Food Safety and Disease Prevention

Grades 6-12.

Examines the risks facing consumers while highlighting culinary and food-handling methods for addressing those risks. The dangers of food-borne bacteria and gastrointestinal viruses are illustrated, and food-preparation advice helps ensure that food is safe to eat. A diet that includes fruits, vegetables, and whole grains is promoted. The program assesses the safety of pesticides, herbicides, hormones, and antibiotics used in agriculture. Students also learn about government agencies charged with ensuring food safety, as well as those dealing with public health. Additional teaching materials available online. 30 minutes. Copyright 2011.