In this course I learned about the different processes food undergoes when cooking, such as, dehydration of fruit, effects of temperatures when boiling of frying foods, and rising effects of gluten in flour. This course also gave us the opportunity for product development and at the end of the quarter judges came and did a sensory evaluation or our products.
Sweet Nothings Product Development.
Health Science 350: Principles of Nutrition:
This course gave us the foundation of nutrition by teaching how carbohydrates, lipids and protein all chemically and physiologically effect the body. In this course we also learned the requirements and standards of each macro and micro-nutrients. How each nutrients was absorbed, utilized and amounts that were needed for the body to be in homeostasis was also part of the foundation that was taught in this course.
Health Science 365: Nutrition Through The Life Cycle:
This course I particularly found extreme interesting because it discussed the different nutritional needs throughout every stage in life. This course we were given the opportunity to do a nutrition assessment on a child ,elderly person, or a pregnant women. I chose my niece who was 3 years old at the time.
Evelyn's Nutrition Assessment.
Health Science 384: Nutrition Assessment and Research Methodology:
This course was a combination of research and the assessment. I learned how to utilize peer reviewed work to come up with our own conclusion of how one factor effects another. We were also taught how to do a nutritional assessment by using different methods, such as motivation interviewing, and anthropometric measurements. This course gave us the opportunity to research how exercise effects the immune system.
Effects of Exercise on the Immune system.
Health Science 441: Nutritional Biochemistry and Metabolism:
This course gave us both and overview of what we had learned in our biochemistry class and our principle of nutrition course, but has gone into further detail of how the body's metabolism is effected and utilized by the different macro and micro nutrients. This class also offered us the opportunity to do a research project on possible causes of Celiac Disease and effect on metabolism and immune functions.
Celiac Disease Wiki
Health Science 465: Food service Production and Procurement:
This course has been another very interesting course for me. We have been taught the different aspects of production in food service. We have done various projects in this course such as menu planning, and adjusting recipes using the factor and percentage method. The lab portion of this course also gave us the opportunity to visit different places to see how food service production works. I had the opportunity to go to the Food Bank in Riverside, various Head Start Programs through out San Bernardino County, and the cafeteria on our campus called the Commons.
Menu Planning Project
Recipe Adjustment
Health Science 467: Foodservice Systems Management:
This course in currently in progress and is also a class I have enjoyed so far. I have learned the different way of how management effects the entire system of food service. In this course there has been a recollection of all the food safety aspects that are necessary for our career. In this class we will be creating a financial management project and also a budgeting project.
Health Science 442: Advanced Nutrition:
This course in currently in progress. As a continuation of Nutritional Biochemistry and Metabolism we are continuing to learn the different aspects of how nutrition and metabolic pathways interrelate. We are also learning in more details how specific metabolic actions of the body contribute to different disease or conditions. As a part of this course we will be composing a lay article about our research paper from last quarter which will be on Celiac Disease.
Health Science 443: Medical Nutrition Therapy I :
I am also currently enrolled in this course. This class is an introduction of Medical Nutrition Therapy. I have learned the different components of the Nutrition Care Process and have been introduced to understanding the whole picture of the metabolism of the body and how dietary modifications play a role in preventing and treating certain conditions. For this course we have done and will be continuing a variety of case studies and a student health paper that displays our 30 hours of volunteering for this quarter.
