Food Science B

dvegadvol
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Re: Food Science B

Postby dvegadvol » Tue Nov 08, 2016 6:56 pm

Grains (cereals), pseudocereals and everything that is associated with them.

Their biology, chemistry, taxonomy, composition, structures, density, etc are all in play.

Along with any and all products made with them - flours, oils, animal feeds, baked goods, etc. all are in play. Along with leaveners, food additives, GMOs, gluten and gluten-free products.

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Re: Food Science B

Postby Jesusfather123 » Tue Nov 15, 2016 7:34 am

Please can some one say what is needed to be prepared regarding food grains?

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Re: Food Science B

Postby Dr BobR » Thu Nov 17, 2016 12:19 pm

I am a retired biochemistry/human nutrition college professor. I am "trying" to prepare our team (7th graders) for the exam portion by using modifications of my lecture notes that I used in my college lecture courses. I started with a discussion of the definition of a nutrient and the chemical/nutrient composition of food, followed by discussions of the structure and function of water, simple sugars (mono- and disaccharides), followed by oligo- and polysaccharides, amino acids and proteins, and lipids. These discussions involved numerous Power Point slides (the students each got a hard copy of the slides). I then cover the concept of energy derived from the macronutrients, grain structure and composition, gluten formation, aspects of baking with flour (including leavening agents), and end up with a few slides discussing chemical assay of protein, sugar, starch and lipid. Whether I have been able to get all, or any, of this information in an understandable manner to the kids remains to be seen. The challenge is getting the college level information down to a 7th grade level!

I hope this helps some out there who are wondering how to prepare, and where to start, for the Food Science portion.

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Re: Food Science B

Postby smurphy00 » Wed Nov 23, 2016 5:26 pm

Hi, I'm going to be supervising this event. I did it last year, but the topics are drastically different (dairy vs grains). Anyone who has taken a test for this year (or other event supervisors for this event!), typically how many lab tests (iodine, Benedict's, etc) does a student have to do, and typically what kind of foodstuff does a student have to measure with their calorimeter? Is a piece of bread okay to use? Thanks in advance :)

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Re: Food Science B

Postby Jesusfather123 » Wed Nov 30, 2016 6:46 am

Any good websites / resource for studying about grain structure,composition?

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Re: Food Science B

Postby smurphy00 » Tue Dec 06, 2016 1:14 pm

Measuring the food energy content in joules/gram seems highly...strange? It would make much more sense to measure it in kJ, or even kcal. I know it says 'joules/gram' in the rules, but perhaps can an event supervisor ask for it in kJ/g or kcal/g?

lianahubanks 24
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Re: Food Science B

Postby lianahubanks 24 » Wed Dec 07, 2016 3:57 am

any recommendations how to study the molecules example:glucose

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Re: Food Science B

Postby lianahubanks 24 » Thu Dec 08, 2016 10:02 pm

Any recomendations how to study the molecules?

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NeilMehta
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Re: Food Science B

Postby NeilMehta » Sat Dec 10, 2016 5:34 pm

lianahubanks 24 wrote:Any recomendations how to study the molecules?

Try http://molview.org/to study the structure of the molecules

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Re: Food Science B

Postby Unome » Sun Dec 11, 2016 9:32 pm

If the rules say "penalized or disqualified", can that include being tiered? I figure it does, but I'm not very familiar with this event.

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Re: Food Science B

Postby lianahubanks 24 » Tue Dec 13, 2016 12:45 am

smurphy00 wrote:Hi, I'm going to be supervising this event. I did it last year, but the topics are drastically different (dairy vs grains). Anyone who has taken a test for this year (or other event supervisors for this event!), typically how many lab tests (iodine, Benedict's, etc) does a student have to do, and typically what kind of foodstuff does a student have to measure with their calorimeter? Is a piece of bread okay to use? Thanks in advance :)
My teammate did this event this year a couple weeks ago and they had them measure a marshmallow with there calorimeter even though the topic is grains

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Re: Food Science B

Postby smurphy00 » Tue Dec 13, 2016 1:15 am

lianahubanks 24 wrote:
smurphy00 wrote:Hi, I'm going to be supervising this event. I did it last year, but the topics are drastically different (dairy vs grains). Anyone who has taken a test for this year (or other event supervisors for this event!), typically how many lab tests (iodine, Benedict's, etc) does a student have to do, and typically what kind of foodstuff does a student have to measure with their calorimeter? Is a piece of bread okay to use? Thanks in advance :)
My teammate did this event this year a couple weeks ago and they had them measure a marshmallow with there calorimeter even though the topic is grains


Yup haha. It's because lots of grains don't burn continuously easily. I had my kids do corn chips...burned better than bread.

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Re: Food Science B

Postby Hallen240 » Tue Jan 03, 2017 8:23 pm

Someone gave me an Olive to burn. Like what the heck?!?!?!?!?!?!?!??!??!?!?!? :o :( :x :roll: :ugeek: :| :evil: :?:

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Re: Food Science B

Postby dholdgreve » Thu Jan 05, 2017 7:38 pm

Looking over the rules, Rule 3a says "Part 1: This part of the test will include both experimental tasks and multiple choice or other questions about the chemistry of food AND food grains (any seed)." This would seem to say that while the event focus may be on grains this year, that the entire world of food chemistry is not off limits and that anything within the rough definition of the chemistry of foods is fair game. If they had wanted it to be just about grains, I'd think they would have used different wording... any thoughts?

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Re: Food Science B

Postby BeckyM-747 » Sat Jan 07, 2017 5:29 pm

Hi All,

In September 2016 the FDA finalized new nutrition label rules, but they are not filly implemented until summer of 2018. Should questions regarding nutrition labeling refer to the old nutrition label or the new one? Thoughts?

Thank you in advance!

Becky


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