Course:FNH200/2011w2/Lecture Notes
This is the space where I will post highlights from my lecture.
Wednesday, January 4
Activities
1. We went over the syllabus today.
2. Near the end, each student filled out an index card with the following information:
- Name (first and last name)
- Academic Standing (eg. Third Year in FNH)
- Favourite Foods (eg. Chocolate)
- Favourite Brands (eg. Coca-Cola)
- Something about you that you like me to know
- Questions about the course
If you didn't attend class on Jan 4, please fill out an index card. I like to know who you are, though I will not have time to add your contribution to the word clouds below. Thanks.
Here is a graphic representation of the academic background of students in FNH 200 this term:
Students in FNH 200 like these foods:
And they like these brands:
Questions from Students
Many worried about the science component in this course
- This is a Land and Food course that offers science credit. There will be some science (chemistry, biology, microbiology, engineering, etc) in this course.
Some asked about the Team Project
- I will post more information later. I believe that the most challenging and rewarding component in this project is TEAM
One student liked to know more about the effects of diet beverages on pregnant women and infants
- I think my '4-can-of-diet-pop-a-day-diet' during my pregnancies didn't have much effect, so I hope :)
Friday, January 6
Class Activities:
1. Work in groups of 3 or 4
- Figure out approximately how much each of you (or your family) spend on foods in a regular week
- Figure out approximately how much you spend on meat, veggies, junk, dairy, etc
- How does your figure compare to the overall Canadian food industry
2. Questions on Controlled Atmosphere Storage
Students wanting to know more about controlled atmosphere storage of fruits and vegetables may find these two webpages useful:
Notes
You should know the Stats Canada Food Consumption stats in 2008.
Monday, January 9
Some of us ate some apple leather.
We used milk and dairy products to describe emulsion, gel, foam and solid foam.
Wednesday, January 11
Marshmallow, tofu and jello were distributed in class to further enhance our understanding of food colloidials
We watched Egg White Foaming: http://www.youtube.com/watch?v=yI3PQ1baI4U
We watched Hard Candy Making: http://www.youtube.com/embed/VY8q0hN6KwA
Friday, January 13
Carbohydrates
The class drank two types of milk; one is sweeter than the other.
I distributed some seaweed.
Fat
A note on required readings:
I am not able to distribute the required readings to the class until I clear the copyright status with the publisher of Food Technology. In the meantime, I would like to you refer to the following on-line materials. They serve as a good starting point for your understanding in fat chemistry and allow you to find answers to questions posted in Lesson 02.
Fat http://en.wikipedia.org/wiki/Fat
- The introductory paragraphs provide the basic chemistry (glycerol, ester bonds, fatty acids, etc) of fat in foods.
Fatty Acids http://en.wikipedia.org/wiki/Fatty_acid
- The illustrations of the chemical structure of different fatty acids are very useful.
Hydrogenation in Foods http://en.wikipedia.org/wiki/Hydrogenation#In_the_food_industry
- Short introduction to the making of trans fat
Trans Fat
Fats and Oils in Food
Function of Fats in Foods
- Think about croissant and french fries
Monday and Wednesday, January 16 and 18
I talked a lot; I talked about protein, water, a couple minor components in Lesson 02.
I went over the assignment and introduce the team project.
Friday, Jan 20
Review of Lessons 01 and 02, particularly water activity, hydrogenation, and gelatinization and retrogradation.
I gave out some gum and asked students to take a good look at the pink, yellow, and blue packages of sweeteners at Starbucks (or other coffee shops.)
Monday, Jan 23
- Review of Quiz 01.
- Start Lesson 03
There was a question on the nutrition (energy) content of gum. Here is the specific wording on energy content as stated by CFIA:
The energy value of food means the amount of energy made available to a person's body when the constituents of the food, including protein, fat, carbohydrate and alcohol, are metabolized following ingestion of the food [B.01.001].
Check out Section 6.4 in the following link:
http://www.inspection.gc.ca/english/fssa/labeti/guide/ch6e.shtml#tab6-8
Wednesday, Jan 25
What is mouthfeel? We tried regular and low-fat muffins in class as an attempt to feel the difference.
Friday, Jan 27
Reminder: Important dates:
- Friday, February 3, Team/TA Meeting Day
- Friday, February 3, Quiz #2
- Thursday, February 9, Assignment Due Date
- Wednesday, February 15, Mid-Term
Food Science Career
Thinking about Becoming a Food Scientist? BC Food Technologists (BCFT) is hosting a Suppliers' Night on February 29, 2012. Good for students to check what people in the industry do and what they talk about. BCFT is a very student-friendly organization. They always welcome student participants and volunteers. See details of the Suppliers' Night here: http://bcft.ca/upcoming_events.html
Food Safety - Role of a Food Inspector: http://youtu.be/HBfHtC-ZviE
Midterm Questions
Midterm Questions: I invite you to contribute to the creation of the midterm this year. Please contribute here: http://wiki.ubc.ca/Sandbox:FNH200_102_2011w_PossibleMidtermQuestions
Egg Grading
Egg Grading: http://youtu.be/20inTZvPZP4
Egg Cracking: http://youtu.be/Fv8Hc7EbY4A
Beef Grading
Canadian Beef Grading Agency
Info provided by a Canadian beef campany
Monday, Jan 30
Peach Grading
FDA Canada Canned Peach Grading
According to the Food and Drug Regulations, there are five permitted health claims.
Accepted claims by Health Canada:
- Probiotics: http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/probiotics-probiotiques-eng.php
- Plant Sterols: http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/assess-evalu/phytosterols-eng.php
Oat Fibre? http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/assess-evalu/oat-avoine-eng.php
Wednesday, Feb 1
Finished Lesson 04; introduced Lesson 05.
Friday, Feb 3
TEAM and TA Meeting Day This is a day set aside for your team to make face-to-face contact. Your TAs will also be available to answer questions you may have.
Topic Selection Suggestions
- Choose something most members like
- Do a preliminary exploration on the topics before you commit to it
- Depth is better then breath; focus on an aspect of a particular topic rather than 'everything' on a topic
- Processing or making topics can easily become very shallow, as a recipe/cookbook with step 1, step 2, step 3 type procedures. Teams wanting to work on processing should remember to include some scientific explorations in your project
Once your team has come to a topic that is of interest to most member, remember to post on here: http://wiki.ubc.ca/Course:FNH200/Team_Projects
A suggested seating plan for the day is posted below (and removed after the meeting day). Once you find all your teammates, you may leave the lecture hall and you don't need to come back. Please remember to do your quiz this week.
Monday, Feb 6
Quiz Review:
This term describes the textural parameter that is being evaluated when we press our fingers on a loaf of bread as an index of its freshness:
- Not squeezing
The Canadian government agency responsible for the Food and Drugs Act is:
???
The Health Products and Food Branch of Health Canada is responsible for
- public health inspection of restaurants and retail stores
- weights and measures regulations
- grade standards for agricultural produce, meats, fruits etc
- food additive regulations
- all of the above
The following statement: "Roasted Coffee or Coffee shall be roasted green coffee, and shall contain not less than 10 per cent fat, and may contain not more than six per cent total ash":
- identity???
- composition???
According to the Food Additive Dictionary, ascorbic acid, is
???
Labeling regulation applies to all pre-packaged food ????? in Canada
Health claims: all five are permitted
http://www.inspection.gc.ca/english/fssa/labeti/guide/ch8e.shtml#a8_2
The probable daily intake (PDI) and the acceptable daily intake (ADI) of a food additive where the PDI is ????? than the ADI.
Wednesday, Feb 8
Covering Lesson 06
Friday, Feb 10
Sample mid-term questions; midterm is covering Lessons 01 to 06
Covering Lesson 06
Monday, Feb 13
Review Lessons 01 to 06
Starting Lesson 07
Wednesday, Feb 15
Mid-term, in class, 12:05 to 12:50 pm
Covering Lessons 01 to 06
Friday, Feb 17
Watch this video and try to answer these questions: http://youtu.be/PUTOl4SE4uQ
Pay special attention to:
- The freezing technique
- The freezant
- Pasteurizing condition of the 'filling'
- Definition of homogenization of the ‘filling’
- Shelf Life and storage Instruction of the final product
This is simply fun to watch! http://youtu.be/fWon4ITqago
Reading Break: Judy's Reading
Improving Classroom Performance by Challenging Student Misconceptions About Learning
- Professor Stephen L. Chew, a cognitive psychologist at Samford University, Association for Psychological Science April 2010 (V. 23, No. 4, item 14)
- Which of the following is the MOST important ingredient for successful learning?
- The intention and desire to learn
- Paying close attention to the material as you study
- Learning in a way that matches your personal learning style
- The time you spend studying
- What you think about while studying
- Do you know the answer? Come talk to me after class :)
- http://www.psychologicalscience.org/observer/getArticle.cfm?id=2666
Student-Generated Exam Questions
- Berry, J.W., & Chew, S.L., (2008). Improving learning through interventions of student-generated questions and concept maps. Teaching of Psychology, 35, 305-312.
- Summary: exam scores improved when students submitted more questions
- http://www.tandfonline.com/doi/abs/10.1080/00986280802373841
7 + 3 Principles of Good Teaching
- Page 64 of this article: http://cte.illinois.edu/resources/pdf/CTE%20Handbook.pdf
- I only read page 64
- Please come talk to me!!! :) That's principle #1 --> Encourage Student - Faculty Contact
- Please contact me :)
Friday, Feb 17, Teaching Evaluation Summary and Reflection
Thank you very much for providing me with constructive feedback on my teaching. You are so supportive. Here is a summary of what you like about my teaching, your suggestions to help me reinforce my teaching practices.
What do you like about my teaching?
- Use of video was engaging (x20)
- Food samples (x15)
- Jeopardy review was helpful (x13)
- Clear and organized notes (x8)
- Relevant examples (x6)
- Fun (x6), interesting
- Personal stories (x5)
- Wiki (x4); lecture notes on wiki
- Memory aids at midterm (x4)
- Pointing out what will not be on the exam (x3)
- Positive attitude (x3)
- Well paced (x2)
- Enjoyed the lack of powerpoint (x2)
- Highlighting and circling on iPad (x2)
- On-line quizzes (x2)
- Drawing on the blackboard (x2)
- Visual aids (x2)
- Thumb-up/thumb-down exercise and expecting responses from everyone is useful
- Applicable
- Always ask if clarification is needed
- Hilarious
- Wonderful
- Upbeat
- Respectful
- Patient; very nice
- Enthusiasm; care
Ways to improve my teaching to help you learn
| Your Suggestions | My Reflections |
|---|---|
|
Please ask me for clarification in class, after class, or on Vista. I will be happy to explain in further details. |
|
I'm not sure if you like to know this for the exams |
| Highlight/circle keypoints on wiki | I'll practice the use of the iPad more |
| Provide an overview for each lesson | I'll try |
| More on food borne bacteria | No problem - Lesson 12 |
| Don't like wiki | Point taken, but this is not constructive |
| Don't like wiki; prefer everything on Vista | Yes, this is constructive. I tried linking everything back to Vista. |
| Don't like wiki; printing was messy | Let me show you a trick; the Print This Page button on the left panel is amazing. |
| Don't like wiki; linking/navigation | This is a intended design of wiki; it helps users remember their navigation history and paths. |
| Don't like wiki; prefer powerpoint and bullet points | I can't do this for you. Most written communication in the 'real world' is in paragraph font. |
| Bigger font on wiki | I've found out how now; please remind me to change the font size before or during class. |
| Would like direct links on government website | Sorry, I can't do this because all Canadian government websites are hard to navigate and they often change their urls. They did that just nights before the mid-term on a major piece of information in Lesson 01. |
About the wiki project:
|
Top employable skills:
|
| Provide practice questions on scientific area (eg Low-fat mayonnaise) | I plan to provide more sample exam questions near the end of the course |
| Use a mic | I used mic in previous years, but the mics were always out of battery. I tried bringing my own battery this year, but the mic didn't work during the first week of class. I gave up on the mic :(. Please ask me to speak up when necessary. |
| Which link is tested? | I will try to be clearer, but please ask. |
| Improve accent and/or pronunciation | I can't change my accent, but I can practice my pronunciation |
| More class time on group work | I will try. I need to balance 'covering the content' and time for your group work. |
| Past project examples | Just ask! No reasonable request rejected: http://wiki.ubc.ca/Course:FNH200/2010w_PosterProjects |
| Randomly pick students to answer questions to keep everyone engaged | Well. I have heard of pedagogical pros and cons of this technique. |
| More questions, in-class quizzes, problems since materials have been covered on wiki | This is my ultimate teaching goal and I will keep working on this. |
| Provide practice questions on scientific area (eg Low-fat mayonnaise) | I plan to provide more sample exam questions near the end of the course |
| Is the final cumulative? | Yes |
| More foods! | Point taken :) |
| Nothing (x6) | Really? :) |
Feedback from one student:
- I found that your teaching is very general, many of the specifics are to be self-taught. If you can be more specific on the materials when you are teaching it, I think it will make many concepts more clear and easier to understand. I'm very unclear on how much or how in-depth I need to know about the materials. This is partly due to inadequate emphasizing the over-generalizing of the material and expecting us to discover the detail vaguely on our own.
Judy's response:
- Please come and tell me know how I can help you.
Monday, February 27
- Midterm mark and review
- New office hour: Friday afternoon from 1:30 to 3:30 pm
- Team project topics selection
- Friday, March 2:
- Team Meeting
- Wiki expert will be here
- Team midterm peer evaluation:
- Voluntary on ipeer.elearning.ubc.ca
- Not for grading
- Final peer evaluation will be mandatory
Ice crystal forming: http://youtu.be/gmjLXrMaFTg
Freezing water: http://youtu.be/KjTyIrrWHsg
Monday, March 5
Lesson 9 - Biotechnology
Videos to watch:
Soy sauce production in small scale
Soy sauce production in LARGE scale
Wednesday, March 7
Video to watch
Cheese Production Easy to follow, a bit funny and has all necessary science content needed for FNH 200
Friday, March 9
In-class, team-based Quiz #3
Monday, March 12
Covered Lesson 10, Food Irradiation
Wednesday, March 14
Wrapped-up Food Irradiation
Starting Lesson 12, news to watch:
Listeria outbreak cases in 2008
Other foodborned diseases related 'news':
Sugar should be regulated as a toxin?
Listeria found in ready-to-eat fish products sold in Vancouver
March 26 to 30, 2012
Team Oral Presentations:
What a pleasure to learn from all of the students!
THANK YOU!!!
Reminder: Mandatory peer evaluation
April 2, 2012
Complete Lesson 13
Review Quiz #4
Changes that can occur in foods as a result of irradiation include
- a. induction of radioactivity
- b. emission of fluorescence
- c. increase in temperature
- d. formation of free radicals
- e. all of the above
This food processing technique is also known as 'cold sterilization':
- a. Freezing
- b. Refrigeration
- c. Irradition
- d. Ionization
- e. HTST
Irradiation is currently approved to reduce the microbial load of the following food/ingredient(s) in Canada:
- a. ground beef
- b. onions
- c. spices and dried seasonings
- d. strawberries
- e. sliced mangoes
In making decisions about the safety and wholesomeness of irradiated foods, the principle of radiological safety refers to the determination of
- a. whether radioactivity will be induced in the food
- b. whether radioactivity is emitted from the source of ionizing energy
- c. the safety of personnel in the irradiation facilities
- d. all of the above
- e. none of the above
This is known as a unique radiolytic product:
- a. Alkylcyclobutanone
- b. Aspartame
- c. Benzene
- d. Phenylalanine
April 4, 2012
Jeopardy!!!