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Author: Diane McKay

Tufts OpenCourseWare
Friedman School of Nutrition Science and Policy
Foundations of Nutrition Science, Fall 2012
D. McKay, PhD, FACN

 

LECTURE #19: CONSUMER CONCERNS ABOUT FOODS AND WATER (FOOD SAFETY)

  • Describe two ways in which foodborne microorganisms can cause illness in the body, and give examples of each, i.e., infection vs. intoxication
  • List methods to prevent foodborne illness during food production and service.
  • Define HACCP, pasteurization, and food irradiation
  • Summarize the 4 components of food safety in the kitchen, i.e., Fight Bac!
  • List environmental contaminants in the food supply, and natural toxicants found in foods
  • Discuss potential advantages and disadvantages associated with organic foods.
  • Discuss common additives in the food supply and their risks and benefits.
  • Discuss the risks and benefits of genetically engineered foods.

Required reading:

  • Whitney & Rolfes, Chapter 19; Highlight 19