U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
FDA/IFIC^* Booklet, 1993

FOOD RISKS: PERCEPTION VS. REALITY

Teacher's Guide

Specific Subject Area Correlation

BIOLOGY

Food Risks: Perception vs. Reality provides information that helps students realize that studying bacteria, viruses, fungi and protists is relevant to their everyday life and that scientific knowledge of the factors necessary for life and reproduction of these organisms is the basis for many food-safety guidelines and laws. (See especially Lesson 4.)

CHEMISTRY

Food Risks: Perception vs. Reality presents insight into relevant real life aspects of chemistry including the roles of growth modification chemicals, chemical pesticides, and chemical preservatives. (See especially Lessons 1, 2, and 3.)

HEALTH

Food Risks: Perception vs. Reality fits in with core curriculum components that address safe food handling and preparation. This program is also an excellent supplement to discussions of infectious disease prevention (See especially Lessons 4 and 5) and consumer skills. (See especially Lessons 1, 2, 3, 5, 6, 7 and 8.)

HOME ECONOMICS

In addition to being an effective tool for teaching wise food purchasing skills and safe food preparation, Food Risks: Perception vs. Reality's underlying focus on personal responsibility reinforces the central theme of most home-management based courses. (See especially Lessons 4, 5, 6, 7 and 8.)

READING

Lessons 3 and 4 of Food Risks: Perception vs. Reality provide practice in predicting and reading for proof. Lesson 7 provides practice in reading labels for specific information. Lesson 8 provides exercises in analyzing news messages and reading for information.

GENERAL SCIENCES

In addition to being excellent extension material for biology and chemistry units (see above), Food Risks: Perception vs. Reality offers students relevant opportunities for the development of critical thinking skills. (See especially Lessons 2, 5, 6 and 8.)

Text Correlation Chart

Lesson:        1       2       3       4+5       6       7         8
 
Food for     25-6      -     20-3     178-188    -    166-170      51
Today                                 203-207
Glencoe/
McGraw-Hill,
1990
 
The World      -       -     24-5     124-132    -    191-194       -
of Food                               544-546
Prentice Hall,
1988
 
Health: A      -    595-596    -      343-346    -      155      414-17
Guide to                                                         423-25
Wellness                                                          HB24
Glencoe, 1989
 
General        -      569      -        494      -       -          -
Science
Holt, Rinehart,
Winston, 1988
 
Biology     837-39     -       -      745-746    -       -        25-27
Harcourt,
Brace,
Jovanovich,
1989
 
Modern         -       -       -      282-290    -       -         136
Biology                               294-305                     17-23
Holt, Rinehart,                       308-310
Winston, 1989                         334-345
 
Chemistry
Addison-Wesley,      No specific "referencable" pages found.  See above
1990                    for general chemistry correlation.

* U.S. Food and Drug Administration and the International Food Information Council Foundation, 1993

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Hypertext updated by dms 1999-JAN-28

U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition FDA/IFIC* Booklet, 1993