- Introduction to Nutrition
Nutrition is a field of active, changing and growing knowledge composed of organized facts. Fields of nutrition study can vary and some are dietician nutritionist (RDN), diabetes educator, dietetic technician (DTR), nutrition specialist (CNS) and food scientist (CFS). I am interested in food science, especially in food sustainability. I would like to have a career in research of lab grown foods. Idea of lab grown food always fascinated me, especially seeing some successful cases of studies such as meat patty grown from bovine stem cells and milk produced from yeast definitely spiked up my interest more. Although currently being worked on, I would like to participate in producing a lab grown food source that can commonly distributed to consumers at a fair price. I believe this can help with human and environmental sustainability issues.
- Academic Goals
My first academic goal is to receive A grades in all the classes I’m taking this semester. It is a hard goal but I am a hard working student and I believe that this goal can be achievable. It is suggested that I need to be very organized in order to achieve this goal since the load of work is increasing. I find using calendar very helpful in order to stay organized. I write all the dates of exams and due dates for the assignments. I also make a to do list for each day. I write down list of assignments and studies I need to do for that day and I try hard to accomplish everything on the list that day.
My second academic goal is to read more research articles in the field of nutrition. I am still transitioning from culinary science to nutrition. Although these fields are somewhat similar, they are also quite different. In order to gain a better understanding of the field of study I am entering, it is important that I know the current issues and topics that are big in the field.
My third academic goal is to get in the habit of reading books. Although not directly related to the field of study I am in, I believe that reading is very helpful and important. Reading books and articles that are in my field of study is very helpful but reading books in other areas can also be very beneficial. It can help me to write better as well as providing me with possible ideas that can be further taken and be related to my field of study. I am going to have to do lots of writing as I am in science field and interested in going into research, reading books in my field as well as other areas will provide me creativity as well as knowledge that can be helpful.
3. Annotated Disciplinary Resources List
- G, Yen. (2018). Journal of Food and Drug Analysis. Retrieved from Elsevier
JFDA is a peer-reviewed publication of TFDA (Taiwan food and drug administration). It provides research papers on food, drugs, cosmetics and medical devices related to public health. Lots of researches shown in the journal is focused on products that are involved with people’s everyday life and health. It is an open access journal so anyone can access it easily, and it is very helpful to look at researches that are so relative to factors effecting daily lives.
- Chen, J., & Regenstein, J. Food Bioscience (2018). Retrieved from Elsevier .
Food Bioscience is a peer-reviewed journal that focuses on bio-related food researches. This journal provides lots of researches focusing on biochemical, biophysical and biological properties of foods, ingredients and components. This journal is very helpful to stay updated with recent bio-related food researches and current trends in the field. The journal provides applied researches being done worldwide as well as fundamental researches.
- P. Finglas (2018) Trends in Food science and Technology, 74. Retrieved from Science Direct
Trends in Food science and Technology is an official journal of the European Federation of Food Science and Technology and International Union of Food Science and Technology. Journal focuses on food science, human nutrition and technologies related to field and lots of researches that are focused on current food industry applications and potential applications such as new developments in food engineering, processing and packaging technologies.
- P.A, Williams, (2018). Food Hydrocolloids. Retrieved from Science Direct
Food Hydrocolloids is a journal that publish researches that focuses on application of hydrocolloids in food products. Lots of researches in this journal are original and innovative. Hydrocolloids are commonly used as a thickening agent in food but have become a big trend such as a subsidizing fat ingredients. Researches focusing on hydrocolloid material itself provides lots of new information on hydrocolloids that have not been studies before.
- N, Titchener-Hooker & I, Wilson (2018). Food and Bioproducts Processing. Retrieved from Elsevier
Food and Bioproducts Processing is a journal published by Institution of Chemical Engineers and it is an official journal of the European Federation of Chemical Engineering. Journal focuses on engineering and science researches related to processing and biological products and research fields cross between biotechnology, bioprocessing and food engineering. Topics often covered by this journal can include food and drink process engineering and hygienic manufacture and product safety such as engineering for food safety, packaging, minimal processing techniques, hazard analysis and hygienic design.
- V, Fogliano (2017). Journal of Functional Foods. Retrieved from Science Direct
Journal of Functional Foods is a journal focusing on fundamental and applied researches of healthy food and biologically active food ingredients. Fields of studies focused on this journal are food technology and nutrition. Researches in this journal focuses on food digestion and disease prevention using new food bioactive, genomic, chemical and biochemical technologies.
- D. Knorr (2017). Innovative Food Science and Emerging Technologies. Retrieved from Elsevier
Innovative Food Science and Emerging Technologies is an official scientific journal of European Federation of Food Science and Technology. Journal provides researches that focus on new development of food science and emerging technologies such as engineering safety, sustainability, promising food processing technologies and scale-up as well as providing knowledge to clarify whether the techniques can be adopted to food science and technology. Fields of studies covered in this journal can include food science, food biotechnology, nutrition and material science.
- Course plan
| 2018 Spring | 2018 Fall | 2019 Spring | 2019 Fall | 2020 Spring |
| PROV 504
EAP 508 NUTR 295 HAP 602 |
NUTR 515
NUTR 522 NUTR 642 |
NUTR 644
NUTR 651 NUTR 670 |
NUTR 583* NUTR 620 Elective
NUTR 788& or NUTR 799# |
NUTR 626
NUTR 675@ NUTR 790& or NUTR 799# |
| 13 credits | 9 credits | 9 credits | 9 credits | 9 credits |
Courses
| Prefix | Course number | Title | credits |
| PROV | 504 | Accelerated Introduction to Graduate Study | 3 |
| EAP | 508 | Accelerated Graduate Communication in Discipline | 4 |
| NUTR | 295 | Introduction to Nutrition | 3 |
| HAP | 602 | Statistics in Health Services Management | 3 |
| NUTR | 515 | Fundamentals of Cooking | 3 |
| NUTR | 522 | Nutrition Across the Lifespan | 3 |
| NUTR | 642 | Macronutrients | 3 |
| NUTR | 644 | Micronutrients | 3 |
| NUTR | 651 | Nutrition Assessment, Monitoring, & Surveillance
|
3 |
| NUTR | 670 | Nutrition Research Methods | 3 |
| NUTR | 583 | Food and Culture | 3 |
| NUTR | 620 | Nutrition Education | 3 |
| NUTR | 788/799 | Practicum or Thesis | 2/3 |
| NUTR | 626 | Food Systems | 3 |
| NUTR | 675 | Nutrition Program Development, Interventions and Assessments | 3 |
| NUTR | 790/799 | Pre practicum or Thesis | 1 or 3 |