The University of Georgia
Approved Course


  1. COURSE ID: FDNS 4645/6645

  2. TITLES

  3. Course Title: Nature of Food
    Course Computer Title: Nature of Food
  4. COURSE DESCRIPTION (must be 50 words or less)

  5. Functional and nutritional properties of food products and the modification of food products through reformulation or preparation to meet specific dietary needs.
  6. ADDITIONAL REQUIREMENTS FOR GRADUATE STUDENTS

  7. Students receiving graduate credit will use at least 3 different nutrient analysis programs to analyse the nutritive content of five assigned recipes. Results will be compared and implications discussed. A Consumer Reports type review of each program describing its strengths and limitations will be prepared. Analysis examples that support recommendations must be included. Information Transfer Project: Students will prepare a consumer-oriented informational webpage to share hints related to meeting a specific dietary need and/or recipe selection by a targeted consumer; two tested recipes with nutrient analysis and a video element must be included. A background paper justifying the content will be required.
  8. GRADING SYSTEM

  9. A-F (Traditional)
  10. CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS

  11. FIXED VARIABLE
    Credit Hours 2
    Lecture Hours 2
  12. NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)


  13. REPEAT POLICY

  14. Course cannot be repeated for credit
  15. DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)

  16. The course will not be open to students who have credit in the following courses:
  17. REQUIRED PREREQUISITES

  18. Undergraduate: (FDNS 2100 or FDNS 2100E or FDNS 2100H or FDNS 3000) and (FDNS 3600 and FDNS 3600L) or permission of department
    Graduate:
  19. PREREQUISITE OR COREQUISITE COURSES

  20. Undergraduate: (CHEM 2100 and CHEM 2100L) or (CHEM 2211 and CHEM 2211L)
    Graduate:
  21. COREQUISITE COURSES

  22. PRIMARY DELIVERY MECHANISM (select only one):

  23. Lecture
  24. COURSE WILL BE OFFERED

  25. Every Year - Fall
  26. EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE

  27. Spring 2016
  28. ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS

  29. COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES

    Upon completion, the student should be able to:
    1. identify food quality factors that affect consumer selection
    among food products in the marketplace;
    2. identify food quality factors that affect consumer selection
    of recipes;
    3. identify functional roles of ingredients and their impact on
    product quality;
    4. reformulate recipes to meet specific dietary needs;
    5. modify food preparation techniques to meet specific dietary 
    needs;
    6. conduct nutrient analysis to determine if dietary goals were
    met via product modification; and
    7. apply technology to convey food preparation information to a
    targeted consumer.

    TOPICAL OUTLINE

    Consumer Perception of Food Quality and the Gold Standard
    Functional Roles of Water, Protein-, Carbohydrate- and Fat-based
    Ingredients
    Effects of Product Form on Resultant Food Quality
    Recipe Modification: Ingredient Selection
    Recipe Modification: Healthy Food Preparation Techniques
    Nutrient Analysis of Recipes
    Preparation of Consumer Literature (Recipe Layout and 
    Presentation)

    UNIVERSITY HONOR CODE AND ACADEMIC HONESTY POLICY

               UGA Student Honor Code: "I will be academically honest in all of my academic work and will not tolerate academic dishonesty of others." A Culture of Honesty, the University's policy and procedures for handling cases of suspected dishonesty, can be found at www.uga.edu/ovpi. Every course syllabus should include the instructor's expectations related to academic integrity.