Nutrition 205
Course Name: Food Preparation (5)
Course Description: Composition, preparation, preservation, sensory and consumer evaluation of foods.
​
Raquel's Course Reflection:
Enrolling in this Nutrition 205 course and laboratory was an amazing experience for me. I loved that I learned the new concepts in lecture and immediately went to lab to experiment and test the principles for myself. This helped me better learn and understand the material because I was able to be hands on in the laboratory. Prior to this course, I had no cooking experience. Almost everything that was incorporated into the labs were new concepts to me. In the beginning of the semester I was extremely nervous and did not know what was going to be expected of me as a student. I was afraid that I would be the only one with no cooking experience or be known as the student who burnt down the lab. However, every lab, as I mentioned before, was a learning experience.
My overall favorite activity was the yeast bread lab because I learned how to knead dough and I learned about the process in which gluten is formed. I also learned an immense amount of information about poultry, eggs, cheese, starches, quick breads, fats, oils, and pastries. I found it critical to know about these specific food products and how they operate, react or interact with other substances or ingredients. I am grateful for having learned so much throughout this course because an ultimate goal of mine is to work in the hospital as Dietitian. As a dietitian I will need to understand the basis of various allergies; understand the importance of food preparation, such as AP cost or EP cost; and understand how to modify the meals for different diets.
Lastly, I would like recognize my lab instructors because they are the reason why my experience in this course was so great. My instructor Linda Copp, the lab technician Sharon Martin, and my lab assistant Susan Zelenak were the most understanding and encouraging individuals I could have possibly encountered. They understood that many of us were not professional cooks and took their time to teach us the new concepts. I appreciated the fact we were not punished or deducted points if we made errors. Mistakes definitely happened throughout the exercises this semester, but somehow Instructor Copp turned every mistake into a learning life lesson. I left every lab encouraged and inspired, recognizing that this class was going to serve me wonders in what I want to do in my profession. I am more than thankful for what this course has taught me and my future in working with dietetics.
​
Grades/Projects:
-
Project 1: Laboratory Report on Sensory Evaluation
-
Lab. Report Grade: 83% (100/120)
-
​
-
​
​
​
​
​
​
-
Screenshot of Grades:
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
