COUNTRY BUFFET Chicken, Orange
0
0
1025.1
Rice, Brown, Long Grain, Cooked
84.69
1.24
9.85
Apple, Medium
194.74
0.07
1.82

LIPTON Green Tea with Citrus, Diet
26.29
0
52.58
Total
2511.92
7.31
2054.82
9/30/2013
Strawberries Breakfast 1 cup(s)
NUTELLA Spread, Hazelnut Breakfast 2 tablespoon
Soymilk, Chocolate Breakfast 1 cup(s)
CABOT Cheese, Pepper Jack, 50% Reduced
Fat
Lunch 1 ounce(s)
WHEAT THINS Crackers, Multi Grain Lunch 1 serving(s) 31 140
Celery, Stalk Lunch 2 item(s)
JIF Peanut Butter, Creamy Lunch 2 tablespoon

8 ounces)
Lunch 1 cup(s)
PEPPERIDGE FARM GOLDFISH Crackers,
Cheddar Cheese
Lunch 2.01 item(s)
DOLE Baby Spinach Leaves Dinner 1.5 cup(s)
Lettuce, Romaine, Shredded Dinner 1.01 cup(s)
Cucumber Dinner 1.01 cup(s)
Pepper, Bell or Sweet, Green Dinner 0.5 cup(s)
Shrimp, Mixed Species, Raw Dinner 1 ounce(s)
LOUIS RICH Chicken Breast, Strips, Grilled Dinner 2.01 ounce(s
Croutons, Seasoned, Ready to Eat Dinner 0.5 cup(s)
Beans, Kidney, Red, Canned Dinner 0.5 cup(s)
Salad Dressing, Italian Dinner 1.01 tablespo
Beans, Chickpeas, Garbanzo or Bengal
Gram, Canned
Dinner 0.5 cup(s)
ROLD GOLD Pretzels, Classic Style Sticks Evening Snack 2 ounce(s)
NUTELLA Spread, Hazelnut Evening Snack 2.01 tablespo
Total
Strawberries 0.96 11.06
NUTELLA Spread, Hazelnut 3 22

Soymilk, Chocolate 5.54 24.38
CABOT Cheese, Pepper Jack, 50% 8 0.5 4.5 3
Reduced Fat
WHEAT THINS Crackers, Multi Grain 2 22
Celery, Stalk 0.55 2.38
JIF Peanut Butter, Creamy 7 7
ounces)
11.91 45.57
Cheddar Cheese
0.15 0.73
DOLE Baby Spinach Leaves 2 3
Lettuce, Romaine, Shredded 0.58 1.56
Cucumber 0.68 3.81
Pepper, Bell or Sweet, Green 0.64 3.46
Shrimp, Mixed Species, Raw 3.86 0.26
LOUIS RICH Chicken Breast, Strips, Grilled 12.73 0.67
Croutons, Seasoned, Ready to Eat 2.16 12.7
Beans, Kidney, Red, Canned 6.68 18.98
Salad Dressing, Italian 0.06 1.55
Beans, Chickpeas, Garbanzo or Bengal Gram,
Canned
5.9 16.19
ROLD GOLD Pretzels, Classic Style Sticks 4 46

NUTELLA Spread, Hazelnut 3.02 22.11
Total 81.42 265.9
CABOT Cheese, Pepper Jack, 50% 0 0 0 15 Reduced Fat
ounces)
0.95 0.1
Cheddar Cheese
0 0
Cucumber 0.01 0.03
LOUIS RICH Chicken Breast, Strips, Grilled 0 0

Canned
0.53 1.06
Total 6.43 6.39
Fat
0 0
2 1
Celery, Stalk 0.06 0
ounces)
0.07 0.03
Cheddar Cheese
0 0

Cucumber 0.03 0.01
Shrimp, Mixed Species, Raw 0.01 0
Canned
1.02 0.04
Total 5.11 0.73
Strawberries 0.13 0
Soymilk, Chocolate 0.21 0
Fat
0 0

0
0
ounces)
0.18 0
Cheddar Cheese
0 0
Lettuce, Romaine, Shredded 0.04 0
Cucumber 0.1 0
Pepper, Bell or Sweet, Green 0.07 0
Croutons, Seasoned, Ready to Eat 0 0
Beans, Kidney, Red, Canned 0.1 0
Salad Dressing, Italian 0.01 0
Canned
0.09 0
Total 1.04 0

Fat
0 0
WHEAT THINS Crackers, Multi Grain 0 0 0 0
ounces)
0.26 0.11
Cheddar Cheese
0 0
Cucumber 0.1 0.04
Salad Dressing, Italian 0 0.01

Canned
0.16 0.57
ROLD GOLD Pretzels, Classic Style Sticks 1.6 0
Total 10.76 1.41
Item Name Vit C (mg) Vit D (ug) (μg)
Strawberries 84.67 0
Soymilk, Chocolate 4.17 0
Fat
0 0
WHEAT THINS Crackers, Multi Grain 0 0 0 0
ounces)
1.72 0
Cheddar Cheese
0 0
Cucumber 2.94 0
Pepper, Bell or Sweet, Green 59.9 0

Shrimp, Mixed Species, Raw 0 0.01
Croutons, Seasoned, Ready to Eat 0 0
Salad Dressing, Italian 0 0
Canned
0.12 0
Total 182.91 0.01
Item Name Alpha-T (mg) Calcium (mg)
Fat
0 200
Celery, Stalk 0.22 32 0.16 8.8
ounces)
0 414.05

Cheddar Cheese
0 1.46
Cucumber 0.03 16.81
Canned
0 42
NUTELLA Spread, Hazelnut 0 40.2
Total 2.25 1086.59
Item Name
Potas (mg)
Zinc (mg)
Sodium (mg)

Strawberries
220.32
0.2
1.44
NUTELLA Spread, Hazelnut
0
0
15
Soymilk, Chocolate
350.35
0.83
129.85
CABOT Cheese, Pepper Jack, 50% Reduced Fat
0

0
170
WHEAT THINS Crackers, Multi Grain
0
0
230
Celery, Stalk 208 0.1 64
ounces)
529.2 2.01
Cheddar Cheese
0 0
Cucumber 154.41 0.21

Canned
172.8 0.83
Total 2290.86 5.67
10/1/2013
WHITE WAVE SILK Simply Soymilk, Vanilla Breakfast 1 cup(s)
Strawberries Breakfast 1 cup(s)
NUTELLA Spread, Hazelnut Breakfast 3.01 tablespo
Grapes, Red or Green Breakfast 1.01 cup(s)
8 ounces)
Breakfast 1.01 cup(s)
Sushi, with Vegetables and Fish Lunch 6.01 piece(s) 156.26 218.76
Cheese, Cheddar, Diced Lunch 1.01 ounce(s
Crackers, Saltines, Whole Wheat, Includes
Multi-Grain
Lunch 1.01 serving
STACY'S SIMPLY NAKED Pita Chips Lunch 1.01 ounce(s
DOLE Baby Spinach Leaves Dinner 2.01 cup(s)

Lettuce, Romaine, Shredded Dinner 1.01 cup(s)
Shrimp, Mixed Species, Raw Dinner 1.01 ounce(s
Beans, Kidney, Red, Canned Dinner 0.5 cup(s)
Beans, Chickpeas, Garbanzo or Bengal
Gram, Dry
Dinner 0.25 cup(s)
Pepper, Banana Dinner 0.25 cup(s)
Noodles, Chinese Chow Mein, Cooked Dinner 0.5 cup(s)
Cheese, Cheddar, Shredded Dinner 0.25 cup(s)
Chicken, Breast, Meat Only, Boneless,
Skinless, Roasted
Dinner 3 ounce(s)
ROLD GOLD Pretzels, Classic Style Sticks Evening Snack 2.01 ounce(s
Total
WHITE WAVE SILK Simply Soymilk, Vanilla 6 10
NUTELLA Spread, Hazelnut 4.51 33.11
Grapes, Red or Green 1.1 27.6
ounces)
12.03 46.03
Sushi, with Vegetables and Fish 8.38 43.74
Cheese, Cheddar, Diced 7.13 0.37 9.49 6.04

Multi-Grain
1.01 9.65
STACY'S SIMPLY NAKED Pita Chips 3.03 18.18
DOLE Baby Spinach Leaves 2.68 4.02
Dry
9.65 30.32
Pepper, Banana 0.51 1.66
Noodles, Chinese Chow Mein, Cooked 1.89 12.95
Cheese, Cheddar, Shredded 7.03 0.36
Skinless, Roasted
26.38 0
ROLD GOLD Pretzels, Classic Style Sticks 4.02 46.23
Total 107.48 316.08

ounces)
0.96 0.1
Cheese, Cheddar, Diced 2.69 0.27
Multi-Grain
0.39 1.02
STACY'S SIMPLY NAKED Pita Chips 4.04 0.51 0 0
Dry
0.68 1.35
Skinless, Roasted
1.05 0.65
Total 15.51 11.05

ounces)
0.07 0.03
Multi-Grain
0.91 0.11
STACY'S SIMPLY NAKED Pita Chips 0 0
Shrimp, Mixed Species, Raw 0.01 0 0 0
Dry
1.3 0.05
Pepper, Banana 0.07 0
Skinless, Roasted
0.5 0.03

Total 7.1 1.14
WHITE WAVE SILK Simply Soymilk, Vanilla 0.22 0
Strawberries 0.13 0
Grapes, Red or Green 0.12 0
ounces)
0.18 0
Sushi, with Vegetables and Fish 0.1 0
Cheese, Cheddar, Diced 0.01 0
Multi-Grain
0 0
Beans, Chickpeas, Garbanzo or Bengal 0.01 0 0.24 0.11 Gram, Dry
Noodles, Chinese Chow Mein, Cooked 0 0
Cheese, Cheddar, Shredded 0.01 0

Skinless, Roasted
0.06 0
Total 1.04 0
ounces)
0.26 0.11
Multi-Grain
0.63 0.03
Dry
0.77 0.27

Pepper, Banana 0.39 0.11 0 8.99
Skinless, Roasted
11.66 0.51
ROLD GOLD Pretzels, Classic Style Sticks 1.61 0
Total 21.6 1.63
Item Name Vit C (mg) Vit D (ug) (μg)
Strawberries 84.67 0
Grapes, Red or Green 4.88 0
ounces)
1.73 0
Sushi, with Vegetables and Fish 3.59 0
Cheese, Cheddar, Diced 0 0.17
Multi-Grain
0 0
DOLE Baby Spinach Leaves 32.16 0

Shrimp, Mixed Species, Raw 0 0.01
Dry
2 0
Noodles, Chinese Chow Mein, Cooked 0 0
Cheese, Cheddar, Shredded 0 0.17 74.86 283.06
Skinless, Roasted
0 0.09
Total 157.6 3.44
Item Name Alpha-T (mg) Calcium (mg
NUTELLA Spread, Hazelnut 0 60.2
ounces)
0 418.19
Multi-Grain
0.17 0

STACY'S SIMPLY NAKED Pita Chips 0 20.2
DOLE Baby Spinach Leaves 0 107.2
Dry
0.41 52.5
Skinless, Roasted
0.23 12.76
ROLD GOLD Pretzels, Classic Style Sticks 0 0 2.89 16.08
Total 3.39
1519.
99
21.
68
406.
77
Item Name
Strawberries
Beans, Chickpeas, Garbanzo or Bengal Gram, Dry
Potas (mg)
Zinc (mg)
Sodium (mg)

WHITE WAVE SILK Simply Soymilk, Vanilla
300
0.6
95
220.32
0.2
1.44
NUTELLA Spread, Hazelnut
0
0
22.57
Grapes, Red or Green
291.29
0.11
3.05

Yogurt, Fruit, Low Fat (11 grams protein per 8 ounces)
534.49
2.03
160.84
Sushi, with Vegetables and Fish
203.14
0.78
340.65
Cheese, Cheddar, Diced
28.06
0.89
177.81

Crackers, Saltines, Whole Wheat, Includes Multi-Grain
31.25
0.21
171.66
STACY'S SIMPLY NAKED Pita Chips
0
0
272.7
DOLE Baby Spinach Leaves
0
0
87.1
Lettuce, Romaine, Shredded
117.25
0.11

3.8
Shrimp, Mixed Species, Raw
32.35
0.28
162.05
Beans, Kidney, Red, Canned
332.8
0.79
327.68
437.5
1.72
12
Pepper, Banana

79.36
0.08
4.03
Noodles, Chinese Chow Mein, Cooked
27
0.32
98.78
Cheese, Cheddar, Shredded
27.68
0.88
175.43
Chicken, Breast, Meat Only, Boneless, Skinless, Roasted
217.72
0.85
62.94

ROLD GOLD Pretzels, Classic Style Sticks
0
0
1165.8
Total
2880.23
9.83
3345.33
Energy Balance
09/29/2013, 09/30/2013, 10/01/2013
Date kCal Consumed kCal Burned
Net
kCal
9/29/2013 1962 206 1756
9/30/2013 1975 413 1562
10/1/2013 2257 590 1667
Total: 6194 1209 4985

Daily Caloric Summary kcal
Recommended: 2019
Average Intake: 2065
Average Expenditure: 403
Average Net Gain/Loss: 1662

Nutrition
2000

Case
Study
#2
(Pregnancy)

Directions:

Read
case
study
4.1
from
your
text
(pg.
128).

Consider
the
additional
information
below.

Answer
the
questions
below.

Note
these
questions
are
slightly
modified
from
the
questions
in
your
text.

Be
sure
to
type
your
answers.

Additional
Information:

Height:
5’8

Pre-‐pregnancy
Weight.:
150lbs

Questions:

1. Is
Ms.
Lederman
consuming
enough
protein?

(Justify
why
or
why
not)

No,
Ms.
Lederman
is
not
consuming
enough
protein.
The
recommended
intake
during

pregnancy
is
71
grams.
Ms.
Lederman
is
consuming
71
grams
however
she
is
vegan
which

means
that
she
should
be
consuming
30%
more
than
the
average
pregnant
woman.

2. How
much
protein
should
Ms.
Lederman
consume?
(Show
your
work)

Ms.
Lederman
should
be
consuming
at
least
97.5
grams
of
protein.

Minimum

150Ibs/2.2=68.2kgx1.1g/kg=75
grams

75
grams
x30%=22.5

75grams
+22.5=97.5grams

Average

68.2x.8=54.55+25=79.55grams
+
22.5=102.05
grams

3. Provide
3
sources
of
protein
Ms.
Lederman
could
consume
to
ensure
she
gets
adequate
protein

(remember
she
is
vegan)?

Ms.
Lederman
can
consume
beans,
grains,
nuts,
and
seeds.
She
can
eat
buckwheat,

brown
rice,
tofu,
and
soybeans
to
name
a
few.

4. Based
on
the
information
presented
in
the
case
study
which
nutrients
are
consumed
in
amounts

that
are
below
the
DRI
standard
for
pregnancy
and
what
are
the
DRI
values
for
these
nutrients?

Ms.
Lederman
is
not
eating
enough
calories.
The
recommended
dietary
allowance
for
a

nonpregnant
woman
is
2,403.
A
pregnant
woman
should
be
consuming
an
extra
452
calories
on

top
of
that.
Ms.
Lederman
is
only
consuming
2,237
calories.
She
needs
to
consume
a
little
more

food.

She
is
also
lacking
in
Vitamin
D,
Alpha-‐linolenic
acid,
vitamin
B-‐12,
and
protein.
Her
intake

for
vitamin
D
is
mcg:
3
(120
IU)
and
the
recommended
intake
for
pregnant
woman
is
at
least
15

mcg
(600
IU)
from
food.
The
upper
limit
for
vitamin
D
intake
during
pregnancy
is
100
mcg
(4000

IU)
per
day.

Ms.
Lederman’s
intake
of
Alpha-‐linolic
acid
(n-‐3
fatty
acid)
is
0.54g
when
the

recommendation
is
1.4g.

Her
intake
for
vitamin
B-‐12
is
2.1mcg
and
the
recommendation
is

2.6mcg.

Her
protein
intake
is
71g
and
the
recommendation
is
around
98g
of
protein.

5. For
each
nutrient
listed
in
#4,
provide
3
examples
of
specific
foods
Ms.
Lederman
could

consume
to
bring
up
her
intake
of
the
nutrient.

Vitamin
D-‐I
would
say
that
Ms.
Lederman
should
get
her
vitamin
D
from
the
sun
but
that

will
not
do
much
good
because
Ms.
Lederman
puts
a
lot
of
sunscreen
on.
This
is
good
for
her

skin
but
not
for
her
vitamin
D
intake.
I
would
suggest
for
Ms.
Lederman
to
take
vitamin
D

supplements.
Some
foods
contain
vitamin
D
but
since
Ms.
Lederman
is
vegan
her
options
are

limited.
Mushrooms,
cod
liver
oil,
and
some
cereals
that
are
fortified
would
be
a
great
option
for

her.
They
contain
more
vitamin
D
then
one
would
expect.

Alpha
linoleic
acid-‐
spinach,
broccoli,
yams,
potatoes,
brussel
sprouts,
and
carrots

Vitamin
B-‐12-‐
fortified
cereals,
pastas,
and
bread.
Vitamin
B-‐12
is
mostly
found
in
animal

products.
Since
Ms.
Lederman
is
vegan
she
may
need
to
take
supplements.

Protein-‐
beans,
grains,
nuts,
and
seeds.
She
can
eat
buckwheat,
brown
rice,
tofu,
and
soybeans
to

name
a
few.

Nutrition 2990
Access
the
CDR
website
(http://www.cdrnet.org/).

Write
about
“Dietetic
Registration”—What
is
CDR?

CDR
stands
for
Commission
on
Dietetic
Registration.
It
is
a
certification
program
that
awards

specialists.
Their
mission
statement
is
the
Commission
on
Dietetic
Registration
administers

rigorous
valid
and
reliable
credentialing
processes
to
protect
the
public
and
meet
the
needs
of

nutrition
and
dietetics
practitioners,
employers
and
consumers.
Their
vision
statement
is

nutrition
and
dietetics
credentialing
protects
and
improves
the
health
of
the
public
and

supports
practitioner
competence,
quality
practice,
lifelong
learning
and
career
advancement.

Is
CDR
accredited?

If
so,
by
whom?

Yes,
the
CDR
is
accredited
by
the
National
Commission
for
Certifying
Agencies
(NCCA)

What
is
the
continuing
education
requirement
for
a
RDN?
How
does
the
RDN
“log
in
“these

CEUs?

The
continuing
education
requirement
for
a
RDN
is
75
hours
every
five
years.

The
RDN
must

track
their
hours
individually
on
a
learning
activities
log.
They
must
complete
a
state
licensure

verification
worksheet
and
submit
it
to
CDR.

Discuss
the
credentials
awarded
by
CDR.

The
CDR
awards
seven
separate
credentials
which
include
registered
dietitian
nutritionist,

nutrition
and
dietetics
technician,
board
certified
specialist
in
renal
nutrition,
board
of
certified

specialist
in
pediatric
nutrition,
board
certified
specialist
in
sports
dietetics,
board
certified

specialist
in
gerontological
nutrition,
and
board
certified
specialist
in
oncology
nutrition.
The

recommended
credentials
are
graduate
academic
degree,
RD,
or
RDN
specialty
certifications

with
the
Commission
on
Dietetic
Registration
(e.g.
CSG,
CSO,
CSP,
CSSD,
CSR),
licensure

designation,
other
certifications
(e.g.
CDE,
CNS,
etc),
Fellow
of
the
American
Dietetic

Association
(FADA).

Access
the
ACEND
website
(http://www.eatright.org/ACEND/).

Write
about
“Accreditation/Dietetics
Education”—What
is
ACEND?

ACEND
is
the
largest
food
and
nutrition
organization.
It
was
founded
by
a
group
of
women

during
World
War
I
who
wanted
to
improve
the
public’s
heath
and
nutrition.
Their
goal
still

today
is
to
improve
the
nations
health
and
advance
the
profession
of
dietetics
through

research,
education,
and
advocacy.
The
academy
is
made
up
75,000
members.
These
members

help
the
public
(both
healthy
and
ill)
make
healthy
food
choices.
They
provide
health
promotion

and
disease
preventions.

Members
can
work
in
health
care
systems,
home
health
care,

foodservice,
business,
research
and
educational
organizations,
and
private
practices.

What
are
its
vision,
mission,
and
goals?

Vision: ACEND®
- accredited programs will be valued and respected for preparing competent
professionals for entry-level and beyond.
Mission: ACEND®
serves the public by establishing and enforcing eligibility requirements and
accreditation standards that ensure the quality and continued improvement of nutrition and
dietetics education programs that reflect the evolving practice of dietetics. ACEND®
defines
educational quality as the ability to prepare graduates with the foundation knowledge, skills
and/or competencies for current dietetics practice and lifelong learning.

Goals:
To
achieve
its
mission
and
vision,
ACEND®

established
strategic
goals.
ACEND®

will:

• Demonstrate accountability to the public through the establishment and application of
market responsive, rigorous standards that require programs to document academic
quality and student achievement.
• Communicate clear ACEND®
expectations to assist programs in meeting quality
accreditation standards.
• Enhance preparation for entry-level practice by requiring program self-examination to
ensure quality improvement and planning for purposeful change.
• Encourage educational innovation and diversity in order to address evolving dietetics
practice.
• Continually evaluate accreditation practices in order to maintain appropriate policies and
procedures that ensure fair and consistent accreditation decisions.
• Provide opportunities for professional development and educational leadership

What
is
the
role
of
a
program
reviewer?

Program
reviewers
visit
and
evaluate
programs
and
make
recommendations
on
accreditation
to

the
ACEND®

board.

ACEND
advises
the
public
how
complaints
can
be
made
against
programs.
What
is
the

procedure?

ACEND
has
advised
the
public
to
fill
out
a
complaint
form
if
they
have
any
problems
that
need

to
be
addressed.
They
must
first
review
the
Academy/CDR
Code
of
Ethics
for
the
profession
of

Dietetics
and
then
complete
the
complaint
form
and
include
as
much
supporting
evidence
as

possible.
They
then
must
mail
the
complaint
form
marked
confidential
to
their
address,
which
is

Harold
Holler,
RDN,
Vice
President
of
Governance
&
Practice
Academy
of
Nutrition
and

Dietetics
120
South
Riverside
Plaza,
Suite
2000
Chicago,
Illinois
60606-‐6995

Is
the
Didactic
Program
in
Dietetics
at
Ohio
University
an
accredited
program?

The Didactic Program at Ohio University is an accredited program.

Nutrition 3000
Caffeine and fat metabolism group project on prezi. Worksheet made for the class to check
understanding of presentation.
Caffeine
and
fat
metabolism

Caffeine and fat metabolism group project on prezi. Worksheet made for the class to check
understanding of presentation.
After
this
presentation
you
should
be
able
to:

• Define
caffeine

• Describe
metabolic
breakdown

• Know
the
effect
of
caffeine
on
athletes

• Know
the
effect
on
normal
weight
and
obese
individuals

• Know
the
effect
of
caffeine
on
pregnancy

1. Caffeine
is
absorbed
in
__________

2. What
is
the
recommended
dose
of
caffeine______

3. What
are
some
positive
effects
of
caffeine?

4. What
are
some
negative
effects
of
caffeine?

5.
True
or
False:
Caffeine
is
addictive

6.
True
or
False:
Caffeine
increases
the
risk
of
heart
disease

7. True
or
False:
Caffeine
stunts
ones
growth?

8. Caffeine
mobilizes
_________________and
encourages
working
muscles
to
use
fat
as
fuel

9.
Caffeine
has
been
shown
to
decrease
glycogen
utilization
by
as
much
as
______________%

10. Caffeine
increases
metabolic
rate
by
_______________%

11. How
much
caffeine
is
recommended
to
speed
up
metabolism?

12.
Does
caffeine
have
the
same
effect
on
normal
weight
and
obese
individuals?
If
not
what
is
the

difference?

13. Why
are
the
negative
effects
of
caffeine
on
pregnancy?

Answer
key

1. Small
intestines

2. 3-‐6
mg/kg

3. Elevates
mood,
decreases
anxiety,
mental/cognitive
improvements,
increases
athletic

performance,
increases
metabolism,
sympathetic
nervous
system-‐
prevents
the
enzymatic

degradation
of
adenosine
located
in
postsynaptic
cells

4. Withdrawal,
pregnancy,
gateway,
over-‐caffeinating,
insomnia,
nervousness,
restlessness,
upset

stomach,
fast
heartbeat,
irritability

5. True

6.
False

7.
False

8. Fat
stores

9. 50%

10. 13%

11. 300-‐400mg
3-‐4
days
a
week

12. No,
plasma
free
fatty
acids
won’t
change
like
in
normal
weight
individuals
,
more
theobromine,

theophylline,
and
paraxanthine
than
lean
individuals

13. Slows
metabolic
rate,
for
fat
metabolizers
there
is
a
greater
risk
in
miscarriages,
caffeine
passes

placenta
absorbed
by
baby

Nutrition
3000
Exam
#1

Module
1

• The
macronutrients
are
nutrients
that
are
needed
by
the
body
in
large
amounts

• Micronutrients
would
be
nutrients
that
are
needed
by
the
body
in
small
amounts.

• Dietary
Guidelines
for
Americans
are
a
set
of
diet
and
lifestyle
recommendations
designed
to

promote
health,
support
active
lives
and
reduce
chronic
disease
risk.

• The
guidelines
are
established
by
the
USDA
and
DHHS,
and
are
updated
every
5
years.

o These
include
balancing
calories
by
controlling
portion
sizes,
increasing
foods
that
are

nutrient
rich
by
filling
half
your
plate
with
fruits
and
veggies,
making
at
least
half
your

grains
whole
grains,
and
switching
to
fat
free
or
low
fat
diary,
and
finally
reducing
foods

that
are
high
in
sodium,
saturated
fat
and
trans
fat,
and
decreasing
the
amount
of

added
sugar
in
the
diet.

• The
DRIs
are
established
for
healthy
people
of
similar
age
and
gender

o Special
cases
to
make
adjustements-‐vitamin
C
and
smoking,
vegetarian
diets
and
iron,

age
of
menstruation
and
iron,
athletes
who
engage
in
intense
aerobic
exercise
and
iron,

and
child
bearing
aged
women
and
folic
acid.

• Estimated
Average
Requirements,
Recommended
Dietary
Allowances,
Adequate
Intake,
and

Tolerable
Upper
Intake
Levels.

• The
lower
your
intake
of
a
nutrient,
the
higher
your
risk
of
inadequacy
is;
the
higher
the
intake

of
a
nutrient,
the
higher
your
risk
of
excess
is.

o EAR
is
0.5
risk
of
inadequacy.

• The
AI
is
placed
in
the
middle,
as
it
is
similar
to
the
RDA
but
not
enough
evidence
is
known
to

establish
an
RDA.
This
means
that
nutrients
will
have
either
an
RDA
or
an
AI,
they
will
never

have
both.
Lastly
the
UL
is
set
so
there
is
no
risk
of
inadequacy
or
excess.

• estimated
average
requirements
It
is
the
nutrient
intake
estimated
to
meet
the
needs
of
50%
of

the
individuals
in
a
certain
age
and
gender
group.

• The
Recommended
Dietary
Allowance
is
based
off
of
the
EAR,
and
is
set
to
meet
97%
of
a

populations
specific
nutrient
requirements.

o you
can
increase
your
risk
of
developing
a
toxicity
by
over
consuming
the
RDA.

• the
%DV
are
based
on
a
2,000
calorie
diet

Module
2

• Biochemistry
is
the
study
of
the
chemical
substances
and
vital
processes
occurring
in
living

organisms,
while
nutritional
biochemistry
is
the
chemical
properties
of
nutrients
and
their

biochemical,
metabolic,
physiological,
and
epigenetic
functions.

• the
main
difference
between
prokaryote
and
eukaryote
cells
is
the
presence
of
a
nucleus
and

membrane
bound
organelles.

o Prokaryotic
cells,
such
as
lactobacillus,
are
an
important
protective
gut
and
vaginal

bacteria.

Lactobacillus
cells
metabolize
their
nutrients
anaerobically
and
by

fermentation.

o Eukaryotic
cells,
like
human
cells,
play
a
central
role
in
metabolism
of
nutrients,
energy

production,
removal
of
waste,
protein
synthesis

• Cell
Structure

o Plasma
membrane

§
is
the
membrane
that
encapsulates
the
cell,
and
allows
the
cell
to
become
a

unit
by
itself.

It
acts
as
a
boundary
between
the
cell
and
its
environment,

keeping
the
good
stuff
in
and
bad
stuff
out.

The
membrane
allows
some

molecules,
including
gases
like
oxygen
and
carbon
dioxide,
to
pass
readily

through
its
surface.

Water
and
other
small
molecules
also
move
into
and
out
of

the
cell
with
relative
ease.

Other
substances,
however,
require
special
openings

called
ion
channels,
GLUT
transporters,
and
protein
pumps.
that
the
cell

membrane
is
not
static
but
fluid.

This
allows
the
cell
to
change
its
shape
to

allow
extremely
large
molecules
and
particles
across
the
cell
membrane.

A
key

component
of
cell
membrane
mechanical
stability
is
cholesterol.

Greater

cholesterol
content
contributes
to
structure
and
regulates
fluidity
of
the

membrane.

o Cytoplasm

§ “molecular
chowder”
The
cytoplasm
is
home
of
several
metabolic
pathways,

including
glycolysis,
hexose
monophosphate
shunt,
glycogenesis,
glycogenolysis,

and
fatty
acid
synthesis.

The
cytosol
is
the
made
up
of
water,
salts,
organic

molecules
and
many
enzymes
that
catalyze
reactions,
and
it
also
allows

communication
between
membrane
bound
organelles.
Within
the
cytoplasm
is

the
cytoskeleton,
and
provides
shape
and
mechanical
support
for
the
cell.

The

cytoskeleton
also
functions
as
a
monorail
to
transport
substances
around
the

cell.

o Extracellular
matrix

§ The
extracellular
matrix
is
external
to
the
cell
membrane,
yet
plays
an
integral

role
in
the
cells
overall
structure
and
function.
animal
cells
extracellular
matrix

contributes
to
cell
structure,
and
sugar
residues
in
the
matrix
are
believed
to
act

as
specificity
markers
for
the
cell
and
as
antennae
to
pick
up
signals
for

transmission
of
substances
in
the
cell.

The
most
abundant
extracellular

component
is
the
glycoprotein
collagen.

o Nucleus

§ The
nucleus
is
the
largest
organelle,
and
serves
as
the
chief
initiator
and

regulator
of
most
cellular
activities.

The
nucleus
is
the
site
of
DNA
synthesis,

DNA
repair,
and
RNA
synthesis.

The
nuclear
envelope
is
composed
of
two

bilayer
membranes
that
makes
communication
possible
between
the
nucleus

and
the
cytoplasmic
matric
and
allows
a
continuous
channel
between
the

nucleus
and
the
endoplasmic
reticulum.

o Mitochondria

§ The
mitochrondria
are
the
metabolic
powerhouses
of
the
cell,
and
are
the

primary
sites
of
oxygen
use
in
the
cell
and
are
responsible
for
most
of
the

metabolic
energy
produced
in
cells.
All
cells
within
the
body,
with
the
exception

of
red
blood
cells,
possess
mitochondria.

o Endoplasmic
reticulum
and
golgi

§ The
endoplasmic
reticulum
and
Golgi
apparatus
is
a
network
of
membranous

channels
pervading
the
cytosol
and
provides
continuity
among
the
nuclear

envelope
and
the
plasma
membrane.

The
Rough
endoplasmic
reticulum
(or

RER)
are
studded
with
ribosomes,
which
are
the
protein
making
machinery
of

the
cell.

The
smooth
endoplasmic
reticulum
lack
ribosomes,
and
this
the
site
of

synthesis
of
phospholipids
and
packaging
of
protein
into
vesicles.

o Lysosomes
and
peroxisomes

§ jam
packed
of
digestive
and
catabolic
oxidative
enzymes.

Think
of
lysosomes
as

the
cells
digestive
system,
degrading
foreign
and
old
cellular
material.

Peroxisomes
degrade
molecules
that
produce
hydrogen
peroxide,
which
can

cause
cellular
damage
if
not
promptly
removed
or
converted
into
water
and

oxygen.

Peroxisomes
also
carry
out
fatty
acid
oxidation
of
some
very
long
chain

fatty
acids.

o Compartmentalization
of
organelles
contributes
to
the
physical
separation
of
metabolic

pathways.

o Slow
twitch
muscle
fibers
are
rich
with
mitochondria,
where
as
fast
twitch
are
efficient

in
producing
ATP
very
rapidly
and
have
a
lower
mitochondrial
density.

• Three
types
of
receptors

o The
first
type
of
receptor
we
discuss
is
also
referred
to
as
a
“second
messenger”

receptor.

These
receptors
bind
a
ligand
which
triggers
a
second
messenger
that
alters

behavior
of
the
cell

§ ex:
insulin-‐
glute
4
translates
to
the
surface
so
that
glucose
may
enter

o The
second
type
of
receptor
are
receptors
that
internalize
their
ligand

§ Ex:
LDL-‐absorbed
in
cell,
detaches
from
its
package
and
then
returns
to
cell

o A
third
type
of
receptor
are
receptors
that
function
as
ion
channels.

The
binding
of
a

ligand
to
the
receptor
causes
a
change
in
the
receptor
shape,
allowing
ions
to
pass

through.

o A
fourth
class
of
receptor
are
internal
receptors,
and
are
unlike
receptors
that
are

located
on
the
cells
surface
Internal
receptors
respond
to
an
extracellular
signal
that

either
increases
or
decreases
DNA
transcription,
either
by
binding
DNA
or
by
modulating

the
effects
of
histones.

Receptors
for
steroid
hormones,
thyroid
hormone,
vitamin
D,

and
retinoids
are
examples
of
internal
receptors.

o cell
has
many
transport
proteins
which
regulate
the
flow
of
nutrients
in
and
out
of
the

cell.

Glucose
absorption
in
the
gut
requires
active
transport
by
way
of
a
sodium

potassium
pump,
and
requires
energy.

Fructose
absorption
on
the
other
hand
is

absorbed
passively
in
the
gut,
does
not
require
energy,
yet
is
absorbed
much
slower

than
glucose.

• Enzymes

o Enzymes
are
catalytic
proteins
that
help
speed
up
a
reaction
without
being
changed
by

reactiosn
they
catalyze.

enzymes
are
selective
in
the
reactions
they
catalyze
and
have
a

very
specific
binding
site.

§ uncatalyzed
reaction
requires
a
higher
activation
energy
than
does
a
catalyzed

reaction,

o Most
reactions
are
reversible,
as
depicted
by
the
double
arrows,
yet
some
are

irreversible

§ A
usual
giveaway
that
a
reaction
is
irreversible
is
if
the
reaction
required
ATP
to

go
forward.

o Six
different
classes
of
enzymes

§ Oxidoreductases
are
enzymes
that
catalyze
oxidation/reduction
reactions,
or

simply
the
transfer
of
hydrogen
atoms,
oxygen
atoms,
or
electrons.

• transfer
of
hydrogen
atoms
in
the
electron
transport
chain

§ Transferases
are
enzymes
that
catalyze
the
transfer
of
functional
group
from

one
molecule
to
another.

• The
donor
is
often
a
coenzyme.

§ Hydrolases
they
catalyze
the
addition
of
water.

§ Lyases
catalyze
the
breaking
of
chemical
bonds
by
means
other
than
hydrolysis

and
oxidation.

§ Isomerases
catalyze
the
structural
rearrangements
of
molecules

§ ligases,
which
are
enzymes
that
catalyze
the
joining
of
two
large
molecules
by

forming
a
new
chemical
bond,
requires
energy
that
usually
is
provided
by

hydrolysis
of
ATP.

Module
3

• digestive
tract
is
divided
into
two
categories:

Accessory
organs
and
organs
of
the

gastrointestinal
tract.

• Digestive
tract

o The
digestive
tract
is
a
one
way
open
tube
that
is
approximately
16
feet
in
length.

It
is

the
only
part
of
the
body
that
is
exposed
daily
to
the
outside
environment,
thus
it
has

many
layers
that
serve
to
protect
against
foreign
substances.

o four
distinct
layers
that
make
up
the
intestinal
wall.

The
inner
most
layer,
known
as
the

mucosa,
comes
into
contact
with
ingested
nutrients
inside
the
lumen.

The
mucosa

produces
and
releases
secretions
needed
for
digestion,
and
contains
important

lymphoid
tissue
to
protect
the
body
against
infection.

The
submucosa
is
the
second

most
inner
layer,
and
is
rich
with
blood
vessels
for
nutrient
transfer,
lymphatic
vessels,

nerves,
and
lymphoid
tissue.

Another
component
of
the
submucosa
is
the
submucosal

plexus.

The
submucosal
plexus
is
a
unique
feature
of
the
GI
tract,
and
is
part
of
the

“brain
in
the
gut”,
.

Specifically,
it
is
a
network
of
nerves
that
controls,
in
part,

secretions
from
the
mucosal
glands
and
helps
regulate
mucosal
movements
and
blood

flow.

The
third
layer,
if
we
continue
to
move
outwards
in
the
figure,
is
the
muscularis

externa.

responsible
for
GI
motility
term
peristalsis,
which
is
the
unidirectional

contraction
of
the
GI
tract
that
keeps
food
moving
in
one
direction.

outer
most
layer,

the
serosa,
consists
of
connective
tissue
and
connects
to
the
visceral
peritoneum.

As

you
move
down
the
GI
tract,
the
4
basic
layers
are
present,
however
their
structure
and

function
does
vary.

(Go
back
to
PowerPoint
to
look
at
feature).

o by
smelling
food
or
even
thinking
about
food
can
trigger
salivary
glands
in
the
mouth
to

secrete
saliva,
which
contains
important
digestive
enzymes
and
serves
as
a
lubricant
for

food
to
pass
easily
down
the
esophagus.

mechanical
digestion,
which
is
chewing,

ripping,
tearing;
and
chemical
digestion,
which
is
the
enzymatic
breakdown
of
large

particles
into
smaller
particles.

Two
key
enzymes
are
secreted
by
the
salivary
glands,

and
these
are
salivary
amylase
and
lingual
lipase.

Salivary
amylase
begins
the
process
of

carbohydrate
digestion
by
breaking
down
larger
polysaccharide
starch
particles
into

smaller
disaccharides.
enzyme
is
lingual
lipase,
which
hydrolyzes
small
lipid
molecules

before
reaching
the
stomach.

o Through
movements
of
peristalsis,
the
esophagus
contracts
from
top
to
bottom
and

squeezes
the
bolus
of
food
into
the
stomach.

distal
end
of
the
esophagus
lies
the

gastroesophageal
sphincter,
which
normally
remains
shut.

Upon
swallowing.
lower

esophageal
sphincter
pressure
drops,
relaxing
the
sphincter
so
food
may
pass
into
the

stomach.

o Heartburn
gastric
acid
is
refluxed
from
the
stomach
into
the
esophagus.

o The
bolus
of
food
leaves
the
esophagus
and
enters
the
stomach.

The
stomach
is
a

robust
chamber
of
digestive
juices
and
enzymes,
and
has
4
main
regions.

Both

mechanical
and
chemical
digestion
of
nutrients
occurs
in
the
stomach,
and
the
digested

food
leaves
the
stomach
in
a
now
indistinguishable
liquid
called
chyme.

o The
mucosal
layer
of
the
stomach
is
covered
with
gastric
pits.

§ Mucous
neck
cell-‐
mucus
(protects
lining)

§ Parietal
cells-‐
Gastrick
acid
(HCL)
intrinsic
factor
(Ca++absorption)

§ Enterochromaffin
like
cell-‐
Histamine
(stimulates
acid

§ Chief
cells-‐pepsin
(ogen),
Gastric
lipase

§ D
cells-‐Somatostatin
(inhibits
acid)

§ G
cells-‐
Stimulates
acid)

o Small
intestine

§ Chyme
leaves
the
stomach
and
enters
the
small
intestine.

The
small
intestine
is

the
main
site
for
nutrient
digestion
and
absorption.

small
intestine
mucosal

layer
is
covered
in
billions
of
tiny
finger
like
projects
called
villi,
which
are

covered
in
their
own
finger
like
projections
called
microvilli.

villi
and
micro
villi

are
to
increase
surface
area
for
maximal
absorption
of
nutrients
Each
one
of

these
villi
is
connected
to
their
own
enterocyte,
which
is
a
mucosal
cell
that
has

absorptive
capacity
Each
enterocyte
is
supplied
with
its
own
blood
supply,

delivering
nutrients
to
the
small
intestine
so
it
can
remain
healthy,
while
taking

away
nutrients
that
are
being
absorbed
by
the
intestine
to
the
rest
of
the
body

o Large
intestine

§ The
large
intestine
is
essentially
a
holding
tank
for
indigestible
food

components.

There
are
three
sections
of
the
colon.

in
the
ascending
colon,
the

contents
are
very
liquid
at
first.

Proximal
colonic
cells
absorb
sodium,
chloride,

and
water,
and
what
is
left
over
will
be
evacuated
as
feces.

Undigested
food

can
remain
in
the
stomach
for
12
hours
up
to
70
hours.
The
ascending
colon’s

main
function
is
to
reabsorb
water
and
electrolytes
back
into
the
body.

In
the

transverse
colon,
contents
continue
to
become
more
solid,
feces
begin
to
form.

And
finally
the
descending
colon,
where
feces
are
stored
until
they
are
emptied

into
the
rectum.

• Accessory
organ

o An
accessory
organ
to
the
GI
tract
is
an
organ
that
does
not
come
into
contact
with

food,
yet
plays
an
important
role
in
digestion.

§ The
pancreas
is
a
unique
organ,
in
that
it
has
both
endocrine
and
exocrine

functions,
and
secrets
digestive
enzymes.

During
digestion,
the
pancreas

contributes
bicarbonate
and
digestive
enzymes
into
the
small
intestine.

These

enzymes
remain
inactive
until
they
have
reached
the
environment
of
the
small

intestine.

Pancreatic
enzymes
are
delivered
directly
into
the
small
intestine
via

pancreatic
duct.

§ liver
produce
bile,
which
is
an
emulsifier
for
fat
digestion
The
livers
main
role
is

after
nutrients
have
been
absorbed.

The
portal
vein
delivers
nutrient
rich
blood

from
the
digestive
tract
to
the
liver
for
further
packaging
and
processing

§ gallbladder
The
main
function
of
the
gall
bladder
is
to
store
and
concentrate
bile

that
is
made
in
the
liver.

When
needed,
the
gall
bladder
contracts
and

introduces
bile
into
the
small
intestine
for
lipid
emulsification.

Under
normal

circumstances,
95%
of
bile
is
reabsorbed
back
to
the
liver
and
eventually

returned
to
the
gall
bladder
Humans
can
live
normal
healthy
lives
without
a
gall

bladder.

The
liver
is
able
to
produce
adequate
amounts
of
bile
on
an
as
needed

basis.

• Nutrient
absorption

o Membranes
are
partially
(or
selectively)
permeable.
This
means
that
some,
but
not
all,

substances
can
permeate
(pass
through)
them.

o Simple
or
passive
diffusion;
where
substances
such
as
water
and
small
lipid
molecules

cross
membranes
freely.

The
concentration
of
substances
that
can
diffuse
across
cell

membranes
tends
to
equalize
on
the
two
sides
of
the
membrane
moves
down
a

concentration
gradient.

o Active
transport
carries
substances
that
need
to
be
concentrated
on
one
side
of
the
cell

membrane,
and
involves
energy
expenditure.

The
energy
is
supplied
by
ATP,
and

sodium
is
usually
involved
in
the
active
transport
mechanism.

active
transport
carrier
is

going
against
the
concentration
gradient

o two
forms
of
endocytosis
for
absorption
of
nutrients.

Some
large
molecules
are
moved

into
the
cell
via
engulfment
by
the
cell
membrane,
which
is
pinocytosis.

Others
are

transferred
into
the
cell
by
receptor
mediated
endocytosis.

• Peristalsis
is
a
distinctive
pattern
of
smooth
muscle
contractions
that
propels
foodstuffs
distally

through
the
esophagus
and
intestine
involuntary,
segmental
contractions,
which
are
responsible

for
mixing
and
churning.

• The
enteric
nervous
system
is
located
in
the
sheaths
of
tissue
lining
the
esophagus,
stomach,

small
intestine,
and
colon.

It
is
responsible
for
stimulating
the
secretion
of
fluids,
regulating

enzymes,
and
muscular
contraction
of
the
intestine.
The
enteric
nervous
system
includes
neural

reflexes
and
neural
plexuses.

The
myenteric
plexus
is
located
in
the
muscularis
externa
and

controls
peristaltic
activity
and
GI
motility.

The
submucosal
plexus
is
located
in
the
submucosa,

and
controls
GI
secretions
and
local
blood
flow.

• Ghrelin
is
the
only
pro-‐hunger
hormone
and
is
mainly
produced
in
the
stomach
The
incretin

effect
is
due
in
part
to
two
gut
hormones,
GLP
and
GIP.

They
work
to
stimulate
a
decrease
in

blood
glucose
by
causing
an
increase
in
the
amount
of
insulin
released
from
the
pancreas
even

before
digested
glucose
reaches
the
blood
stream.
Epithelial
cells
of
the
small
intestine
renew

themselves
about
every
3
to
5
days.

Meals
that
are
rich
in
fiber
and
protein
take
longer
to

empty
from
the
stomach
than
do
meals
that
are
high
in
simple
carbs

• Gut
hormones

o Cholecystokinin-‐
gallbladder
and
pancreatic
exocrine
secretion

o Secretin-‐pancreatic
exocrine
secretion

o Gip-‐
incretin
activity

o Motilin-‐gastroinestinal
motality

o Ghrelin-‐hunger
growth
hormone
release

o Gastrin-‐acid
secretion

o Insulin
and
glucagon-‐glucose
homeostasis

o Pancreatic
polypeptide-‐gastrci
motility
satiation

o Amylin-‐
glucose
homeostasis
gasric
motility

o Glp-‐1-‐incretin
activity
satiation

o Glp-‐2-‐
gastrointestinal
motility
and
growth

o Oxyntomodulin-‐satiation
acid
secretion

o Pyy
–satiantion

§ Cck,
gastrin,
secretin-‐
control
digestion
itself

§ Ghrelin
and
pyy-‐control
feeding

§ Glp,
gip-‐
control
incretin

Module
4

• Metabolism
can
be
defined
as
the
entire
network
of
chemical
processes
involved
in
maintaining

life
and
encompasses
all
of
the
sequences
of
chemical
reactions
that
occur
in
the
body.

• Energy
is
the
capacity
to
do
work,
and
energy
metabolism
is
the
biochemical
transformation

related
to
energy
production
of
use.

• Active
transport
at
the
cellular
membrane
is
an
example
of
energy
usage.

It
requires
energy
in

the
form
of
ATP
to
transfer
substances
from
one
side
of
the
membrane
to
the
other.

A
subtle

example
of
energy
production
is
oxidative
phosphorylation
of
glucose
to
generate
ATP
for

energy.

Energy
is
always
being
recycled.

Our
bodies
dismantle
high
energy
ATP
to
ADP
+
Pi,
and

reassemble
for
more
energy.

• .

Anabolic
pathways
are
metabolic
pathways
that
build
compounds,
and
this
requires
the
use
of

energy.

An
example
of
an
anabolic
pathway
would
be
lipogenesis,
or
the
creation
of

triglycerides
for
storage.

Anabolic
pathways
primarily
dominate
in
the
post
absorptive
state,

after
eating
a
meal
Catabolic
pathways
are
just
the
opposite,
they
are
metabolic
pathways
that

break
down
compounds,
and
release
energy
as
a
result.

An
example
of
a
catabolic
pathway

would
be
lipolysis,
which
is
cleaving
triglycerides
from
storage
or
circulation
for
further

breakdown
to
be
used
for
energy.

• The
Krebs
cycle,
or
citric
acid
cycle,
is
a
good
example
of
an
amphibolic
pathway,
which
involves

both
the
catabolism
of
carbohydrates
and
fatty
acids
and
the
synthesis
of
anabolic
precursors

for
amino
acid
synthesis.

• anabolic
pathways,
energy
is
required
to
create
materials,
whereas
in
catabolic
pathways,

energy
is
released
as
larger
molecules
are
broken
down.

• The
energy
unit
that
is
used
on
U.S.
food
labels
if
the
kilocalorie
For
every
kilocalorie
there
are

1,000
calories.

Kilocalories
are
a
measurement
of
heat
energy
produced.

KiloJoules
and
Joules

is
another
way
to
measure
energy,
but
it
is
a
measurement
of
work
energy
rather
than
heat

energy.

• 1,
by
dismantling
and
reassembling
phosphate
containing
compounds,
2,
through
anaerobic

metabolism,
and
3,
through
aerobic
metabolism.

Both
anaerobic
metabolism
and
phosphate

containing
compounds
do
not
require
the
presence
of
oxygen
aerobic
metabolism
which
does

require
oxygen

• ATP,
or
adenosine
triphosphate,
is
the
energy
currency
of
life.

It
is
the
high
energy
molecule

that
stores
the
energy
we
need
to
do
just
about
everything.

It
is
present
in
the
cytoplasm
and

nucleoplasm
of
every
cell,
and
essentially
all
the
physiological
mechanisms
that
require
energy

for
operation
obtain
it
directly
from
the
stored
ATP.

• ATP
is
a
nucleotide
that
contains
a
large
amount
of
chemical
energy
stored
in
its
high
energy

phosphate
bonds.

It
releases
energy
when
it
is
broken
down
(or
hydrolyzed)
into
ADP,

adenosine
di
phosphate.

The
energy
is
then
used
for
many
metabolic
processes.

ATP
is

produced
by
cellular
respiration
in
the
mitochondria
of
the
cell.

• NAD
and
FAD
are
electron
or
hydrogen
acceptors
that
participate
in
ATP
production.

• The
phosphagen
system
is
a
direct
transfer
of
a
phosphate
group
to
ADP
+
Pi
to
generate
ATP.

Ligand-‐molecule
that
binds
to
another
molecule

Nutrition
2200

PROPERTIES OF COMMERCIAL FATS AND OILS
PURPOSE
Several experiment were conducted to identify and evaluate various properties of commercial fats
and oils. The experiments were done to study the effect of coating, cooking time, cooking temperature,
and dough composition on fat absorption. Each student prepared the food by deep-frying the product to
identify the contribution of fats and oils to the flavor.
METHODOLOGY
The class performed a variety of different tests to emphasize the content and properties in fats and
oils. Melting point and composition of solid fats, plasticity of fats, evaluation of different types of fats,
effect of cooking temperature on fat absorption, effect of cooking time on fat absorption, and evaluation
of different coating systems were all conducted in the lab.
For procedure A: Melting Point and Composition of Solid Fats, page 73 in Lab Manual. Eight
different variations of butter were melted to determine the melting point, volume, solidification
temperature, and appearance of the solid fat. The types of fats used were Shortening, Margarine, Smart
Balance, Palm Oil, Country Crock, Vegetable Oil Spread, Butter, and Lard. The assigned fat was packed
into 1/3-cup metal measuring cup and then transferred to 1-cup metal measuring cup (73). The measuring
cup was placed in the frying pan however; the stove was not turned on at this point in time (73). Water
was poured into the pan around the metal cup (73). The heat was slowly turned on and the temperature of
the fat was recorded when it began to melt around the edge of the cup (73). Once the heat completely
melted the temperature was taken for the second time. (73) Once the temperature was recorded the cup
was carefully removed from the pan and the melted fat was poured into a 100 ml graduated cylinder (73).
The volume of the melted fat was then recorded (73). Once the mixture was in the cylinder it sat
untouched until it cooled (73). Observations and recordings were taken as the fat turned from a liquid to a
solid (73). Once the fat was cool the temperature was recorded for the third time (73).
For procedure B: Plasticity of Fat, page 73 in Lab Manual. Eight different types of butter were
used for this experiment. The various butters used were Shortening, Margarine, Smart Balance, Palm Oil,
Country Crock, Vegetable Oil Spread, Butter, and Lard. The butter was measured at three different
temperatures using a penetrometer to measure the plasticity. The assigned room temperature fat was
packed into 1/3 measuring cup (73). Next the penetrometer was used to test the penetration of fat at room
temperature (73). The temperature of the fat was then recorded. The fat was smoothed and placed in the
refrigerator for one hour (73). After one hour had passed the fat was then taken out of the refrigerator
(73). The penetrometer was used for the second time to test the penetration of the fat at refrigerator
temperature (73). The temperature of the fat was recorded (73). The fat was smoothed and placed in the

PORTFOLIO

Recommended

Recommended

More Related Content

Similar to PORTFOLIO

Similar to PORTFOLIO (20)

PORTFOLIO