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Unformatted text preview: Be able to list prober storage and cooking techniques to preserve nutrient content for a variety of foods Food Supply and Environmental Food Safety • Terms: pesticides, residues, bioaccumulation, additives, incidental additives, preservatives. • Describe how pesticides enter the food supply, which foods are more likely to be contaminated with pesticides and why. Describe techniques to reduce pesticide residue on foods. • Why are children more susceptible to adverse effects of pesticides? • Describe the process of bioaccumulation of toxins in the food chain • List the reasons why farmers and ranchers use antibiotics with livestock and the potential harms for human health • List the symptoms of mercury poisoning and describe the FDA and EPA’s recommendation for consuming fish (limit one meal per week)....
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This note was uploaded on 11/15/2011 for the course HNF 150 taught by Professor Thurston during the Fall '07 term at Michigan State University.
- Fall '07