Southwest Missouri State University Student Dietetic Association Project for National Nutrition Month ^®

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• 刊名：Journal of the American Dietetic Association
• 出版年：1997
• 出版时间：September 1997
• 年：1997
• 卷：97
• 期：9, Supplement 1
• 页码：A113
• 全文大小：126 K

文摘

Southwest Missouri State University Student Dietetic Association To identify three principles and techniques used in food science.

As a Southwest Missouri State University Student Dietetic Association's (SMSU-SDA) National Nutrition Month^® project, the Hickory Hills Middle School Science and Technology Club (HHMSSTC), consisting of children that are 12 and 13 years old, participated in a food science project. The HHMSSTC's objectives were to explore science experiences, especially sensory interactions. The SMSU-SDA presented five projects to the middle school students. First, the students observed the curdling of milk by the addition of rennin and heat. Second, the students made putty by mixing appropriate amounts of water, food coloring, and corn starch. Observations were noted of this non-Newtonian fluid. Third, the acid/base effects of heat and water on red cabbage and cauliflower were observed; evaluations included the texture and pigment changes. Fourth, the students participated in a triangle test in the food sensory lab. The students used the Hedonic scale to identify the two similar food items. The foods tested were a regular chocolate bar versus a diabetic chocolate bar, reduced-fat versus regular chocolate chip cookie, and salted versus unsalted saltine crackers. Last, the students participated in the use of phenylthiocarbamide to determine the genetic tasters of bitter, sour, salty, and sweet substances. The educational experience was remarked as highly beneficial, interesting, and a unique activity for the middle school students. The students regarded the taste testing in the food sensory lab most high.