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Syllabus

The information contained on this page is designed to give students a representative example of material covered in the course. Any information related to course assignments, dates, or course materials is illustrative only. For a definitive list of materials, please check the online catalog 3-4 weeks before the course start date.

FDSC 105: Food Facts and Fads

(GHA) (S T S 105) Food Facts and Fads (3) Impact on society and the individual of modern food technology, food laws, additives, etc.; historical, current, and futuristic aspects.

Overview

Food Facts and Fads is an introductory food course that broadly surveys various aspects of food, agriculture, nutrition, and health. Students in this course explore the components of the food system from producer to consumer; examine issues related to modern food technology, food and nutrition policies, and changes in the food industry; and assess the impact on the food system, consumers, and on society as a whole. Students will assess their own food and nutrition behaviors, become more aware of the environment in which they make food decisions, and devise strategies for improving health through better diet and increased physical activity. Students learn through lectures, videos, guest speakers, discussions, individual and group activities, and optional field trips. This course emphasizes active learning and critical thinking. Students are expected to complete electronic quizzes, write two or more short reflective papers, and complete a project on a food topic of the student's choosing, for which information must be gathered from several sources in a variety of ways.

Course Objectives

Here are the course objectives for FDSC 105:

  • Identify the major components of the food system.
  • Describe the legal and economic constraints on foods and the role of governmental agencies in food production and sale.
  • Identify techniques used in food processing/manufacture and how they relate to nutritional value and food preservation.
  • Describe the contribution of food to health, including the major categories of nutrients and distinguishing between food allergies and intolerances.
  • Identify common hazards associated with foods and our role in food safety.
  • Identify ethical, cultural, and individualistic influences on food values and consumption.

Required Course Materials

Most World Campus courses require that students purchase materials (e.g., textbooks, specific software, etc.). To learn about how to order materials, please see the Course Materials page. You should check LionPATH approximately 3–4 weeks before the course begins for a list of required materials.

This course requires that you access Penn State library materials specifically reserved for this course. You can access these materials by selecting Library Resources in your course navigation, or by accessing the Library E-Reserves Search and search for your instructor's last name.

Library Resources

Many of the University Libraries resources can be utilized from a distance. Through the Libraries website, you can

  • access magazine, journal, and newspaper articles online using library databases;
  • borrow materials and have them delivered to your doorstep—or even your desktop;
  • get research help via email, chat, or phone using the Ask a Librarian service; and
  • much more. 

You must have an active Penn State Access Account to take full advantage of the Libraries' resources and service.  The Off-Campus Users page has additional information about these free services.

Technical Requirements

Technical Requirements
Operating System

Canvas, Penn State's Learning Management System (LMS), supports most recent versions of Microsoft Windows and Apple Mac operating systems. 

To determine if your operating system is supported, please review Canvas' computer specifications.

Browser

Canvas supports the last two versions of every major browser release. It is highly recommended that you update to the newest version of whatever browser you are using.

Please note that Canvas does not support the use of Internet Explorer. Students and instructors should choose a different browser to use.   

To determine if your browser is supported, please review the list of Canvas Supported Browsers.


Note: Cookies must be enabled, and pop-up blockers should be configured to permit new windows from Penn State websites.
Additional Canvas Requirements For a list of software, hardware, and computer settings specifically required by the Canvas LMS, please review Canvas' computer specifications.
Additional Software

All Penn State students have access to Microsoft Office 365, including Microsoft Office applications such as Word, Excel, and PowerPoint.

Students will need a PDF reader, such as Adobe Reader.

Hardware

Monitor: Monitor capable of at least 1024 x 768 resolution
Audio: Microphone, Speakers
Camera (optional, recommended): Standard webcam - many courses may require a webcam for assignments or exam proctoring software.

Mobile Device (optional) The Canvas mobile app is available for versions of iOS and Android. To determine if your device is capable of using the Canvas Mobile App, please review the Canvas Mobile App Requirements.


Student Education Experience Questionnaire (SEEQ)

During the semester you will receive information for completing the Student Education Experience Questionnaire (SEEQ). Your participation is an opportunity to provide anonymous feedback on your learning experience. Your feedback is important because it allows us to understand your experience in this course and make changes to improve the learning experiences of future students. Please monitor email and course communications for links and availability dates.


If you need technical assistance at any point during the course, please contact the Service Desk.

For registration, advising, disability services, help with materials, exams, general problem solving, visit World Campus Student Services!

Course Requirements and Grading

Course Reserves

This course may require that you access Penn State library materials specifically reserved for this course. To access these materials, you will need to use the Library Course Reserve Search and search for your instructor's last name to access these materials.

Requirements
Reading Assignments

These are critical in providing the major content material for each lesson. They serve as the basis for completion of assignments and one of the sources of answers that you may provide in quizzes. Readings will be from the texts and supplemental materials.

Optional readings are included in most lessons. These readings appeal to a wide range of interests, based on lifestyle and personal interests. Please be sure to explore the range of optional readings, and customize your reading to meet your needs and interests.

Lesson Quizzes (4–14 points each)

Lesson quizzes assess your knowledge of the content from the reading assignments. There are 12 lesson quizzes.

Discussion Forums (2 points each)

Each lesson contains a discussion forum asking you to read statements and questions, then decide if you agree or disagree or what your thoughts are. These are meant to help you think deeply about specific content points. Post your initial response in each forum by Thursday of the lesson week. Be sure to respond to two classmates posts. The discussions are graded.

Food for Thought Exercises

Some lessons contain exercises asking you to read statements and questions, then decide if you agree or disagree or what your thoughts are. These are meant to help you think deeply about specific content points.

Reflection Assignments (10 points each)

There are 6 Reflection Assignments, each worth 10 point, for a total of 60 points.

Reflection Assignments are due the end of the week following the week they are assigned. For example, if Reflection Assignment 1 is assigned in the first lesson week, it is not due until the end of the second lesson week. This gives you an additional week to work on your reflection assignments. However, feel free to submit the assignment before the due date.

Knowledge Checks (1 point each)

Lessons contain knowledge checks at specific points during the lesson, designed to help you demonstrate that you understand important content. Knowledge checks are part of participation and are required, although they are not graded for accuracy, only for completion.

Exams (25 points each)

There is a Midterm and Final Exam in FDSC 105. Each exam is worth 25 points.

Study Suggestions

Begin each lesson by reviewing the objectives and completing the assigned readings as thoroughly as possible. Then, continue in the lesson with the supplemental content. Complete Knowledge Checks along the way. Submit your responses to the Food For Thought Discussions, and be sure to respond to at least two other posts. Keep in mind your first response must be posted by Thursday, allowing enough responses for others to respond to. Finally, complete any other activities for the lesson.

You should completely finish one lesson before proceeding to the next. You are required to complete the course within the time-frame of one semester.

Assessments

FDSC 105 assessments include the following:

ActivityPointsTotal%Where
Assessments and Grade Percentages
Lesson Quizzes12 @ 4–14 points11039.5Lessons 2 through 14
Reflection Assignments6 @ 10 points6021.5Lessons 2, 5, 8, 9, 10, 13
Midterm Exam25259.0Lesson 8
Final Exam25259.0Lesson 15
Discussion Forums15 @ 2 points3010.5Each Lesson
Knowledge Checks30 @ 1 point3010.5Throughout the Course
Total280100% 
Grading Scale

Your final grade will be based on the assessments and will conform to the following grading scale.

Letter GradeFinal %
Grading Scale
A92–100
A-90–91.9
B+87–89.9
B82–86.9
B-80–81.9
C+77–79.9
C70–76.9
D60–69.9
F59.9

If, for reasons beyond the student's control, a student is prevented from completing a course within the prescribed time, the grade in that course may be deferred with the concurrence of the instructor. The symbol DF appears on the student's transcript until the course has been completed. Non-emergency permission for filing a deferred grade must be requested by the student before the beginning of the final examination period. In an emergency situation, an instructor can approve a deferred grade after the final exam period has started. Under emergency conditions during which the instructor is unavailable, authorization is required from one of the following: the dean of the college in which the candidate is enrolled; the executive director of the Division of Undergraduate Studies if the student is enrolled in that division or is a provisional student; or the campus chancellor of the student's associated Penn State campus.

For additional information please refer to the Deferring a Grade page.

Please refer to the University Grading Policy for Undergraduate Courses for additional information about University grading policies.

Course Policies

  • The course assigned readings and syllabus are all subject to periodic revision as the professor may deem fit.
  • Late work will be accepted without penalty only in cases of documented illness or emergency of which the professor or teaching assistant is notified as soon as possible. Work that is late for any other reason must be submitted with a written explanation; if explanation is accepted, such work will be penalized on a pro-rated basis. However, class participation work that is turned in late cannot be made up under any circumstances. Late assignments will be reduced by one letter grade per day.
  • If you are unable to complete this course because of unforeseen circumstances, you have the option of requesting a deferred grade from the instructor. For more information, please see Deferred Grades on the World Campus Student Policies Web Site.
  • Academic Integrity is the pursuit of scholarly and creative activity in an open, honest and responsible manner, free from fraud and deception, and is an educational objective of the College of Communications and of the university. Cheating, including plagiarism, falsification of research data, using the same assignment for more than one class, turning in someone else's work, or possibly allowing others to copy your work, will result in academic penalties at the discretion of the instructor, and may result in the grade of “XF” (failed for academic dishonesty being put on your permanent transcript, in serious cases it could also result in suspension or dismissal from the university).

Course Schedule

Note: All due dates reflect North American eastern time (ET).

Course Schedule

The schedule below outlines the topics we will be covering in this course, along with the associated assignments. Assignments are due by 11:59 p.m. ET on the last day of the lesson, unless otherwise indicated.

Lesson 1: Introduction to the Food System
Readings:

Required

  • Chapter 1: Introduction (Textbook 2)
  • Chapter 1: Food and its Functions (Textbook 1)

Optional

Activities:
  • Introductions (Due Thursday)
  • Lesson 1 Discussion Forum (Initial post due Thursday)
Lesson 2: Evolution of Food Production
Readings:

Required

  • Chapter 3: Modern Food—Where Did it Come From? (Textbook 2)
Activities:
  • Reflection Assignment 1: Food Values (Due end of Lesson 3)
  • Lesson 2 Discussion Forum (Initial post due Thursday)
  • Knowledge Check 2.1
Lesson 3: Food Grown and Raised in the US and PA
Readings:

Required

  • None
Activities:
  • Lesson 3 Discussion Forum (Initial post due Thursday)
  • Lesson 3 Quiz
  • Knowledge Checks 3.1, 3.2, and 3.3
Lesson 4: US Food Laws and Policies
Readings:

Required

  • Chapter 9: Food Law and Food Policies (Textbook 2)
  • 20th Century Transformation of US Agriculture (ERS/USDA)

Optional

Activities:
  • Lesson 4 Discussion Forum (Initial post due Thursday)
  • Lesson 4 Quiz
  • Knowledge Checks 4.1, 4.2, and 4.3
Lesson 5: Agricultural Methods for Food Production—Part 1 (Conventional)
Readings:

Required

  • Chapter 5: Farmers, Workers, and Traders (Textbook 2)
  • Chapter 20: Food Contaminants (Textbook 1) pp 297 to 300

Optional

Activities:
  • Reflection Assignment 2: Potato Comparison (Due end of Lesson 6)
  • Lesson 5 Discussion Forum (Initial post due Thursday)
  • Lesson 5 Quiz
Lesson 6: Agricultural Methods for Food Production—Part 2 (Organic and Local)
Readings:

Required

Optional

Activities:
  • Lesson 6 Discussion Forum (Initial post due Thursday)
  • Lesson 6 Quiz
  • Knowledge Checks 6.1 and 6.2
Lesson 7: Agricultural Methods for Food Production—Part 3 (Biotech)
Readings:

Required

Activities:
  • Lesson 7 Discussion Forum (Initial post due Thursday)
  • Lesson 7 Quiz
  • Knowledge Checks 7.1, 7.2, and 7.3
Lesson 8: Food Labels
Readings:

Required

Activities:
  • Reflection Assignment 3: Food Labels (Due end of Lesson 9)
  • Lesson 8 Discussion Forum (Initial post due Thursday)
  • Lesson 8 Quiz
  • Midterm Exam (Available beginning 48 hours prior to last day of lesson)
  • Knowledge Check 8.1
Lesson 9: Food Processing
Readings:

Required

Activities:
  • Reflection Assignment 4: Unit Operations (Due end of Lesson 10)
  • Lesson 9 Discussion Forum (Initial post due Thursday)
  • Lesson 9 Quiz
  • Knowledge Checks 9.1 and 9.2
Lesson 10: Food Preservation, Spoilage, and Waste
Readings:

Required

  • Chapter 12: Water and Beverages (Textbook 1)
  • Chapter 18: Food Spoilage and Preservation (Textbook 1)

Optional

Activities:
  • Lesson 10 Discussion Forum (Initial post due Thursday)
  • Lesson 10 Quiz
  • Knowledge Checks 10.1, 10.2, 10.3, and 10.4
Lesson 11: Food Ingredients—Part 1 (Vitamins, Supplements, and Colors)
Readings:

Required

  • Chapter 14: Vitamins (Textbook 1)
  • Chapter 15: Fruits, Nuts, and Vegetables (Textbook 1)
  • Chapter 20: Food Contaminants – Food Additives to End (Textbook 1)
  • Food Additives and Colors

Optional

Activities:
  • Reflection Assignment 5: Food Waste Log (Due end of Lesson 12)
  • Lesson 11 Discussion Forum (Initial post due Thursday)
  • Lesson 11 Quiz
  • Knowledge Checks 11.1, 11.2, and 11.3
Lesson 12: Food Ingredients—Part 2 (Carbohydrates)
Readings:

Required

  • Chapter 8: Carbohydrates (Textbook 1)
  • Chapter 9: Carbohydrate-rich Foods (Textbook 1)
  • Sugar Substitutes
Activities:
  • Lesson 12 Discussion Forum (Initial post due Thursday)
  • Lesson 12 Quiz
  • Knowledge Checks 12.1, 12.2, and 12.3
Lesson 13: Food Ingredients—Part 3 (Fats and Proteins)
Readings:

Required

  • Chapter 6: Fats, Oils, and Lipids (Textbook 1)
  • Chapter 7: Milk and Dairy Products (Textbook 1)
  • Chapter 10: Amino Acids and Proteins (Textbook 1)
  • Chapter 11: Protein-rich Foods (Textbook 1)
  • Food Allergy (pp 3–23)
Activities:
  • Lesson 13 Discussion Forum (Initial post due Thursday)
  • Lesson 13 Quiz
  • Knowledge Checks 13.1 and 13.2
Lesson 14: Food Distribution and Transportation
Readings:

Required

Optional

  • Local Farmers Markets
Activities:
  • Reflection Assignment 6: Sensory Science (Due end of Lesson 15)
  • Lesson 14 Discussion Forum (Initial post due Thursday)
  • Lesson 14 Quiz
  • Knowledge Checks 14.1 and 14.2
Lesson 15: Food Safety and Food Choice
Readings:

Required

  • Chapter 4: Food Culture, and Human Needs (Textbook 2)
  • Chapter 17: Diet and Health
  • Chapter 19: Toxins, Food-borne Infections, and Food Hygiene
  • The Chemical Senses—Taste (Saladin), available through Course Reserves
Activities:
  • Lesson 15 Discussion Forum (Initial post due Thursday)
  • Final Exam (Available beginning 48 hours prior to last day of lesson)
  • Knowledge Checks 15.1 and 15.2

Note: If you are planning to graduate this semester, please communicate your intent to graduate to your instructor. This will alert your instructor to the need to submit your final grade in time to meet the published graduation deadlines. For more information about graduation policies and deadlines, please refer to Graduation at the Chaiken Center for Student Success.

Formal instruction will end on the last day of class. Provided that you have an active Penn State Access Account user ID and password, you will continue to be able to access the course materials for one year, starting from the end date of the academic semester in which the course was offered (with the exception of library reserves and other external resources that may have a shorter archival period). After one year, you might be able to access the course based on the policies of the program or department offering the course material, up to a maximum of three years from the end date of the academic semester in which the course was offered. For more information, please review the University Course Archival Policy.

Academic Integrity

According to Penn State policy G-9: Academic Integrity , an academic integrity violation is “an intentional, unintentional, or attempted violation of course or assessment policies to gain an academic advantage or to advantage or disadvantage another student academically.” Unless your instructor tells you otherwise, you must complete all course work entirely on your own, using only sources that have been permitted by your instructor, and you may not assist other students with papers, quizzes, exams, or other assessments. If your instructor allows you to use ideas, images, or word phrases created by another person (e.g., from Course Hero or Chegg) or by generative technology, such as ChatGPT, you must identify their source. You may not submit false or fabricated information, use the same academic work for credit in multiple courses, or share instructional content. Students with questions about academic integrity should ask their instructor before submitting work.

Students facing allegations of academic misconduct may not drop/withdraw from the affected course unless they are cleared of wrongdoing (see G-9: Academic Integrity ). Attempted drops will be prevented or reversed, and students will be expected to complete course work and meet course deadlines. Students who are found responsible for academic integrity violations face academic outcomes, which can be severe, and put themselves at jeopardy for other outcomes which may include ineligibility for Dean’s List, pass/fail elections, and grade forgiveness. Students may also face consequences from their home/major program and/or The Schreyer Honors College.

How Academic Integrity Violations Are Handled
World Campus students are expected to act with civility and personal integrity; respect other students' dignity, rights, and property; and help create and maintain an environment in which all can succeed through the fruits of their own efforts. An environment of academic integrity is requisite to respect for oneself and others, as well as a civil community.

In cases where academic integrity is questioned, the Policy on Academic Integrity indicates that procedure requires an instructor to inform the student of the allegation. Procedures allow a student to accept or contest a charge. If a student chooses to contest a charge, the case will then be managed by the respective college or campus Academic Integrity Committee. If that committee recommends an administrative sanction (Formal Warning, Conduct Probation, Suspension, Expulsion), the claim will be referred to the Office of Student Accountability and Conflict Response.

All Penn State colleges abide by this Penn State policy, but review procedures may vary by college when academic dishonesty is suspected. Information about Penn State's academic integrity policy and college review procedures is included in the information that students receive upon enrolling in a course. To obtain that information in advance of enrolling in a course, please contact us by going to the Contacts & Help page .

Accommodating Disabilities

Penn State welcomes students with disabilities into the University’s educational programs. Every Penn State campus has an office for students with disabilities, including World Campus. The Disabilities and Accommodations section of the Chaiken Center for Student Success website provides World Campus students with information regarding how to request accommodations, documentation guidelines and eligibility, and appeals and complaints. For additional information, please visit the University's Student Disability Resources website.

In order to receive consideration for reasonable accommodations, you must contact the appropriate disability services office at the campus where you are officially enrolled, participate in an intake interview, and provide documentation. If the documentation supports your request for reasonable accommodations, your campus's disability services office will provide you with an accommodation letter. Please share this letter with your instructors and discuss the accommodations with them as early in your courses as possible. You must follow this process for every semester that you request accommodations.

Additional Policies

For information about additional policies regarding Penn State Access Accounts; credit by examination; course tuition, fees, and refund schedules; and drops and withdrawals, please see the World Campus Student Center website.

Counseling and Psychological Services

If you have a crisis or safety concern, mental health services are available to you as a Penn State student. Crisis and emergency contacts are available, no matter where you are located:

Military

Veterans and currently serving military personnel and/or dependents with unique circumstances (e.g., upcoming deployments, drill/duty requirements, VA appointments, etc.) are welcome and encouraged to communicate these, in advance if possible, to the instructor in the case that special arrangements need to be made.

Privacy Notice

In order to protect your privacy, course access is limited to those individuals who have direct responsibility for the quality of your educational experience. In addition to the instructor, a teaching assistant or college administrator may be provided access in order to ensure optimal faculty availability and access. World Campus technical staff may also be given access in order to resolve technical support issues.

Student Responsibilities and Conduct

  1. Students are responsible for online course content, taking notes, obtaining other materials provided by the instructor, taking tests (if applicable), and completing assignments as scheduled by the instructor.  As a general rule, students should plan on logging into the course at least three times per week and spending at least three hours per course credit per week on the course, e.g., if the course is three credits, the student should plan on spending at least 9-12 hours per week on the course, just as they would in a residence course.
  2. Students are responsible for keeping track of changes in the course syllabus made by the instructor throughout the semester.
  3. Students are responsible for monitoring their grades.
  4. Students must contact their instructor (and teammates when working on any collaborative learning assignments) as soon as possible if they anticipate missing long periods of online time due to events such as chronic illnesses, death in the family, business travel, or other appropriate events. The instructor will determine the minimal log on time and participation required in order to meet course responsibilities. In the event of other unforeseen conflicts, the instructor and student will arrive at a solution together.
    1. Requests for taking exams or submitting assignments after the due dates require documentation of events such as illness, family emergency, or a business-sanctioned activity.
    2. Conflicts with dates on which examinations or assignments are scheduled must be discussed with the instructor or TA prior to the date of the examination or assignment.
  5. Students are responsible for following appropriate netiquette (network etiquette) when communicating with their instructor and classmates. For reference, see the Academic Success Kit.
  6. Behaviors that disrupt other students’ learning are not acceptable and will be addressed by the instructor.
  7. For severe and chronic problems with student disruptive behavior, the following will be applied for resolution:
    1. Senate Committee on Student Life policy on managing classroom disruptions: Office of Student Accountability and Conflict Response.
    2. Penn State Values.
Report Bias

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