Title: Explore various methods used to test for carbohydrates, protein, lipids, and vitamins and minerals.
Course: Food Science and Dietetics (19254) > Section: Examining the Nutritional Composition of Foods

Exploration should include

- LuGol's reagent and Benedict's solution (carbohydrates)
- grease spot and Sudan red test (lipids)
- biuret test (proteins)
- nutrient panel (vitamins and minerals).

Process/Skill Questions:

Thinking

- What are names of methods used to test for carbohydrates? Protein? Fat? Vitamins and minerals?
- What information can be obtained from the various testing methods?

Communication

- What resources are available for locating information on tests for carbohydrates, protein, fat, and vitamins and minerals?
- What communication skills are necessary to complete the testing procedures?
- What will biuret testing results tell us about foods?
- Why are lipids important to daily nutrition?

Leadership

- What skills are needed to complete the test procedures?
- How can we ensure the testing procedures are followed?
- What should be done to facilitate the testing procedures?
- How could testing results affect an individual’s diet?

Management

- What resources are needed to complete the testing procedures?
- What criteria should be used to evaluate the results of testing procedures?