Soumettre la recherche
Mettre en ligne
Chapter 12 lecture outline
•
Télécharger en tant que DOC, PDF
•
1 j'aime
•
390 vues
Macomb Community College
Suivre
PHED 2015- Nutrition for Life 4e
Lire moins
Lire la suite
Formation
Signaler
Partager
Signaler
Partager
1 sur 3
Télécharger maintenant
Recommandé
Chapter 11 lecture outline
Chapter 11 lecture outline
Macomb Community College
Chapter 12 Power Point
Chapter 12 Power Point
Macomb Community College
Chapter 1 lecture outline
Chapter 1 lecture outline
Macomb Community College
Chapter 6 Power Point
Chapter 6 Power Point
Macomb Community College
Elements of nutrition macro & micro nutrients
Elements of nutrition macro & micro nutrients
KGMU College of Nursing, Lucknow
Chapter 8 lecture outline
Chapter 8 lecture outline
Macomb Community College
Basic nutrition
Basic nutrition
Abigail Abalos
Chapter 11 Power Point
Chapter 11 Power Point
Macomb Community College
Recommandé
Chapter 11 lecture outline
Chapter 11 lecture outline
Macomb Community College
Chapter 12 Power Point
Chapter 12 Power Point
Macomb Community College
Chapter 1 lecture outline
Chapter 1 lecture outline
Macomb Community College
Chapter 6 Power Point
Chapter 6 Power Point
Macomb Community College
Elements of nutrition macro & micro nutrients
Elements of nutrition macro & micro nutrients
KGMU College of Nursing, Lucknow
Chapter 8 lecture outline
Chapter 8 lecture outline
Macomb Community College
Basic nutrition
Basic nutrition
Abigail Abalos
Chapter 11 Power Point
Chapter 11 Power Point
Macomb Community College
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...
SelestyChristian1
food fortification & adultertion
food fortification & adultertion
Dr Vaibhav Gupta
Chapter 7 Power Point
Chapter 7 Power Point
Macomb Community College
Chapter 3 lecture outline
Chapter 3 lecture outline
Macomb Community College
Classification of food
Classification of food
Dr. Anuj Singh
Nutrition Sree
Nutrition Sree
s9216
Nutrition: Food, Nutrition and Health
Nutrition: Food, Nutrition and Health
Bates2ndQuarterLPN
Balanced diet / oral surgery courses
Balanced diet / oral surgery courses
Indian dental academy
Chapter 5 lecture outline
Chapter 5 lecture outline
Macomb Community College
Nutrients And Assessment
Nutrients And Assessment
MD Specialclass
Nutrition intro
Nutrition intro
obanbrahma
Chapter 2 DESIGNING A HEALTHFUL DIET
Chapter 2 DESIGNING A HEALTHFUL DIET
Earlene McNair
Food , Nutrition and Culture
Food , Nutrition and Culture
mreginajb
Chapter 9 Power Point
Chapter 9 Power Point
Macomb Community College
Nutrients copy
Nutrients copy
jamespullen
Chapter 1 Nutrition
Chapter 1 Nutrition
Ronaldo Paulino
Introduction to nutrition
Introduction to nutrition
mohammead osman
Nutrition & health
Nutrition & health
Nursing Path
Chapter 1 the basics of nutrition
Chapter 1 the basics of nutrition
Earlene McNair
role of diet and nutrition
role of diet and nutrition
Dr. Virshali Gupta
Genetically Modified Organisms and Biotechnology
Genetically Modified Organisms and Biotechnology
MorrisCenteno2
Senior Presentation - Farah Kanj
Senior Presentation - Farah Kanj
farah kanj
Contenu connexe
Tendances
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...
SelestyChristian1
food fortification & adultertion
food fortification & adultertion
Dr Vaibhav Gupta
Chapter 7 Power Point
Chapter 7 Power Point
Macomb Community College
Chapter 3 lecture outline
Chapter 3 lecture outline
Macomb Community College
Classification of food
Classification of food
Dr. Anuj Singh
Nutrition Sree
Nutrition Sree
s9216
Nutrition: Food, Nutrition and Health
Nutrition: Food, Nutrition and Health
Bates2ndQuarterLPN
Balanced diet / oral surgery courses
Balanced diet / oral surgery courses
Indian dental academy
Chapter 5 lecture outline
Chapter 5 lecture outline
Macomb Community College
Nutrients And Assessment
Nutrients And Assessment
MD Specialclass
Nutrition intro
Nutrition intro
obanbrahma
Chapter 2 DESIGNING A HEALTHFUL DIET
Chapter 2 DESIGNING A HEALTHFUL DIET
Earlene McNair
Food , Nutrition and Culture
Food , Nutrition and Culture
mreginajb
Chapter 9 Power Point
Chapter 9 Power Point
Macomb Community College
Nutrients copy
Nutrients copy
jamespullen
Chapter 1 Nutrition
Chapter 1 Nutrition
Ronaldo Paulino
Introduction to nutrition
Introduction to nutrition
mohammead osman
Nutrition & health
Nutrition & health
Nursing Path
Chapter 1 the basics of nutrition
Chapter 1 the basics of nutrition
Earlene McNair
role of diet and nutrition
role of diet and nutrition
Dr. Virshali Gupta
Tendances
(20)
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...
food fortification & adultertion
food fortification & adultertion
Chapter 7 Power Point
Chapter 7 Power Point
Chapter 3 lecture outline
Chapter 3 lecture outline
Classification of food
Classification of food
Nutrition Sree
Nutrition Sree
Nutrition: Food, Nutrition and Health
Nutrition: Food, Nutrition and Health
Balanced diet / oral surgery courses
Balanced diet / oral surgery courses
Chapter 5 lecture outline
Chapter 5 lecture outline
Nutrients And Assessment
Nutrients And Assessment
Nutrition intro
Nutrition intro
Chapter 2 DESIGNING A HEALTHFUL DIET
Chapter 2 DESIGNING A HEALTHFUL DIET
Food , Nutrition and Culture
Food , Nutrition and Culture
Chapter 9 Power Point
Chapter 9 Power Point
Nutrients copy
Nutrients copy
Chapter 1 Nutrition
Chapter 1 Nutrition
Introduction to nutrition
Introduction to nutrition
Nutrition & health
Nutrition & health
Chapter 1 the basics of nutrition
Chapter 1 the basics of nutrition
role of diet and nutrition
role of diet and nutrition
Similaire à Chapter 12 lecture outline
Genetically Modified Organisms and Biotechnology
Genetically Modified Organisms and Biotechnology
MorrisCenteno2
Senior Presentation - Farah Kanj
Senior Presentation - Farah Kanj
farah kanj
contents and acknowledgement
contents and acknowledgement
Nikhil Taduka
World health day 2015
World health day 2015
karlapalem .v.s. saiprasad
Chapter 1-Lecture 1.pptx
Chapter 1-Lecture 1.pptx
OsmanHassan35
002_Food chemicals (1) 002_Food chemicals .ppt
002_Food chemicals (1) 002_Food chemicals .ppt
Abdelrhman abooda
Food microbiology .ppt
Food microbiology .ppt
BlackStunnerjunior
Report PPT.pptx
Report PPT.pptx
RuthzelMijares
Introduction to food microbiolagy
Introduction to food microbiolagy
fardus fu,ad rageh
Microbiology Q & A for exam (short note)
Microbiology Q & A for exam (short note)
S. M. Mainul Islam (Nutritionist, Agriculturist)
Food microbiology the. 2
Food microbiology the. 2
Dr. Shameeran Bamarni
Lecture 1 (mic204)
Lecture 1 (mic204)
Hajar Azhari
Food safety and quality control.pptx
Food safety and quality control.pptx
Gowthamraj G
Tissue culture ppt
Tissue culture ppt
Anbarasan D
EH 1 Food quality control (8.9.15).pptx
EH 1 Food quality control (8.9.15).pptx
HalimMuhamadAmatRosm
FOOD BIOTECHNOLOGY AND FOOD SAFETY.pptx
FOOD BIOTECHNOLOGY AND FOOD SAFETY.pptx
seenumohapatra
Identify and consider all possible hazards and control procedure
Identify and consider all possible hazards and control procedure
Himanshu141296
MODULE-9-Biotechnology, Genetically Modified Organisms, and Gene Therapy.pdf
MODULE-9-Biotechnology, Genetically Modified Organisms, and Gene Therapy.pdf
KerryNuez1
microbiology presentation.pptx
microbiology presentation.pptx
Jimmy295565
Genetically Modified Foods
Genetically Modified Foods
melissalouis2015
Similaire à Chapter 12 lecture outline
(20)
Genetically Modified Organisms and Biotechnology
Genetically Modified Organisms and Biotechnology
Senior Presentation - Farah Kanj
Senior Presentation - Farah Kanj
contents and acknowledgement
contents and acknowledgement
World health day 2015
World health day 2015
Chapter 1-Lecture 1.pptx
Chapter 1-Lecture 1.pptx
002_Food chemicals (1) 002_Food chemicals .ppt
002_Food chemicals (1) 002_Food chemicals .ppt
Food microbiology .ppt
Food microbiology .ppt
Report PPT.pptx
Report PPT.pptx
Introduction to food microbiolagy
Introduction to food microbiolagy
Microbiology Q & A for exam (short note)
Microbiology Q & A for exam (short note)
Food microbiology the. 2
Food microbiology the. 2
Lecture 1 (mic204)
Lecture 1 (mic204)
Food safety and quality control.pptx
Food safety and quality control.pptx
Tissue culture ppt
Tissue culture ppt
EH 1 Food quality control (8.9.15).pptx
EH 1 Food quality control (8.9.15).pptx
FOOD BIOTECHNOLOGY AND FOOD SAFETY.pptx
FOOD BIOTECHNOLOGY AND FOOD SAFETY.pptx
Identify and consider all possible hazards and control procedure
Identify and consider all possible hazards and control procedure
MODULE-9-Biotechnology, Genetically Modified Organisms, and Gene Therapy.pdf
MODULE-9-Biotechnology, Genetically Modified Organisms, and Gene Therapy.pdf
microbiology presentation.pptx
microbiology presentation.pptx
Genetically Modified Foods
Genetically Modified Foods
Plus de Macomb Community College
Chapter 15 power point
Chapter 15 power point
Macomb Community College
Chapter 14 power point
Chapter 14 power point
Macomb Community College
Chapter 13 power point
Chapter 13 power point
Macomb Community College
Chapter 12 power point
Chapter 12 power point
Macomb Community College
Chapter 11 power point
Chapter 11 power point
Macomb Community College
Chapter 10 power point
Chapter 10 power point
Macomb Community College
Chapter 9 power point
Chapter 9 power point
Macomb Community College
Chapter 8 power point
Chapter 8 power point
Macomb Community College
Chapter 7 power point
Chapter 7 power point
Macomb Community College
Chapter 6 power point
Chapter 6 power point
Macomb Community College
Chapter 5 power point
Chapter 5 power point
Macomb Community College
Chapter 4 power point
Chapter 4 power point
Macomb Community College
Chapter 3 power point
Chapter 3 power point
Macomb Community College
Chapter 2 power point
Chapter 2 power point
Macomb Community College
Chapter 1 power point
Chapter 1 power point
Macomb Community College
Chapter 1 lecture
Chapter 1 lecture
Macomb Community College
Chapter 14 lecture outline
Chapter 14 lecture outline
Macomb Community College
Chapter 15 lecture outline
Chapter 15 lecture outline
Macomb Community College
Chapter 13 lecture outline
Chapter 13 lecture outline
Macomb Community College
Chapter 12 lecture outline
Chapter 12 lecture outline
Macomb Community College
Plus de Macomb Community College
(20)
Chapter 15 power point
Chapter 15 power point
Chapter 14 power point
Chapter 14 power point
Chapter 13 power point
Chapter 13 power point
Chapter 12 power point
Chapter 12 power point
Chapter 11 power point
Chapter 11 power point
Chapter 10 power point
Chapter 10 power point
Chapter 9 power point
Chapter 9 power point
Chapter 8 power point
Chapter 8 power point
Chapter 7 power point
Chapter 7 power point
Chapter 6 power point
Chapter 6 power point
Chapter 5 power point
Chapter 5 power point
Chapter 4 power point
Chapter 4 power point
Chapter 3 power point
Chapter 3 power point
Chapter 2 power point
Chapter 2 power point
Chapter 1 power point
Chapter 1 power point
Chapter 1 lecture
Chapter 1 lecture
Chapter 14 lecture outline
Chapter 14 lecture outline
Chapter 15 lecture outline
Chapter 15 lecture outline
Chapter 13 lecture outline
Chapter 13 lecture outline
Chapter 12 lecture outline
Chapter 12 lecture outline
Dernier
psychiatric nursing HISTORY COLLECTION .docx
psychiatric nursing HISTORY COLLECTION .docx
PoojaSen20
How to Give a Domain for a Field in Odoo 17
How to Give a Domain for a Field in Odoo 17
Celine George
1029-Danh muc Sach Giao Khoa khoi 6.pdf
1029-Danh muc Sach Giao Khoa khoi 6.pdf
QucHHunhnh
Unit-IV- Pharma. Marketing Channels.pptx
Unit-IV- Pharma. Marketing Channels.pptx
VishalSingh1417
1029 - Danh muc Sach Giao Khoa 10 . pdf
1029 - Danh muc Sach Giao Khoa 10 . pdf
QucHHunhnh
TỔNG ÔN TẬP THI VÀO LỚP 10 MÔN TIẾNG ANH NĂM HỌC 2023 - 2024 CÓ ĐÁP ÁN (NGỮ Â...
TỔNG ÔN TẬP THI VÀO LỚP 10 MÔN TIẾNG ANH NĂM HỌC 2023 - 2024 CÓ ĐÁP ÁN (NGỮ Â...
Nguyen Thanh Tu Collection
Measures of Dispersion and Variability: Range, QD, AD and SD
Measures of Dispersion and Variability: Range, QD, AD and SD
Thiyagu K
microwave assisted reaction. General introduction
microwave assisted reaction. General introduction
Maksud Ahmed
Holdier Curriculum Vitae (April 2024).pdf
Holdier Curriculum Vitae (April 2024).pdf
agholdier
Food Chain and Food Web (Ecosystem) EVS, B. Pharmacy 1st Year, Sem-II
Food Chain and Food Web (Ecosystem) EVS, B. Pharmacy 1st Year, Sem-II
Shubhangi Sonawane
Unit-V; Pricing (Pharma Marketing Management).pptx
Unit-V; Pricing (Pharma Marketing Management).pptx
VishalSingh1417
Mixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
Mixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
Celine George
Micro-Scholarship, What it is, How can it help me.pdf
Micro-Scholarship, What it is, How can it help me.pdf
Poh-Sun Goh
Unit-IV; Professional Sales Representative (PSR).pptx
Unit-IV; Professional Sales Representative (PSR).pptx
VishalSingh1417
Python Notes for mca i year students osmania university.docx
Python Notes for mca i year students osmania university.docx
Ramakrishna Reddy Bijjam
General Principles of Intellectual Property: Concepts of Intellectual Proper...
General Principles of Intellectual Property: Concepts of Intellectual Proper...
Poonam Aher Patil
The basics of sentences session 2pptx copy.pptx
The basics of sentences session 2pptx copy.pptx
heathfieldcps1
Ecological Succession. ( ECOSYSTEM, B. Pharmacy, 1st Year, Sem-II, Environmen...
Ecological Succession. ( ECOSYSTEM, B. Pharmacy, 1st Year, Sem-II, Environmen...
Shubhangi Sonawane
ComPTIA Overview | Comptia Security+ Book SY0-701
ComPTIA Overview | Comptia Security+ Book SY0-701
bronxfugly43
INDIA QUIZ 2024 RLAC DELHI UNIVERSITY.pptx
INDIA QUIZ 2024 RLAC DELHI UNIVERSITY.pptx
RAM LAL ANAND COLLEGE, DELHI UNIVERSITY.
Dernier
(20)
psychiatric nursing HISTORY COLLECTION .docx
psychiatric nursing HISTORY COLLECTION .docx
How to Give a Domain for a Field in Odoo 17
How to Give a Domain for a Field in Odoo 17
1029-Danh muc Sach Giao Khoa khoi 6.pdf
1029-Danh muc Sach Giao Khoa khoi 6.pdf
Unit-IV- Pharma. Marketing Channels.pptx
Unit-IV- Pharma. Marketing Channels.pptx
1029 - Danh muc Sach Giao Khoa 10 . pdf
1029 - Danh muc Sach Giao Khoa 10 . pdf
TỔNG ÔN TẬP THI VÀO LỚP 10 MÔN TIẾNG ANH NĂM HỌC 2023 - 2024 CÓ ĐÁP ÁN (NGỮ Â...
TỔNG ÔN TẬP THI VÀO LỚP 10 MÔN TIẾNG ANH NĂM HỌC 2023 - 2024 CÓ ĐÁP ÁN (NGỮ Â...
Measures of Dispersion and Variability: Range, QD, AD and SD
Measures of Dispersion and Variability: Range, QD, AD and SD
microwave assisted reaction. General introduction
microwave assisted reaction. General introduction
Holdier Curriculum Vitae (April 2024).pdf
Holdier Curriculum Vitae (April 2024).pdf
Food Chain and Food Web (Ecosystem) EVS, B. Pharmacy 1st Year, Sem-II
Food Chain and Food Web (Ecosystem) EVS, B. Pharmacy 1st Year, Sem-II
Unit-V; Pricing (Pharma Marketing Management).pptx
Unit-V; Pricing (Pharma Marketing Management).pptx
Mixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
Mixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
Micro-Scholarship, What it is, How can it help me.pdf
Micro-Scholarship, What it is, How can it help me.pdf
Unit-IV; Professional Sales Representative (PSR).pptx
Unit-IV; Professional Sales Representative (PSR).pptx
Python Notes for mca i year students osmania university.docx
Python Notes for mca i year students osmania university.docx
General Principles of Intellectual Property: Concepts of Intellectual Proper...
General Principles of Intellectual Property: Concepts of Intellectual Proper...
The basics of sentences session 2pptx copy.pptx
The basics of sentences session 2pptx copy.pptx
Ecological Succession. ( ECOSYSTEM, B. Pharmacy, 1st Year, Sem-II, Environmen...
Ecological Succession. ( ECOSYSTEM, B. Pharmacy, 1st Year, Sem-II, Environmen...
ComPTIA Overview | Comptia Security+ Book SY0-701
ComPTIA Overview | Comptia Security+ Book SY0-701
INDIA QUIZ 2024 RLAC DELHI UNIVERSITY.pptx
INDIA QUIZ 2024 RLAC DELHI UNIVERSITY.pptx
Chapter 12 lecture outline
1.
CHAPTER 12 Food Safety, Technology,
and the New Food Movement Chapter 12 Outline I. Why Is Foodborne Illness a Critical Concern? A. Foodborne illness affects millions of Americans annually. 1. Some population groups are more susceptible to foodborne illness. B. Food production is increasingly complex. 1. Contamination can occur at any point from farm to table. 2. Several government agencies regulate food safety. II. What Causes Most Foodborne Illness? A. Several types of microorganisms contaminate foods. 1. Viruses involved in foodborne illness a. Norovirus is responsible for 49% of all foodborne illness yearly in the U.S. 2. Bacteria involved in foodborne illness a. Salmonella 3. Other microorganisms involved in foodborne illness a. Parasites can infect humans. i. Helminths are multicellular worms that can infect the small intestine. ii. Giardia intestinalis causes giardiasis. b. Fungi such as yeast and molds rarely cause food infection. c. Prions cause bovine spongiform encephalopathy. 4. Some foodborne illness is due to toxins. a. One of the most common bacterial toxins is Clostridium botulinum. b. Some fungi produce mycotoxins. c. Some types of sea-borne algae can toxic d. Potatoes may contain the toxin solanine. B. The body responds to contaminants with acute illness. C. Certain conditions help microorganisms multiply in foods. 1. Microorganisms require the correct temperature, humidity, acidity, and oxygen. Copyright © 2016 Pearson Education, Inc. 84
2.
III. How Can
You Prevent Foodborne Illness? A. Clean: wash hands and surfaces often. B. Separate: don’t cross-contaminate. C. Chill: store foods in the refrigerator or freezer. 1. Purchase refrigerated and frozen foods last. 2. Check “sell by” or “best used by” dates on labels. 3. Do not purchase foods with damaged packaging. 4. Refrigerate perishable foods immediately after getting home. 5. Avoid keeping leftovers more than a few days. 6. Freezers should be maintained at 0º F. 7. Molds can grow on refrigerated foods. D. Cook: heat foods thoroughly. 1. Testing with a food thermometer is the only way to be sure a food is thoroughly cooked. 2. Many toxins are unaffected by heat. E. When eating out, take precautions to avoid foodborne illness. F. When traveling to other countries, select foods and beverages carefully. IV. How Is Food Spoilage Prevented? A. There are tried-and-true methods for preserving foods through natural techniques. 1. Salting, sugaring, drying, and smoking preserve food by drawing the water out of the cell. 2. Smoking does not guarantee food safety. 3. Cooling slows bacterial metabolism. B. Technical advances have improved food safety. 1. Industrial canning extends the average shelf life of food to at least two years. 2. Pasteurization significantly decreases the number of heat-sensitive microorganisms, which tend to be the most harmful. 3. Irradiation kills or disables microorganisms in food. 4. Aseptic packaging is the most environmentally sound packaging technique. 5. Modified atmosphere packaging involves replacing oxygen in a food package with an inert gas. 6. High-pressure processing inactivates most bacteria, but retains food quality. V. What Are Food Additives, and Are They Safe? A. Food additives include nutrients and preservatives. 1. Vitamins and minerals are added to foods as nutrients and preservatives. 2. Sulfites and nitrites are two preservatives that have raised health concerns. B. Other food additives include flavorings, colorings, and other agents. C. Are food additives safe? 1. The Delaney Clause prevents carcinogenic food additives. 2. The GRAS list identifies food additives. VI. How Is Genetic Modification Used in Food Production? 85 INSTRUCTOR MANUAL FOR NUTRITION FOR LIFE, 4/e Copyright © 2016 Pearson Education, Inc.
3.
A. Recombinant DNA
technology enables production of plants and animals which express desirable traits not present in the original organism. B. Genetically modified organism (GMO) refers to any organism that has altered DNA as a result of recombinant DNA technology. VII. How Do Residues Harm Our Food Supply? A. Persistent organic pollutants (POPs) can cause illness. 1. Mercury and lead are nerve toxins found in the environment. 2. Endocrine disruptors disturb hormonal functions a. Chemicals from plastic food containers that can leach into the foods they hold. b. Dioxins are industrial pollutants formed as a result of combustion. B. Pesticides protect against crop losses – but at a cost. 1. There are three types of pesticides. a. Herbicides are used to control weeds and other unwanted growth. b. Insecticides are used to control insects that can infest crops. c. Fungicides are used to control plant-destroying fungal growth. 2. Pesticides can be natural or synthetic. a. Biopesticides are natural pesticides that work to reduce pest populations. b. Synthetic pesticides are often made from petroleum-based products. 3. Pesticides are potential toxins. 4. Government regulations control the use of pesticides. C. Growth hormones and antibiotics are used in animals. 1. Recombinant bovine growth hormone (rBGH) induces beef cattle to grow more muscle tissue and dairy cows to increase milk output. 2. Antibiotics are used in many animals to control disease. D. Organic agriculture reduces residues 1. Organic describes crops that are grown without the use of synthetic fertilizers, toxic and persistent pesticides, genetic engineering, or irradiation. 2. Standards for organic labeling. 3. Benefits and costs of organic foods. VIII. What’s Behind the Rising Food Movement? A. Sustainable agriculture preserves natural resources. B. Food diversity supports a healthful diet. C. Several initiatives promote sustainability and diversity. D. Food equity promotes a fair sharing of resources. 1. Food insecurity and the inability to obtain adequate food. 2. Fair trade against exploitation of farm workers. E. Your actions can promote sustainability, diversity, and food equity. Copyright © 2016 Pearson Education, Inc. CHAPTER 12 Food Safety, Technology, and the New Food Movement 86
Télécharger maintenant