Chapter 10: Reading Notes

1Discuss points to consider when evaluating the credibility of nutrition information.

2Give examples of conventional and modified functional foods.

3Interpret labeling on organic products.

4Discuss the benefits and disadvantages of consuming organic foods.

5Teach clients about the four simple steps to keep food safe.

6Debate the safety of genetically modified food.

7Explain the reason why some foods are irradiated.

8Define issues of food access: food insecurity and food deserts.