FDSC 105: Food Facts and Fads Syllabus

FDSC 105: Food Facts and Fads (3 credits). A course that surveys the food system, how food is produced, how we interact with it, and the influences that impact the decisions we make about the food we eat.

Prerequisites: None

FDSC 105 fulfills a general education requirement for health and wellness (GHW).

Instructor

Megan Mershon, M.S.
Undergraduate Teaching Lab Coordinator

Department of Food Science
218 Rodney A. Erickson Food Science Building
University Park, PA 16802

E-mail: Use Canvas Inbox

Course Overview

Food Facts and Fads is an introductory food course that broadly surveys various aspects of food, agriculture, nutrition, and health. Students in this course explore the components of the food system from producer to consumer; examine issues related to modern food technology, food and nutrition policies, and changes in the food industry; and assess the impact on the food system, consumers, and society as a whole. Students will assess their own food and nutrition behaviors, become more aware of the environment in which they make food decisions, and devise strategies for improving health through better diet and increased physical activity for lifelong wellness.

Course Objectives

• identify the major components of the food system
• describe the legal and economic constraints on foods and the role of governmental agencies in food production and sale
• identify techniques used in food processing/manufacture and how they relate to nutritional value and food preservation
• describe the contribution of food to health, including the major categories of nutrients, and distinguishing between food allergies and intolerances
• identify common hazards associated with foods and our role in food safety
• identify ethical, cultural, and individualistic influences on food values and consumption

Course Outline

Module 1: Introduction to the Food System

Module 2: Evolution of Food Production

Module 3: Methods of Food Production — Conventional Agriculture

Module 4: Methods of Food Production — Organic Agriculture

Module 5: Methods of Food Production — Biotechnology

Module 6: Methods of Food Production — Processing

Module 7: U.S. Food Laws and Policies

Module 8: Food Safety

Module 9: Food Labels

Module 10: Food Components — Carbohydrates

Module 11: Food Components — Fats

Module 12: Food Components — Proteins

Module 13: Food Components — Minerals, Vitamins, and Additives

Module 14: Food Preservation, Spoilage, and Waste

Module 15: Food Choice

Course Schedule

For due dates, refer to the Course Summary on the Syllabus page in Canvas.

Course Materials

There are no required textbooks for this course. All readings are available through textbooks in the Penn State Library system.

Assignments

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Grading Policy

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Please refer to the University Grading Policy for Undergraduate Courses for additional information.

Note: If you are planning to graduate this semester, please communicate your intent to graduate to your instructor. This will alert your instructor to the need to submit your final grade in time to meet the published graduation deadlines. For more information about graduation policies and deadlines, please see "Graduation" under World Campus Student Resources.

Online Students' Use of the Library

As Penn State students, you have access to many of the materials that the library offers to students. The library website has a lot to offer, but it can be overwhelming. A guide has been created to serve as your introduction to important library resources, services, and pages within the library. The Online Student Library Guide is updated regularly by the online librarian. It is intended to provide a level of comfort through an introduction to help you feel comfortable navigating the library website to find valuable information for your coursework.