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Class Notes for Food Science and Nutrition at University of Minnesota Twin Cities (page 2)

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FSCN 3615 Lecture Notes - Lecture 7: Long Red, Noodle, Tea Ceremony
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Traditional Japanese Cuisine Mochi Japanese rice cakes made from short-grain rice flour Eaten year round as desert, and it is a traditional food for the Japanese New Year Designed ...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 9: Kamehameha I, Kapu, Shinto
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Hawaii General Information/History Region includes 130 islands, 8 main islands Archaeological evidence suggests inhabited by Polynesians at least 2300 years Chiefs obtaine...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 8: Indian Child Welfare Act, Indian Removal Act, Maple Syrup
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Native AmericanAmerican Indian 1.2 of the population identifies as Native American in the US In Minnesota, SiouxDakota and Chippewa Ojibwe (10,000 in Minneapolis) Populations on east coast are much lower History 1492 Colum...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 7: Collard Greens, French Cuisine, Cassava
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Guest Lecture by Barbara Joe Davis Soul Food is a term that was coined in the 1960s The earmark of africanamerican cooking is flavor Four basic food groups in soul food Salt Sweet Fat Spices Dietrelated health problems Hyp...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 6: Indentured Servant, Gadsden Purchase, Viral Hepatitis
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Immigration to America Ancestry in the USA, we are a mix Why come to America? Religiously persecuted in home country Jewish population Opportunity ...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 2: Woolly Mammoth, Homo Erectus, Hip Bone

Lecture 2 History of Food Jan 23 Omnivores vs. vegetarians Omnivores Eating meat prevents deficiencies of certain nutrients Humans can adapt to nearly all earthly environ...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 1: Brown Bread, White Bread, Acculturation

Sociocultural Aspects of Food, Nutrition, and Health Lecture 1- Jan 16 Acculturation: the process of social, psychological, and cultural change that stems from blending between cultures. Indicates...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 5: Chili Con Carne, Peanut Butter, Cajun French

What is American food? Melting pot concept, regional areas Fast food did originate in America, maybe not be the best identification Grilled food, barbeque Wildrice, corn and squash Processed foods Little Debbies, Twinkies ...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 4: Australopithecus Afarensis, Homo Erectus, Omnivore

0 History of Food How did we get to where we are today? Today people are omnivores or vegetarians Advantage of omnivores: able to access any environment you want, which is why humans have been so successful In the past, ea...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 3: Staple Food, Andes, Ravioli

History of Foods continued: Antiquity (5,000 BP to 2,500 BP) 5,000 BP potatoes are cultivated in the Andes Mountains and maize is also cultivated Water engineering is introduced to the Nile region Water needed for crops Wa...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 2: Brown Bread, Soul Food, White Bread

Food is not just nutrients Eating is different from feeding because of the ways people use foods Hunt, gather, cultivate plants, raise livestock, processprepare foods, and cook foods social aspects Food has meaning, often ...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 3615 Lecture Notes - Lecture 1: Acculturation, Ethnocentrism, Enculturation

What is food? What influences what we eat? Culture: broadly defined as the values, beliefs, attitudes and practices accepted by members of a group Learned, not inherited, passed on through language acquisition and socializ...

Food Science and Nutrition
FSCN 3615
Cherry Smith
FSCN 1012 Lecture Notes - Lecture 15: Delayed Onset Muscle Soreness, Unpaired Electron, Skeletal Muscle
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Hannah - Antioxidants Tuesday, April 25, 2017 9:54 AM Antioxidant Supplements and Athletes: a good mix? Why do we need antioxidants? Our bodies form free radicals o Molecules with a single unpaired ...

Food Science and Nutrition
FSCN 1012
Reneta Korczak
FSCN 1012 Lecture Notes - Lecture 14: Nutrition Education, Bulimia Nervosa, Hypothalamus
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Kaela Pittman Tuesday, April 18, 2017 5:56 PM What does a Sports RD do? Individual nutrition counseling o Develop personal meal plans o Analyze daily dietary practices o Determine prop...

Food Science and Nutrition
FSCN 1012
Reneta Korczak
FSCN 1012 Lecture Notes - Lecture 13: Pancreatic Cancer, Exercise Prescription, Weight Gain
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Energy Balance Tuesday, April 11, 2017 12:12 PM Obesity in the US: Increasing in all regions In 2010, only 1 state had obesity prevalence rates less than 20% (Colorado) Obesity rates in AL, AR, KY, LA, MS, MI...

Food Science and Nutrition
FSCN 1012
Reneta Korczak

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