Nutr 205 Reflection Statement Nutrition 205 was my absolute favorite nutrition class to date.

Cooking is one of my passions and Nutrition 205 allowed for me to combine my passion for cooking with nutrition education. Physically practicing the theories from lecture help ingrain the information and make it much easier to understand the material. Nutrition 205 was the segway between the chemistry classes and nutrition classes that joined the two together. Learning the chemistry of cooking not only improved my cooking skills, but also explained how the chemistry of food works in our bodies. There were two projects that stood out in my mind for this class: the sensory testing lab manuscript and standards of identity lab manuscript. It was interesting to learn about the specific practices that go into accurate sensory testing and peaked my interest in nutrition careers dealing with product development. The standards of identity was something I was not familiar with before nutrition 205. This project also taught pertinent information the area of food development. In addition to the material presented in these two projects, I learned how to write a proper manuscript for research, which is a skill I will be able to utilize in future classes and any nutrition research I do in the future. The style of this class was especially effective due to the kitchen classroom, allowing each student to gain hands on experience to apply lecture material to practice in order to better understand the theories. Professor Copp was particularly instrumental to the learning process in teaching us the procedures of sensory testing and manuscript writing.