Nutrition 303 Reflection Statements Taking Quantity of food production with professor Copp this semester was a good

learning experience for myself. Ive learned a completely different aspect of foods and nutrition that Ive never learned in pervious nutrition classes. Ive learned a lot of basic regulations for food suppliers and food safety. We also learned the various types of systems that food is produced in such as conventional, assembly serve, commissary, and ready prepare. Some of the qualities I enjoyed in this class are learning about how food systems work and how all its valuable components, such as input, control, transformation, memory, and output. Learning about food in other way was challenging but it was valuable information that can be applied in the future in my career. As a nutrition student, I am very interested in working directly with food its fundamental for me to know about food safety, food-borne illnesses, HCAPP, and the many regulations and codes food companies and or food suppliers must meet in order to serve the public. Overall, I thought some of topics were good sources of information to know but it was a lot of material to cover in such a short amount of time, which made it challenging. The most challenging part of this class was the group project since my group couldnt meet up as much as we should have because of scheduling problems, but we got the work done in time. Something I would change is condense a project and maybe have us do peer evaluation on our group members, since not everyone does the same amount of work.