2POWERPOINT2 - Science
Topic of my Power Point presentation included: What kind of plant-based proteins are commonly used around the world to meet nutritional needs? (Whole grains, complete vs incomplete proteins)
I have attached the rubric too.
Plagiarism free paper A++
Please be specific with the given topic instruction.
Overview: The Educational Presentation assignment is a PowerPoint or Google Slide presentation designed to summarize unit learning by answering food-related questions using research-based resources. Students are assigned specific food-related questions for each presentation in the table above.
Be sure to include the following:
QUESTION ASSIGNED – see Question above
HISTORY or Background Information – see slides 4-8 for suggested slides
a. 4 facts with appropriate APA in-text citations (matched to full citations on the REFERENCES slide at the end of the slideshow.
b. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.
FOOD SCIENCE – see slides 10-16
a. 4 terms with definitions
b. 3 Food Science Facts – each fact has 3-4 details (and APA in-text citations matched to full citations on the REFERENCES slide at the end of the slideshow).
c. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.
TECHNIQUE, PROCESS, OR CULINARY METHOD OF PREPARATION – see slides 17-21
a. 3 terms with definitions
b. 3 cultural origins of food/culinary technique
c. 2 photos or videos of a food that uses the defined culinary technique above
NUTRITIONAL OR SENSORY IMPLICATIONS (NSI) – see slides 22-27
a. complete descriptions on slide 23
b. 2 NSI facts with 3-4 details and APA in-text citations
c. nutrient measures as on slide 25
KEY LEARNING—see slides 28-31
a. Summarize most important information from
1. Food Science
2. Culinary Method
3. Nutritional/Sensory Implications
b. explain how your presentation answers the question assigned
c. give 3 examples of how the presentation can be used
REFERENCES –see slide 32, use APA full citations
a. cite all texts, books, and academic journals
b. cite websites
c. cite video documentaries and other videos
d. cite photos
e. keep slide 33 as it gives credit to the template creatorsFats and oils
Ways someone could choose Healthier fats to cook and eat 1
(Richardson, 2018)
Cooking technique depends on the oil and heat.
TABLE OF CONTENTS
are some fats healthier than other? ,
At room temperature oils are liquid and fats are solid but have the same chemical structure.. Compare lard .butter,olive oil, hydrogenation shortening.
Technique, process, or culinary method of preparation
Food Science Info
02
03
History or Background Info
01
04
Nutritional or Sensory implications
(Fabflour, 2020)
History or Background Info
Oils and fats form an important part of a healthy diet
01
(Nale, n.d.)
Leavening agents, also known as raising agents, have been used throughout history as a way to aid in the rising and mixture process when baking. The word leavener comes from the latin word levare meaning “rise” (Consumier, 2017). For a long time yeast and other biological leaveners were most commonly used. However, with technological advances in food science we now have chemical leaveners to choose from that serve a specific purpose through each of their chemical components. Understanding how each leavening agent works will help you decide which is best for the recipe you are using.
History
(Bob, 2020)
There are 4 different kinds of baking powders including: tartrate, phosphate, anhydrous phosphate,and sodium aluminum sulfate phosphate powders.
Baking powder is the most commonly used and known chemical leavener.
Accurate measurement is crucial with leavening agents.
Background Info
The first discovery of chemical leavening, a mixture of a salt and acid that would create carbon dioxide which began making the rising process easier.
Baking soda
A BRIEF STORY -- timeline of discoveries
18th Century
Process of using yeast, a biological leavening agent, which took anywhere from 12-24 hours for the rising process.
1846
1856
Yeast
A Chemist was able to create baking powder which cut the rising process nearly in half.
Baking powder
MILESTONES REACHED in science or culinary technique
01
Mercury is the smallest planet in our Solar System
MERCURY
03
Despite being red, Mars is actually a cold place
MARS
02
Venus has a beautiful name, but it’s terribly hot
VENUS
This is a diagram of the different types of leavening agents:
Food Science
The chemical makeup of leavening agents and how they work.
02
(Flour…, n.d.)
Definition
Bicarbonate of soda, an alkaline ingredient (McWilliams, 2013. Pg 324).
Baking soda
Food Science Term
Definition
Stain of yeast capable of reducing rising time of yeast-leavened products by half (McWilliams, 2013. Pg 323).
Quick-rise active dry yeast
Food Science Term
Food Science Fact
Carbon dioxide can be created biologically or chemically (McWilliams, 2013).
Carbon dioxide is responsible for the honeycomb structure that appears from baked goods (Consumier, 2017)
The gas Carbon dioxide is eExceeds Expectations
Meets Expectations
Progressing
Needs Improvement
Sequencing of Information
Points:
4 (4.00\%)
Information is organized in a clear, logical way. It is easy to anticipate the type of material that might be on the next slide/page.
Points:
3 (3.00\%)
Most information is organized in a clear, logical way. One slide or item of information seems out of place.
Points:
2 (2.00\%)
Some information is logically sequenced. An occasional slide or item of information seems out of place.
Points:
1 (1.00\%)
There is no clear plan for the organization of information.
Content Quality
Points:
12 (12.00\%)
All information provided is accurate and detailed. There is ample content specifics in this presentation to learn about the topics, sources are cited in APA style. Textbook learning is integrated into presentation
Points:
9 (9.00\%)
Almost all the information provided is accurate. Some details are provided. Or all the information is accurate but not all of the requirements of the assignment were met. Information is not complete. Little textbook learning evident.
Points:
6 (6.00\%)
Few details support main idea. Most information is accurate and almost all of the requirements have been met. Little information on the presentation. No textbook learning evident in the presentation.
Points:
3 (3.00\%)
There are several inaccuracies in the content OR many of the requirements were not met. Not enough content, incomplete.
History Section Requirements
Points:
12 (12.00\%)
All requirements are present 4 facts with appropriate APA in-text citations
Points:
9 (9.00\%)
Most requirements are present (more than half, but not all)
Points:
6 (6.00\%)
Half or fewer requirements are present
Points:
3 (3.00\%)
Many of requirements are missing
Food Science Info Requirements
Points:
12 (12.00\%)
All requirements are present a. 4 terms with definitions b. 3 Food Science Facts – each fact has 3-4 details
Points:
9 (9.00\%)
Most requirements are present (more than half, but not all)
Points:
6 (6.00\%)
Half or fewer requirements are present
Points:
3 (3.00\%)
Many of requirements are missing
Technique, Process, Method Requirements
Points:
12 (12.00\%)
All requirements are present a. 3 terms with definitions b. 3 cultural origins of food/culinary technique
Points:
9 (9.00\%)
Most requirements are present (more than half, but not all)
Points:
6 (6.00\%)
Half or fewer requirements are present
Points:
3 (3.00\%)
Many of requirements are missing
Nutr/Sensory Info Requirements
Points:
12 (12.00\%)
All requirements are present a. complete descriptions on slide 23 b. 2 NSI facts with 3-4 details and APA in-text citations c. nutrient measures as on slide 25
Points:
9 (9.00\%)
Most requirements are present (more than half, but not all)
Points:
6 (6.00\%)
Half or fewer requirements are present
Points:
3 (3.00\%)
Many of requirements are missing
Key Learning Requirements
Points:
CATEGORIES
Economics
Nursing
Applied Sciences
Psychology
Science
Management
Computer Science
Human Resource Management
Accounting
Information Systems
English
Anatomy
Operations Management
Sociology
Literature
Education
Business & Finance
Marketing
Engineering
Statistics
Biology
Political Science
Reading
History
Financial markets
Philosophy
Mathematics
Law
Criminal
Architecture and Design
Government
Social Science
World history
Chemistry
Humanities
Business Finance
Writing
Programming
Telecommunications Engineering
Geography
Physics
Spanish
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f. Three Social Entrepreneurship Models
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others) processes that you perceived occurs in this specific Institution Select one of the forms of stratification highlighted (focus on inter the intersectionalities
of these three) to reflect and analyze the potential ways these (
American history
Pharmacology
Ancient history
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Numerical analysis
Environmental science
Electrical Engineering
Precalculus
Physiology
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Algebra
Geology
Physical chemistry
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Identify a specific consumer product that you or your family have used for quite some time. This might be a branded smartphone (if you have used several versions over the years)
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Chemical Engineering
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INSTRUCTIONS:
To access the FNU Online Library for journals and articles you can go the FNU library link here:
https://www.fnu.edu/library/
In order to
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Key outcomes: The approach that you take must be clear
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Topic
You will need to pick one topic for your project (5 pts)
Literature search
You will need to perform a literature search for your topic
Geophysics
you been involved with a company doing a redesign of business processes
Communication on Customer Relations. Discuss how two-way communication on social media channels impacts businesses both positively and negatively. Provide any personal examples from your experience
od pressure and hypertension via a community-wide intervention that targets the problem across the lifespan (i.e. includes all ages).
Develop a community-wide intervention to reduce elevated blood pressure and hypertension in the State of Alabama that in
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Conclusions
References (8 References Minimum)
*** Words count = 2000 words.
*** In-Text Citations and References using Harvard style.
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w or quality improvement; it was just all part of good nursing care. The goal for quality improvement is to monitor patient outcomes using statistics for comparison to standards of care for different diseases
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visual representations of information. They can include numbers
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making the appropriate buying decisions in an ethical and professional manner.
Topic: Purchasing and Technology
You read about blockchain ledger technology. Now do some additional research out on the Internet and share your URL with the rest of the class
be aware of which features their competitors are opting to include so the product development teams can design similar or enhanced features to attract more of the market. The more unique
low (The Top Health Industry Trends to Watch in 2015) to assist you with this discussion.
https://youtu.be/fRym_jyuBc0
Next year the $2.8 trillion U.S. healthcare industry will finally begin to look and feel more like the rest of the business wo
evidence-based primary care curriculum. Throughout your nurse practitioner program
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Understanding Gender Fluidity
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Affirming Clinical Encounters
Conclusion
References
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After the components sending to the manufacturing house
1. In 1972 the Furman v. Georgia case resulted in a decision that would put action into motion. Furman was originally sentenced to death because of a murder he committed in Georgia but the court debated whether or not this was a violation of his 8th amend
One of the first conflicts that would need to be investigated would be whether the human service professional followed the responsibility to client ethical standard. While developing a relationship with client it is important to clarify that if danger or
Ethical behavior is a critical topic in the workplace because the impact of it can make or break a business
No matter which type of health care organization
With a direct sale
During the pandemic
Computers are being used to monitor the spread of outbreaks in different areas of the world and with this record
3. Furman v. Georgia is a U.S Supreme Court case that resolves around the Eighth Amendments ban on cruel and unsual punishment in death penalty cases. The Furman v. Georgia case was based on Furman being convicted of murder in Georgia. Furman was caught i
One major ethical conflict that may arise in my investigation is the Responsibility to Client in both Standard 3 and Standard 4 of the Ethical Standards for Human Service Professionals (2015). Making sure we do not disclose information without consent ev
4. Identify two examples of real world problems that you have observed in your personal
Summary & Evaluation: Reference & 188. Academic Search Ultimate
Ethics
We can mention at least one example of how the violation of ethical standards can be prevented. Many organizations promote ethical self-regulation by creating moral codes to help direct their business activities
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The inbound logistics for William Instrument refer to purchase components from various electronic firms. During the purchase process William need to consider the quality and price of the components. In this case
4. A U.S. Supreme Court case known as Furman v. Georgia (1972) is a landmark case that involved Eighth Amendment’s ban of unusual and cruel punishment in death penalty cases (Furman v. Georgia (1972)
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The ability to view ourselves from an unbiased perspective allows us to critically assess our personal strengths and weaknesses. This is an important step in the process of finding the right resources for our personal learning style. Ego and pride can be
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CliftonLarsonAllen LLP (2013)
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The word assimilate is negative to me. I believe everyone should learn about a country that they are going to live in. It doesnt mean that they have to believe that everything in America is better than where they came from. It means that they care enough
Data collection
Single Subject Chris is a social worker in a geriatric case management program located in a midsize Northeastern town. She has an MSW and is part of a team of case managers that likes to continuously improve on its practice. The team is currently using an
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I think knowing more about you will allow you to be able to choose the right resources
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One thing you will need to do in college is learn how to find and use references. References support your ideas. College-level work must be supported by research. You are expected to do that for this paper. You will research
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A Health in All Policies approach
Note: The requirements outlined below correspond to the grading criteria in the scoring guide. At a minimum
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Losinski forwarded the article on a priority basis to Mary Scott
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