UNIT C LESSONS

FOOD ADDITIVES AND HUMAN NUTRITION

1.	RECOGNIZING FOOD ADDITIVES
2.	CLASSIFYING FOOD ADDITIVES
3.	BENEFITS AND RISKS OF FOOD ADDITIVES
4.	EXPERIMENTS WITH FOOD ADDITIVES
5.	ALTERNATIVES TO USING FOOD ADDITIVES
6.	BANNED FOOD ADDITIVES
7.	FOOD PRESERVATION METHODS
8.	NEW TECHNOLOGY IN FOOD PROCESSING AND PACKAGING
9.	THE MAIN FOOD NUTRIENT GROUPS
10.	CHEMICAL ANALYSIS OF FOOD
11.	NUTRITION CHANGES IN FOOD
12.	SATURATED AND UNSATURATED FATS
13.	CALORIC CONTENT OF FOOD
14.	DAILY DIET ANALYSIS
15.	DIET AND EXERCISE
16.	DISEASES FROM NUTRITIONAL DEFICIENCIES OR EXCESSES
17.	VEGETARIAN VS. NONVEGETARIAN DIETS
18.	DIETS OF OTHER CULTURES
19.	UNIT REVIEW PART 1
20.	UNIT REVIEW PART 2

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