Food Chemistry

Food Chemistry

Students explore basic concepts related to food and nutrition in Food Chemistry by setting up their own classroom laboratory performing their own physical and chemical tests to identify the presence of starch, glucose, fats, and proteins in various foods. Some of the tests produce simple, yes-or-no results; others yield results that require interpretation. In a final challenge of the laboratory skills, students apply their knowledge of nutrients and chemical tests to analyze the nutritional components of a marshmallow. Through readings, students learn how fats, proteins, and carbohydrates, as well as vitamins, are related to good health. Students also learn to use the food pyramid, interpret food labels, and choose healthy foods. This unit requires students to keep tables, record information, interpret and analyze data, and draw conclusions. Through predictions, experiments, discussions, and sharing test results with classmates, students become engaged in a science process that encourages problem solving.

Skills

Posted on

November 26, 2017