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BIOL 2320C: Nutritional Science

Week 6: Food Issues

Week 6: Food Issues

Food is like the fuel in your car. If you want your car to run optimally, you will put the appropriate grade of gas in your tank and fill it up regularly. Throughout this course, you have learned that what goes into the body fuels it for healthy living, disease prevention, and optimum function. There are times when even healthy foods can be deemed unsafe due to natural contaminants, poor preservation and preparation, and substandard growing conditions. Strawberries have been recalled due to E. coli contamination. Lettuce has been recalled because of salmonella. Often, these problems can be solved by a recall or by washing the food with soap and water. But, in some cases, a large population gets very sick before the problem receives attention.

This week, you will learn about food safety issues and ways to decrease the risk of food-borne illness. You are nearing the end of your Nutritional Science journey. As you conclude this week’s coursework, be sure to take a moment to consider the effect information in the course has had on your own diet and eating habits.

Learning Objectives

Students will:
  • Analyze risks associated with improper food safety
  • Appraise the effectiveness of policies and regulations designed to protect the food supply
  • Recommend ways to reduce the impact or eliminate a food safety issue
  • Demonstrate knowledge of food safety issues

Learning Resources

Required Readings

Thompson, J., & Manore, M. (2015). Nutrition for life (4th ed.). Upper Saddle River, NJ: Benjamin Cummings.

  • Chapter 12, “Food Safety, Technology, and the New Food Movement” (pp. 368–398)Chapter 12 focuses on food safety, prevention of food-borne illnesses, malnutrition, and food preservation techniques.

The following USDA websites provide online food safety information, updates on food-borne illness outbreaks, guidelines for food preservation, resources for how to handle your food safety, and alerts on food recalls.United States Department of Agriculture: National Agricultural Library: Food Safety Research Information Office. (2016). Retrieved from http://fsrio.nal.usda.gov/United States Department of Agriculture. (2015). Food safety. Retrieved from http://www.usda.gov/wps/portal/usda/usdahome?navid=FOOD_SAFETY&parentnav=FOOD_NUTRITION&navtype=RT%2520 United States Department of Agriculture. (2015). Recalls and public health alerts. Food Safety and Inspection Service. Retrieved from http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts

The FDA branch of the U.S. Department of Health and Human Services also provides several different websites to make sure that food safety information is available to the public.U.S. Food and Drug Administration. (2016a). For health professionals. Retrieved from http://www.fda.gov/ForHealthProfessionals/default.htmU.S. Food and Drug Administration. (2016b). Recalls, market withdrawals, & safety alerts. Retrieved from http://www.fda.gov/safety/recalls/default.htmFoodsafety.gov. (2016). Retrieved from http://www.foodsafety.gov/
Compare this website to the other FDA websites above. How is it different? For which audience has this information been created?

Optional Resources

U.S. Food and Drug Administration. (2013). Everything Added to Food in the United States (EAFUS). Retrieved from http://www.accessdata.fda.gov/scripts/fcn/fcnNavigation.cfm?rpt=eafusListing&displayAll=true U.S. Food and Drug Administration. (2015a). Summary of color additives for use in United States in foods, drugs, cosmetics, and medical devices. Retrieved from http://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditiveInventories/ucm115641.htm


Discussion: Food Safety Issues

The U.S. Food and Drug Administration has strict guidelines for food safety. Bacteria, fungi, pesticides, hormones, and artificial compounds plague food supplies. What makes these contaminants frightening is that they are not generally visible to the naked eye and evidence of their presence in foods can be very difficult to detect without scientific testing. In this Discussion, you will look at how food safety affects health and explore solutions.

To prepare for this Discussion:

  • Review Chapter 12 of the course text, Nutrition for Life.
  • Think about the food contaminants affecting everyday foods.
  • Consider policies and regulations designed to protect the food supply. Are they effective?
  • Choose a food issue that is important to you. It may be an issue presented in your book or another one of your choice. Some suggested topics may include: food-borne illness, food additives and preservatives, pesticides, malnutrition, artificial sweeteners, water quality, et cetera.

With these thoughts in mind:

By Day 3

Post a 2- to 3-paragraph summary outlining the risks associated with a particular food safety issue. Be sure to include the following:

  • Justify why it is a food safety issue.
  • Correlate your food issue to a disease or health concern.
  • Evaluate and suggest 2–3 steps that could reduce the impact or eliminate the food issue.

Be sure to support your ideas by connecting them to the week’s Learning Resources, or something you have read, heard, seen, or experienced. Use at least two APA-formatted references for full credit.

Read a selection of your colleagues’ postings.

By Day 5

Respond to at least two of your colleagues’ postings in one or more of the following ways:

  • At least one response must be on a topic to which you did not initially post.
  • Provide your own interpretation of the food issue and your suggestions as to how to alleviate the problem.
  • Ask a probing question.
  • Share an insight from having read your colleague’s posting.
  • Offer and support an opinion.
  • Validate an idea with your own experience.
  • Make a suggestion.
  • Expand on your colleague’s posting.

Return to this Discussion in a few days to read the responses to your initial posting. Note what you have learned and/or any insights you have gained as a result of the comments your colleagues made.

Submission and Grading Information

Grading Criteria

To access your rubric:Week 6 Discussion Rubric

Post by Day 3 and Respond by Day 5

To participate in this Discussion:Week 6 Discussion


Quiz:

This 20-question, multiple-choice and fill-in-the-blank quiz will assess how well you can apply the information in this week’s assigned readings.

About the quiz:

  • The quiz has a 2-hour time limit.
  • You may take the quiz as many times as you need in order to achieve a passing score.
  • If you encounter technical difficulties during the quiz or if you have questions about how a quiz works in your online classroom, contact the Student Support Team for more information. (The team’s contact information is in the Student Support area.)

By Day 7

Complete this week’s quiz.

Submission and Grading Information

Submit Your Quiz by Day 7

To submit your Quiz:Week 6 Quiz


Week in Review

In this final week, you analyzed the risks associated with improper food safety. You also appraised the effectiveness of policies/regulations designed to protect the food supply. In addition, you recommended ways to reduce the impact of, or eliminate, a food safety issue.

Congratulations! After you have finished all of the assignments for this week, you have completed the course. Please submit your Course Evaluation by Day 7.

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