HHS 231 10.9

HHS 231 10.9 - Where our food comes from: the supermarket...

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Where our food comes from: the supermarket Where products we use most often located? o Around the perimeter of the store o Aisles and check-out contain most impulse purchases On average, people make 2 impulse purchases for every 1 item on the grocery list Where is the songebob cereal? o Advertising techniques that appeal to yough and old alike o Shelf location to appeal to certain audiences u.s. food companies Controllers and economics: o The market share combined with advertising can create a food environment where it is difficult to make healthy choices Food additives Sugar, salt, corn syrup, citric acid, baking soda, vegetable colors, mustard, and pepper Additives with issues: o Monosodium glutamate (MSG) – sweating and increased blood pressure o Sulfites – severe reactions in some people Foodborne illness Most foodborne illness is caused by pathogens (microorganisms, e.g. E. Coli) You can’t tell by taste, smell, or sight whether a food is contaminated
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This note was uploaded on 03/15/2009 for the course HHS 231 taught by Professor Catherineboshuizen during the Spring '08 term at Oregon State.

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HHS 231 10.9 - Where our food comes from: the supermarket...

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