Nutrition 205

Prof. Joan Rupp

Dec. 3, 2012

Final Reflection

One of the things I liked the most in the course was learning the nutritional content of the

food (ranging from the smallest and tiniest grains to beverages and even water). I also really

enjoyed the nutrition lab and all the preparation methods we learned. This experience actually

opened up my mind and helped me to appreciate more the “art of cooking” and it got me more

interested in food preparation. I also liked the healthy recipe activity because it gave me a “taste”

of what is like to modify recipes and the impact it makes to the overall product. For example,

substituting a small portion of ingredient for a healthy one if chosen correctly will not

dramatically affect my recipe but it’ll make it taste really good and healthier. The activity also

made me aware of the many recipe analyzer programs that exist today and the importance of

interpreting the data.

I also liked the grading method because prof. Rupp and Linda offered many points for

our projects, exams and extra credit activities. I really liked that part because it gave us a lot of

opportunities to do well in class and to learn more. Also while in lab, prof. Linda and Lab Tech

Sharon were very nice to us with many jokes, encouraging words and support during our cooking

lessons. In summary, I think this class is very important for our careers because it gives us the

knowledge we need to teach our future clients and patients the different methods of cooking and

to actually understand what happens to food when it’s cooked and how it can affect or help their

body when they eat it.