The last of my college classes this semester is Food Science and Human Nutrition, taught by Doctor Karen Robbins. I ended up taking this class because I needed a biological science credit, and it seemed like an important topic to learn more about. So far this semester, we have covered topics like label reading and understanding food packaging and processing, details of functions like digestion, Body Compositions, and Carbs, Proteins, and Fats. Right now in the class, we are covering Vitamins and how their fluctuations and intake affect the body. This class has required a lot of self-direction in terms of 21st-century skills because we have to manage ourselves in term of the course work. Each week we have to fill in notes from the assigned chapter of the textbook, keep up with discussion boards, and complete the weekly tests. The class is a zoom lecture, but most of the classtime is just reviewing what we go over, so it's up to us to keep up with the schedule turn everything in on time on Laulima. It takes a lot of schedule management because filling in the notes takes time, and the discussion boards usually require a decent amount of thinking. I would say that this class also uses informational skills often because, for multiple different assignments, we have had to go to grocery stores or find food in our homes and practice label reading and gathering information on a variety of products.