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Categories:: 11.3. Food Science and Nutrition
Statements:
A. Explain how scientific and technological developments enhance our food supply (e.g., food preservation techniques, packaging, nutrient fortification).
B. Identify the cause, effect and prevention of microbial contamination, parasites and toxic chemicals in food.
C. Analyze the impact of food addictions and eating disorders on health.
D. Analyze relationship between diet and disease and risk factors (e.g., calcium and osteoporosis; fat, cholesterol and heart disease; folate and birth defects; sodium and hypertension).
E. Analyze the energy requirements, nutrient requirements and body composition for individuals at various stages of the life cycle.
F. Hypothesize the effectiveness of the use of meal management principles (e.g., time management, budgetary considerations, sensory appeal, balanced nutrition, safety, sanitation).
G. Analyze the application of physical and chemical changes that occur in food during preparation and preservation.