10.0/11.0 Summary
What You Learned in Module 10/11
Having covered the material in this module, you should now be able to
- describe how your tongue and nose detect flavors
- explain how changing temperatures changes the flavors of food
- describe the importance of quantities and measurement in cooking
- calculate and assess metric-based units versus "kitchen" units (cups, teaspoons, etc)
- explain why eggs turn white when you cook them
- predict the chemical processes that can occur in the kitchen
- explain how a microwave cooks our food
- define metabolism
- identify the macromolecules present in food
- define lipids
- illustrate the general structure of a lipid
- contrast macronutrients and micronutrients
- distinguish between saturated and unsaturated fats
- discriminate between trans and cis fats
- summarize the process of hydrogenation and analyze its effect on food
- define carbohydrates
- illustrate the general structure of a carbohydrate
- describe how we get energy from carbohydrates
- describe the polymerization process for carbohydrates
- compare and contrast the chemical properties of different sweeteners
- define amino acids
- define proteins
- summarize how amino acids connect to form proteins
- explain why a varied diet is important for protein nutrition
- distinguish between vitamins and minerals
- calculate the calories from macronutrients in a food
- evaluate the energy content and nutritional value of foods based on information in food labels
- evaluate organic foods compared to non-organic foods
- describe the role of fertilizers in soil
- illustrate and explain the nitrogen cycle
- determine how the current agricultural practices affect our oceans and drinking water
Course and Student Learning Objectives in Module 10/11
- Identify macromolecules present in food. Describe general chemical structures of macronutrients in food (fats, carbohydrates and proteins). Glean practical information from nutrition facts label, including micronutrients (vitamins and minerals). Understand environmental implications of local, organic and commercial agricultural practices.
- Make reliable observations and record these observations systematically.
- Demonstrate correct safety protocols and ability to follow lab procedures.
- Understand principles of green chemistry as they are applied to chemistry lab experiments.
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