Explorando el mundo de la alimentación: Introducción a la ciencia de la alimentación para preadolescentes

Welcome to Introduction to Food Science for Preteens! In this course, you will learn about the science of food and its various components. We will explore the different types of food and how they are processed and prepared. You will also learn about nutrition and how foods affect our bodies. We will also discuss topics such as food safety and food allergies.

This course will help you learn more about the science of food and teach you practical skills that you can use when preparing meals. We will explore food chemistry, ingredients, and food safety in depth, as well as look at the different types of kitchen equipment used in food preparation. You will also learn about food labels and nutritional guidelines.

By the end of this course, you will have a better understanding of food science, food safety, and nutrition. You will also have the knowledge and skills needed to make healthy, nutritious meals for yourself and your family. So come join us and learn the science of food and how it affects our bodies!  

This course will be taught using Canva slides and will include in-class discussions, quizzes, and easy recipes for you to try out. Learners will receive a Google Drive link at the beginning of class which includes fun-to-make recipes, optional video links, and worksheets for each lesson. Please note: creating the recipes and completing the assigned homework is completely optional. 

Week 1: Introduction to Food Science
-What is food science
-Functional properties of carbs, fats, and proteins in foods. 
-Food Safety and food handling tips
-Foodborne illnesses
Homework: Easy Homemade Mayonnaise

Week 2:Food Groups
-5 Food groups
-What is the difference between fruits vs vegetables
-How can you add more vegetables to your recipes or dishes
-What do the colors means about fruits and vegetables
-What are grains (whole vs refined)
-Protein: Meat vs plant-based options
-Dairy vs non-dairy options. 
Handout: 5 lunch and 5 breakfast ideas (with recipes)

Week 3: Food Processing
-What are the raw ingredients
-What defined food professing
-food trivia game
-Fun food factories game
- processing methods of apple juice and instant potatoes
-Levels of processing (minimally, moderately and highly)
-Pros and cons of processed food
-A look at different food preservation methods (salting, pickling, pasteurization etc)
Homework: Food processing handout

Week 4: Eggs and Flour
-Functions of eggs in a recipe
-egg facts
-Grain facts
-Hard vs soft wheat
-Factors affecting the recipe in flour
-common uses for flour
-Gluten-free alternatives
Homework: recipe Apple Cinnamon Muffins (with eggs) and Apple Cinnamon Muffins (without eggs). The goal of this assignment is for learners to understand how eggs affect their taste, texture, and appearance. 

Week 5:How to Read a Recipe
-Identify the components of the recipe (recipe name, description, cooking method etc)
-Have you ever game (recipe mistakes)
-The Chemistry of Cookies video and game
Homework: Chocolate blueberry Banana Loaf recipe
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