Assignment: Typed research paper of 6 pages (12 pt font, double spaced) on an appropriate nutrition topic approved by instructor. One page from each of five research-based references must accompany the paper (staple to back). Use the IFIC Review document for background reading on understanding and interpreting food and health research (see course website). You may use APA style formats in citing research articles used.
Focus: Choose a topic of interest focusing upon the food industry and the sensory evaluation of food. The paper will be 2000 words in length.
Construction: The paper should include 3 basic constructs:
1. Introduction- includes background information pertinent to your topic, a thesis statement and an overview, which is brief description of what you will be discussing in the body of the paper (1-2 sentences). Define any scientific terms in the paper. At least 2 terms should be defined.
2. Body- 3-5 paragraphs- represents the presentation of your findings in a logical order with an explanation of source and relevance to thesis statement. FIVE original research or review articles should be summarized to support the thesis statement.
3. Conclusion- summary of findings with answer or response to thesis statement.
References: You are to use and cite AT LEAST 5 references: from original/review research articles from peer reviewed journals. References are to be cited within the paper and as a separate works cited page. SEE SAMPLES sent in email that all students are welcome to use.
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