IDS2935 (section 2PK1, class #23207) CHEMISTRY...
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IDS2395 #23207 p. 1 IDS2935 (section 2PK1, class #23207) CHEMISTRY in the COCINA LATINA Mondays p. 6, Wednesdays p. 6-8 General Education: Quest 2; P (Physical Sciences); N (International) *A minimum grade of C is required for General Education* Part of the UF International Scholars Program NOTE: In this class we will be working with a variety of food ingredients. If you have any food sensitivities or religious preferences that might impact your participation, please let the professors know ASAP. COURSE DESCRIPTION This cross-disciplinary Quest 2 course presents the role of science in our everyday lives, and how chemistry is essential to our understanding of the world, while developing a critical sense for the use (and misuse) of scientific language and evidence in everyday discourse. In the state of Florida – and increasingly throughout all of the United States – Hispanic and LatinX cultures are an integral part of our cultural makeup, and nowhere is this more evident than in the culinary products and practices that have become a part of the Floridian landscape. Combining the learning of chemistry with Hispanic/LatinX food becomes the natural setting where to integrate science with the appreciation of our current multicultural society. This course will be of interest to students who want to develop an understanding of the societal relevance of chemical concepts while acquiring a global understanding of the culture and tradition in Hispanic/LatinX food and their influence in our society. The course does not require prior knowledge of college-level chemistry or math, nor it requires any Spanish-language experience. Chemistry concepts are introduced as needed to understand the science of food and cooking. Specifically, we explore the chemical processes and reactions that are inherent in all aspects of cooking fulfilling the SLOs of Physical Sciences, as described in more detail on the following page. By approaching the domain food preparation through the lens of a physical science, we provide students with the opportunity to learn to understand and appreciate the processes of hypothesis formation, experimental design, and data analysis in real-world, practical scenarios. At the same time, we integrate a humanistic approach to these investigations by exploring the crucial roles that language, culture and human interaction play in virtually all aspects of food preparation and consumption. By combining these two approaches, we allow students to recognize not only the chemistry in their everyday lives, but also the increasing presence of Hispanic migrant voices in the world around them. As such, this course moves away from a simple introduction to chemistry, or survey of Hispanic cultures, to create an integrated exploration of the ways in which scientific and humanistic viewpoints and analyses are truly interdependent. [For specific information on General Education, Quest, and International Scholars learning objectives, please see the information on pp. 8-12 of this syllabus.]
Transcript of IDS2935 (section 2PK1, class #23207) CHEMISTRY...
IDS2395#23207 p.1
IDS2935(section2PK1,class#23207)
CHEMISTRYintheCOCINALATINAMondaysp.6,Wednesdaysp.6-8
GeneralEducation:Quest2;P(PhysicalSciences);N(International)*AminimumgradeofCisrequiredforGeneralEducation*
PartoftheUFInternationalScholarsProgram
NOTE:Inthisclasswewillbeworkingwithavarietyoffoodingredients.Ifyouhaveanyfoodsensitivitiesorreligious
preferencesthatmightimpactyourparticipation,pleaselettheprofessorsknowASAP.
COURSEDESCRIPTIONThiscross-disciplinaryQuest2coursepresentstheroleofscienceinoureverydaylives,andhowchemistryisessentialtoourunderstandingoftheworld,whiledevelopingacriticalsensefortheuse(andmisuse)ofscientificlanguageandevidenceineverydaydiscourse.InthestateofFlorida–andincreasinglythroughoutalloftheUnitedStates–HispanicandLatinXculturesareanintegralpartofourculturalmakeup,andnowhereisthismoreevidentthanintheculinaryproductsandpracticesthathavebecomeapartoftheFloridianlandscape.CombiningthelearningofchemistrywithHispanic/LatinXfoodbecomesthenaturalsettingwheretointegratesciencewiththeappreciationofourcurrentmulticulturalsociety.ThiscoursewillbeofinteresttostudentswhowanttodevelopanunderstandingofthesocietalrelevanceofchemicalconceptswhileacquiringaglobalunderstandingofthecultureandtraditioninHispanic/LatinXfoodandtheirinfluenceinoursociety.Thecoursedoesnotrequirepriorknowledgeofcollege-levelchemistryormath,noritrequiresanySpanish-languageexperience.Chemistryconceptsareintroducedasneededtounderstandthescienceoffoodandcooking.Specifically,weexplorethechemicalprocessesandreactionsthatareinherentinallaspectsofcookingfulfillingtheSLOsofPhysicalSciences,asdescribedinmoredetailonthefollowingpage.Byapproachingthedomainfoodpreparationthroughthelensofaphysicalscience,weprovidestudentswiththeopportunitytolearntounderstandandappreciatetheprocessesofhypothesisformation,experimentaldesign,anddataanalysisinreal-world,practicalscenarios.Atthesametime,weintegrateahumanisticapproachtotheseinvestigationsbyexploringthecrucialrolesthatlanguage,cultureandhumaninteractionplayinvirtuallyallaspectsoffoodpreparationandconsumption.Bycombiningthesetwoapproaches,weallowstudentstorecognizenotonlythechemistryintheireverydaylives,butalsotheincreasingpresenceofHispanicmigrantvoicesintheworldaroundthem.Assuch,thiscoursemovesawayfromasimpleintroductiontochemistry,orsurveyofHispaniccultures,tocreateanintegratedexplorationofthewaysinwhichscientificandhumanisticviewpointsandanalysesaretrulyinterdependent.[ForspecificinformationonGeneralEducation,Quest,andInternationalScholarslearningobjectives,pleaseseetheinformationonpp.8-12ofthissyllabus.]
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INSTRUCTORINFORMATION*Dr.ValeriaKleiman Dr.GillianLordOffice:311BChemistryLabBuilding Office:170ADauerHallEmail:[email protected] Email:[email protected]:352.392.4656 Phone:352.273.3749Officehours:Tuesdays2:00-3:00pmWednesdays10:45am-12:15pm
Officehours:Mondays2:00pm-3:30pmTuesdays9:00am-10:30am
*Thisisanequallyco-taughtcourse.Assuch,bothprofessorswillbepresentduringallclassmeetings,andwillactivelyparticipateinallactivities,includinglectures,whichwillbecooperativelytaught.Allassignmentswillbejointlygraded.
COURSEMATERIALSRequiredtext(topurchase):
• MiComidaLatina:Vibrant,Fresh,Simple,Authentic.ByMarcellaKriebel.LeaBurgessPress(2015).(approximately$12onAmazon)
Othersuggested/relatedreadings(requiredselectionswillbeprovidedinCanvas):• ImaginedCommunities:ReflectionsontheOriginandSpreadofNationalism.ByBenedictAnderson.
NewYork,NY:VersoBooks(2006).• “ImaginedCommunity:TheLinguisticLandscapeinaDiaspora.”ByHirutWoldemariamandElizabeth
Lanza.LinguisticLandscapeJournalvol.1,issue1-2,pp.172-190(2015).• FoodandCulture,7thed.ByK.Sucher,P.Kittler&M.Nelms,M.CengageLearning(2016).• TheScienceofCooking(UnderstandingtheBiologyandChemistrybehindFoodandCooking).By
Provost,Colabroy,Kelly,andWallert.Wiley(2016).[Chapters1-3,9,11,13]• OnFoodandCooking:TheScienceandLoreoftheKitchen.ByHaroldMcGee.ScribnerandSons(2015).
[Chapter15(TheFourBasicFoodMoleculesandotherselectedparts)]• CulinaryReactions:TheEverydayChemistryofCooking.BySimonQuellenField.ChicagoReviewPress
(2011).• TheACSChemClubCookbook.BytheAmericanChemicalSocietyChemClub.(2012).
Multimediamaterialutilizedthroughoutthesemester(linksprovided):
• SelectedepisodesofAltonBrown’sGoodEats• SelectedepisodesoftheNPRpodcastScienceFriday
MEETINGSPACESandEXPERIENTIALACTIVITIESThiscoursewillmakeuseofthreedifferentspacesacrosscampusforourregularmeetings:
• MostMondayclassesandanyWednesdaylectureswilltakeplaceintheroomsassignedbytheregistrar'soffice(Mondays,MCCB3124,WednesdaysFLI115).
• ThechemistryexperimentsonWednesdayswilltakeplaceinthelaboratoryinLeighHallroom108.• ThecookingsessionsonWednesdayswilltakeplaceintheIFAStestkitchen,locatedintheFood
ScienceandHumanNutritionLabBuilding,room130.
Inaddition,wewillvisitotherlocationsbothonandoffUF’scampus.CampusvisitswillincludetoursoftheLatinAmericanandCaribbeanCollectionoftheUFLibraries(https://cms.uflib.ufl.edu/lac/Index.aspx)and,ifrelevant,thecurrentexhibitintheAlbertH.NahmadPanamaCanalGallery(https://cms.uflib.ufl.edu/pcmc/index.aspx),andFieldandFork,thecampusfoodpantry(https://fieldandfork.ufl.edu).Offcampus,wewillexploretheWorkingFoodkitchenandspace
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(https://workingfood.org),andlearnabouttheirfood-relatedcommunityoutreachactivities.Othervisitsmaybescheduledasuniqueandrelevantopportunitiesarise.Similarly,anumberofinvitedguestswilljoinourclassoverthecourseofthesemester.ASSESSMENTGradeScaleandPolicies
A=100-93 C(S)=76-73 NOTE:AgradeofC-willnotbeaqualifyinggradeforGenEdcourses.Forfurtherinformationregardingpassinggradesandgradepointequivalents,pleaserefertotheUndergraduateCatalogathttps://catalog.ufl.edu/ugrad/current/regulations/info/grades.aspx.
A-=92-90 C-(U)=72-70B+=89-87 D+=69-67B=86-83 D=66-63B-=82-80 D-=62-60C+=79-77 E=59-0
GradedCourseComponentsYourperformanceinthisclasswillbeassessedviaavarietyofmeasuresandassignments.Detailedinformationoneachassignment,aswellasguidelinesforsuccessfulcompletion,canbefoundonthecalendaronpp.13-14ofthissyllabus,andonCanvas.Somecoursetimewillbedevotedtoexplaining/introducingtheassignmentsaswell,butyouareencouragedtoreachouttotheinstructorswithanyquestionsordoubtspriortotheduedate.Thefollowingcomponentswillbeassessedtodetermineyourfinalgradeforthecourse.Eachisdescribedinfurtherdetailbelow.
• Engagement=10%• Homework=10%• LabActivities=16%• KitchenActivities=16%• InterviewProject=12%• LanguageDocumentationProject=16%• Finalproject=20%
Anoteonclassattendance:Missingclassisnotallowed,exceptforabsencesthataredeemedacceptablebyUFpolicy(see“POLICIES”section,below).Inorderforabsencestobeexcused,theymustbejustified,properlydocumented,anddiscussedwiththeprofessorinatimelymanner.Laboratoryandkitchensessionscannotberescheduled.
Classengagement=10%Inordertoengagewiththecoursematerialandyourclassmates,activeparticipationisexpectedatallclasssessions.Furthermore,becauseeachclasshasadifferentformat(lecture,invitedlecture,experientialactivity,laboratoryexperiment,kitchenwork)itisimperativethatstudentsbereadytoparticipateineverylecture,everylab,andeverykitchensession.Ratherthanattemptingtoquantifyanarbitrary“classparticipation”construct,inthisclassyouwillbeassessedonanyandalldemonstrationsofyourwillingnessandabilitytoengagewiththecoursematerial,withyourclassmates,andwithyourprofessors.Evidenceofengagementcantakemanyformats,rangingfrom(butbynomeanslimitedto):
− Offeringthoughtsandreactionstoreadings− Askingquestionsinoroutofclass
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− Treatingclassmates,colleagues,professorswithrespect− Visitingofficehours− Sharingadditionalreadingsorresourceswithclassmates− Offeringassistance/guidance/advice− Thereareanumberinvitedlecturesondiversetopics(cookbooksandnationbuilding,foodand
laborrelationsforLatinxworkers,nutrition,Food(in)securityintheGainesvilleCommunity,etc.).Itisexpectedthatyouwillhavedirectinteractionthespeakers(askingquestions,offeringthoughts,commentsoraself-reflectiononhowthetalkaffectsyourperspectiveonthespecifictopic).
WewillkeeptrackofyourEngagementthroughoutthesemester,withgradesassignedapproximatelyeverythreeweeks,onthedatesandwiththerubricfoundinCanvas.
Homework=10%Inordertoadequatelyprepareforeachclass,youwillbeassignedshortreadings,videos,and/orpodcaststocompletepriortoclasstime.Thesewillbeaccompaniedbycomprehension-checkquizzesinCanvas,whichwillformthebasisofyourhomeworkgrade.Additionally,theremaybepopquizzesduringclasstimetoascertainyourpreparationfortheday’smaterial,forthelaboratoryexperiments,and/orthekitchenrecipes.Allhomeworkandquizzeswillbeaveragedattheendofthesemestertocomprisethehomeworkgrade.LabActivities(4@4%each)=16%OnfourWednesdaysthroughoutthesemester(refertothecalendar)classwillmeetinachemistrylaboratoryspace(LeighHall108)inordertocarryouttheexperimentsandreactionsthathavebeendiscussedduringthatunit.− Preparation:Priortoeachoftheselabs,youwillbeexpectedtoreviewthebackground,contextand
procedureasdescribedinthelaboratorypagesinCANVAS.Aquizduebeforethebeginningtothelaboratorytimewillassessyourpreparationandreadinesstoperformexperiments.
− Duringthelabperiod:Youwillhavetocompletetheexperimentwhilefollowingsafetyrules.Youwillreceiveworksheetstocompleteasyoucarryouttheexperimentalportionoftheclass.Datacollectionwillhavetobeproperlyregisteredduringthelabtimeandanalyzedbeforesubmittingthelabreport.
− Afterwards:Youwillcompletethelabreportindividually,answeringthequestionsfromtheworkingsheet.
Yoursuccessfulcompletionoftheseactivitiesdependsuponyourthoroughpreparationforthelabperiod,youractiveparticipationinallclassroomactivities,youradherencetoproperlabsafetyprotocols,andyourabilitytoworkwellwithyourlabpartner(s).KitchenActivities(4@4%each)=16%OnfourWednesdaysthroughoutthesemester(refertothecalendar),classwillmeetintheInstituteofFoodandAgriculturalScience(IFAS)’skitchenspace,locatedintheFoodScienceandHumanNutritionLabBuilding(room130),topreparetherecipesassociatedwiththatunit.− Preparation:Priortoeachofthesevisits,youwillbeexpectedtoreviewtherecipesfromthetext.
Additionally,youwillbeaskedtoidentifycertainingredientsfromtherecipesanddetermineachemicalcompoundassociatedwiththatingredient,alongwithprovidingthechemicalstructureandnameofeachcompound.ThiswillbecompletedonCanvaspriortoeachkitchenactivity.
− Cooking:Duringclassyouwillpreparethedish(es)followingthebookinstructionsandwithinstructorguidance.
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− Recipeguides:Duringandafterthepreparationofeachrecipe,youwillprepareastep-by-stephow-toguide,completewithimages(photos,illustrations)anddirections.Youwillcompletetheguideingroups.YourguidewillbesubmittedonCanvas,andcanbeinanymultimediaformat(slideshow,video,bulletinboard,etc.)youchoose.
Interviewproject(12%)Inadditiontothecontentandcriticalthinkinggoalsofthiscourse,ourcommunicationobjectiveaimstoconnectyouwithmembersoftheHispanic/Latinxcommunity.Tothatend,youwillneedtocarryoutaninterviewwithaHispanic/Latinxpersontolearnmoreabouttheirrelationshipwithfoodandfoodintheirculture.ThepersonyouinterviewcanNOTbeanimmediatefamilymemberoracurrentroommate,butcanbeafamilyfriend,afriendofafriend,acheforrestaurantworker,etc.Ifyouareconcernedaboutfindingsomeonetointervieworneedhelpmakingcontacts,yourprofessorscanassistyou.Theassignmentconsistsoftwosubmissions:1. InterviewPlan(dueFebruary28th):Youmustsubmittheplansyouhavemadetocarryoutthe
interview,includingwhomyouwillinterview,whenandwheretheinterviewwilltakeplace,andwhatquestionsyouintendtoasktheinterviewee.
2. InterviewWrite-up(dueMarch15th):Aftercarryingouttheinterview,youwillwriteanessaydescribingyourinterviewee’scultureandexperiencewithfoodandfoodculture.Youressayshouldsummarizetheinterviewinnarrativeform,butnotbealistofdirectquotations.Whatcanyouconcludeaboutyourinterviewee’scultureorculinaryculture?Crucially,youwillalsoneedtoreflectonhowtheintervieweehasimpactedyourownperceptionofyourrelationshiptofoodandculture.[Note:Itwillnotbenecessarytorecordortranscribetheentireinterview.However,youwillneedtoturnindocumentationoftheinterview,includingasignedconsentformfromyourintervieweeandaphotoorshortoralrecordingconfirmingthattheinterviewtookplace.]
MorespecificguidelinesareprovidedonCanvas,butingeneralyouwillwanttoconsiderissuessuchasthefollowing:
− Whereisyourinterviewee(orher/hisfamily)from?− Whatfoods/dishesaretypicallyassociatedwiththatculture?Why?− Whatisyourinterviewee’sfavoriteculturaldish,ifdifferent?Why?− Isthisperson’sexperiencewithfoodthesame,orareotherdishesmorerepresentative/iconic?
Why?− Doesyourintervieweecook?Whatisher/hisrelationshiptofood?− Whatisthevalue/importanceofamealwithinthefamilytradition?− Hasyourinterviewee’srelationshipwithfoodandfoodculturechangedovertime?Why(e.g.,asa
resultofmovingtotheUS,differentfamilytraditions,etc.)?
LinguisticLandscapeProject=16%Thisisaclass-wideprojectinwhichyouwillallgatherandanalyzevisualdatapertainingtolanguageusethroughoutGainesvilleandFlorida.Thisprojectfallsunderthebroaddisciplineoflinguisticlandscape,whichexploreshowthewrittenlanguagethatsurroundsuscanrevealinformationaboutthelanguagebackgrounds,attitudestowardslanguage,theconsequencesoflanguagecontact,andevensociopoliticalandeconomicfactorsthatconditionlanguageuse(e.g.,Backhaus,2007).Asthiscourserelatestotheroleoffood,yourfocuswillbeonlanguagespecificallyrelatedtorestaurants,menus,orinotherfood-relatedenvironments.
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Thegoalofthisprojectistoexplorethesebroadquestions:• WhatlanguagesareondisplayindifferentLatin-Americanfood-relatedsettingsthroughoutFlorida
(Gainesvilleandotherareasyoumayvisitortraveltooverthesemester)?• Inbilingualormultilingualsigns,howarelanguagesusedinrelationtoeachother?• Howdoesthisdocumentedlanguageuserelatetobroaderculturalorsocialissueswithinthefood
community?
Completionoftheprojectinvolvesdifferentstageswithdifferentdeadlines:
1. Preparation:DownloadtheSiftr(www.siftr.org)apptoyoursmartphoneordeviceandcreateanaccountthereorontheirwebinterface.YouwillusethisapptotakethepicturesdescribedinStep2.PleasemakesurethatyouturnONlocationservicesonyoursmartphone,sothatyourpictureswillbegeo-tagged!
2. Datagatheringandcoding:Foreachmoduletopic(primerplato,platoprincipal1,platoprincipal2,postre)youwillneedtotakeaminimumoffive(5)photosrelevanttothattopic.Theimagesyouusea)mustincludewrittenlanguage;b)mustsomehowrelatetofoodandtothebroadtopicofthatmodule;andc)mustsomehowrelatetoLatinAmericanculture.BytheFridayaftereachKitchenclass,yourfivephotosforthatunitaredueandmustbeuploadedtoourSiftrprojectpage.Youcanuploadimagesthroughtheapporthewebinterface.Intheapp,searchforChemCocinainthesearchbaroftheSiftrapp.ThepasswordforourprojectisQuest2.Touploadviathewebinterface,goto https://siftr.org/ChemCocina2020.Notethoughthatimagesuploadedviawebmaynotbelocationtagged.Whenuploading,certaininformationisrequiredtotagtheimagescorrectly:
o Mainphoto=thisisthefileyouareuploading(theimageitself).o Module=thisreferstothemodule.Choosetheappropriatecategory(Primerplato,etc.).o Location=selectthecategorythatbestrepresentsthelocationwhereyouobtainedthe
image;youmayselectmorethanone[Note:thisisarequiredcategoryeveniftheappdoesn’tindicatethat!].
o Caption=enterabriefdescriptionofwhattheimageis,whyitisinterestingtoyou,andhowitfitswithinthemodule.
3. Reflection:Reviewtheimagesandinformationtagssubmittedbytheclassasawholeandreflectcriticallyonwhattheytellus.Writeapaperof500-750wordsinwhichyouproposeanswerstothequestionsguidingthisproject(seeabove).Youranswershouldusespecificdata(e.g.,imagesandtags)fromatleastthreedifferentstudentsubmissionsinordertogenerateyourconclusions,andshouldincorporateyourownself-reflectionsasyoucontemplatetheuseoflanguageinourarea.STEP3MUSTBECOMPLETEDBY5pmonFRIDAYAPRIL17th.
Yourgradeforthisprojectwillbecalculatedbaseduponthethoroughnessandeffortevidencedinthecompletionoftheimageuploadingandtagging(3%permodule=12%)andthewrittenreflectionyousubmitafterviewingeveryone’ssubmissions(4%).Finalproject(20%)Forthefinalprojectyouwillhavetheopportunitytosynthesizeeverythingthatyouhavelearnedthroughoutthecourse,fromthelinguisticandcultural,tothechemical,totheculinary.Youwillselectarecipefromthetext,orofyourownchoosing,todiscussandanalyze;youmustconfirmyourrecipeselectionwiththeprofessorsbeforebeginningtheproject!• Forthewrittenportionoftheproject(dueonCanvasby11:59pmonApril26th),youwillexaminethe
relevantculture,historyandSpanish-languagevocabularynecessarytounderstandtherecipe,and
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thenexplainthechemicalcompoundsandprocessesinvolvedinthecreationofthedish.Youwillalsoreflectonhowyourownrelationshiptofoodandculturehaschangedoverthecourseofthesemester,andwhy.
• Fortheoralcomponentoftheproject(April13thor20thinclass)youwillneedtoprepareyourrecipetosharewiththeclass,alongwithabrief(nomorethan10minutes)presentationhighlightingsomeofthecontentthatyouwilldiscussinthewrittenreport.Therefore,alargepartoftheresearchandpreparationforthewrittenreportwillneedtobedonebythetimeofyourpresentation.
FurtherdetailsareprovidedonCanvas.UNIVERSITYPOLICIESANDRESOURCESAttendanceandmake-ups:Requirementsforclassattendanceandmake-upexams,assignments,andotherworkinthiscourseareconsistentwithuniversitypoliciesthatcanbefoundintheonlinecatalogat:https://catalog.ufl.edu/ugrad/current/regulations/info/attendance.aspx.Accommodations:StudentsrequestingclassroomaccommodationmustfirstregisterwiththeDeanofStudentsOffice.TheDeanofStudentsOfficewillprovidedocumentationtothestudentwhomustthenprovidethisdocumentationtotheInstructorwhenrequestingaccommodation.Formoreinformationseehttp://www.dso.ufl.edu/drc.CourseEvaluations:StudentsareexpectedtoprovideprofessionalandrespectfulfeedbackonthequalityofinstructioninthiscoursebycompletingcourseevaluationsonlineviaGatorEvals.Guidanceonhowtogivefeedbackinaprofessionalandrespectfulmannerisavailableathttps://gatorevals.aa.ufl.edu/students/.Studentswillbenotifiedwhentheevaluationperiodopens,andcancompleteevaluationsthroughtheemailtheyreceivefromGatorEvals,intheirCanvascoursemenuunderGatorEvals,orviahttps://ufl.bluera.com/ufl/.Summariesofcourseevaluationresultsareavailabletostudentsathttps://gatorevals.aa.ufl.edu/public-results/.AcademicIntegrity:UFstudentsareboundbyTheHonorPledgewhichstates,“We,themembersoftheUniversityofFloridacommunity,pledgetoholdourselvesandourpeerstothehigheststandardsofhonorandintegritybyabidingbytheHonorCode.OnallworksubmittedforcreditbystudentsattheUniversityofFlorida,thefollowingpledgeiseitherrequiredorimplied:“Onmyhonor,Ihaveneithergivennorreceivedunauthorizedaidindoingthisassignment.”TheHonorCode(http://www.dso.ufl.edu/sccr/process/student-conduct-honorcode/)specifiesanumberofbehaviorsthatareinviolationofthiscodeandthepossiblesanctions.Furthermore,youareobligatedtoreportanyconditionthatfacilitatesacademicmisconducttoappropriatepersonnel.Ifyouhaveanyquestionsorconcerns,pleaseconsultwiththeinstructororTAsinthisclass.ResourcesAvailabletoStudents:
HealthandWellness• UMatter,WeCare:[email protected];392-1575• CounselingandWellnessCenter:http://www.counseling.ufl.edu/cwc/;392-1575• SexualAssaultRecoveryServices(SARS):StudentHealthCareCenter;392-1161• UniversityPoliceDepartment:http://www.police.ufl.edu/;392-1111(911foremergencies)AcademicResources• E-learningtechnicalsupport:[email protected];https://lss.at.ufl.edu/help.shtml;352-392-
4357(opt.2)• CareerResourceCenter:ReitzUnion;http://www.crc.ufl.edu/;392-1601
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• LibrarySupport:http://cms.uflib.ufl.edu/ask• TeachingCenter:BrowardHall;392-2010or392-6420• WritingStudio:302TigertHall;http://writing.ufl.edu/writing-studio/;846-1138
ProcedureforConflictResolutionAnyclassroomissues,disagreementsorgradedisputesshouldbediscussedfirstbetweentheinstructorandthestudent.Iftheproblemcannotberesolved,pleasecontacttheUndergraduateCoordinatorfortheDepartmentofSpanishandPortugueseStudies(Dr.GregMoreland,[email protected])ortheDepartmentofChemistry([email protected]).Bepreparedtoprovidedocumentationoftheproblem.IssuesthatcannotberesolveddepartmentallywillbereferredtotheUniversityOmbudsOffice(http://www.ombuds.ufl.edu;392-1308)ortheDeanofStudentsOffice(http://www.dso.ufl.edu;392-1261).Forfurtherinformationrefertohttps://www.dso.ufl.edu/documents/UF_Complaints_policy.pdf.COURSEGOALS,OBJECTIVESandLEARNINGOUTCOMESThiscourseismultidisciplinaryandcanbeusedtofulfillsomeoftherequirementsforGenEd,Quest,andtheInternationalScholarsProgram,asisexplainedfurtherbelow.
Quest2AspartofQUEST2thiscoursecomplieswiththeSLOsidentifiedbytheUFQUESTCurriculumCommittee.Description:Groundedinthemodesofinquiryandanalysischaracteristicofthesocialandphysicalsciences,Quest2coursesinvitestudentstoaddresspressingquestionsfacinghumansocietyandtheplanet—questionsthatoutstriptheboundariesofanyonedisciplineandthatrepresentthekindofopen-ended,complexissuestheywillfaceascritical,creative,andthoughtfuladultsnavigatingacomplexandinterconnectedworld.QUEST2SLOs• Identify,describe,andexplainthecross-disciplinarydimensionsofapressingsocietalissueor
challengeasrepresentedbythesocialsciencesand/orbiophysicalsciencesincorporatedintothecourse.(Content)
• Criticallyanalyzequantitativeorqualitativedataappropriateforinforminganapproach,policy,orpraxisthataddressessomedimensionofanimportantsocietalissueorchallenge.(CriticalThinking)
• Developandpresent,intermsaccessibletoaneducatedpublic,clearandeffectiveresponsestoproposedapproaches,policies,orpracticesthataddressimportantsocietalissuesorchallenges(Communication)
• Connectcoursecontentwithcriticalreflectionontheirintellectual,personal,andprofessionaldevelopmentatUFandbeyond.(Connection)
GeneralEducation,PhysicalScienceAspartofGenEd,thiscoursecomplieswiththeSLOsidentifiedbytheGenEdcurriculumCommitteeintheareaofPhysicalSciences(P).Description:Physicalsciencecoursesprovideinstructioninthebasicconcepts,theoriesandtermsofthescientificmethodinthecontextofthephysicalsciences.Coursesfocusonmajorscientificdevelopmentsandtheirimpactsonsociety,scienceandtheenvironment,andtherelevantprocessesthatgovernphysicalsystems.Studentswillformulateempirically-testablehypothesesderivedfrom
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thestudyofphysicalprocesses,applylogicalreasoningskillsthroughscientificcriticismandargument,andapplytechniquesofdiscoveryandcriticalthinkingtoevaluateoutcomesofexperiments.GenEd(P)SLOs:• Identify,describe,andexplainthebasicconcepts,theoriesandterminologyofnaturalscienceand
thescientificmethod;themajorscientificdiscoveriesandtheimpactsonsocietyandtheenvironment;andtherelevantprocessesthatgovernbiologicalandphysicalsystems(Content).
• Formulateempirically-testablehypothesesderivedfromthestudyofphysicalprocessesorlivingthings;applylogicalreasoningskillseffectivelythroughscientificcriticismandargument;andapplytechniquesofdiscoveryandcriticalthinkingeffectivelytosolvescientificproblemsandtoevaluateoutcomes(CriticalThinking).
• Communicatescientificknowledge,thoughts,andreasoningclearlyandeffectively.(Communication)
GeneralEducation,InternationalAspartofGenEd,thiscoursecomplieswiththeSLOsidentifiedbytheGenEdcurriculumCommitteeintheareaofInternational(N).Description:thisdesignationisalwaysinconjunctionwithanotherprogramarea:Internationalcoursespromotethedevelopmentofstudents’globalandinterculturalawareness.Studentsexaminethecultural,economic,geographic,historical,political,and/orsocialexperiencesandprocessesthatcharacterizethecontemporaryworld,andtherebycomprehendthetrends,challenges,andopportunitiesthataffectcommunitiesaroundtheworld.Studentsanalyzeandreflectonthewaysinwhichcultural,economic,political,and/orsocialsystemsandbeliefsmediatetheirownandotherpeople’sunderstandingofanincreasinglyconnectedworld.GenEd(N)SLOs:• Identify,describe,andexplainthehistorical,cultural,economic,political,and/orsocialexperiences
andprocessesthatcharacterizethecontemporaryworld.(Content).• Analyzeandreflectonthewaysinwhichcultural,economic,political,and/orsocialsystemsand
beliefsmediateunderstandingsofanincreasinglyconnectedcontemporaryworld.(CriticalThinking)
• Theinternationaldesignationisalwaysinconjunctionwithanothercategory.Communicationoutcomesarelistedinthosesubjectareas.(Communication).
InternationalScholarsProgramAspartoftheInternationalScholarsProgram,thiscoursecomplieswiththeQEP-ISPStudentLearningOutcomesidentifiedbytheUFInternationalCenter.Description:TheISPrepresentsanavenuetostructurestudentsgloballearningexperiencethroughthecompletionofinternationalcoursework,internationalexperience,languagelearningandco-curricularactivities.InternationalScholarsProgramSLOs:
• Studentsidentify,describe,andexplainglobalandinterculturalconditionsandinterdependencies.(Content).
• Studentsanalyzeandinterpretglobalandinterculturalissues.(Criticalthinking).• Studentscommunicateeffectivelywithmembersofothercultures.(Communication).
ACCOMPLISHINGOBJECTIVES
Thestatedsubjectobjectiveswillbeachievedthrough:1. ThepresentationofglobalandinterculturalconditionsinLatinAmerica.
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2. Theexaminationoftheroleoffoodincreatingandnourishingculture.3. Thepresentationofthescientificmethodofinquiryasawaytounderstandtheconnection
betweencookingandchemistry.4. Theassessmentofchemicalpropertiesandadvantagesoffood,itsprocessing(cooking)andits
roleinnutritioninLatinAmerica.5. Theintroductionofscientificandlinguisticdatacollection,analysisandinterpretation.6. Theevaluationofreferencesourcestoshowtheimportanceofreliablescientificdataasit
relatestothefoodsafety.7. Thediscussionofsocial,political,economicandgeographicalfactorsinLatinAmericathat
relatetotheregionsculinarytendencies.8. TheintroductionofbasicSpanishvocabularyrelatedtofoodandcooking9. ThediscussionoftheconnectivitybetweenchemistryandfoodwithinthecontextofLatin
Americafoodandmealculture.
SLOSYNTHESIS
Studentlearningoutcomesforthisclassthereforecomefromadiversearrayofdisciplinesandexpectations.Thecourse-specificSLOsarelistedhere,alongwiththeirrelationshipstotheabovecategories,andthemeansbywhichtheyareaddressedand/orassessedinthiscourse.SLOAREA SLODESCRIPTION RELATIONSHIP
tootherSLOsADDRESSED/ASSESSEDBY
Content Describeandexplaintheroleofcookingandchemicallyprocessingfoodinthenutritionandfeedingofhumans.
Quest2 -readings/materials-classlectures
Recognizevariouscountries/regionsinLatinAmerica.
GenEd–NISP
-readings/materials-classlectures
Explorecultural,historical,sociopoliticalandgeographicalaspectsoftheirculture
GenEd–NISP
-readings/materials-classlectures-guestlectures/visits
Identifythechemistryintheirfoodandfoodpreparation,includingmolecularclassifications(proteins,carbohydrates,lipids,andwater)andmajorchangesinchemicalandphysicalpropertiesduetocookingprocedures(phasechanges,denaturingofproteins).
GenEd–P -readings/materials-classlectures-laboratoryexperiments,reports-kitchencooking,recipeguides
Identifyanddescribescientificmethodsformeasuringpropertiesandchangesinphysicalandchemicalproperties
GenEd–P classlectures-laboratoryexperiments,reports-kitchencooking,recipeguides
RelatethelanguageoffoodwiththeinterculturalinteractionofLatinXandtheGainesvillecommunity.
Quest2GenEd–NISP
-classlectures-linguisticlandscapedataproject
IDS2395#23207 p.11
-interviewprojectCriticalThinking
Analyzeandinterpretthevariouscultural,historical,sociopoliticalandgeographicalfactorsthatworktogethertoformtheLatinAmericancountries/regionsdiscussed.
GenEd–NISP
-classlectures-guestvisits-interviewproject-finalproject
Exploretheconnectionsbetweenfoodandculture,andfoodandscience,andhowtheaforementionedfactorsarerelevanttothoseconnections.
Quest2GenEd–NISP
-readings/materials-classlectures-guestlectures/visits
Engageinthescientificmethodtolearnaboutmeasurements,reproducibility,anduncertaintythroughdataanalysisofexperimentalresults.
GenEd–P -laboratoryexperiments,reports-linguisticlandscapeproject
Assesstheimpactoffoodchoicesinnutritionandhealthattheindividualandforthesocietyatlarge.
Quest2Gened-P
-readings/materials-classlectures--laboratoryexperiments
Learntocollectquantitativedatathroughlaboratoryexperimentationandqualitativedatathroughlinguisticlandscapedocumentation.
Quest2GenEd–P
-laboratoryexperiments,reports-linguisticlandscapeproject
Transferthescientificconceptslearnedinthelaboratoryintothekitchenpreparation.
Quest2GenEd–P
-laboratoryexperiments,reports-kitchencooking,recipeguides-finalproject
Formulatetestablehypothesesfromstudyingchemicalprocessesandphysicalchanges.
Quest2GenEd–P
-laboratoryexperiments,reports-kitchencooking,recipeguides-finalproject
Discernvalidatedsourcesofscientificdatatoreachreasonedconclusionsbasedontestabledata
Quest2GenEd–P
-laboratoryexperiments,reports-kitchencooking,recipeguides
Experienceoneormorefood-relatedaspectsoftheHispanic/LatinXcommunitythroughcommunicationwithoneofitsmembers.
Quest2GenEd–NISP
-interviewproject
Communication Communicatescientificresultsthroughpreparationoflaboratoryreports.
GenEd–P
-laboratoryexperiments,reports-finalproject
Developandpresentnewproceduresforkitchenpreparationsutilizing
Quest2GenEd–P
-kitchencooking,recipeguides
IDS2395#23207 p.12
someofthechemicalconceptstheyacquirethroughoutthecourse.
-finalproject
Connectwithchefs,cooksandfood-relatedentrepreneursfromoutsidetheuniversityenvironment.
Quest2GenEd–NISP
-guestlectures/visits-interviewproject
ExploreaspectsoftheSpanishlanguage.(*AlthoughnoproficiencyinSpanishisrequired,studentswilllearnrelevantvocabularyitemsandwillcometoappreciatethevalueofknowinganotherlanguage.)
GenEd–NISP
-readings/materials-classlectures
Connections ExploretheroleofHispanic/LatinXcultureandfoodintheireverydaylives.
Quest2 -guestlectures/visits-interviewproject
Explorehowwrittenlanguagesurroundingusrevealsinformationaboutlanguageandculture.
Quest2 -linguisticlandscapeproject
Exploretheroleofchemistryinoureverydaylives.
Quest2 -readings/materials-classlectures
Reflectontheneedforbasicscientificeducationtounderstandfoodanditsroleintheirlives.
Quest2 -readings/materials-classlectures
Awarenessoftheconnectionsbetweencultureandfoodwithanunderstandingofthechemistrytoassesstheimpactoffoodchoicesinnutritionandhealthattheindividualandforthesocietyatlarge.
Quest2 -readings/materials-classlectures-interviewproject-linguisticlandscapeproject-laboratoryexperiments
UnderstandtheroleofNGOsintheavailabilityof(food-related)resourcesforthecommunity.
Quest2 -readings/materials-classlectures-guestlectures/visits
p.13IDS2395#23207
CALENDARThiscalendarissubjecttochangeforpedagogicalorlogisticalmotivations,especiallywithrespecttotheguestvisits/lectures.Totheextentpossible,studentswillbenotifiedinadvanceofanysuchchanges.
Yellowhighlight=laboratory Greenhighlight=kitchen Lightbluehighlight=guestlectures/visits
WEEKof U
NIT Monday
(per.6)Wednesday
(per.6-8)
Materialtoprepare*priortoMonday’sclass
(*=read,watch,listento,etc.)
Assignmentsduethisweek(seeCanvasforspecific
dates/times)Jan.6th
INTR
O
McCartyHallB3124• Introductions• Discussionofsyllabusand
expectations• Safetyinthelabandkitchen
Keene-FlintHall0115• Scientificmethod,chemicalandphysical
changes,chemicalbonds
• ABrownS2Ep12:"CitizenCane”,S6Ep15:"TheIcingManCometh"
• ScienceFriday7/7/17:"FoodFailures:ToohotintheKitchen?TryNo-HeatCooking"
• Self-introductionposts• DownloadSiftrand
createaccount• Libraryvisit:CookbooksinLatin
AmericancollectionJan.13th
PRIM
ERPLA
TO
McCartyHallB3124• Foodandculture,imagined
communities• Cookbooksandnationalism
Keene-FlintHall0115• Plantains,chayote,jicama• Solutions,moleculesinfood• Labpreparation(pH)• DiscussionofexpectationsforLab
Activities
• McGeeCh15:Water(4pgs)• Lab0andLab1:background
Information(CANVAS)
• SafetyRulescontract
Jan.20th MLKJr.Day–noclass LeighHall108• Labexperiment:unitconversions,edible
indicators
• Lab0(CANVAS)• Lab1(CANVAS)
• Pre-labQuiz• LabReport1
Jan.27th McCartyHallB3124• Kitchenpreparation(vocabulary)• Discussionofexpectationsfor
KitchenActivities• DiscussionofexpectationsforSiftr
project
FSHN• Recipes:Chifles,patacones,maduros;
chayote&jicamaSalad
• Kriebelpg.94,95,128,&86 • 5photosuploadedtoSiftrandtagged
Feb.3rd
PLAT
OPRINCIPA
L(1)
McCartyHallB3124• GuestLecture:Nutritioneducation
(JeannetteAndradehttps://fshn.ifas.ufl.edu/directory/faculty/andrade/)
Keene-FlintHall0115• Seafoodproteins• Dairy
• ABrownS1Ep10:"Hook,LineandDinner",S4Ep7:"AChuckforChuck"
• ScienceFriday3/21/14:"FoodFailures:Knead-to-KnowScienceBehindBread"
• McGeeCh15:Proteins(3pg)
• KitchenGuide1
Feb10th McCartyHallB3124• Labpreparation(rheology)
LeighHall108• Labexperiment:makingMozzarella
cheese;testingelasticityandviscosity
• Lab2(CANVAS) • Pre-labQuiz• LabReport2
Feb.17th • Kitchenpreparation(vocabulary)• Discussion/reminderaboutInterview
project
FSHN• Recipes:ceviche,coconutricewith
shrimp
• Kriebelpg.69&44 • 5photosuploadedtoSiftrandtagged
p.14IDS2395#23207
WEEKof U
NIT Monday
(per.6)Wednesday
(per.6-8)
Materialtoprepare*priortoMonday’sclass
(*=read,watch,listento,etc.)
Assignmentsduethisweek(seeCanvasforspecific
dates/times)Feb.24th
PLAT
OPRINCIPA
L(2)
McCartyHallB3124
• GuestLecture:FoodandtheLatinXlaborforce(CoalitionofImmokaleeWorkers,https://ciw-online.org)
Keene-FlintHall0115• Spicesandpeppers• Lipidsandfats
• ABrownS4Ep13:"Chile'sAngels",S7Ep14"SpiceCapades"
• ScienceFriday8/19/16:"TheSpicyScienceofChiliPeppers"
• McGeeCh15:Lipids(2pg)• ScienceMagazinearticle:"Making
PeacewithOilPalm"
• Planforinterviewproject• KitchenGuide2
Mar.2nd SPRINGBREAK–noclassesMar.9th McCartyHallB3124
• Labpreparation(spectroscopy)LeighHall108
• Labexperiment:Howhotismypepper(capsaicin)?
• Lab3(CANVAS) • Pre-labQuiz• LabReport3• Interviewwrite-up
Mar.16th
McCartyHallB3124• Kitchenpreparation(vocabulary)• Discussionofexpectationsforfinalproject
FSHN• Recipes:Chilesrellenos,salsas
• Kriebelpg38,72&73 • 5photosuploadedtoSiftrandtagged
Mar.23rd
POSTRE
McCartyHallB3124• Guestlecture:Foodsafetyandnutrition
(Dr.SoohyounAhnhttps://fshn.ifas.ufl.edu/directory/faculty/research/ahn/)
Keene-FlintHall0115• Desserts• Coconuts• CarbohydratesandSugars
• ABrownS1Ep2:"ThisSpudsforYou",S7Ep20:"TopBananas"
• ScienceFriday2/17/12:"ShouldSugarBeRegulatedLikeAlcohol?"
• McGeeCh15:Carbohydrates(3pg)
• KitchenGuide3
Mar.30th
McCartyHallB3124• Labpreparation(phasetransitions)
LeighHall108• Labexperiment:meltingpointofsugar,• caramelization
• Lab4(CANVAS) • LabReport4
Apr.6th McCartyHallB3124• Kitchenpreparation(vocabulary)• Discussionoffinalpresentationplans,
sign-upfortimes
FSHN• Recipes:flan,cocadas,alfajores
• Kriebelpg.123,129,&124 • 5photosuploadedtoSiftrandtagged
Apr.13th McCartyHallB3124• Guestlecture:Food(in)security,Fieldand
Fok(AnnaPrizia,https://fieldandfork.ufl.edu/about/our-team/)
Keene-FlintHall0115• Finalpresentations
• Siftrprojectreflection• Finalrecipe,presentation
• KitchenGuide4
Apr.20th McCartyHallB3124• Restauranteurguestlecture(TBD)• QuestAmbassadorguestpresentation
(TBD)
Keene-FlintHall0115• Finalpresentations• Classtimetocompletecourse
evaluations(instructorswillleavetheroom)
• Finalrecipe,presentation• Finalwrittenreport
