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Assignment 2 NSC 353 – 45 points
Part 1 Food Additives – 10 points
You need to find two food labels each from a different category of processed foods. Here are some examples of processed food categories:
Breakfast cereals
Dry bakery mixes
Canned soups
Candies
Jams and Jellies
Frozen dairy desserts
This list is not all inclusive, but these are examples of processed food categories that use several food additives.
Post a photo of each of the two food labels in the Assignment 2 folder as a jpeg or Word doc. Select two food additives from the ingredient statement per label (a total of four food additives). Do not select salt, sugar or corn syrup!
Answer the following questions for each food additive you have selected.
Consider how this food is processed (for example canned, dried, cured, pasteurized, milled).
List what you think the primary function of this food additive is in the product? You can pick from the four functions discussed in the lecture video (Week 4: Food Preservation, Food Additives in Processed Foods, Food Additives Lecture I)
To Improve the appeal of foods
To enhance the keeping quality of foods, that is to extend the shelf life of foods
To provide essential aids in processing, to maximize performance.
To maintain or improve nutritional quality.
Explain why you selected this function for this additive. (You may be wrong but if your reasoning is sound you will get points!)
Here is a link that may help you determine the primary function of your selected food additives: Known Usage for Food Additives
The food industry is working to provide consumers with clean labels. This means the reduction of chemical sounding ingredients.
Do you think (based upon the function of each additive in the food) that the benefit of each food additive outweighs the detraction from a ‘clean label’? Answer Yes or No for each additive. Explain your answer in full sentences for each additive.
Rubric –
Did the student post two labels each from a different listed food category? 0.5 point per label and 0.5 point if from a different category – 2 points total
Does the student include a function from the four listed for each of the four food additives? Do they explain their reasoning? 0.5 points per food additive function and 0.5 points for each explanation – 4 points total.
Does the student answer yes or no and then explain clearly whether the food additive benefit outweighs the detraction from the ‘clean label’? 0.5 points per food additive for yes or no and 0.5 points per food additive for explanation – 4 points total
Part 2. Water in Cooking – 6 points
You will refer to these Unique Physicochemical Properties of Water for this part:
Water molecules are attracted to each other by hydrogen bonding. These bonds are not strong, but they are many.
Water is dipolar with partial negative and partial positive charges.
Water has a high heat capacity with a specific heat of 1 calorie.
Water boils at 212°F at sea level. The boiling point of water decreases 1°F for every 500 ft above sea level.
Water evaporates more quickly at higher elevations due to lower humidity.
Microwaves heat water molecules preferentially because they are dipolar.
Adding solutes to water increases the boiling point and decreases the freezing point.
Water can become supersaturated with solute at higher temperatures.
Calibrating Candy Thermometer
In the Foods Lab we will be making candy by boiling a mixture of sugar and water to high temperatures. Hard candy will reach a target temperature of 300°F. We will need to use a specialized candy thermometer due to these higher temperatures. The first thing we do is calibrate the thermometer by taking the temperature of boiling water in Tucson, main campus (2389’ elevation). We then adjust the final target temperature based upon the elevation we are cooking at and the inaccuracy of the thermometer itself.
Each question is worth 2 points.
Explain why the sugar and water mixture can boil at 300°F? Which physicochemical property(ies) of water would help explain this (A.-H.)?
What temperature should water boil in Tucson? Show your calculation. Which physicochemical property(ies) of water would help explain this (A.-H.)?
If my candy thermometer reads the following when taking the temperature of boiling water in Tucson, how should I adjust my final target temperature for a hard candy which is 300°F?
212°F –
203°F –
Part 3. Protein Structure – 9 points
Each question is worth 3 points.
Explain three attributes of beef that contribute to tenderness.
Explain three reasons fin fish is more tender than either beef or poultry.
Explain what is responsible for the color differences in the muscles in chicken (leg and thigh vs. breast meat).
Part 4. HFCS Controversy Essay – 20 points
The two articles in Week 4 Content – Sweeteners, regarding HFCS and Obesity, illustrate the confusion over this broadly used sweetener. The links for these articles are provided here: HFCS MAY Cause Obesity and HFCS Does NOT Cause Obesity.
You are to compose a 500-word minimum convincing essay on a position you are assigned on this topic. If your last name begins with A-P you will take the position of HFCS Does NOT Cause Obesity. If you last name begins with Q-Z you will take the position of HFCS MAY Cause Obesity.
Use these two articles to get started on a convincing essay on your assigned position. You must find two additional reputable (as explained in the syllabus) articles as references to support your given position. You must use APA Quick Citation style to cite your references (as explained in the syllabus). A link to this is here: APA Quick Citation Guide.
Prepare a five-paragraph position paper to support your view. Here is an outline for your convincing essay paragraphs:
Introduction paragraph of your topic and your assigned position with some background. Be sure to include a thesis statement in this paragraph. (What is a thesis statement? View this link: What is a Thesis Statement?
Counter Argument paragraph with at least one reason behind the viewpoint of the other side of the position you have been given. You must cite one reference that supports the other view.
Supporting Argument. Give at least two reasons to support your given viewpoint. One supporting reference will be cited here.
Conclusion. Summarize your position AND one recommendation you would make to government to help your position.
Cite your references using both in-text and reference section citations.
Refer to the D2L rubric for the grading of this exercise.