SCI228 Food Safety Technology

$4.75

SCI228 Food Safety Technology
Why does food get spoiled and what must we do to ensure food safety? Do you know about what percent…

SKU: SCI228 Food Safety Technology Categories: , Tags: , , ,

Description

SCI228 Food Safety Technology

SCI228 Food Safety Technology

Discussions Week 1 All Students Posts Р68 Pages 

What does food safety and technology have to do with me?

  1. a) Food spoilage. How and why does it occur?
    b) What are the four most important things when it comes to food safety?
    c) Define organic foods and the process involved with becoming a certified organic farm.

Why does food get spoiled and what must we do to ensure food safety? Do you know about what percent of food is actually tested by FDA? What is cross contamination and how can we avoid these? What are some of the problems associated with cross contamination? Any examples from either your kitchen or a grocery store?…

This is usually a pretty interesting topic and we can keep it very relevant to what’s going on around us. Let’s start with why you would think the US is concerned with food safety – or are we? Discuss! What exactly is a food-borne illness? How does food spoil? What makes processed foods less susceptible to spoiling? What are food additives, preservatives, and pesticides and how do they influence food safety? Is it important to you to buy organic? If so, why? If not, why? Do you buy certain organic things and other things non-organic?…

What role do carbohydrates play in the diet? What are the problems of a protein rich diet? What is the Mediterranean Diet and how different is it say from The South Beach Diet or a High Protein Diet? How can we easily include fiber foods in our daily diet? What are some of the differences between some of the white and brown carbohydrates? Is anyone better than the other one? How so?…

Welcome to week 2 class! Let’s start with a general discussion on carbohydrates and then get into more detail later on in the week. So to begin – what is a carbohydrate? Are there different kinds? What do we need them for (or do we need them at all)? What are the daily recommendations for carbohydrates? What is the AMDR for carbohydrates when discussing total energy intake? How many servings are recommended by choose my plate? Do we get enough simple carbohydrates? What about complex carbohydrates? Where does the majority of carbohydrate digestion occur? How do salivary and pancreatic amylase assist with digestion? What is the function of the liver in the digestion of carbohydrates?…