Family and Consumer Sciences - Food Chemistry II

Chalkboard

Mahomet-Seymour Schools

Curriculum

Family and Consumer Sciences – Food Chemistry II

Protein

The learner will be able to describe the groups of elements that identify an amino acid.

The learner will be able to describe the chemical structure of protein.

The learner will be able to explain the denaturation of protein.

The learner will be able to discuss the chemical composition of eggs.

The learner will be able to list factors that affect the stability of egg foam.

The learner will be able to identify the functions of protein in the body.

The learner will be able to compare and contrast complete and incomplete protein.

The learner will be able to discuss nutrients and relate their importance to health.

The Science of Nutrition

The learner will be able to relate earlier scientific findings to today’s understanding of nutrition.

The learner will be able to explain the role of respiration and oxidation in nutrition.

The learner will be able to explain the role of energy in metabolism.

The learner will be able to relate basal metabolism and voluntary activity to energy needs.

The learner will be able to evaluate weight-loss diets and exercise habits in relation to metabolism and health.

The Chemistry of Food – Leavening Agents

The learner will be able to explain the purpose of leavening agents in baked goods.

The learner will be able to explain the chemical process by which baking soda, baking powder and yeast leaven baked goods.

The learner will be able to evaluate the nutritional value of specific wheat products.

Food Additives

The learner will be able to identify common food additives and uses.

The learner will be able to compare methods for adding nutrients to foods.

The learner will be able to evaluate pros and cons of using food additives.

The learner will be able to explain how additives are regulated.

The learner will be able to describe how additives aid food processing.

The learner will be able to evaluate the pros and cons of using food additives.

The learner will be able to name and describe the mircororganisms that cause food spoilage.

Food Sanitation

The learner will be able to differentiate between food intoxication and food infection.

The learner will be able to identify sources of symptoms of foodborne illness

The learner will be able to assess the safety and sanitation of food preparation methods.