Improving chemistry literacy for nonscience majors through food and cooking: Development and assessment of an introductory chemistry course

CHED 130

Sally A Wasileski, swasiles@unca.edu, Department of Chemistry, University of North Carolina at Asheville, CPO #2310, One University Heights, Asheville, NC 28804 and Karin Peterson, Department of Sociology, University of North Carolina at Asheville, One University Heights, Asheville, NC 28804.
A new laboratory-based introductory course in chemistry was developed as part of a multidisciplinary topical cluster centered on developing the student as an informed consumer of food; the topical cluster, as part of UNCA's general education program, aims at educating students on a common theme in natural and social sciences. The chemistry course, titled Live, Learn and Eat: The Food of Chemistry, was developed in the SENCER model (science education through new civic engagement and responsibilities) and is geared for students who would normally never take a chemistry course by tying the relevance of fundamental chemical principles to the topics of food and cooking. Details about the course design and structure, integrated laboratory experiments, and assessment of student learning will be presented.
 

General Posters
7:30 PM-9:30 PM, Sunday, April 6, 2008 Morial Convention Center -- Hall A, Poster

Division of Chemical Education

The 235th ACS National Meeting, New Orleans, LA, April 6-10, 2008