PORTFOLIO

SARAH GAUSMAN
PROFESSIONAL PORTFOLIO
CLASSSKILLS INVENTORY
COURSE SKILL LEARNED DESCRIPTION OF
SKILL USE
TABBED SKILL
AREA
ARTIFACT
NUTR 1000
Understandingof
nutrientanalysis.
Able toformulate
dietary
recommendation
fromnutrient
analysis.
GENERAL
NUTRITION
Nutrient
Assessment
NUTR 1100
Impact of the food
systemon
nutritional well-
being.
Understandingof
the foodsystemin
a social and political
environment.
PUBLIC POLICY AntibioticsRole
inFood
NUTR 2000
Understandingof
nutritional needs
throughoutthe
lifespan.
Able toformulate
dietary
recommendations
basedon age and
otherlife cycle
factors.
GENERAL
NUTRITION
Interview
Reflection
NUTR 2200
Understandingof
food
macromoleculesin
the kitchen.
Able toperform
sensoryanalysisof
food.
FOOD SCIENCE MilkLab
Report;
Fats and Oil
Lab Report;
Evaluationof
FoodsLab
Report;
Literature
Review
NUTR 2220
Understandingof
selection,storage,
and preparationof
foods.
Able toapply
scientificprinciples
inthe kitchen.
FOOD SCIENCE CerealsLab
Report;
PastryLab
Report;
Starch Lab
Report;
Term Project
NUTR 2990 Professional
developmentin
Developmentof
nutritional goals.
PROFESSIONAL
DEVELOPMENT
Dietetic
Personal
Statement

appliednutrition
careers.
NUTR 3000 Scientific
understandingof
nutrientsandtheir
metabolisminthe
body.
Able torecommend
appropriate intake
of specificnutrients
for preventionof
chronicdiseases
and health
maintenance.
GENERAL
NUTRITION
Zinc
Metabolism
NUTR 3300 Foodpurchasingand
preparation
principles.
Applicationof
menuplanning,
recipe
standardizing,and
foodpurchasing.
GENERAL
NUTRITION
Menu Cycle;
Menu Budget;
Menu Demand
Sheet;
Menu
Reflection
NUTR 3350 Quantityfood
productionandfood
management
principles.
Applicationof food
productionand
HACCPin a
commercial
kitchen.
GENERAL
NUTRITION
Nutrition
Analysis;
Nutrition
Modification
NUTR 4000 Applicationof the
NutritionCare
Processinthe
community.
Able toassessa
community’s
nutritional needs
and improve
wellnessthrough
policiesand
interventions.
PUBLIC POLICY Letterto
Congressman;
Exploring
Athens;
Brochure
NUTR 4901 Trendsand
developmentin
nutritioncareers.
Developmentof
professionalgoals.
PROFESSIONAL
DEVELOPMENT
Personal
Statement
T3 4300 Impact of foodon
the wellnessof
individuals.
Applicationof
nutritional
assessmentona
social and political
level.
PUBLIC POLICY Supreme Court
Essay;
Final Essay
BIOS
2210/BIOS
2215
Microbe’s role inthe
healthof the public.
Identificationof
microbesinfood
FOOD SCIENCE S. AureusLab
Report

and the
environment.
PSY 2110 Understandingof
descriptive and
inferential statistics.
Applicationof
statisticsinthe
professional
environment. Use
of SPSS.
MANAGEMENT
ANDANALYSIS
Behavioral
Statistics
Project
MKT 2500 Marketing
principles.
Decisionmakingin
the marketing
environment.
MANAGEMENT
ANDANALYSIS
SWOT Analysis;
Marketing
Application
HLTH 3700 J Writinginhealth
sciencesand
professions.
Nutritional
communicationin
a professional
setting.
COMMUNICATION Brochure
FOOD IN
SICILY
Understandingof
foreignfoodpolicy.
Applicationof
differentcultures
ina professional
setting.
PUBLIC POLICY Assignment3
EH 3200 Impact onthe built
environmenton
health.
Evaluationof
housingstandard,
sustainability,and
healthdisparities
ina community.
ENVIRONMENTAL
HEALTH
HHRS;
Walking
Checklist;
EH 4000 Communicationof
environmental
healthandsafety
risksto the public.
Risk
communicationin
the community.
ENVIRONMENTAL
HEALTH
Communication
Methods;
RiskPerception
Survey

TABLE OF CONTENTS
1. Resume
2. Personal Statement
3. General Nutrition
4. Food Science
5. Environmental Health
6. Public Policy
7. Communication
8. Management and Analysis
9. Professional Development

RESUME
SARAH GAUSMAN
CONTACT INFORMATION
ADDRESS: 8 South High St. Athens, OH 45701
PHONE: (440)-840-8857
EMAIL: sg417912@ohio.edu
OBJECTIVE
My missionistoassist the publictowarda healthierlifestyle bycreatinganenvironmentthat
stimulateshealthyeating,management,andprevention.
EXPERIENCE
ADMINISTRATIVE ASSISTANT
Ohio University Culinary Services
September 2016 – Present
 Managed the phone lines and schedule of the catering service
 Assisted with clerical work for 4 different managers
 Facilitated in the collection of direct deposits of 10 different restaurants
 Provided excellent customer service
NUTRITION SERVICES ASSISTANT(PRN)- Intern
UniversityHospitals – GeaugaMedical Center
May 2015 – February 2016
 Recorded and explained specific diets to patients
 Performed daily food service duties necessary to meet patient deadlines
 Used equipment in a safe and efficient manner
 Stayed current with policies, training, and diets related to patient safety
EDUCATION
OHIO UNIVERSITY
Projected Graduation Date:May 2017
Major: AppliedNutrition –Environmental Concentration
Minor: Environmental Health
Honors:Dean’sList
ATRIUM CAFÉ
August2015 – December2015
 Worked10 hourseveryweekduringschool toprovide breakfastandlunchtoover
100 students
 Maintained a neat, sanitary work environment
 Practicedand performedHAACPinspections
FOOD IN SICILY – STUDY ABROAD
June 2016 – July2016

 StudiedfoodpolicyinSicily,Italyandhow itaffectedthe farmers
 Gainedexpertise inoliveoil,wine,andcheesetasting
 Workedwithlocalstobring healthierfoodtotheircommunity
LAKELAND COMMUNITYCOLLEGE
Graduation:May 2013
Degrees:Associatesof Science,Associates of Arts
Honors:Awardedan academicletterandwason honorroll for 3 years
SKILLS
I am majoringinAppliedNutritionwithaconcentrationinEnvironmental NutritionatOhio
Universitywhichhastaughtme propersanitationandhealthyfoodhabits.Ihave workedwith
MicrosoftOffice,Google products,social media,andmanyothersystemsthathave made me
familiarwithbothMac and PC products. Iam determinedandpersonable,and thrive within
teamenvironments.
CERTIFICATIONS
SERVSAFE FOOD PROTECTIONMANAGERCERTIFICATION
December 2015 – December 2020
PROFESSIONALLEADERSHIPCERTIFICATE
Projected December2016
ENVIRONMENTALSTUDIES CERTIFICATE
Projected May 2017
VOLUNTEER
HABITAT FORHUMANITY
November 2015
ORTIGIA,SICILY– SOUP KITCHEN
June 2016
AFFILIATIONS
PI BETA PHI
Elected Position:CraftCommittee
 Managed fundraiserstoraise moneytofightilliteracy
 SuppliedAthensCountyschoolswitheducationreadingmaterials

PERSONAL STATEMENT
ThroughoutmystudiesandexperiencesIhave learnedthatNutritionisafieldthatfocuses
on a lotmore thanjust food.Itencompasseseverythingfromthe healthof anindividual,tothe
healthof the environment.Whilenutritionismostcommonlyknownfortreatingthe individual,Iam
more passionate abouttreatingthe environmentbecause if the environmentisnothealthyand
stable thenthe individual cannotbe either.
My name isSarah Gausmanand I am an AppliedNutritionmajorwithaconcentrationin
Environmental Nutrition.Myultimate educationgoal istograduate withmy bachelorsin
Environmental Nutrition,while alsoreceivingaminorinEnvironmental Healthandobtaininga
Leadershipcertificate.Icurrentlyworkinahospital settingwhereIworkalongside Registered
Dietitianstohelppatientsgetthe educationtheyneedontheirhealthanddietsothattheygo on to
make healthydecisions.NotonlyamIinteractingwithpatientsandtheirdietsonadailybasis,Iam
alsounderstandingthe importance of sanitation,criticalcookinglimits,andmuchmore.Through
workingat UniversityHospitalsmyknowledgehasexpandedgreatlyandmyappreciationand
passionforthe Dieteticworldhasgrownexponentially.
I wantto ultimatelyhave acareerwithinfoodpoliticssothatI may be able to be in the
processof reformingfoodlaws.NotonlydoI wantto reformfoodpoliciesforthe goodof the public,
but alsoforthe goodof the environmentandthe animalsthatlive inthatenvironment.Ibelievea
sustainable andhumane approachisthe healthiestwayforall people,animalsandplants,especially
whenwe are comparingit to the commercial approach.The more we move closerto thisideaof
sustainability,the lessIthinkwe will see people enteringthe hospital,because fooddoesnotonly
satiate usbut alsohealsuswithall of itsnutritional properties.Ialsowouldlike tostartup a
businesswhere itexposespeople tolocallygrownfoodaroundthemsothattheymay supportlocal
farmersinsteadof the bigmonopoliesthatare quicklytakingoverourgrocerystores.Thiswill not
onlyeducate themonthe importance of supportinglocal growers,butalsowill broadentheir
horizonsonwhatfresh,non-chemical foodtasteslike.
I am a goal drivenpersonanddefinitelythroughoutmycareerlike tosetdifferentstrategies
to helpandachieve the goalsIhave set.Whenit comesto politics,thingsare notgoingtobe
changedovernight,butonlyintime.Settinggoals,Ithink,isagood wayto make sure thatthe
preferredoutcome takesplace.The bestwayof achievinggoalsistoteach.Istartedoff my college
educationmajoringinteaching,butknew Iwantedtomake real changesinthe world.Now within
my newline environmentalnutrition,Imaynotbe teachinga classbut I will be teachingthe public.
Educatingpeople abouttheirfoodissucha critical role infoodpoliticsbecause itdirectlyaffects.
The soonerthe publicismore educatedandpassionate onmakinga difference,the soonerchange
can happen.
As I have talkedaboutplayingateacherrole,Ialsowant to be able to show off my
leadershipskillsaswell.A teamisonlyasgood as theirleader,andIbelievethatteamworkissuch
an integral partof politics.Beingastrong leaderissoimportantbecause ithelpsgive people
directionandpurpose,whichtheymaynothave hadby themselves.Ihave seenthismanytimes

throughoutmylife.Iwasa leaderof a committee formyfraternityinwhichIreallylearnedthe
importance of time managementandpriority.Ialsolearnedhow it’seasyforpeoplewithinateam
to feel theyare notplayingamajor role inthe endproduct,so I respondedtothese situationsby
beinga leaderbutstill be onthe same level asthe restof the team.I thinkitis importantfor a leader
to be humble andrespectthe opinionsof theirpeersbecausetheycanteachyouso much.
Overall,Iam a personwhowantsto pour theirheartandsoul intothisfieldbecause the
impactit has onour generationnowandgenerations tocome inimmense.Sustainabilityisnot
somethingthatcan justhappen,itisa complete lifestyle change.Myendgoal isto helppeople see
the needfora more sustainable andplantbasedapproachthroughteaching,butalsotomake sure
the change happensandto assistit along.I am excitedtouse the skillsIhave learnedtomake a
difference inthe worldnowandforgenerationstocome.

NUTR 1000 – NUTRIENT ASSESSMENT

Essential Fatty Acids
PFA 18:2, Linoleic 12.00 g
PFA 18:3, Linolenic 1.10 g
Carbohydrates
Dietary Fiber, Total 25.0 g
Sugar, Total * No recommendation
Other
Water 2700.00 g
Alcohol * No recommendation
Vitamins
Thiamin 1.10 mg
Riboflavin 1.10 mg
Niacin 14.00 mg
Pyridoxine (Vitamin B6) 1.30 mg
Cobalamin (Vitamin B12) 2.40 µg
Folate (DFE) 400.00 µg
Vitamin C 75.00 mg
Vitamin D (ug) 15.00 µg DRI Adequate Intake
Vitamin A (RAE) 700.00 µg
Vitamin A (IU) 2333.00 IU
Alpha-Tocopherol 15.00 mg
Minerals
Calcium 1000.00 mg DRI Adequate Intake
Iron 18.00 mg
Magnesium 310.00 mg
Potassium 4700.00 mg DRI Adequate Intake
Zinc 8.00 mg
Sodium 1500.00 mg DRI Adequate Intake

MacronutrientRanges
11/16/2014, 11/17/2014, 11/18/2014
900Actual
Recommended
800
700
600
500
400
300
200
100
0.0
Carbs Protein Fat Alcohol
Recommended Yours
Carbs 45%-65% 674-973 kcal 49% 801 kcal
Protein 10%-35% 150-524 kcal 15% 238 kcal
Fats 20%-35% 299-524 kcal 33% 541 kcal
Alcohol 0% 0 kcal 3% 56 kcal
Fat Breakdown
11/16/2014, 11/17/2014, 11/18/2014
0% 25% 50%
| | |
Source of Fat
75%
|
100%
|
Monounsaturated Fat 7%
Polyunsaturated Fat 3%
Saturated Fat 13%
Trans Fatty Acid 0%

Unspecified 10%
* Transfat data is not yet reported by all sources and therefore may be under-represented.
MyPlate Analysis
11/16/2014, 11/17/2014, 11/18/2014
Goal * Actual % Goal
Grains 5 oz. eq. tips 5.4 oz. eq. 108.4 %
Vegetables 1.5 cup eq. tips 1.4 cup eq. 95.8 %
Fruits 1.5 cup eq. tips 0.3 cup eq. 17.8 %
Dairy 2.5 cup eq. tips 1.6 cup eq. 63.8 %
Protein Foods 4 oz. eq. tips 3.4 oz. eq. 85.7 %
Empty Calories 121 kcal tips 636.3 kcal 525.8 %
Your resultsare basedon a 1497 calorie pattern.
Make Half Your Grains Whole! Aim for at least 2.5 oz. eq. whole grains.
VaryYour Veggies!Aimforthismucheveryweek:
Dark GreenVegetables=1 cupsweekly
Orange Vegetables=3 cupsweekly
Dry Beans& Peas= 0.5 cups weekly
Starchy Vegetables=3.5 cups weekly
OtherVegetables=2.5 cupsweekly
Oils:Aimfor4 teaspoons of oil aday.
Go Lean withProtein!Aimforthismucheveryweek:
Seafood= 6 oz. weekly
Meat, Poultry&Eggs = 19 oz. weekly
Nuts,Seeds&Soy Products= 3 oz. weekly
* MyPlate contains recommendationsonlyforcalorie levelsupto3,200 perday. If Diet& WellnessPlus
recommendsmore than3,200 caloriesperday foryou,talk toyour instructorfor guidance onhowto use MyPlate.
Intake Spreadsheet
11/16/2014 Meal Quantity

Item Name Wt. (g) Kcal
Coffee, Brewed Breakfast 12 fluid ounce(s) 355.5 3.55
Nature Valley Chewy Oatmeal Raisin granola bar Morning Snack 25 gram(s) 25 90
STOUFFER'S FRENCH BREAD PIZZA Pepperoni Lunch 0.5 piece(s) 79.73 205
KNORR Soup, Chicken Tortilla Style, Ready to Use, Frozen (FS) Lunch 0.5 cup(s) 125 80
TIM HORTONS CANADA Donut, Cake, Old Fashion, Glazed Afternoon Snack 1 item(s) 75 320
Banana Afternoon Snack 1 item(s) 118 105.02
FAZOLIS Salad, Cranberry & Walnut Chicken Dinner 1 item(s) 332 390
BUD LIGHT Beer Evening Snack 24 fluid ounce(s) 710 220
BREYERS Ice Cream, All Natural, Rocky Road Evening Snack 10 tablespoon(s) 83.75 187.5
Water, Tap Total Water 12 fluid ounce(s) 355.5 0
Total 2259.48 1601.07
Carb (g) Fat (g)
Item Name Protein (g) Sat Fat (g)
Coffee, Brewed 0.43 0 0.07 0.01
Nature Valley Chewy Oatmeal Raisin granola bar 1 19 1.5 0
STOUFFER'S FRENCH BREAD PIZZA Pepperoni 6.5 22.5 10 3.5
KNORR Soup, Chicken Tortilla Style, Ready to Use, Frozen (FS) 3 8 4 1
TIM HORTONS CANADA Donut, Cake, Old Fashion, Glazed 3 35 19 9
Banana 1.29 26.95 0.39 0.13
FAZOLIS Salad, Cranberry & Walnut Chicken 32 27 14 3.5
BUD LIGHT Beer 1.8 13.2 0 0
BREYERS Ice Cream, All Natural, Rocky Road 2.5 25 10 5.63
Water, Tap 0 0 0 0
Total 51.51 176.65 58.96 22.76
Poly Fat (g) Trans Fat (g)
Item Name Mono Fat (g) Chol (mg)
Coffee, Brewed 0.05 0 0 0
Nature Valley Chewy Oatmeal Raisin granola bar 0 0 0 0
STOUFFER'S FRENCH BREAD PIZZA Pepperoni 0 0 0 15

KNORR Soup, Chicken Tortilla Style, Ready to Use, Frozen (FS) 0 0 0 12.5
TIM HORTONS CANADA Donut, Cake, Old Fashion, Glazed 0 0 0.1 10
Banana 0.04 0.09 0 0
FAZOLIS Salad, Cranberry & Walnut Chicken 0 0 0 75
BUD LIGHT Beer 0 0 0 0
BREYERS Ice Cream, All Natural, Rocky Road 0 0 0 18.75
Water, Tap 0 0 0 0
Total 0.09 0.09 0.1 131.25
Linolenic (g) Diet Fiber (g)
Item Name Linoleic (g) Sugar (g)
Coffee, Brewed 0 0 0 0
STOUFFER'S FRENCH BREAD PIZZA Pepperoni 0 0 1.5 2
KNORR Soup, Chicken Tortilla Style, Ready to Use, Frozen 0 0 1 1.5
(FS)
Banana 0.05 0.03 3.07 14.43
BUD LIGHT Beer 0 0 0 0.64
BREYERS Ice Cream, All Natural, Rocky Road 0 0 1.25 21.25
Water, Tap 0 0 0 0
Total 0.06 0.03 12.82 86.82
Item Name H2O (g) Alcohol (g) Thiamin (mg) Ribo (mg)
Coffee, Brewed 353.33 0 0.05 0.27
Banana 88.39 0 0.04 0.09
BUD LIGHT Beer 674.5 23.86 0.04 0.11
BREYERS Ice Cream, All Natural, Rocky Road 0 0 0 0

Water, Tap 355.14 0 0 0
Total 1471.37 23.86 0.12 0.46
Item Name Niacin (mg) Vit B6 (mg) Vit B12 (µg) Fol (DFE) (µg)
Coffee, Brewed 0.68 0 0 7.11
Banana 0.78 0.43 0 23.6
BUD LIGHT Beer 2.78 0.24 0.14 42.6
Water, Tap 0 0 0 0
Total 4.24 0.68 0.14 73.31
Item Name Vit C (mg) Vit D (ug) (µg) Vit A (RAE) (µg) Vit A (IU) (IU)
Coffee, Brewed 0 0 0 0
STOUFFER'S FRENCH BREAD PIZZA Pepperoni 1.8 0 0 200
KNORR Soup, Chicken Tortilla Style, Ready to Use, Frozen (FS) 0.5 0 0 100
Banana 10.27 0 3.54 75.52
BUD LIGHT Beer 0 0 0 0
Water, Tap 0 0 0 0
Total 33.57 0 3.54 5625.52
Item Name Alpha-T (mg) Calcium (mg) Iron (mg) Magn (mg)
Coffee, Brewed 0.04 7.11 0.04 10.66
STOUFFER'S FRENCH BREAD PIZZA Pepperoni 0 100 0.9 0
KNORR Soup, Chicken Tortilla Style, Ready to Use, Frozen (FS) 0 20 1.5 0
TIM HORTONS CANADA Donut, Cake, Old Fashion, Glazed 0 22 0.84 0
Banana 0.12 5.9 0.31 31.86

FAZOLIS Salad, Cranberry & Walnut Chicken 0 100 2.7 0
BUD LIGHT Beer 0 28.4 0.21 49.7
BREYERS Ice Cream, All Natural, Rocky Road 0 75 0.9 0
Water, Tap 0 10.66 0 3.55
Total 0.15 369.07 7.39 95.78
Zinc (mg)
Item Name Potas (mg) Sodium (mg)
Coffee, Brewed 174.19 0.07 7.11
Nature Valley Chewy Oatmeal Raisin granola bar 0 0 50
STOUFFER'S FRENCH BREAD PIZZA Pepperoni 0 0 415
KNORR Soup, Chicken Tortilla Style, Ready to Use, Frozen (FS) 0 0 580
TIM HORTONS CANADA Donut, Cake, Old Fashion, Glazed 0 0 230
Banana 422.44 0.18 1.18
FAZOLIS Salad, Cranberry & Walnut Chicken 0 0 950
BUD LIGHT Beer 184.6 0 21.3
BREYERS Ice Cream, All Natural, Rocky Road 0 0 56.25
Water, Tap 3.55 0 10.66
Total 784.79 0.25 2321.5
11/17/2014
Quantity
Item Name Meal Wt. (g) Kcal
MCDONALD'S Cheeseburger, Double Breakfast 1 item(s) 165 440
MCDONALD'S French Fries, Medium Breakfast 1 serving(s) 117 380
MCDONALD'S McCafe Coffee, Frappe, Caramel, Small Breakfast 1 item(s) 354.48 450
Vegetables, Mixed, Canned, Drained Dinner 0.5 cup(s) 81.5 39.94
GENERAL MILLS CINNAMON TOAST CRUNCH Cereal Evening Snack 2 cup(s) 82.67 346.67
Water, Tap Total Water 20 fluid ounce(s) 592.5 0
Total 1393.15 1656.6
Fat (g)
Item Name Protein (g) Carb (g) Sat Fat (g)
MCDONALD'S Cheeseburger, Double 25 34 23 11
MCDONALD'S French Fries, Medium 4 48 19 2.5
MCDONALD'S McCafe Coffee, Frappe, Caramel, Small 6 61 20 13
Vegetables, Mixed, Canned, Drained 2.11 7.55 0.2 0.04

GENERAL MILLS CINNAMON TOAST CRUNCH Cereal 2.67 66.67 8 1.33
Water, Tap 0 0 0 0
Total 39.78 217.21 70.2 27.87
Trans Fat (g)
Item Name Mono Fat (g) Poly Fat (g) Chol (mg)
MCDONALD'S Cheeseburger, Double 9.33 2.23 1.5 80
MCDONALD'S French Fries, Medium 9.13 5.46 0 0
Vegetables, Mixed, Canned, Drained 0.01 0.1 0 0
GENERAL MILLS CINNAMON TOAST CRUNCH Cereal 5.33 1.33 0 0
Water, Tap 0 0 0 0
Total 23.81 9.12 2.5 135
Linolenic (g)
Item Name Linoleic (g) Diet Fiber (g) Sugar (g)
MCDONALD'S Cheeseburger, Double 1.89 0.2 2 7
Vegetables, Mixed, Canned, Drained 0.07 0.03 2.44 1.96
GENERAL MILLS CINNAMON TOAST CRUNCH Cereal 1.21 0.05 2.67 26.67
Water, Tap 0 0 0 0
Total 3.25 0.69 12.11 91.63
Alcohol (g)
Item Name H2O (g) Thiamin (mg) Ribo (mg)
MCDONALD'S Cheeseburger, Double 78.7 0 0.27 0.41
MCDONALD'S French Fries, Medium 44.53 0 0.38 0.04
Vegetables, Mixed, Canned, Drained 70.91 0 0.04 0.04
GENERAL MILLS CINNAMON TOAST CRUNCH Cereal 2.18 0 1 1.13
Water, Tap 591.91 0 0 0
Total 788.24 0 1.69 1.62
Vit B6 (mg)

Item Name Niacin (mg) Vit B12 (µg) Fol (DFE) (µg)
MCDONALD'S Cheeseburger, Double 6.37 0 0 0
Vegetables, Mixed, Canned, Drained 0.47 0.06 0 19.56
Water, Tap 0 0 0 0
Total 23.4 2.01 4 537.88
Vit D (ug) (µg)
Item Name Vit C (mg) Vit A (RAE) (µg) Vit A (IU) (IU)
MCDONALD'S Cheeseburger, Double 1.2 0 0 400
MCDONALD'S French Fries, Medium 9 0 0 0
MCDONALD'S McCafe Coffee, Frappe, Caramel, Small 0 0 225.2 750
GENERAL MILLS CINNAMON TOAST CRUNCH Cereal 16 2.67 400.53 1333.33
Water, Tap 0 0 0 0
Total 30.27 2.67 1100.87 11978.88
Calcium (mg)
Item Name Alpha-T (mg) Iron (mg) Magn (mg)
MCDONALD'S Cheeseburger, Double 0 300 3.6 34.65
MCDONALD'S French Fries, Medium 0 20 1.08 37.44
MCDONALD'S McCafe Coffee, Frappe, Caramel, Small 0 200 0.36 0
Water, Tap 0 17.77 0 5.92
Total 1.9 826.45 17.9 112.39
Item Name Potas (mg) Zinc (mg) Sodium (mg)
MCDONALD'S Cheeseburger, Double 356.4 4.26 1050
MCDONALD'S French Fries, Medium 655.2 0.52 270
MCDONALD'S McCafe Coffee, Frappe, Caramel, Small 0 0 135
Vegetables, Mixed, Canned, Drained 237.16 0.33 174.41

GENERAL MILLS CINNAMON TOAST CRUNCH Cereal 120 10 586.67
Water, Tap 5.92 0 17.77
Total 1374.69 15.11 2233.85
11/18/2014
Meal Quantity
Item Name Wt. (g) Kcal
PANERA BREAD Bagel, Blueberry Breakfast 1 serving(s) 120.49 330
DORITOS Tortilla Chips, Nacho Cheese Lunch 1 ounce(s) 28.35 150
Pizza, with Cheese Topping Lunch 2 piece(s) 340.8 653.71
KELLOGG'S RICE KRISPIES TREATS Bars Afternoon Snack 1 item(s) 22 90
Turkey, Light Meat, Meat Only, Roasted Dinner 4 ounce(s) 113.4 166.7
Stuffing, Bread, Mix Dinner 0.17 item(s) 28.33 109.36
Pie, Pumpkin, Prepared Evening Snack 0.5 piece(s) 77.5 158.1
Water, Tap Total Water 24 fluid ounce(s) 711 0
Total 1441.87 1657.87
Carb (g) Fat (g)
Item Name Protein (g) Sat Fat (g)
PANERA BREAD Bagel, Blueberry 10 67 1.5 0
DORITOS Tortilla Chips, Nacho Cheese 2 17 8 1.5
Pizza, with Cheese Topping 34.15 63.64 29.26 15.46
KELLOGG'S RICE KRISPIES TREATS Bars 0.5 17 2 0.5
Turkey, Light Meat, Meat Only, Roasted 34.17 0 2.36 0.67
Stuffing, Bread, Mix 3.12 21.59 0.96 0.24
Pie, Pumpkin, Prepared 3.49 20.46 7.21 2.46
Water, Tap 0 0 0 0
Total 87.42 206.69 51.29 20.83
Poly Fat (g) Trans Fat (g)
Item Name Mono Fat (g) Chol (mg)
PANERA BREAD Bagel, Blueberry 0 0 0 0
DORITOS Tortilla Chips, Nacho Cheese 0 0 0 0
KELLOGG'S RICE KRISPIES TREATS Bars 0 0 0 0
Turkey, Light Meat, Meat Only, Roasted 0.71 0.6 0.03 90.72

Stuffing, Bread, Mix 0.42 0.2 0 0.28
Pie, Pumpkin, Prepared 2.87 1.4 0 32.55
Water, Tap 0 0 0 0
Total 12.4 5.03 0.04 213.14
Linolenic (g) Diet Fiber (g)
Item Name Linoleic (g) Sugar (g)
KELLOGG'S RICE KRISPIES TREATS Bars 0 0 0 8
Turkey, Light Meat, Meat Only, Roasted 0.49 0.02 0 0
Pie, Pumpkin, Prepared 1.29 0.1 0 10.5
Water, Tap 0 0 0 0
Total 4.31 0.62 8.28 38.05
H2O (g) Alcohol (g) Thiamin (mg)
Item Name Ribo (mg)
DORITOS Tortilla Chips, Nacho Cheese 0 0 0.06 0
Pizza, with Cheese Topping 208.42 0 0.71 0.75
KELLOGG'S RICE KRISPIES TREATS Bars 1.3 0 0.15 0.17
Turkey, Light Meat, Meat Only, Roasted 76.98 0 0.04 0.23
Stuffing, Bread, Mix 1.19 0 0.17 0.11
Pie, Pumpkin, Prepared 45.34 0 0.07 0.16
Water, Tap 710.29 0 0 0
Total 1043.52 0 1.2 1.42

Niacin (mg) Vit B6 (mg) Vit B12 (µg)
Item Name Fol (DFE) (µg)
DORITOS Tortilla Chips, Nacho Cheese 0 0.04 0 0
KELLOGG'S RICE KRISPIES TREATS Bars 2 0.2 0 40.8
Pie, Pumpkin, Prepared 0.61 0.04 0.07 21.7
Water, Tap 0 0 0 0
Total 23.11 1.44 3.08 377.67
Vit C (mg) Vit D (ug) (µg) Vit A (RAE) (µg)
Item Name Vit A (IU) (IU)
Pizza, with Cheese Topping 8.58 0.45 0 1333.45
KELLOGG'S RICE KRISPIES TREATS Bars 0 0.2 59 200
Turkey, Light Meat, Meat Only, Roasted 0 0.34 3.4 12.47
Stuffing, Bread, Mix 0 0 0 0.57
Pie, Pumpkin, Prepared 1.32 0 330.15 6215.5
Water, Tap 0 0 0 0
Total 9.89 0.99 392.55 7761.99
Alpha-T (mg) Calcium (mg) Iron (mg)
Item Name Magn (mg)

KELLOGG'S RICE KRISPIES TREATS Bars 0 0 0.36 3
Pie, Pumpkin, Prepared 0 72.85 0.98 14.72
Water, Tap 0 21.33 0 7.11
Total 2.39 780.11 8.55 131.97
Zinc (mg)
Item Name Potas (mg) Sodium (mg)
NUTR 128 3 DAY FOOD RECORD ASSESSMENT SHEET
Aftercarefullyreviewingdataanalyzedfromyouraveragedfoodintake reports,respondtothe following.
1. Compare your percentage of kilocalories from carbohydrate to that of the recommended range.
Site 3 specific food habits which should be changed or maintained.
Rec’d% CHO ___45-65%____ Your CHO % _______49%_________
a. Trade inmy sugarycereal fora whole graincereal
b. Reduce the amountof beveragesthatcontainaddedsugars(like the McDonaldsfrappe andthe
beer)
c. Addlegumestomysalad
2. Compare your percentage of kilocalories from protein to that of the recommended range. Site 3
specific food habits which should be changed or maintained.
Rec’d% PRO ___10-35%____ Your PRO % _____15%______

a. Addnuts to mysalad
b. Use soymilkinmycereal
c. Eat bakedtilapiaforlunchinsteadof pizza
3. Compare your percentage of kilocalories from fat to that of the recommended range. Site 3
Rec’d% FAT____20-35%__ Your FAT % _____33%____
a. Limitmyself tothe amountof foodshighinfat I eat
b. Stopeatingfastfoodand choose to make myown or go outand buy a salad
c. Choose fat-free orlowfatchoiceswhenitcomesto milk
4. Compare your percentage of each type of fat to that of the recommended ranges. Site ONE
specific food habit which should be changed or maintained FOR EACH TYPE OF FAT.
Rec’d% saturatedfat ___lessthan 10%___ Your sat. fat% ____13%_____
Rec’d% monounsaturatedfat __None__ Your monounsat.fat% ___7%______

Rec’d% polyunsaturatedfat __None__ Your polyunsat.fat% ____3%_____
a. Avoidprocessedfoodslike frozenpizza
b. Avoidfastfoodrestaurantslike McDonaldsandTime Hortons
c. Choose ice creamthat is lowinfat
5. Compare your milligrams of dietary cholesterol you took in to that of the recommended ranges.
Site 3 specific food habits which should be changed or maintained.
Rec’d ___< no suggestion__ Yours ___159.8 mg___
a. AVOIDfastfood
b. Insteadof processedfrozenpizza,choose awhole grainpizzawithvegetables
c. Skipdessertafteranalreadyhighcholesterolmeal
6. Compare total grams of dietary fiber you took in to that of the recommended ranges. Site 3
Rec’d __25.0 g___ Yours ___ 11.07 g___
a. Choose spinach or kale for a salad instead of iceburg lettuce
b. The mixed vegetable I ate for dinner are a great source of fiber
c. Incorporate more legumes into my meal through a salad or as a side
7. Compare your milligrams of dietary sodium you took in to that of the recommended ranges. Site
3 specific food habits which should be changed or maintained.
Rec’d __1500.00 mg___ Yours ___2373.74 mg___
a. Avoidfastfoodsince itishighin sodium
b. The gravy I put on mygravy wasveryhighin sodiumandcouldhave beenskipped
c. Don’t addadditional salttoa meal,like Ido onmy mixedvegetable
7. List all the vitamins that fell below 75% of the RDA/DRI in your averaged analysis. Then for
EACH vitamin, list three rich sources. (Use separate piece of paper if needed)

 Vitamin C
o Orange Juice
o Cabbage
o Dark Green vegetables
 Vitamin D
o Fortified milk
o Salmon
o Being out in the sunlight
 Vitamin A
o Fortified cheese
o Eggs
o Spinach
 Alpha-Tocopherol
o Nuts
o Seeds
o Vegetable oil
8. List all the minerals that fell below 75% of the RDA/DRI in your averaged analysis. Then for
EACH mineral, list three rich sources. (Use separate piece of paper if needed)
 Calcium
o Milk
o Cheddar cheese
o Tofu
 Iron
o Spinach
o Black beans
o Beef liver
 Magnesium
o Spinach
o Bran cereal
o Soy milk
 Potassium
o Orange juice
o Salmon
o Banana
9. Examine your three day intakes and determine if your alcohol intake was moderate. If not,
discuss some health consequences of excessive intake and 2 strategies you could implement to
moderate or abstain from alcohol ingestion.
There is no recommended intake of alcohol for me, and I had an intake of 3% which made up
of 56 of my kilocalories. Although I think it could be worse, I don’t think alcohol is very healthy
because there is no nutritive value you get from it. I don’t believe I have to be worried about the
amount I consume, but if I wanted to abstain from it I think it would be a good idea to choose
water over alcohol.

10. Compare your estimated energy requirements to the average kcals you took in. Based on this
data, indicate below if you are in positive, negative , or “maintenance” energy balance. Based on
this data, how fast would you gain or lose weight if your continued this trend?
a. Your average estimated energy requirement ___1497.0 kcal______
b. Your average kcal intake __1638.52 kcal____
c. Based on the above data, I am in : (Circle the appropriate choice for you)
POSITIVE ENERGY BALANCE
d. At this rate, I would gain __.28304___ pounds per week

NUTR 2000 – INTERVIEW REFLECTION
I chose to interview mygrandpaabouthisnutritionoverthanksgivingbreak,andIwasalso
able to observe himeataswell.He isa 73 yearoldKoreanWar veteran,whohasbeenwidowedfor
6 yearsnow.Hiswife,mygrandma,wasseverelyaffectedbyhernutritiondue todiabetesandheart
disease problems.Since then,mygrandpa’salreadyhealthydiethasturnhealthiersince he hassince
howimportantitis.
His foodhabitsare veryhealthyandsustainable.GrowingupItalian,he eatsalot of cured
meatsand pasta,but alsogrow produce inhisowngardenand cans hisownvegetablesaswell.He
grewup on a dietof pickledvegetables,meatthatwashuntedbyhisfather,andpasta that was
made by hismother.Now,he still eatsrelativelythe same thingsexcepthe nolongerhuntsforhis
foodor makeshispasta and othergroceriesfromscratch.
Understandingwhere mostelderlyare atfor hiscurrent age,I thinkhe isdoingamazingly
well whichcanbe directlyrelatedtohisdiet.Notonlydoeshe notshow anysignsof disease buthe
isstill veryactive andaware of whathe isputtingintohisbody.
He grewup ina middle tolowerclasshome fromparentswhoimmigratedfromItaly.Since
then,he has kepthisdietprettysimilarfrompasttopresent.The onlytime thingschangediswhen
my grandmotherdiedandhe startedtoeat lessandmuch healthieraswell.Hiseatingbehaviors
were definitelyshapedbyhissocioeconomicstatussince theyneedtogrow andhuntfor theirfood.
Throughthisthoughhe has learnedvaluable skills,andevennow inthe presentwhenhe hasthe
moneytopay for groceries,he still choosestogrow and can hisownfood.
Afterobservingthe wayhe looksandcarrieshimself,Ithinkitissafe to say that he isvery
healthyforhis age.As time goeson,I believe he maylose weightbecause he doesnothave asbigof
an appetite thathe used.Alsohisrecentknee surgerymaypreventhimfromgardeninginthe
backyardanymore due to howit impairshiswalkingskillsareasonableamount.Withoutgardening
thiswill force himtobuy more groceriesfromthe store – but ultimatelywillnotmake himchoose
unhealthyoptions,inmyopinion.
The whole experienceof interviewingsomeone thatdidnothave foodat theirdisposal like
mostAmericanhomeshave nowisa veryinterestingtalk.Itreallymade me stepoutof myown
shoesandlookthrougha differentperspective of someone whonotonlywasnotable to affordthe
luxuriesIhave now,butalsoexperiencedadeathof a significantotherthatwasrelatedtotheir
nutritional habits.

NUTR 3000 – ZINC METABOLISM
• Group2
• Introduction
• Zinc is an essential mineral that is naturally present in some foods,added toothers, and
available as a dietary supplement
• It is involved in numerous aspects ofcellular metabolism
• Required forcatalytic activity forabout100 enzymes
• Plays a role in immune function
• Protein synthesis
• Woundhealing
• DNA synthesis
• Cell division
• Alsosupportsnormal growthand development during pregnancy,childhood,adolescenceand
is required for propersense of taste and smell
• A daily intake is required to maintain a steady state becausethe body has nospecialized zinc
storage system
• GoodSources
• Food
• Oysters
• Red meat and poultry
• Beans and nuts
• Crab andlobster
• Whole grains
• Fortified cereals and dairy products
• Supplements
• Zinc gluconate,sulfate, acetate
• Percentageof elemental zinc varies by form
• Other sources
• Homeopathic medications sold OTCfor coldtreatment
• Present in some denture adhesive creams
• Recommendations
• Providedin the Dietary Reference Intakes developed by the Foodand Nutrition Boardat the
Institute ofMedicine ofthe National Academies
• Recommended Dietary Allowance:average daily level of intake sufficientto meet the nutrient
requirements of nearly all healthy individuals
• CurrentRDAs
• Formales
• 0-6months:2 mg
• 7 months -3years: 3 mg
• 4-8years: 5 mg
• 9-13years: 8 mg
• 14-19+ years:11 mg
• Forfemales
• 0-6months: 2 mg
• 7 months -3years: 3 mg
• 4-8years: 5 mg
• 9-13years: 8 mg
• 14-18years: 9 mg
• 19+ years: 8mg
• Digestion & Absorption
• Digestion

• Hydrolyzedfrom amino acids & nucleic acids
• Acidic environment ofstomach and duodenumallows zinc to separate fromfood
• Enzymes in the stomachand small intestines aid in separation
• Proteases
• Nucleases
• Absorption
• Occursprimaryin the duodenum&upperjejunum
• Intestinal absorption occursprimarily via carrier-mediated transport
• Protein carrier Zrt-& Irt-like Protein (ZIP) isthe majortransporter
• Alsooccursvia diffusion
• throughtight junctionsofthe enterocytes
• FactorsinfluencingZinc Absorption
• Enhancers
• Zinc binds to sulfur&nitrogen in ligands
• Ligands
• citric acid& picolinic acid
• glutathione
• tripeptides
• Pancreatic secretions
• specific substanceunknown
• Inhibitors
• Alkaline environment
• Use of Antacidsincreases stomach pH
• Decreases Zinc absorption
• Phytic acid
• cereal grains, legumes, seeds
• Oxalic acid
• spinach,chocolate,tea
• Polyphenols
• tea, coffee
• Nutrient Interactions
• Copper
• Large amountsof zinc decrease bioavailability of Copper
• intestinal synthesis of copperbindingprotein (metallothionein)
• Copperdoes not interfere with zinc absorption
• Iron
• supplemental levels (<60mg) decreasezinc absorption
• pregnant& lactating womentaking iron may also need Zinc
• Calcium
• decreases zinc absorption
• post-menopausal women
• Folate
• zinc increases bioavailability of dietary folate
• zinc dependent enzyme
• Vitamin A
• zinc is a componentof retinol binding proteins
• protein is required to transportVitamin A in the blood
• zinc catalyzes the enzyme that converts retinol to retinal
• night blindness
• History ofZinc deficiency
• First discoveredin 1961
• Discovered in the Middle East
• Diets highin phytic acid contentlessened the bioavailability ofZinc

• Led to "adolescent nutritional dwarfism"
• Acrodermatitis Enteropathica
• Genetic disorder
• mutation in ZIP4
• Impaired uptake & transportof zinc
• Led to infantmortality
• Administration ofOral Zinc led to remission ofsymptoms
• Must be maintained
• Symptoms ofZinc Excess& Deficiency
• The study ofzinc deficiency hasbeen slowedby the lack of sensitive andspecific indicators
• lack of specific biomarkers
• populations studiednot individuals
• Toxicity
• Doses of>50 mg
• ULfor adults 40 mg
• Inhibit iron absorption
• Deficiency
• Marginal
• Estimated 2 billion people worldwide
• Particularly children in developing worlds
• Impaired physical development
• Impaired neurological development
• Increasessusceptibility to infections
• especially in youngchildren
• estimated 450,000 deathsper year
• in children <5years old
• 4.4 % ofglobal child mortality rate
• Severe
• Skeletal abnormalities
• Defective collagen synthesis
• Hair Loss (Alopecia)
• Impaired Protein Synthesis
• Death
• Infantmortality related to genetic disorder
• Infant/childmortality related to diarrhea, malaria orpneumonia
• Daily zinc reducesdiarrhea andupper respiratory infections
• Atrisk individuals for Zinc deficiency
• Prematurely borninfants & low birth weightinfants
• Older breast feed infants (7-12 months)
• Children & Adolescents
• Pregnant& LactatingWomen
• Malnourished individuals
• Individuals withchronic diarrhea
• Malabsorption syndrome
• Inflammatory bowel diseases(IBD)
• Alcoholics&those with Alcoholrelated liver disease
• Chronic renal disease
• Sickle cell anemia
• Strict Vegetarians
• Older Adults> 65years old
• Individuals taking certain medications
• Pregnancy

• RDA forpregnant women:11 mg(adults),12 mg(teenagers)
• 82%ofwomen worldwidehave insufficientzinc intake, however,deficiencies in the USare rare
• Zinc deficiency duringpregnancycancause..
• Low birth weight
• Premature delivery
• Laborand delivery complications
• Congenital anomalies
• Trials ofzinc supplementation duringpregnancywere associated witha 14%reductionin
premature deliveries
• Lactation
• RDA duringlactation: 12 mg/day(adults),13mg/day(teenagers)
• Zinc concentrationsin breastmilk start at 2-3mg/day during the first monthand slowly decline
to 0.5mg/day aroundthe sixth month
• High needs in early lactation are met by usingmaternal zinc pools
• 30%total body zinc is in bone tissue, so about4-6%of maternal bonemass is lost during6
monthsof full lactation
• Many womenreport that zinc supplements slow the rate of decline in milk concentrationduring
lactation
• Infancy
• AI
• 0-6months-2mg/day
• 7-12 months- 3mg/day
• Zinc deficiency producedpositive impacts onchildren's weightgain and growthwhohad low
weight and height
• Supplements associated with significantly lower mortality
• Deficiencyin childhoodassociated with reducedimmunocompetenceand increased infectious
disease morbidity
• Children
• Zinc is an important mineral for growthanddevelopment in children
• RDA forchildren:
• 4-8years: 5 mg / day
• 9-13years: 8 mg/ day
• Growthand Sexual Development
• Key mineral for sexual growthanddevelopment
• Deficiencycan result in dwarfism andhypogonadism
• Supplementation will restore growthand sexual development
• Researcher studyingin Iran presented witha 21 year old man deficient in Zinc
• "wholooked like a 10 year old boy"
• His genitalia were"infantile"
• The man was experiencinggrowthretardation andtesticular atrophy
• Zinc supplementation resulted in height growthandmaturation ofgenitalia
• Study observing the effects ofzinc supplementation in malnourished men andwomen
• Diabetes
• Assistsin formationof InsulinBiosynthesis in Pancreatic Beta Cells

• Commonly foundin"Old" Insulins
• Type One
• Typically Zinc Deficient
• Type Two
• Decreased Zinc serum levels, Hyperzincuria
• High zinc contentin the blood linked to lowerrisk
• Immunology
• Zinc has a major role in the immune system
• Bodygrowthand development is influencedby Zinc
• Necessary for defense against pathogensand the development ofimmunity toward
those pathogens
• Relationship withliver is necessary forhumoral and cellular immune responses
• Those deficient in Zinc are more susceptible to pathogensand require a longer recoverytime
• Immunology
• Zinc has 4different relationships with the immune system
• Dietary
• Intake and absorptionis dependenton diet, age, and disease status
• Must be taken in daily to be available forimmune system andother organs
• Cofactor
• Part ofover 300 differentenzymes that influence how organsfunction –
resulting in an effecton the immune system
• Used forstructuralactivity, enzymatic activity, orboth
• Direct
• Production,maturation,and functionofleucocytes(WBCs)
• Immunostimulant
• Influencesthe functionofimmunostimulants
• Leads to monokine secretion, lymphocyteproliferation, andlymphokine
secretion
• Immunology
• Under low Zinc conditions:
• Recruitment ofneutrophils
• Natural Killer (NK) cell activity
• Phagocytosisofmacrophagesand neutrophils
• Under healthy Zinc conditions:
• Inhibition ofNK
• Monocyteactivity increases
• Phagocytosis
• Neurological
•Zinc Metal ions (Zn2+) areessential to properfunctionofthe brain.
•Zinc dysregulation is linked to a growinglist ofdiseases…
•Alzheimer’s
•Parkinson’s
•Schizophrenia
•Pick’s
•Many others...
• Ourunderstandingof zinc’sfull effecton the processesof the brain is still in its infancy…
• References

• Prasad, Ananda S. “Discovery of Human Zinc Deficiency: Its Impact on Human Health and
Disease123.” Advances in Nutrition 4,no. 2 (March 6, 2013): 176–90.
doi:10.3945/an.112.003210.
• Halsted JA, Ronaghy HA,Abadi P,Haghshenass M, Amirhakimi GH, Barakat RM,Reinhold JG.
Zinc deficiency in man: the Shiraz experiment. Am J Med. 1972;53:277–84 [PubMed]
• Caggiano V, Schnitzler R, Strauss W, Baker RK, Carter AC,Josephson AS, Wallach S. Zinc
deficiency in a patient with retarded growth, hypogonadism, hypogammaglobulinemia, and
chronic infection. Am J Med Sci. 1969;257:305–19 [PubMed]
• “Zinc Status and Immune System Relationship - Springer.” Accessed November 13,2015.
http://link.springer.com/article/10.1385/BTER:76:3:193.
• Rink L, Gabriel P. “Zinc and the immune system” Institute of Immunology and Transfusion
Medicine,University of Lubeck School of Medicine. Accessed November 13,2015.
http://journals.cambridge.org/download.php?file=%2FPNS%2FPNS59_04%2FS00296651000007
81a.pdf&code=dd14f422efeaf782e332fec41a70bb64
• References
• Gropper,S., Smith, J.,& Groff,J.(2009).AdvancedNutritionandHuman Metabolism (5e).
WadsworthCengage Learning:Belmont, CA.
• Mayo-Wilson, E., Junior,J.,Imdad,A.,Dean, S., Chan,X.,Chan, E.,Jaswal, A., &Bhutta,
Z.(2014).Zinc supplementationforpreventing mortality, morbidity, and growthfailure in
children aged 6 monthsto 12 years of age. CochraneDatabase ofSystematic Reviews, Issue5.
Art.No.: CD009384.DOI:10.1002/14651858.CD009384.pub2.
• McDonald,C.M.,Manji,K.P.,Kisenge,R.,Aboud, S.,Spiegelman,D.,Fawzi,W.W.,& Duggan,C.
P.(2015).DailyZincbut Not MultivitaminSupplementationReducesDiarrheaand Upper
RespiratoryInfectionsinTanzanianInfants:ARandomized,Double-Blind,Placebo-Controlled
Clinical Trial.Journal Of Nutrition,145(9),2153-2160.doi:10.3945/jn.115.212308
• Afridi,H.,Kazi,T.,Kazi,N., Kandhro,G.,Baig,J.,Shah,A., & ...Sirajuddin.(2011).Evaluationof
Status of Zinc,Copper,and IronLevelsinBiological Samplesof Normal ChildrenandChildrenwith
Night BlindnesswithAgeGroupsof 3-7 and 8-12 Years.Biological TraceElementResearch,142(3),
323-334.doi:10.1007/s12011-010-8789-8
• References
• •Grabrucker,AndreasM.,MagaliRowan,andCraigC.Garner.“Brain-Deliveryof Zinc-Ionsas
Potential TreatmentforNeurological Diseases:MiniReview.”DrugDeliveryLetters1,no.1
(September2011):13–23.
• •Pfeiffer,C.C.,and E.R. Braverman.“Zinc,theBrainand Behavior.”Biological Psychiatry17,no.4
(April 1982):513–32.
• •Kelleher,ShannonL.,NicholasH.McCormick,VanessaVelasquez,and Veronica Lopez.“Zincin
Specialized SecretoryTissues:RolesinthePancreas,Prostate,and MammaryGland.”Advancesin
Nutrition: AnInternational ReviewJournal 2,no.2 (March1,2011):101–11.
doi:10.3945/an.110.000232.
• •Niewoehner,C.B.,J. I. Allen,M.Boosalis,A.S. Levine,and J.E. Morley.“Roleof Zinc
SupplementationinTypeIIDiabetesMellitus.”TheAmericanJournal of Medicine 81,no.1 (July
1986):63–68.
• •“Preliminary StudySuggests Zinc May Help Diabetics - 11/10/2014.”AccessedNovember13,
2015.
http://www.hopkinsmedicine.org/news/media/releases/preliminary_study_suggests_zinc_may_
help_diabetics.

NUTR 3300 – MENU CYCLE
Menu Cycle Design
For this project I chose to explore cancer as a topic due to how it is becoming such a
prevalent disease within my generation. Choosing to create a cancer center where people who
needed chemotherapeutic treatment would go to, gave me the opportunity to understand the
nutrition that is necessary and how big of a role it actually plays.
6.3 days is the average length a cancer patient will stay in the hospital for treatment
and care. (Centers for Disease Control and Prevention, 2012) The idea behind Hope Cancer
Center, was that it was a hospital-like facility where only cancer patients and their family go
to. At this facility, they can not only be treated with chemotherapy, but they are also able to
speak with doctors, dietitians, and counselors about their condition, and what it means for
them moving forward. This is not like most hospitals where the patients stay overnight, at
Hope Cancer Center they come for an appointment and then leave. This kind of structure
allows for the menu options of the cafeteria to be static because the patients are not their
every single day becoming used to the food, like they would in most hospitals.
For this reason that it is not a 24/7 facility, like a hospital, I chose to extend the hours
of the center to include Saturday and only be closed on Sunday. Also, there are three meal
period throughout the day; breakfast, lunch, and dinner. The breakfast and lunch options are
buffet style and are for the patients, guests, and employees that are there throughout those
hours. The dinner is not buffet style, but more of a grab-n-go style. This allows for people

with later appointments to still be able to go home to a meal, and overall just makes it easier
on their day since chemotherapy is very exhausting.
When creating the meal plan for this center, it was very important to understand how
important nutrition was and what kinds of nutrients were the best for the patients. Cancer
changes the way the body uses it nutrients, which makes it imperative that the patients are
getting more than what they think is necessary. (National Cancer Institute, 2015) During
cancer, chemicals are released that are new to the body which causes absorption of proteins,
carbohydrates, and fats to be interrupted. To combat that, I made sure that every menu for
breakfast, lunch, and dinner had an adequate amount of both proteins and carbohydrates.
(National Cancer Institute, 2011)
While the cancer itself is a big contributor to the malabsorption of nutrients, cancer
treatments like chemotherapy, radiation, surgery, and so on are also big contenders in
causing abnormal eating behaviors. Keeping all this in mind while planning I made sure to
not only provide excess protein but also made sure that every day nutritional needs, like fruits
and vegetables, were met. I also tried to disassociate “hospital food” and being “bland”. I did
this by researching how most people are looking for not only healthier food, but fresh food as
well. (Body and Mind, 2011) To me, this only made sense, especially when dealing with a
medical facility.
My menu is ideal for any cancer-having patient because there is a fruit or vegetable
available every meal, calcium levels are high, and there is also a good amount of options of
carbohydrates and proteins to help growth of body tissues. (Evert, 2013) I introduced
healthier options when it came to protein by offering chicken, beans, or a poached salmon.

While red meat should be reduced, there are still options of it because when on strict diets
and feeling nauseas from the treatment, a lot of people prefer a “homestyle” comfort meal
over a healthier option. (Body and Mind, 2011)
For my budget, I decided to keep the declining balance set at $300,000 because I was
able to keep my percentage per meals under my $5.00 range allowing for cheaper food costs.
My percentage per meal period for breakfast was low, and was the lowest average meal price
as well because most of the ingredients that compile the breakfast portion is just eggs,
potatoes, and starches; which are all relatively cheap allowing for a lower food cost. I also
had a lower demand for this period because since this is not an overnight hospital, the
patients are more than likely coming in already fed. For lunch I had the highest percentage
and the highest sales because this was at the time of the day that the cancer center was going
to be busy with patients, guests, and employees. For dinner, I was again thinking on the same
terms as breakfast and kept the percentage low, but due to the amount of patients and
employees leaving later in the evening, more customers were expected and the sales higher
than breakfast.
Overall, with the healthy outlook but comfort food options of the menu, I think this
would suit not only customers with cancer but also anyone else who was in the center. I
accounted for medical problems that may occur, like how chemicals from tumors can create a
lactose intolerance in many people so I offer a lactose-free chocolate pudding. I made sure
that all the necessary nutrients were being taking in like vitamin D, folate, and the essential
amino acids of proteins. No matter what cancer a patient was diagnosed with, they would be

able to come to Hope Cancer Center and both them and their family could enjoy a meal
without any worry.

NUTR 3300 – MENU DEMAND
NUTR 3300 – MENU BUDGET

NUTR 3300 – MENU CYCLE EXECUTIVE SUMMARY
For my project I am choosing to create a menu for a cancer center, and naming it
“Hope Cancer Center”. Due to the nature of healthcare, this menu must provide appropriate
accommodations for an array of conditions. These conditions include everything from
nausea and diarrhea to anorexia and constipation. I chose this because personally I work
within a hospital right now, and we do not offer a great selection for those patients
currently undergoing specific treatments.
My clientele will be cancer patients undergoing various sorts of therapy and surgery,
and also the guests that they bring along with them. Nutrition before and after therapy is
very important because without adequate weight, strength, and healthy tissue the body is
unable to fight infection. It is very important for cancer patients to take in a lot of vitamins,
nutrients, and proteins because their tumors can cause their body to change the way it
processes nutrients which ultimately leads to malabsorption.
I am setting my weekly count to 900 people bringing the daily count to 150 people;
this is including not only the patients and any guests that are there for support, but also the
doctors, nurses and other hospital staff like counselors and dietitians. The center will be
open 6 days a week and will be closed to the public every Sunday. This is modeled after the
Seidman Cancer Center which is part of University Hospitals and where I work every
summer as a dietary clerk.

NUTR 3350 – NUTRITION ANALYSIS
In regards to the nutritional quality, I would classify the three cheese lasagna as
mediocre. It has some great aspects to it including the protein and calciumcontent, but
these great aspects paired with a high saturated fat and cholesterol content resolve in
fat-laden meal. Another reason I do not believe this recipe is very nutritional adequate is
due to the fact that only three of the five main food groups are present. If, however, a
vegetable was added the servings of vitamins C, A and many others would increase
causing the recipe to be a more viable option.
Within my practice this is a recipe I would only suggest to certain people. Pregnant
women being the most viable option, due to how they need plenty of calciumand iron
in their body to not only sustain them but also their baby. If I was suggesting this to
pregnant women though, I would advise them to add the vegetable for more vitamin C
also to add red meat to increase their iron levels since they lose a lot during pregnancy.
Secondly, I would advise them to substitute the eggs in this recipe for vegetable oil,
because most of the Retinol (Vitamin A) in this recipe comes from the egg yolks which
can be very detrimental to the fetus’ health. With the substitution of the vegetable oil
the mother will decrease that risk tremendously but still be able to have a binder and
leavening agent within the lasagna. Other than that, I would only suggest this recipes to
individuals with a healthy BMI and those who are not at risk for obesity. This would also
be a great suggestion for underweight individual looking to gain healthier calories.

NUTR 3350 – NUTRIENT MODIFICATION
For the three cheese lasagna,there are manywaysto modifyittomake it healthierfordifferent
people. Since heartdisease isone of the leadingcausesof deathinthe UnitedStates,tofurther
reduce that riskwithinthisrecipe,low fatoptionscanbe substitutedinordertodecrease the
cholesterol andtotal fatwithinthe recipe.
Low fatricotta and mozzarellacheesecanbe addedalongwitha low fat spaghetti sauce to
replace boththe regularmozzarellaandricottacheese andthe regularpastasauce.These
replacementsbringthe cholesterol of thismeal from181mg downto 151 mg. Total fat isalso
reduced10 grams,withthe most drasticchange inthe saturatedfats,inwhichtheydroppedfrom
21 grams to 13 grams. Withthese reductions,there islessfatavailabletoclogarteriesorleadto any
othercardiac issuesordiseases.
If goingall low-fatisnotdesired,anotherwaytomake thisrecipe more nutritional viable
wouldbe byaddingvegetablestoit.Justbyadding1 poundof spinachto thisrecipe,total fatis
decreasedby1 gram, cholesterol isdecreasedby3grams, while the folate isincreasedfrom32mcg
to 80mcg. Thisis an incredible difference whenitcomestofeedingwomenwhoare pregnantand
alsopeople,likeyoungchildren,whodonotobtainenoughfolate intheirregulardiet,ormayneed
more than usual.

FOOD SCIENCE
NUTR 2200 – MILK LAB REPORT
Purpose:
Milkhas a varietyof differentusesonitsownandwithinfoodproductsaswell.Itissuch an
importantingredientinmanythingsfrombattersandcreamsto yogurt.While there are a varietyof
differentkindsof milksyoucouldbuy,all milkhasthe same proteinstructure of caseinandwhey.In
thislabwe comparedmilksandobservedthe effectsoff differentstimuli likeheat,acid,andadding
flourforexample.
Method:
All labswere heldinthe testkitchen.Forthe firstexperimentfifteendifferent milkswere
testedontheirappearance,aroma,flavor,andconsistency.The milksthatwere testedwere skim
milk,1%milk,2% milk,whole milk,buttermilk,sweetenedcondensedmilk,goatmilk,Kefirmilk,soy
milk,almondmilk,coconutmilk,hemp, Snowvillemilk,lactose freemilk,andwhippingcream.
In orderto measure the coagulationof freshmilkwe testedtwodifferentmethods,one with
heatand one withacid.The heatteststartedwith125mL of whole milkandwasplacedonthe stove
overlowheat. The milkwasnot agitateduntil athick skinstartedtodeveloponthe topand a
precipitate visible onthe bottom.Atwhichpointthe milkwasstrainedfromthe saucepanintoa
cheeseclothandthenobserved.The acidtestwasstartedwith1 cup of whole milkandthe pHwas
testedfor.Then5mL of vinegarwasstirredintothe milkandthenit stoodfor2 minutesandthe pH
was testedfor.5mL of vinegarwasaddedintothe milkand pH wastestedforuntil there was35mL
of vinegarinthe milk.Atwhichpoint the milkwasstrainedfromthe measuringcupthrougha
cheeseclothandobserved.
A Bèchamel wasmade next,whichisjustabasic white sauce,fourvariationswere used
thoughto testfor the viscosity.The firstvariationfollowedabasicwhite sauce recipe whichstarted

withmelting2tablespoonsof butterintoasaucepanoverlow heat.Then2 tablespoonsof flourand
½ tablespoonof saltwasblendedinandcookedforaround3 minutes.1cup of milkwasthen
graduallystirredinandthenthe whole mixture wascookedovermediumheat,beingstirredthe
entire time,until itwasthick.Afterthe sauce thickened,itwascooledto120⁰F and testedfor
viscositywithaBrookfieldViscometer,andfinallyalinespreadtestwasheldwiththe white sauce.
The other three variationsfollowedthe same recipeandtestingbutone variationused1tablespoon
of flourinsteadof 2 tablespoons,anothervariationused3tablespoonsof flourinsteadof 2
tablespoons,andthe lastvariationused1cup of skimmilkinsteadof whole milk.
A vanillapuddingwasmade nextwithfourvariations.The firstvariationfollowedanormal
vanillapuddingrecipewhichstartedwithmixing1/3 cupof granulatedsugarwith3 tablespoonsof
cornstarch and 1/8 teaspoonof salt intoa saucepan.2 cups of whole milkwasgraduallystirredin,
and thenthe mixture cookedovermediumheatuntil itwasbroughttoa boil,whilebeingstirred
constantly.Thenthe puddingwasremovedfromthe heatand1 tablespoonof butterand1
teaspoonof vanillaextractwasstirredin,andthenfinallythe puddingwasputinthe fridge tochill.
Afteritwas chilledthe puddingwastestedandobservedonitsappearance,flavor,andtexture.The
otherthree variationsfollowedthe same recipe andtestingexceptone variationusedreconstituted
dry milkinsteadof whole milk,anothervariationusedsoymilkinsteadof wholemilk,andthe last
variationused1 cup of whole milkinsteadof 2cups of whole milkandthen8 ouncesof yogurt were
stirredinafterthe pudding wasfinished.
To observe andmeasure milkfoams,fivedifferentvariationsweretested.The firstvariation
startedwithbeating125 mL of cream withan electricmixeronhighspeedinacoldbowl until the
cream thickened.The speedwasthenlowereduntilsoftpeaksformedinthe cream.The whipping
time wasrecorded.The whippedfoamwasthenputintoa large funnel linedwithfilterpaper,which
was supportedina100 mL graduatedcylinder.The heightof the foamwasrecordedwitharuler,
and thenagainafter30 minutes.The volume of liquidinthe cylinderwasalsorecordedafterthe 30
minutes.The otherfourvariationsfollowedthe same patternof testingexceptforinone variation

the bowl and the cream were bothat roomtemperature –not chilled,anothervariationused
undilutedevaporatedmilkwasusedand5 mL of lemonjuice wasaddedatthe start of the whipping
process.The fourthvariationusedreconstitutednon-fatdrymilksolidsandagainthe 5 mL of lemon
juice wasaddedbefore the whippingprocess.The final variationused250mL of buttermilkinstead
of creamand was beatuntil the butterseparatedfromthe buttermilk.
Results:
Table 1.
Sensory analysis of differentmilkproducts.
Type of Milk Appearance Aroma Flavor Consistency
Skim White Milky Lighterversionof
2%
Thin
1% White Milky Waterymilk Thin
2% White Milky Notwatered
down
Thin
Whole White Milky Rich milk Thin
Buttermilk White Like sourcream Tangy and
creamy
Thin
Sweetened
Condensed Milk
Yellowish No distinctsmell Verysweet Thick
Goat White Musky Little stronger
than whole milk
Thin
Kefir White Like sourcream Verymildflavor Thicker
Soy Off-white No distinctsmell Watery Thin
Almond Off-white Nothing Watereddown
almond
Thin
Coconut White Sweet Sweet Thin
Hemp Cream Grassy Nutty Thin
Snowville Cream Cheese Rich cream Thin
Lactosefree Cream Like sourcream Sweeter Thin
Whipping cream White No distinctsmell Veryplain Thicker
Table 2.
Testing thecoagulation effectof heatwith fresh milk.
Milkcomponent Role in milk
Casein,milk fat,calcium, and phosphatesalts Filmonthe milksurface,white incolor

Whey Precipitationonbottomof saucepan,foggy
clear-yellowishcolor
Maillard browning (heat+sugar+protein) Browningonthe bottom of saucepan
Table 3.
Testing thecoagulation effectof acid with fresh milk. The milk had a pH of 6.0 and the vinegarhad a
pH of 4.0.
Amountof vinegar pH Appearance
5 ml 6.0 White,thin
10 ml 6.0 White,thin
15 ml 5.5 White,thin
20 ml 5.3 Creamy
25 ml 5.0 Thicker
30 ml 4.5 Curdling
35 ml 4.5 Curdling
Figure 1.
Linespreadtestwiththe basicwhite sauce. Some variationswere testedtwice andare indicated
witha (*).One of the “1 cup skimmilk”variationswasnotable toget a readingdue to humanerror.
0
2
4
6
8
10
12
14
16
Original 1 tbs flour 1 tbs flour* 3 tbs flour 3 tbs flour* 1 cup skim milk 1 cup skim milk*
Distancetraveled
Linespread

Figure 2.
Viscositytestof differentvariationsof the basicwhite sauce usingaBrookfieldViscometer.Some
variationswere testedtwice andare indicatedwitha(*).Onlythe factorsare showndue to spindle
numbersnotbeingrecorded.
Table 4.
Sensory analysisof variationsof differentvanilla pudding.
Variation Appearance Flavor Texture
Basic Creamy Vanillapudding Thick
Reconstituted dry milk Creamycolor Lessflavor Thicker
Soy milk Tan and yellow color Nottoo much flavor Gelatinous
1 cup whole milk w/
yogurt
White Veryrich Creamy
Table 5.
Variationsof milk foamswiththeir time it tookto whip and volumeof drainageafter30 minutes.
Somevariationsweretested twice and are indicated with a (*).
Variation Whippingtime Drainage
Cold bowl 2 min 5 ml
Cold bowl* 2.5 min 0 ml
Warm bowl 8 min 0 ml
Warm bowl* 2 min .5 ml
Evaporated milk 2 min 47 ml
NFDM 1 min 7ml
0
10
20
30
40
50
60
70
Original 1 tbs flour 1 tbs flour* 3 tbs flour 3 tbs flour* 1 cup skim milk 1 cup skim
milk*
FactorofViscosity
Brookfield

Figure 3.
Before andafterheightsof milkfoamsaftera half hourpassed.
Table 6.
Milk foam variation using buttermilk.
Treatment Whippingtime Weightofbutter Volume of buttermilk
Buttermilk 6 mins20 secs 103 g 110 ml
Discussion:
In the firsttestwe evaluateddifferentkindsof milkusingsensoryanalysis(see Table 1.).
Most provedto have a verythinconsistencyanda white color.The consistencyandcolorof the milk
seemtobe verydependentonthe proteins.Whentestingforthe coagulationof milk(seeTable 2.)
we saw the caseinproteinseparate fromthe wheyprotein,showingtheircolorsandconsistency.
Caseinresultedinwhitecurds,whilethe wheyproteinsturnedtoafoggyclearbut yellow tinted
liquid.Withthisinmind,youcouldsaythat milksthata have a thickerconsistencyhave more casein
proteininthemwhile thinnermilkshave more wheyprotein.
The coagulationof freshmilkshowedhow greatlybothcaseinandwheyproteinseffectmilk.
Heat effectswheyproteinsmore thancaseinproteinsbecause the heatremovesthe watersthat
0
2
4
6
8
10
12
Cold bowl Cold bowl* Warm bowl Warm bowl* Evaporated milk NFDM
Height(in)
0 mins 30 mins

keepsthe wheyproteinsstabilized(seeTable 2.).Thisisexplainswhythe wheyproteinsall wentto
the bottomof the saucepanbecause theywere denatured,causingmaillardbrowning.Caseinis
more affectedbyacidthan heatbecause itis a negativelychargedmolecule thatreliesonacidtobe
neutralized(see Table 3.).Asthe pHbecame more acidic,the caseinmicellesdestabilizedand
startedto coagulatedformingcurds.
The viscositytestusingthe basicwhite saucesshowedhow differentingredientscanaffect
the thicknessandrunninessof amixture.Withthe linespreadtests(see Figure1.) the sauceswith
the lessamountof flourmovedfartherthanthe original recipe andthe 3 tbs variationwhichmakes
sense because flourisathickeningagent,sothe lessthere is –the thinneritwill be.Ithinkthe
resultsmaybe a little skeweddue tohumanerror,like some saucesbeingallowedtospreadfora
longertime thanothers.Iwas expectingthe variationof skimmilkthoughtospreadfurtherthanthe
original whole milk,since itseemstobe muchthinner.The resultsprovedme wrongthough,which
couldbe due to skimmilksproteinstructure andhow itreacts to flour,butter,andsalt.Withthe
Brookfieldtests(see Figure2.) the sauceswithmore flourseemedtohave ahigherviscosityandthe
skimmilkseemedtomake the mixture thinner.One of the 3 tbs of flourvariationresultsseemedto
be off because of howdrasticallydifferentitwascomparedtothe otherswhichcouldbe due to
humanerror, butI thinkthe 3 tbs withthe higherviscosityismore accurate.Againthese makes
sense because flourisathickeningagent,andskimmilkkindof justdilutesthe sauce.The resultsof
the viscosityof the skimmilkthoughmakesme questionwhetherthe linespreadtestisaccurate or
not because if a substance hasa lowerviscosity,youwouldthinkitwouldspreadoutfurther.
In Table 4. It isevidenttosee thatingredientsmake ahuge difference whenitcomesto
baking.The reconstituteddrymilkwasthickerbecause Ithinkithasthe same kindof properties
flourwouldhave goingintoaliquid,justnotas strong.The dry milkisa solidbefore itisrehydrated,
makingithave more volume andahigherviscositythannormal milk.The soymilkinterestingly
enoughturnedgelatinousIthinkdue tothe lack of proteinsinit.The whole milkwithyogurt

variationseemedtonotaffectthe puddingtoomuchacceptfor the fact that it thickenedit –due to
the fermentedmilkinyogurt.
Whenwe testedmilkfoams,the whippingtime stayedconstantforall the testexceptfor
the warm bowl andbuttermilk.The warmwhippingtime couldhave beenskewedbyhumanerroror
it couldbe the proteinsdenaturedsince theywere notchilled.The oneswithmore drainagelike
evaporatedmilkshowsthatthese substancesare lessstable,while those withlessdrainage are
more stable.The heightof the milkfoameitherstayedthe same,due tothe substance beingstable,
or decreasedslightlyshowingthe substance wasunstable.The evaporatedmilkseemedtobe going
vice-versa,like itgrew,butIbelievethatitsolelyhumanerror.Buttermilkwastreatedandtestedin
a completelydifferentmannerbecause itsmaingoal wastomake butter,not a foam.
Conclusion:
There are manydifferentvarietiesof milk,butall of themhave one thingincommon,their
components.Caseinandwheyproteinsare majorcomponentstomilkandtheyhave strongeffects
on the milkbasedonhowmuch or howlittle of themthere are and how theyare treated.Theyalso
playa massive role incookingbecause whenyoudenaturethemiteffectswhatyouare tryingto
make.Thislabreallyshowedhowheatandacid are the twobiggestdenaturingagentsthatcan
affectmilkthe greatest.Alsothroughagitationandinvolvementof otheringredients,itshowedhow
the milkandits proteinsrespondtoitbyeitherthickeningorfoaming.
References
Brannan PhD,R. G. (2007). Laboratory ManualNUTR2200 Fall 2014. Athens,Ohio:OhioUniversity.
McWilliams,M. Foods:EnvironmentalPerspectives. 7th
edition.Prentice Hall.Pearson.

NUTR 2200 – FATS AND OIL LAB REPORT
Purpose:
Fats have a varietyof differentusesinfoodproductsandour purpose inthislabwasto
experimentwithafewof those uses.Fats are usedas spreads,tenderizers,aspartof emulsions,
flavorings,energysources,andasa cookingmedium.Inthislabwe measuredmeltingpointranges,
influencesonfatabsorptions,andthe contributionfatsandoilshave onflavor.
Method:
All labs were heldinthe testkitchen.Forthe firsttwoexperimentsthe fatsthatwere used
were Shortening,Margarine,CountryCrock,PalmOil,KrogerButter,Blue Bonnet,Butter,andLard.
To measure the meltingpointandcompositionwe packeda1/3 metal cup of each fat,whichthen
was transferredintoa1 cup metal measuringcup,whichwasfinallyplacedinafryingpan.Water
was pouredaroundthe metal cupand heatwas appliedtothe pan.Temperature of the fatwas
takenbefore anyheatwasapplied,whenthe fatstartedtoshow signsof melting,andwhenthe fat
was completedmelted.The meltedfatwasthenpouredintoa 100ml graduatedcylinderandthe
volume wasnoted.The fatmixture wasthenlefttountil itlostitsfluidity,whichatthat pointthe
temperature andthe appearance wasnoted.
To measure the plasticityof the fats,1/3 cup of eachroom temperature fatwasmeasured.
We thenusedthe penetrometertotestthe penetrationandrecordedthe results.The fatwasthe
place inthe refrigeratorforanhour andthenafter wastestedonit penetrationagainandrecorded.
Finally,the fatwasplacedinthe freezerforanotherhourand the penetrationwastestedand
recordedonce again.
To evaluate differenttypesof fats.We tastedeachfat on a saltine crackerandthen
recordedthe appearance,aroma,spreadability,mouthfeel,andflavor.The fatsthatwere tested
were Shortening,Margarine,CountryCrock,OrganicCoconutSpread,Olivio,SmartBalance,Brumee
& Brown,and Vegetable Spread.
To testthe effectsof cookingtemperature onfatabsorption2biscuitswere cutinto8 pieces
and eachpiecesweightwasrecorded.The pieceswere separatedintogroupsof 2,whichendedup
with4 groupstotal.The firstgroup wasput ina fryerat 225⁰ and were fried45 secondsoneach
side.Group2 wasplacedinfor 45 secondsoneach side inoil thatwas 275⁰. Group 3 hadthe same
timingbutthe temperature was325⁰, and Group 4 alsohad the same timingbutthe temperature
was 375⁰. The friedbiscuitswere thenreweighedandtheirappearance,doneness,andoily-ness
were recorded.
To testthe effectsof cookingtime onfatabsorption,2biscuitswere cutinto8 piecesand
were thenseparatedintofourgroupsof two.The weightsof all the pieceswere recorded.The fryer
was setto 375⁰. Group 1 friedfor15 secondsoneachside,Group2 friedfor30 secondsoneach
side,Group3 friedfor45 secondsoneach side,andGroup4 friedfor60 secondsoneach side.The
biscuitswere thencooledandreweighed.Theirdoneness,appearance,andoily-nesswasalsonoted.
To evaluate differentcoatingsystems,chickenbreastswerethawed,cutintopieces,and
coatedin manydifferenttypesof coatinglike batteronly,batterandbreadcrumbs,breadcrumbs

only,panko,etc.The chickenwasthenfrieduntil itreachedthe temperature where itwas
completelycooked.The coatedchickenwasevaluatedonitsappearance,flavor,andmouthfeel.
Results:
Figure 1. Meltingpointof solidfats.
Figure 2. Compositionof solidfats.
0
20
40
60
80
100
120
140
160
180
Shortening Margarine Country
Crock
Palm oil Blue Bonnet Vegetable
spread
Butter Lard
Melting Point(F)
Initial Temp Final Temp Range Temp
0
10
20
30
40
50
60
70
80
90
Crock
spread
Butter Lard
Volume (ml)
Total (ml) Water (ml)

Figure 3. Temperature fatsolidified.
Figure 4. Penetrationof fatsatdifferenttemperatures.
69
70
71
72
73
74
75
76
77
78
79
Crock
spread
Butter Lard
Solidification
Temperature (F)
0
5
10
15
20
25
30
35
40
Crock
spread
Butter Lard
Penetration (mm)
Room Temp Refrigerated Frozen

Figure 5. Temperature of fatswhentestingforplasticity.
Table 1.
Effectof Cooking Temperatureon FatAbsorption
WEIGHT BEFORE WEIGHT AFTER WEIGHT GAIN
225⁰ 8g 11g 3g
275⁰ 4g 4g 0g
325⁰ 5g 5g 0g
375⁰ 5g 4g (-1)g
Table 2.
Effectof Cooking Timeon FatAbsorption
WEIGHT BEFORE WEIGHT AFTER WEIGHT GAIN
30 SECONDS 5g 4g (-1)g
1 MINUTE 5g 5g 0g
1.5 MINUTE 7g 5g (-2)g
2 MINUTES 5g 4g (-1)g
Discussion:
0
10
20
30
40
50
60
70
80
Crock
spread
Butter Lard
FatTemperature (F)
Room Temp Refrigerated Frozen

In our firsttestthat wasperformedwe saw thatthe fatswithhighergramsof fatin them
had a highermeltingpoint.(See Figure1.) Palmoil (13.6g),Lard (13g), Shortening(12g),andButter
(11g) all had veryhighmeltingpoints,whichleadsustoconclude thatfatshave a highermelting
pointdue to the lessamountof waterthat theycontain.(See Figure2.) This correlateswiththe
appearanceswe notedwhenthe fatsolidifiedinthe graduatedcylinder.Those fatswithlowerfat
pergram andlowermeltingpoints,hadmore waterpresentinthem.Blue bonnet(8g),Country
Crock (7g),and vegetable spread(5g) definitelyshow thiswatertofat ratiointhe figure.
In our secondtestwhenwe experimentedwiththe plasticityof fats,fatswithlesserfat
contentlike CountryCrockandBlue Bonnetwere penetratedmucheasier.Thisisbecause theyare
composedof bothwaterand fat – makingthe consistencymalleable.(SeeFigure4.) Thisalso
explainswhytheywereable tosolidifyatfastercomparedtolardand palmoil whose fatprevented
it to solidify –leavingitathick consistency.(See Figure3.)
In the thirdtestwe evaluateddifferentkindsof fatsbylookingatthemandtastingthem.
Shorteningwasthe firstone whichwaseasyto spreadandsilkyinthe mouth,but otherthanthat it
had no aromaor flavor.Margarine spreadeasilyandhadmore of an oilytaste and texture,butthe
aroma almostmade itsmell stale.CountryCrockwasalsoeasyto spreadand an oilyfeel,butthe
flavorandaroma both tookon a saltycharacteristic.The organiccoconut spreadwassilkyand
smooth,andwas true to the name inthat the smell andtaste resembledcoconut.Oliviowasjustlike
the coconut spreadinthe fact that it istrue to itsname because of itoilysmell andtexture,andsalty
taste.The Smart Balance,Brummee &Brown,and the vegetable spreadwere similarinthattheyall
embodiedthe smell of whatyouwouldthink“butter”wouldsmell like,theywere hardertospread,
and theyall hadthe distincttaste of salt.
The nexttwo tests(See Table 1.and Table 2.) were focusedaroundeffectsonfat
absorption.The firstone,we focusedmore onthe temperature whileonthe secondone we focused
more the time.Asthe temperature increase,the weightgaintendedtodecrease while the oiliness
of eachbiscuitpiece increased.Asthe time increased,the weightgainedseemedtobe pretty
consistentandonce againthe oilinessincreased.
The final testwas aboutdifferentcoatingsystems.Overall,the chickenthatwere coatedin
flour,breadcrumbs,andpanko,came outto be greasierthanthose thatwere justcoveredinbatter.
Conclusion:
Overall,itwasapparentthatthe fatcontentto watercontentratio seemedtoplayakeyrole
inhow the fatsreactedto heat.The fatsthat heldmore waterwere saturated,meanwhile the fats
that heldlesswere unsaturated.Thissaturationandunsaturationplayedakeyrole inthe fats
plasticityandhowlongtheytookto solidify.Finally,withthe coatingsystems,the chickenwiththe
breadinginsteadof justthe batterwere more oilybecause theycreatedabarrierinbetweenthe
fryingoil andthe chickenitself.
Literature Cited:

 Brannan PhD,R. G. (2007). Laboratory ManualNUTR2200 Fall 2014. Athens,Ohio:Ohio
University.
 McWilliams,M. Foods:EnvironmentalPerspectives. 7th

NUTR 2200 – EVALUATION OF FOODS
Purpose:
Sensoryanalysisisall aboutevaluatingandcomparingfoodproductstoensure the bestis
put outfor consumers.Ourpurpose inthislabwas to experimentwithdiscriminationtests,
descriptive tests,andaffective teststodetermine the differences,attributes,andhow well-likedthe
productsare. We wantedto use all five sensesinordertoidentifybasictastesandtextures,while
alsobecomingfamiliarinhowto describe the foodwe eat.We alsowantedtofindout personal
results,and we didthisby testingforindividual thresholdsandourpersonal preferences.
Method:
A. PairedComparisonTest
Wentto the sensorylabandconductedthe pairedcomparisontestusingtwosamples
and followedthe procedure inthe LabManual on Page 21 under bulletpoint“A”.One
sample wassweetenedmore thanthe other.Tastedthe samples,determinedwhichhad
the greaterintensity,recordedthe results,andthenusedthe binomial tabletocompare
the resultswiththe entire class.
B. Triangle Test
Wentto the sensorylabandconductedthe triangle testusingthree differentbeverages
and followedthe procedure inthe LabManual on Page 21 underbulletpoint“B”.Two of
the sample hadthe exact same sugarcontentat 12.9%, while one sample hadasugar
contentof 6.1%. Tasted all three samples,determinedwhichone wasthe most
different,recordedthisinformation,andthenusedthe binomial tabletocompare the
resultswiththe entire class.
C. RankingTest
Wentto the sensorylabandconductedthe rankingtestusingfourdifferentsolutions
and followedthe procedure inthe LabManual on Page 21 underbulletpoint“C”.Tasted
all foursamplesandrankedthemstartedat (1) havingthe mostintensityto(4) having
the leastamountof intensity;notallowinganyties.Rankedaccordingtosweetness
level;sugarlevelof eachsample wasthe exactsame butthe citricacid level variedfrom
0%, 0.75%, 1.25%, and 2%. Recordedindividualresultsandthencomparedwiththe
entire class.
D. AffectiveTest
Wentto the sensory labandconductedthe affective testusingtwosamplesand
followedthe procedure inthe LabManual onPage 21 underbulletpoint“D”.One of the
sampleswasCoca-colawhile the othersample wasPepsi-cola.Tastedthe twosamples

and recordedwhichone was preferredmost,thenusedthe binomial tabletocompare
withthe entire class.
E. Evaluationof FoodUsingDescriptive Terms
Wentto the testkitchenandfollowedthe procedure inthe LabManual on Page 22
underbulletpoint“E”.Evaluatedraisins,Cheerios,marshmallowfluff,andcooked
spinachbasedontheirappearance,aroma,flavorandtexture.Useddescriptive termsto
record perceptionsintoadatasheet.
F. Determinationof Taste Threshold
Wentto the testkitchenandfollowedthe procedure inthe LabManual on Page 22
underbulletpoint“F”.There wasa sweetsolutionthatincreasedby0.000%, 0.188%,
0.375%, 0.750%, 1.250%, 2.500%, and5.000%. The secondsolutionwasumami and
variedfrom0.000%, 0.013%, 0.025%, 0.050%, 0.100%, 0.200%, and 0.400%. Drank a
small amountof waterand thenstartedtastingsolutionsstartingwiththe lowest
concentrationandgoingup;rinsedwithwaterinbetweeneachtasting.Recordedthe
concentrationinwhichthe taste wasmost distinguishable.
Results:
Figure 1. Paired comparison testbetween solutionswith differentsugarconcentrations.
Sample
406 containsmoresweetenerthan sample 638.
0
2
4
6
8
10
12
14
Sample 406 Sample 638
Lab Results

Figure 2. Triangle testbetweenthree solutions,twoof whichwere the same whileone was
different.Sample 38wasthe differentsolutionwhilesamples525 and 153 were the exactsame.
Figure 3. Rankingtestbetweenthree solutionsaccordingtolevelof sweetnessbasedoncitricacid
level.Sample128 had the lowestcitricacidlevel andthenitincreasedtoSample 743, then276, and
thenSample 592 had the mostcitric acid.
0
2
4
6
8
10
12
14
Sample 525 Sample 153 Sample 38
Lab Results
0
0.5
1
1.5
2
2.5
3
3.5
Sample 128 Sample 743 Sample 276 Sample 592
Lab Results

Figure 4. Affectivetestdeterminingwhichsample ismore well-liked.Sample106 was Coca-Cola
while Sample 366was Pepsi-Cola.
Table 1.
Evaluation of Food Using DescriptiveTerms
Appearance Flavor Texture
Raisin Wrinkled; Plum color Sweet; Fruity Gritty; Leathery
Cheerio Circle shape; Gritty Dull; Nutty Stale; Crunchy
Marshmallow Fluff White; Smooth Sweet; Rich Creamy; Thick
Cooked Spinach Dark green; Wet Bitter; Cold Mushy; Leafy
Table 2.
Determination of IndividualTasteThreshold Level for SweetSolution
0.000% 0.188% 0.375% 0.750% 1.250% 2.500% 5.000%
Sweet
Solution X
Table 3.
Determination of IndividualTasteThreshold Level for UmamiSolution
0.000% 0.013% 0.025% 0.050% 0.100% 0.200% 0.400%
Umami
Solution X
0
2
4
6
8
10
12
Sample 106 Sample 366
Lab Results

Discussion:
The firstthree teststhat were performedwereformsof discriminationtests.Discrimination
testsseektodetermine samplesare differentinanyway,theydonot try to understandhow,onlyif.
The firsttest wasthe pairedcomparisontestandwe were to pickthe sample thatseemedsweeter
to us (See Figure1.) The sample withthe highestsugarcontentwassample 406, andmajorityof the
classchose thiswhichverifiesthatitisthe sweetest.Although,there weretwosubjectswhochose
the othersample,thismaybe because of more sensitive taste budsorotherenvironmentalvariables
like theycouldhave beensick.The nextcouple of testswere the triangle testandthe rankingtest,
majorityof the triangle test(See Figure2.) provedtobe the correct answer,the few thatchose
otherwise couldhave hadthe same variablesthatalteredtheirsenseslikeinthe pairedcomparison.
Withthe rankingtest(See Figure3.) the average of the majorityshoweddifferentlythanof whatthe
resultsshouldhave been.The orderwassupposedtobe sample 128,743, 276, and 592; the majority
rankedsample 128, 276, 592, and then743. It ishard to understandforsure whythe majoritywould
choose the secondlowestsweetenedsolutionasthe sweetest,butIthinkitmay hay to dowith how
we all interpretandhave differentthresholdlevelsforsweetness –inthiscase citricacid.
The affective test(See Figure4.) waspurelybasedonpreference,andthere wasnotany
true right or wronganswer,butit isinterestingthatmostpeople chose CokeoverPepsi.The
CaliforniaCenterforPublicHealthAdvocacycompiledaresearchdocumentthatlistedthe beverage
and the sugar contentinthat beverage.Coca-colahad40.5 grams per 12 oz.can, while Pepsi had
41.0 grams per 12 oz.can. This goesto show thatthe majoritylikedalesssugarydrink,andwhythe
rankingand othertestsmayhave beenskewed.
The secondto last testwasabout evaluatingfoodsbylookingatthem, tastingthem, and
smellingthem(See Table 1.) Thiswaspurelyindividual workanddoesn’thave arightor wrong
answerbecause again,everyone perceivesfooddifferently.The same thingwasexaminedinthe last
testwiththe determinationof taste thresholdlevels;everyone haddifferentanswers.(See Tables2
and 3.)
Conclusions:
Overall,itisapparentthateveryone’staste budsare differentandhave differentthreshold
levels.Thisisshownclearlythroughthe discriminationtestswhentherewere some peoplethat
choice differentlythanthe majorityinwhishsample wassweeterthanthe other.The affective test
showedthatthe lab classhas a lowerthresholdforsugar,andtherefore prefersthe Coke overthe
Pepsi because of the lowersugarcontent.The descriptive testandthe thresholdtestare purely
preference andcomparingwithotherswouldshow thatpeople perceive tastes,textures,aromas,
and appearancesdifferently.All thesetestsprovedjusthow unique anddifferentwe all are.
Literature Cited:
 Brannan PhD,R. G. (2007). Laboratory ManualNUTR2200 Fall 2014. Athens,Ohio:Ohio
University.

 McWilliams,M. Foods:EnvironmentalPerspectives. 7th
 CaliforniaCenterforPublicHealthAdvocacy.(2011). SugarContentof Sugary Drinksby
Brand.
http://www.kickthecan.info/files/documents/Sugar%20content%20of%20beverages%20-
%20sorted_0.pdf

NUTR 2200 – LITERATURE REVIEW
Juiced
Juicing has started to grow in popularity in the past couple years, but whether this is
a healthy alternative is still up for debate. Many people swear by it while others continue to
enjoy their fruits and vegetables in their natural form. Controversy has been raised if juice
gives us the same amount of nutrients as fruit does. Also, this new liquefied diet fad could
lead to deficiencies and health concerns people are not realizing.
Juicing is simply extracting juice from fruits and vegetables while also extracting the
vitamins, minerals, antioxidants and phytonutrients into the juice as well (Santa Ana
Examiner, 2014). To juice you cut slices of your desired fruit or veggie and place them in the
juicing machine, which will then grind the slices up and extract the juice out into your cup
while all the skin and pulp are disposed of. Daily juicing provides a variety of nutrients that
otherwise may not have been consumed (Marketwire, 2014). Along with the nutrients,
juicing provides water for the body which is key in keeping the body healthy and hydrated.
Juice diets started as promotions to lose weight, but are quickly turning heads
because of how quickly and easy it is to get your daily serving of fruit and vegetables in just
one glass.Many people are tricked into thinking that they are getting all of these nutrients
out of their store-bought juice, but in reality there is a law that states manufactured juices
must be pasteurized, which can easily diminish the amount of nutrients in the juice due to
the heat (Environmental Nutrition, 2012). People are beginning to hear this, which explains

why home juicing systems have started to grow in popularity. There are many claims
coming out now that juicing will boost your immune system, prevent diseases and provide
you with more benefits than consuming the food products whole (The Sun, 2014). It has
become such an allure to people because of the variety of fruits and vegetables that could
be present in one glass, without them being able to notice.
There is a lot of controversy over the juicing process and how it strips the juice of
pulp which is made up of mostly fiber. Not taking in the appropriate amount of fiber a day
can lead to serious consequences since it is in part responsible for keeping the digestive
system healthy and protecting against diseases, like diabetes.Juicing is also less filling due
to the lack of fiber, resulting in you eating more than you would have if you had just eaten a
whole fruit or vegetable (Daily Mail, 2014).
Fiber is a key nutrient in pulp that you are not getting when you choose to juice and
only drink the juice.Fiber is very important for not only your colon and digestive system,
but also your overall health by maintaining your blood cholesterol levels.Fruits have such a
high concentration of natural sugars but the fiber in their skin and pulp helps to reduce the
absorption of these sugars into the bloodstream. Without the fiber, sugar is absorbed very
quickly, thus making the pancreas produce a lot of insulin in order to combat the amount of
glucose in the blood. All of which can lead to serious cases of diabetes.(Bosshardt, 2010).
The amount of nutrients you actually are getting is very questionable when it comes
to juice since different fruits and vegetables are rich in all different vitamins and minerals. If

you’re only juicing for the taste, then you are more likely to reach for fruit than vegetables
since they are sweeter. Vegetables though have very high zinc levels that fruits don’t have,
which is necessary for the immune system to work properly (Daily Mail). Either way, both
vegetables and fruits ground up cause extrinsic sugars, which wouldn’t normally be present
in a whole fruit since their intrinsic sugars wouldn’t be tampered with. These extrinsic
sugars have high acidity and can lead to your teeth becoming very sensitive and worn down
(Bee, 2014).
In extreme cases studies have shown that a complete juice diet can lead to renal
malfunctions (Getting, 2013). This is because when fruits and vegetables are metabolized,
the end product is oxalate which is normally excreted through urination. With a diet that is
revolved around just juice though, there is more oxalate present, causing a build-up in the
body. This build-up then tends to deposit into major organs like the kidney, heart, or blood
vessels, causing renal failure, chronic kidney diseases, and can interfere with the absorption
of calcium.
Juicing can positively affect your life.With all our fruit and vegetable juices being
already pasteurized and dyed, it is definitely a healthier alternative to juice your own.
Pasteurization involves heat that partially sterilizes the juice, which technically makes it
safer for the public. With the pasteurization process though, some nutrient and protein
molecules are broken down, leaving less nutritional value for the consumer.

The body may absorb sugars faster when you juice your own, but it then also
absorbs the nutrients that are good for you faster too; like calcium, folate, iron, etc. This is
why many people have claimed that juicing boosts their self-esteemsince they are taking in
a large dose of good nutrients all at once. Plus, if juicing is added to an already healthy diet,
it kick-starts the body’s natural ability to remove toxins (Knudson, 2014)
When you compare juicing to eating the actual fruit, there are many pros and cons.
Juicing allows you to drink a variety of fruits and vegetables all at once, while at the same
time reaching your daily serving of them. Contrast to that though, you are sacrificing
important nutrients like fiber, and are putting yourself at risk for deficiencies and diseases.
While juicing should not replace a healthy diet, it can definitely be a useful tool when used
in moderation.
Literature Cited
 Bee, P. (2014). Pulp friction: why not everyone thinks that Juicing is good for
you; Celebrities swear by their green drinks but blitzed fruit and veg can have
a downside, says Peta Bee.The London Times.(1). 5.
http://www.lexisnexis.com.proxy.library.ohiou.edu/hottopics/lnacademic/?
shr=t&csi=10939&sr=%28%22Pulp%20friction:%20why%20not%20everyone
%20thinks%20that%20Juicing%20is%20good%20for%20you;%20Celebrities%

20swear%20by%20their%20green%20drinks%20but%20blitzed%20fruit%20a
nd%20veg%20can%20have%20a%20downside,%20says%20Peta%20Bee%22
%29%20AND%20DATE%20IS%202014.
 Bosshardt, R.T. (2010). Juicing can be good – and bad. News Bank. Central
Florida. J9. http://infoweb.newsbank.com.proxy.library.ohiou.edu/iw-
search/we/InfoWeb?p_action=doc&p_topdoc=1&p_docnum=1&p_sort=YMD
_date:D&p_product=NewsBank&p_text_direct-
0=document_id=(%201317B24269925580%20)&p_docid=1317B2426992558
0&p_theme=aggdocs&p_queryname=1317B24269925580&f_openurl=yes&p
_nbid=O5AN4EPCMTQxNjc5MzQwMi43Mjg5OToxOjk6RUJTQ08xNDQw&&p_
multi=ORLB
 Daily Mail.(2014). DON’T WASTE YOUR TIME. Regional Business News. 37.
http://eds.a.ebscohost.com.proxy.library.ohiou.edu/eds/detail/detail?sid=f
7fc19d5-cd70-4b13-973b-
0729b6841b93%40sessionmgr4003&vid=8&hid=4113&bdata=JnNpdGU9ZWR
zLWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#db=bwh&AN=94952938
 Environmental Nutrition. (2012). Juicing It Up. EN explores the pros and cons
behind today’s popular juicing craze. Environmental Nutrition. 35(10). 3-4.
http://eds.a.ebscohost.com.proxy.library.ohiou.edu/eds/detail/detail?vid=1
&sid=5f34b461-861d-4ef8-9006-
ef0b4a998d95%40sessionmgr4003&hid=4113&bdata=JnNpdGU9ZWRzLWxp
dmUmc2NvcGU9c2l0ZQ%3d%3d#db=edsbl&AN=RN319576199

 Getting, J. E. (2013). Oxalate Nephropathy Due to ‘Juicing’: Case Report and
Review. The American Journal of Medicine.126(9). 768-772.
http://www.sciencedirect.com.proxy.library.ohiou.edu/science/article/pii/S
0002934313003446?np=y
 Knudson, P. (2014). Juicing, another way to eat your vegetables.Regional
Business News.
http://eds.b.ebscohost.com.proxy.library.ohiou.edu/eds/detail/detail?sid=8
a172c7c-96b1-4bea-8921-
f99ad690102e%40sessionmgr111&vid=19&hid=104&bdata=JnNpdGU9ZWRz
LWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#db=bwh&AN=2W61302004621
 Marketwired. (2014). Juice Is a Powerful Way to Jumpstart Your New Year’s
Resolution. Marketwire.
http://eds.a.ebscohost.com.proxy.library.ohiou.edu/eds/detail/detail?sid=f
7fc19d5-cd70-4b13-973b-
0729b6841b93%40sessionmgr4003&vid=3&hid=4113&bdata=JnNpdGU9ZWR
zLWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#db=bwh&AN=B2IDMKE1078571.
 Santa Ana Examiner. (2014). What is the difference between blending and
juicing? News Bank.
http://infoweb.newsbank.com.proxy.library.ohiou.edu/iw-

0=document_id=(%2015000CF98F7BCE60%20)&p_docid=15000CF98F7BCE60
&p_theme=aggdocs&p_queryname=15000CF98F7BCE60&f_openurl=yes&p_
nbid=Y4EY55SJMTQxNTE0ODU2OC4xNjY4NDg6MTo5OkVCU0NPMTQ0MA&&
p_multi=SAES
 Sun, The. (2014). NUTRITION – What to know about the juicing craze. News
Bank. 2. http://infoweb.newsbank.com.proxy.library.ohiou.edu/iw-
0=document_id=(%2014CBB93B09606400%20)&p_docid=14CBB93B0960640
0&p_theme=aggdocs&p_queryname=14CBB93B09606400&f_openurl=yes&p
_nbid=K52L59VNMTQxNTE1MDIwNC43MTM1MjE6MTo5OkVCU0NPMTQ0M
A&&p_multi=SBCB

NUTR 2220 – CEREALS LAB REPORT
Purpose:
Cerealsgrainscome fromthe seedsof grasses,andgrow inmanydifferentclimatezones.There are
manydifferentkindsof cerealsavailable tousinthe entire world.Inthislabwe experimentedwith
justa fewof these andtastedthemto understandthe difference betweenthem.Corn,wheat,
triticale,buckwheat,rice,oats,andbarleywere the cerealswe looked.Ourpurpose throughoutthis
labwas to understandhoweachcereal grainreactswhenit iscooked,andwhat the endresultand
mouthfeel is.
Method:
All experimentswere heldinthe testkitchen.The firstexperimentsall involvedthe cereal
corn. Hominycasserole wasmade firstbysautéing3tbs. of shreddedcarrotand 2 tbs.of minced
greenonionin1 tbs. of butter.1 tbs.of butterwasthenmeltedina differentpanas1 tbs.of flour
was stirredin.¾cup of milkwasaddedand the mixture wasthencookedovermoderate heatuntilit
was at a thickand smoothconsistency.Then½cup of shreddedcheddarcheese wasmixedinwith¼
tsp.of dry mustard,a dashof paprika,¼ tsp. of salt,and a dash of cayenne pepper.Thisbatterwas
thenstirredonlyuntil the cheese wascompletelymelted,thenwasimmediatelytakenoff the heat.
Finally,2cups of drained,cannedwhole hominywascombinedwiththe carrot,onion,andcheese
sauce,thenplacedina greasedcasserole dish.The dishwasthenputinthe ovento bake 400⁰F for
20 minutes.
Tortillaswithchili conquesosauce wasthe nextrecipe thatrevolvedaroundcorn.Forthe
tortillas,2-1/3cups of instantmasaharinaand 1 tsp.of saltwas combine ina bowl.1 cup of cold
waterwas thenslowlystirredin.The mixturewasneededuntil itwasfirmandnotstickyto the
touch,½ cup of waterwas addedif needed.The doughwasthendividedinto12ballsandthenrolled

out into6 inch circulardisks.Usinga moderatelyhot,andlightlybutteredskillet,eachtortillaball
was friedfor1-2 minutesoneachside.
The chili con quesosauce wasstartedby melting3tbs. of butterand thenadding3 tbs. of
flourandwas cookedovermediumheatforaround1 minute.An8 oz.can of tomatoeswith
jalapenopepperswasthenmixedin,andthe mixture againcookedovermoderate heatuntil it
thickened.A 4oz. can of drainedandchoppedgreenchiliesand6 oz.of shreddedMontereyJack
cheese wasstirredinuntil the cheese wascompletelymelted.If the consistencywastoothick,¼ or
½ cup of milkwasaddedinorderto gaindesiredconsistency.
Wheatwas the nextcereal grainthat wasincorporatedintodifferentrecipes.Couscouswas
made firstby preparinga¾ cupof couscousas the package directedandthenfluffingrightbefore
serving.
Parmesangnocchi andtomato sauce was made next.Firstthe gnocchi’sstartedoff by
combining1 ½ cup of milk,¼ cup of butter,and ½ tsp.of saltintoa saucepan.Thisthenwasheated
on high.6 tbs. of uncookedfarinawasthengraduallystirredin,thencookedovermediumheatuntil
the mixture thickened.1eggand ½ cup of gratedparmesancheese wasthenbeatintothe saucepan.
The contentsof the pan wasthentakenout andplacedin a butteredloaf panandchilleduntil the
doughwas firm.Once cooled,slicesabout½inchthickwere cut,buttered,andsprinkledwith
parmesancheese.The slicesthenwerebakedinthe ovenat425⁰F forabout 25 minutes,oruntil the
gnocchi were hotand brown.
The tomato sauce for the gnocchi was made by sautéing¼ cupof choppedscallions,1tbs.of
choppedgreenpepper,and½finelychoppedclove of garlicin1 tbs.of olive oil foraround1 minute,
or until the scallionsbegantosoftenup.Thenthe restof the ingredientswere added,which
included:1tbs.of freshchoppedparsley,1cup of cannedtomatoes,½tsp, of salt,a dashof pepper,
½ gratedcarrot, ¼ tbs. of driedbasil,½tsp.of driedoregano,3 oz.of tomatopaste,and ¼ tsp. of
brownsugar. The sauce was thenletto simmerfor30 minutes.

Almond-poppyseednoodleswere preparedbymelting2-3tbs.of butterand sautéing¼ cup
of slicedalmondsuntiltheywere slightlybrowned.Then1½ tbs.of poppyseedswere added.Ina
separate pot,6 oz.of spinachnoodleswere cookedinsaltedboilingwateruntil theywereal dente.
Once the noodleswere drained,the almondandpoppyseedmixture wasthenpouredoverthem
and stirred.
Tabullehwasthe lastwheatcereal recipe thatwasmade.First,2 cups of bulgarwassoaked
inwater forabout 30 minutes.Thenthe bulgarwasdrainedof itsexcesswaterandthe remaining
ingredientswere addedin,whichconsistedof:2 choppedtomatoes,½cupof choppedscallions,2
tbs.of olive oil,½cupof finelychoppedfreshparsley,and2tbs. of lemonjuice.
The nextcereal that the recipesrevolvedaroundwastriticale.The ovenwaspreheatedto
375⁰F. The triticale nutdropsstartedoff withcombining2 beateneggs,½cup of oil,½ cup of honey,
and 1 tsp.of vanillaintoa bowl.Ina separate bowl 2 ½ cups of milledtriticaleflour,½tsp.of salt,¼
tsp.of nutmeg,½tsp. of bakingsoda,1 tsp.of cinnamon,1/8 tsp.of cloves,½tsp.of bakingpowder,
and ½ cup of choppednutswas mixedtogetherandaddedtothe liquidingredients.Thendropsof
doughwere spoonedoutontoa greasedcookie sheet,whichthenbakedfor12-15 minutes.Thenlet
to cool.
Buckwheatwasthenusedforthe nexttworecipes.The buckwheatpancakesstartedoff by
siftingtogether1cup of milledfreshbuckwheatflour,½cup of milledfreshwhole wheatflour,½
cup of milledfreshall purpose flour,½tsp.of salt,2 tbs.of brownsugar,and 4 tsp.of baking
powder.Inseparate bowl 1 ¼ - 1 ½ cups of milk,2 beateneggs,and3 tbs.of oil wascombined.The
liquidingredientswere thenaddedtothe dryingredientsandwasstirreduntil the mixture was
smooth.Pancakeswere thenmade ona hot andlightlyoiledfrypan,andcookedfor1-2 minuteson
each side.
Kashawas made by mixing1cup of kashain a bowl with1 beatenegg.Thismixture wasthen
cookeduncoveredona skilletuntil itbecame dry.Then1 tsp.of salt, 2 tbs. of butter,and 2 cups of
boilingwaterwere added. The skilletthenwasputoverlow heat,toletthe ingredientssimmerfor

about20 minutes.Inadifferentpan,¼ lb.of freshlychoppedmushroomsand½cup of chopped
onionwere sautéedin2tbs. of butteruntil there wasnotliquidpresent.Finally,the mushroomand
onionmixture wasthenmixedinwiththe cookedkasha.
Two differentrecipesinvolvingrice were made.The firstwasbrownrice withalmonds,
onions,andcheese.2cups of waterwere broughtto a boilingtemperature,then½tsp.of saltwas
addedalongwith1 cup of brownrice.The heat wasreducedto low andcoveredforabout 40-50
minutes.Ina differentpan,½onionwaschoppedandsautéedina pan with3 tbs. of slivered
almondsand3 tbs.of butteruntil the almondswere brown.Once the rice cooked,the onionand
almondmixture wasaddedtothe rice with1/3 cup of shreddedcheese ontop.
Sesame rice fritterswere made bycooking¾cup of brownrice in1 ½ cup of boilingwater
with½ tsp.of salt.Reducedthe heatto low andcover forabout 40-50 minutes.¼ cupof milkand2
tbs.of instantdrymilkwere mixedtogetherandthencombine withthe rice and2 tbs.of toasted
sesame seeds.2tbs.of freshlymilledall-purpose flourand¼ tsp. of cinnamonwasthenmixedin.1
stifflybeateneggwhitewasthenfoldedin.The batterwasthendroppedinspoonfulsontoahot,
oiledfrypan,and wasfriedonboth sidesuntil brown.
Each kitchenwasgivena differentrice tomake,andfollowedwhatthe packagingsaid.The
differentkindsof rice that were includedwerewildrice,whole grainrice,yellow rice,enrichedlong
grainrice,and jasmine rice.
Oatmeal muffinsweremade bycombining1¼ cup of quickcookingrolledoatsand1 ¼ cup
of milkintoabowl and thenwasletto sitfor 30 minutes. Ina separate bowl,1slightlybeatenegg
and ½ cup of oil was mixedtogether.Then1¼ cup of all-purposeflourwassiftedintoabowl with4
tsp.of bakingpowderand½ tsp.of salt.Then1/3 cup of brown sugarand ½ cup of raisinswere
added.The liquid ingredientswerethencombinedwiththe dryingredients,andstirreduntil
everythingwasliquid.Well-greasedmuffinpanswere filled2/3full andthe batterwasbakedat
400⁰F for around15-20 minutes.

Differentkindsof commercial oatswere made and testedaswell includingwhole grainoats,
rolledoats,andsteel cutoats.
Barleywasthe lastcereal thatwas experimentedwith.Vegetablebarleysoupwasmade by
first,sautéing¼ choppedonion,1stalkof dicedcelery,½cup of slicedgreenbeans,2 dicedcarrots,
and 1 dicedturnipin2 tbs. of oil.Then1 tsp. of salt,a dashof pepper,¼ tsp.of marjoram, and ¼ tsp.
of thyme wasmixedin.1quart of hotwater wasaddedto the ingredientsandbroughttoa boil.½
cup of whole barleywasthenaddedandbroughtto a boil again.The soup wascoveredand
simmeredfor45 minutes,then1tbs. of freshlychoppedparsleywassprinkledontop.
The barleypilaf startedbybringing2 ½ cups of beef brothto a boil.Then¾ cupsof barley
was stirredin,covered,andsimmeredforaround30-40 minutes.1/3cup of choppedonionswere
sautéedwith¼ cupof choppedgreenpepper,¼ cupof slicedcelery, and1tbs. of butterfor about5
minutes.Thenthe sautéedingredientswere stirredintothe cookedbarley,andserved.
Results:
***Due to most of thislab beingadescriptionlab,mostof myresultswill be portrayedinthe
discussionportionbelow***
Table 1.
Mouthfeelof differentrice varieties.
Rice Varieties Hard to chew Easy to chew
Wild X
Whole grain X
Yellow X
Enriched long grain X
Jasmine X
Discussion:
Most of the experimentsthatwe testedinthe testkitchenforthislaball revolvedaround
our ownopinionsandsensoryanalysis.InTable 1.it showsthe differentrice varietiesthatwe

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