Food Additives, Safety and Sanitation

Order Description
FOOD ADDITIVES
In contemporary society, procurement of food does not play the central role it once played in the lives of human beings. We have become accustomed to purchasing food that will last for days to weeks (even years). This extended food life is possible through a multiplicity of processes such as refrigeration, freezing, AND food additives. In our background readings for this module, you will learn about several food additives and their role in preventing bacterial growth as well as enhancing color, flavor and appearance of food.
FOOD SAFETY
Please view the following two PowerPoint presentations:
Inspection Standards PowerPoint
Food Sanitation: Safety and Sanitation PowerPoint
The following table summarizes general information about food borne illnesses:
Food-borne illnesses are usually caused by food contamination and unsafe practices in food handling. There are numerous kinds of food-borne illness caused by bacteria, viruses, or any other kind of pathogens. The table below has some of the most common food-
Module 4 Required Readings
Centers for Disease Control and Prevention (2005). Foodborne Illness. Retrieved May 1, 2012 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
Codex Alimentarius Commission (2006, August 6). Food safety: Commission adopts new standards on the maximum allowable levels of contaminants and food additives [Electronic version]. Medical letter on the CDC & FDA, 69. Retrieved May 1, 2012 from Proquest.
Honish, Lance. (2000, July). Was it something I ate? Family Health, 16(2), 11. Retrieved May 1, 2012 from CBCA Complete.
Nutrition Data (n.d.). Food additives. Retrieved May 1, 2012 from http://www.nutritiondata.com/topics/food-additives
Websites
Bad Bug Book. (n.d.). Retrieved May 1, 2012 from U.S. Food & Drug Administration, Center for Food Safety & Applied Nutrition Web site: http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071342.htm
Caremark (2006). Daily Nutrition Calculator (Vitamins and Minerals). Retrieved May 1, 2012 from http://healthresources.caremark.com/topic/rdacalc
Food Additives and Ingredients Association (n.d.). Additives and ingredients for healthy eating. Retrieved May 1, 2012 from http://www.faia.org.uk/index.php
Merck (2010). Nutritional Disorders. Merck Manual. Retrieved May 1, 2012 from http://www.merckmanuals.com/professional/sec01.html?WT.z_section=Nutritional Disorders
U.S. Department of Agriculture (2013). Choose My Plate. Retrieved April 1, 2013 from http://www.choosemyplate.gov/
Bookmark this site to use throughout the course for your SLP.
U.S. Food and Drug Administration (2010, February). Food Additives. Retrieved May 1, 2012 from http://www.fda.gov/Food/FoodIngredientsPackaging/FoodAdditives/default.htm In module two, we explored the importance of micronutrients. As you have also learned that there are differing requirements for different age groups. Using this link https://www.choosemyplate.gov/SuperTracker/default.aspx you will calculate your (or your volunteer’s) daily micro-nutrient requirements.
Once you have completed this calculation, you will prepare 3 page paper, including a table that:
1. Compares the actual amounts of micro-nutrients consumed with the micro-nutrient requirements described in the above calculation (worth 20 percent of your papers grade).
2. Briefly discuss the amounts of each micronutrient you (or your volunteer) consumed, and how they related to calculated daily needs (worth 20 percent of your papers grade).
3. Discuss the differences (worth 20 percent of your papers grade).
4. Did you or your volunteer consume too much of one particular micro-nutrient and not enough of another? If so, which ones? (worth 20 percent of your papers grade).
5. Briefly discuss the potential consequences of not consuming all needed micro-nutrients in sufficient quantities (worth 20 percent of your papers grade).
Provide a summary of your findings. Discuss whether the recommended intake was met. If not, provide a recommendation on dietary modifications to meet those recommendations.
Assignment Expectations, in order to earn full credit:
You will be assessed on your ability to explain your understanding of the module materials from the perspective of a nutritionist.
Please write your paper in your own words. That is the only way I can evaluate your level of understanding.
In order to earn full credit, you must clearly show that you have read the module homepage and ALL required background materials.
You are welcome to do research in addition to — but not instead of — the required readings.
Your papers will be evaluated on the following factors:
References – citations are used within the body of the paper any time you state a fact or idea that is not common knowledge and a reference list is included at the end of the paper.
Precision – you follow all instructions and you answer each part of the assignment.
Breadth – you show broad knowledge of the module’s topic.
Depth – you go into detail to show more critical thought about the specific assignment.
Clarity – the extent to which you elaborate and include discussion or examples as asked.
Application – the extent to which you apply the information to a real-life situation related to the assignment, if asked.
Note: Wikipedia is not an acceptable source of information. Use credible, professional, and scholarly sources.
Calculate daily micronutrient requirements for an individual based on age and gender and discuss these requirements in comparison to actual calculated consumption
TD

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