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Nutrition Topic 4: Food, Nutrition and the Consumer e book

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1.1       Why do individuals and communities need to treat food with care, and to prepare and store it safely?

1.2       How do contaminants affect the food that people eat, and consequently their health?


1.3       Why is it necessary to preserve foods?

How are foods preserved and processed?


How do consumer protection practices help to prevent an unsafe food supply?

1.4       Why are additives included in processed foods?

1.5       Why is packaging integral to the food manufacturing process?

What are the advantages and disadvantages of a range of packaging materials?


What impact do packaging materials have on the environment?

1.6       Why is it necessary to label packaged food?


1.7       How can food preparation and cooking techniques help to maximise the nutritional value of food?

What impacts do various cooking methods have on the nutrients in food?


1.8       How can consumers objectively interpret information about nutrition?

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