1. “BIO1402: Introductory Microbiology” Course Context: This is an introductory microbiology course primarily designed for pre nursing and nutrition majors. Learning ObjectiveTaxono my Level/C ategory Learning Activitie s Formative Assessment Summative Assessment Analyze food labels for carbohydrate, protein, and lipid content. Apply that knowledge to microbiological media Bloom 4Each student is asked to bring one food label to class. Mastering Microbiology questions prior to class Clicker questions Multiple choice exam questions

2. Learning Activities Each student is asked to bring one food label to class. Students work in groups of 4-5 (class of 100-120) to analyze the foods and determine which piece of information on a food label is relevant. Determine which food would be a “better/healthier” choice. In lab students make media during the first week of class. In lecture we discuss types of media. Students will be asked to apply nutrition concepts and analyze the microbiological media labels of tryptic soy agar, motility agar, brain heart infusion, mannitol salt agar, MacConkey’s agar and urea broth.

3. Formative Assessments FOOD LABEL QUESTIONS as conclusion class 3 Mastering Microbiology Chapter 2 assigned online questions prior to class. In class clicker questions post exercise: 1. Which of the following foods would be highest in SATURATED fatty acids? a. olive oilb. margarinec. butterd. apple juice e. broiled chicken 2. Which of the following foods would be highest in UNSATURATED fatty acids? a. olive oilb. margarinec. butterd. apple juice e. broiled chicken 3. The building blocks of carbohydrates are_____. a. amino acids b. nucleotides c. triglycerides d. monosaccharide 4. Which of the following is a storage form of energy for a cell? a. amino acid b. glucose c. lipid d. Nucleotide Add RSQC2 here at beginning of class 4 MEDIA QUESTIONS: as part of class 4 Identify the sugar source in each. Identify the protein source in each. Identify the level of agar in each. What nutrient category would include agar? Which media contain pH indicators? Which media contain lipids? Which medium has a high osmotic pressure? Which are broths? Which are solid media?

4. Summative Assessments FOOD LABEL QUESTIONS 1. Which of the following ingredients is most likely to contribute to arterial plaque? a. olive oilb. sucrosec. creatinine d. trans fats e. oatmeal 2. High fructose corn syrup is best categorized as a_______. a. carbohydrateb. lipid c. protein(d. minerale. vitamin) 3. Given 3 different food labels (provided on test), which is least suitable for a diabetic diet? 4. Given 3 different food labels (provided on test), which is least suitable for a heart healthy diet? MEDIA QUESTIONS Which is (are) a complex medium? Why? Which is (are) a chemically defined medium? Why? Which is (are) differential medium? Why? Which is (are) a selective medium? Why? Which is (are) an enriched medium? Why? Which media fit more than one type? Explain.

5. Timeline This is an activity that we do in class during the third and fourth day of class starting Fall 2012. It is an icebreaker so that students learn the names of people sitting around them while applying concepts presented in Mastering Microbiology, microbiology lab and lecture materials. This is an opportunity to align lecture and lab concepts. I teach this as an integrated course. Lab is part of the lecture grade.