! Department of Health and Nutrition Sciences

Course name: HNSC 2223 Foods of Diverse Populations LAB

Section: TZ9, 1 credit (2 laboratory hours)
Semester: SPRING 2022

Lab time: Tuesday 9:05 AM-10:45 AM

Lab location: 5219 N/4200N In-person
Instructor: Ms. Ana Rosa Nazario
Laboratory Assistant:
Office hour: I will be available before and after class for any questions or
concerns
Contact: anazario@brooklyn.cuny.edu
Co-requisite: HNSC 2222 Foods of Diverse Populations (lecture)
Pre-requisite: HNSC 1200 (Fundamentals of Nutrition) or 2210 (Human Nutrition)
This syllabus is subject to change

COURSE DESCRIPTION
2 laboratory hours; 1 credit
Exploration of foods and foodways of diverse population groups. Examination of the
effects of ethnic, geographic (including immigration), ecological and historic factors on
foods and foodways. Laboratory experience that provides food preparation activities
designed to complement Health and Nutrition Sciences 2222, Foods of Diverse
Populations Lecture.
Course objectives
● Identify foods and foodways of members of select cultural/ ethnic/ regional groups;

● Evaluate the effects of shifting demographics on the foods and foodways of selected
cultural/ ethnic/ regional members of groups and communities;

● Practice cultural sensitivity to the foodways of clients and patients in the

community, food service, and clinical setting.

Learning outcomes
This course contributes to the following ACEND Core knowledge requirements
(KRDNs).

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 • KRDN 1.2 Use current information technologies to locate and apply evidence-based
guidelines and protocols.
• KRDN 2.1 Demonstrate effective and professional oral and written communication
and documentation.
• KRDN 2.6 Demonstrate an understanding of cultural competence/sensitivity.
REQUIRED READINGS
There is no required text to purchase for this course. Instead, each week there are
handouts available on Blackboard to download. All material included in the handouts is
part of course readings and may be included on final exam.

ASSIGNMENTS AND EVALUATION

Grading

Numeric Score Letter

Grade

97-100% A+
93 – 96% A

90 – 92% A-
87 – 89% B+

83 – 86% B
80 – 82% B-

77 – 79% C+
73 – 76% C

70 – 72% C-
67– 69% D+

63 – 66% D
60 – 62% D-

≤59.9 F

Grades will be assigned according to the grading scale above.

COURSE EVALUATION/FINAL GRADE

Your final course grade will be comprised of the following components:
Attendance & participation 20%
Lab Reports 30%
Ingredient research/Own cuisine Report 20%
Final Exam _ 30%
Total 100%

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Attendance and Participation (20%)
In-person class attendance is required. Lateness and absences will affect your ability to
do well in this course. Attendance is mandatory and absences will result in reduced
credit unless excused before the class by email. Absences will only be excused with
written documentation from a third party (e.g. doctor, employer, jury duty, etc.)
attesting to the circumstances of your absence. Please arrive on time. Unexcused
lateness (arriving after attendance is taken) will not be tolerated. Deductions will be
made for unexcused lateness. The class requires you to be proactive. Please know what
your duties are before entering the lab. Because of time limitations, each group should
briefly discuss a plan for food preparation. A rotation model works best (each member
taking turns with different tasks each week)

Participation is straightforward: show up on time and properly attired, cook, taste (or
observe) the food and share your thoughts on what was made. You will not be
penalized for the relative tastiness or edibility of the food you make, as long as you
made a concerted effort to follow directions and recipes.
Be advised: students who come to class without proper attire or who fail to follow
proper kitchen lab safety procedures will be asked to leave class immediately and will
not receive credit for attending that day.

Lateness to class (everyone gets a freebee)/Early exit

For every extreme late arrival to class (over 10 minutes) you will incur a .3 deduction in
your final grade. For example, if your final grade is 87 and your were late once your
grade goes from an 87 to 86.7. By the calculation, 2 extreme latenesses will bring your
grade from a 87 (B+) to 86.4 (B). We begin labs immediately in the interest of time and
you will miss information that will be on exams. DO NOT BE LATE!
Observed continuous lateness will forfeit the 10 minute allowance and you will
automatically get points deducted off your final grade.
Early exit
Early exit from class is not allowed unless discussed with instructor prior to class and
approved. Legitimate reason will be necessary for approval.
Absence due to possible COVID-19 exposure:
Due to the increased uncertainty of Covid-19 infections, any absence due to possible
exposure will require a proof of PCR or antigen test. Failure to do so will incur a grade
of zero (0) for the day the lab is missed. Once proof of PCR/antigen test is verified, an
alternative assignment will be emailed to student to complete by the following lab due
date in order to receive credit for in-person lab missed.
Your Responsibilities:
All work is due at the time designated. If you can not meet deadlines for this
course please contact me to discuss a possible resolution.

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Participation Breakdown

1. Safety. Students are expected to conduct themselves with appropriate professional

behavior and with respect and courtesy to all. Anyone who thoughtlessly or
intentionally jeopardizes the health or safety of another individual will be
immediately dismissed from the day’s activity, may be withdrawn from the class, and/
or barred from attending future lab activities.

2. Attendance is mandatory. If you are absent for a lab you may not submit a lab
report for that session. If you are late to lab there is a point deduction on your
attendance (Please refer attendance and lateness policy)

3. Team work. Generally, each group has 3 to 4 members; each member will rotate on
kitchen tasks (prep, cook, clean, collect ingredients) All members will participate in
the preparation of recipe. Lab reports will be graded individually.

4. Lab report. Lab reports should include 2 parts: 1. a brief description of food
prepared. This should include region, preparation technique, your opinion on
outcome, and possible changes you would make to improve (specifically of the dish
your group cooked and generally of there groups). 2. the completed food evaluation
handout of all dishes sampled. Laboratory reports are required for each lab and
are collected at the beginning of the next session. All lab reports MUST be
legible!
5. There are NO make-ups for missed laboratory sessions, oral presentations, or
examinations.
(Please refer to Attendance and Participation requirements above for more information)

6. You will be responsible for cleaning up after each lab, including, but not limited to,
counter tops, sinks, and all other equipment used. Points will be deducted if your
group station is not cleaned at the end of each lab unless otherwise specified.

7. It is imperative that groups read the recipes assigned ahead of time. In the interest of
time, it is important to be familiar with ingredients, procedure, cooking times, in order to
complete process with time to evaluate food and discuss. NO STUDENT SHOULD
HAVE TO GO AND COLLECT INGREDIENTS REPEATEDLY THROUGHOUT
CLASS TIME. Please plan accordingly.

Also…
Cell phones should be turned off before entering class! Please don’t text in class!

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Devices, including dictionaries, tape or digital voice recorders, etc. are not permitted in
class (including both lecture and exams) without prior approval of the instructor.
Lab Reports (30%)
Each lab will be accompanied by a lab assignment to be submitted as a lab report. You
will have a week to do the lab assignment. After each in-person lab, you must submit a
one-page report of the overall cuisine and the evaluation of the recipes completed.
Evaluation sheet will be included in recipe packet for each student.You must include
descriptive vocabulary for each recipe and an overall summary of the characteristics of
the cuisine. Please include group number and a specific description of your groups dish
(each group will descriptively write of their dish prepared and generally on the other
groups’ dishes)
Document must include: your name, cuisine title, cuisine recipe, the names of all the
group members, group number, date.
A late submission of a lab report of more than one week will result in a grade of zero.
Portions( unfinished/lacking information) of lab reports will incur point deductions. I do
not want emailed assignments because they are likely to get lost and I will consider them
incomplete and will therefore give a grade of zero for that assignment.
All labs will be handed in as a hard copy. PLEASE, no emails or uploads to
Blackboard.

Ingredient Research/Own Cuisine essay (20%)

This is an individual 1-2 page essay to present and reflect on your heritage cuisine/s.
What are the ingredients and dishes you cannot give up? What are the family dishes and
traditional customs around food that are different from other families, or when compared
to restaurant versions? Are there any similarities to other cuisines or customs from other
cultures? Compare and contrast. Conclude with what is the most representative of your
cuisine/s that reflect the culture/s they are part of.
Ingredient Research Portion of paper
Each student will receive a specific ingredient not of there own heritage/culture to
research.
This portion of essay paper must include:
- Origin of ingredient
- Physical description, growth, cultivation, and preparation methods
- Brief history on its use (medicinal, as currency, superstitions if any, etc)
- Dishes in which it is most commonly used (please give at least 3)
All assignments are to be handed as a hard copy.
NO UPLOADS TO BLACKBOARD OR EMAILS OF YOUR WORK.

Formatting Written Work

Points will be subtracted if any of the following format requests are not included:

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 Use double-spaced text (no single, triple/quadruple spaces between paragraphs)
Use standard 12-point Times New Roman font and 1-inch margins
Proofread. You should 1) review what you wrote, 2) use the Spelling and Grammar
Microsoft Word tool. Spelling and grammar errors will incur in point subtraction.
Cite all sources
Citation in the text for ANY information that is not considered common knowledge
AND full references at the end of your assignment.

Final Exam(30%)
The Final Exam will be comprised of short reflective essays about cuisines prepared in
class along with multiple choice/true and false questions. (CUMULATIVE)

Make-up exams are not available unless planned with me in advance of the
scheduled exam date with verifiable documentation. If an emergency situation
arises in which you cannot make it to the scheduled exam, contact me as soon
as possible so that we can work out an acceptable plan of action. Please have
documentation of the emergency ready to show me when we meet.

Demonstration of Professional Behavior:

Professional behavior is expected at all times. This includes:
1. attending class on time.
2. coming to class prepared.
3. Work collaboratively with your lab partner/s.
4. Show that you are capable of discussing the course material using appropriate
terminology and proper pronunciation. Also, all written communication should
contain proper grammar and proper spelling.

COLLEGE POLICIES

Academic Integrity
The faculty and administration of Brooklyn College support an environment
free from cheating and plagiarism. Each student is responsible for being
aware of what constitutes cheating and plagiarism and for avoiding both. The
complete text of the CUNY Academic Integrity Policy and the Brooklyn
College procedure for implementing that policy can be found at this site:
http://www.brooklyn.cuny.edu/bc/policies . If a faculty member suspects a
violation of academic integrity and, upon investigation, confirms that
violation, or if the student admits the violation, the faculty member MUST

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report the violation. NO EXCEPTIONS! Any violation of the following will
result in a grade of 0 for the assignment or activity.

Types of Academic Dishonesty Explicitly Prohibited

• Cheating is the unauthorized use or attempted use of material, information,
notes, study aides, devices or communication during an academic exercise.
• Plagiarism is the act of presenting another person’s ideas, research or
writings as your own.
• Internet plagiarism includes submitting downloaded term papers or parts
of term papers, paraphrasing or copying information from the internet
without citing the source, and “cutting & pasting” from various sources
without proper attribution.
• Obtaining unfair advantage is any activity that intentionally or
unintentionally gives a student an unfair advantage in his/her academic
work over another student. This includes sharing specific information
about exam questions with other students.
• Falsification of records and official documents includes, but is not limited
to, forging signatures of authorization and falsifying information on an
official academic record

Center for Student Disability Services

The Center for Student Disability Services (CSDS) is committed to ensuring
students with disabilities enjoy an equal opportunity to participate at
Brooklyn College. In order to receive disability-related academic
accommodations, students must first be registered withCSDS. Students who
have a documented disability or suspect they may have a disability are
invited to schedule an interview by calling (718) 951-5538 or emailing
Josephine.Patterson@brooklyn.cuny.edu If you have already registered with
CSDS, email Josephine.Patterson@brooklyn.cuny.eduor
testingcsds@brooklyn.cuny.eduto ensure accommodation emails are sent to
your professor.

Student Absence on Account of Religious Belief

A student who, for religious reasons, does not attend classes on a particular
day or days shall be excused from any examination or other work. The
student shall have equivalent opportunity to make up any examination or

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study or work requirements. Please make every effort to notify me
beforehand of any planned absences for religious reasons. For a full
description of the policy, consult the Brooklyn College Bulletin.

Student Bereavement Policy

Students who experience the death of a loved can take a one week
bereavement leave and may be allowed to withdraw from the semester in
which the death occurs. The student must contact the Division of Student
Affairs, 2113 Boylan Hall, 718.951.5352, studentaffairs@brooklyn.cuny.edu,
if they wish to implement either the Standard Bereavement Procedure or the
Leave of Absence Bereavement Procedure. The Bereavement Leave of
Absence is for one semester only.
The Division of Student Affairs has the right to request a document that
verifies the death (e.g., a funeral program or death notice).
Typically, this death involves that of a family member, in parallel to the
bereavement policy for faculty and staff. It is up to the discretion of the
Division of Student Affairs to determine if a death outside of the immediate
family warrants implementation of the student bereavement policy. For a full
description of the policy read more here: https://www.brooklyn.cuny.edu/
web/about/initiatives/policies/bereavement.php

IMPORTANT DATES
Check important dates on http://www.brooklyn.cuny.edu/web/about/administration/
enrollment/registrar/bulletins/Spring22/calendar.php

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 TOPIC (TENTATIVE SCHEDULE, SUBJECT TO CHANGE) DUE DATES and reminders
2/1 Topics: Review of syllabus, introduction to the kitchen/ lab, Due today- Information cards
food safety, sanitation, food knowledge evaluation, containing emergency contact and
restrictions, allergies, group assignments other important information
These will be handed out to fill in.
2/8 - NO CLASS, FRIDAY SCHEDULE
2/15 Kitchen and Equipment Orientation, Safety and Sanitation Ingredient topic/item distribution for
Herbs and Spices Research Essay
2/22 Knife Skills/ Stock preparation
3/1 Cuisines: Middle Eastern Knife skills, stock preparation Lab
Report due
3/8 Cuisines: Mediterranean, Italian, Spanish Middle Eastern Cuisine Lab Report
Due
3/15 Cuisine: Mexican Mediterranean, Italian, Spanish
Cuisine Lab Report Due
3/22 Cuisines: Native American/Southern Mexican Cuisine Lab Report Due
3/29 Native American/Southern Cuisine
Review of previous cuisines Lab Report Due
Own Cuisine/Ingredient Research
Essay Due
_______________________________________
4/5 Cuisine: Caribbean
4/12 Cuisines: African Caribbean Cuisine Lab Report Due

4/19 - NO CLASS, COLLEGE CLOSED

4/26 Cuisines: Chinese/Japanese African Cuisine Lab Report Due
5/3 Cuisines: Indian, Bangladeshi & Pakistani Chiniese/Japanese Cuisine Lab
Reprot Due
5/10 Cuisine: Vegetarian Indian, Bangladeshi & Pakistani
Cuisine Lab Report Due
5/17 REVIEW & CLEAN UP Vegetarian Cuisine Lab Report Due
FINAL- TUESDAY, MAY 24, 8AM-10AM Folder with ALL labs and essay due (5
point deduction for each lab missing
and 5 points for essay missing)

More information will be given throughout semester. Please check email/

Blackboard often.

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