Identify strategies that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci Explain
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The Death Of Bees Explained—Parasites, Poison and Humans
Maybe instead of humans dying off from a war, they will die as a result of a lack of food. The video discusses this possibility and why it is becoming more likely. It explains the importance of bees and the many different ways humans...
6 mins 9th - Higher Ed Science CCSS: Adaptable
New Review No, Your Microwave Isn't Dangerous - Food Myths #1
Are microwaves a fast way to cook—or a fast way to get radiation poisoning? Science scholars get their facts straight with a video from the American Chemical Society's Reactions series. The narrator explains how microwaves work as well...
2 mins 9th - Higher Ed Science CCSS: Adaptable
Food Borne Illness PPT #1 - Introduction
What is food borne illness? How does food become hazardous? Your class members will learn about common symptoms of foodborne illness, as well as the chemical, physical, and biological hazards that can work to make food unsafe.
9th - 12th Health CCSS: Adaptable
Poisonous Pitcher Plant - The Private Life of Plants
Pitcher plants are one of the largest carnivorous plants. Its prey-trapping mechanism includes a large pitcher-like cavity that fills with liquid, creating a "lethal pond". Check out this video to see how the pitcher plant forms itself...
4 mins 4th - 12th Science