week 10 objectives - Be able to list prober storage and...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
HNF 150 Learning Objectives Week 10 Week #10 Reading: Chapter 12 Be able to apply important basic nutrition concepts listed in the chapters as “Key Points”. Food Safety Terms/Concepts: o Main cause of food poisoning o Bacteria: o Virus: o Protozoan: o Parasite: o Toxin: o Enterotoxin: o Neurotoxin; o food-borne illness/poisoning; o short, medium and long onset: o pasteurization: o HAACCP: o danger zone and safe cooking temperature for meats Be able to state conditions where bacteria will grow Be able to describe foods, symptoms and prevention for: o E coli, Salmonella, Listeriosis, Hepatitis A, Traveler’s Diarrhea, and Botulism What are food poisoning prevention practices at store and home, including safe time out, safe cooking temperature for meats, safe temperatures for refrigerator and freezer Be able to list safety considerations for fruits and vegetables, meats and poultry, honey, and seafood
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 2
This is the end of the preview. Sign up to access the rest of the document.

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)....
View Full Document

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.

Page1 / 2

week 10 objectives - Be able to list prober storage and...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online