NUTR 205 Reflection Statement
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Reflection Statement (NUTR 205) Taking Nutrition 205, Introduction to Science of Food, provided me with the knowledge to view food as a multi dimensional matter. This class gave me a new perspective on food and provided me with the introductory information to see the scientific aspect of food; something I had not experienced and thought of before. Taking this class not only taught me the essential information about different types of food ingredients and cooking techniques, it also gave me the ability to think of the chemical reactions happening at all times. I will never look at a cup of coffee with whipping cream as just a coffee drink. I now look for the fat particles floating in the drink when it cools down and think about the solubility and how it changes as the drink gets cold! When I look at a loaf of bread, I think about the leavening agents, additives and the preparation process. In addition, I learned about how different food products change the taste, texture and shelf life of the end product. I also learned how to substitute food ingredients to make a dish healthier. The information I learned in this class will play a vital role in my future carrier; I will be able to come up with effective food products considering my client’s needs: (is the shelf life important or the amount of carbohydrates or sodium) and have explanations and valid reasons when being asked. I will also be able to use this knowledge to be a successful food service manager at a restaurant, school or
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Reflection
Transcript of NUTR 205 Reflection Statement
Reflection Statement (NUTR 205)
Taking Nutrition 205, Introduction to Science of Food, provided me with the knowledge to view food as a multi dimensional matter. This class gave me a new perspective on food and provided me with the introductory information to see the scientific aspect of food; something I had not experienced and thought of before. Taking this class not only taught me the essential information about different types of food ingredients and cooking techniques, it also gave me the ability to think of the chemical reactions happening at all times. I will never look at a cup of coffee with whipping cream as just a coffee drink. I now look for the fat particles floating in the drink when it cools down and think about the solubility and how it changes as the drink gets cold! When I look at a loaf of bread, I think about the leavening agents, additives and the preparation process. In addition, I learned about how different food products change the taste, texture and shelf life of the end product. I also learned how to substitute food ingredients to make a dish healthier. The information I learned in this class will play a vital role in my future carrier; I will be able to come up with effective food products considering my clients needs: (is the shelf life important or the amount of carbohydrates or sodium) and have explanations and valid reasons when being asked. I will also be able to use this knowledge to be a successful food service manager at a restaurant, school or hospital by choosing the best food option, preservation and preparation method. There were many assignments that stood out for me. The Standards of Identity lab was very interesting. It made me think about beyond what I see and all the processes that need to be completed before a product is ready for the consumer. Working in groups and performing hands-on assignments during lab sessions defiantly helped me with learning and remembering the information. Sharing the important information and experiment results with the class after completing each lab assignment also helped with the learning process. In addition, having the teachers assistant in the lab was a great help as far as advising on upcoming projects or sharing their experiences.
