Title: Compare methods of food production.
Course: Food Science and Dietetics (19254) > Section: Investigating Food Sources and Systems

Comparison should include

- conventional agricultural practices (grass fed, grazing) vs. alternative production methods (e.g., hydroponics, aquaponics, container gardens)
- methods of traditional production and sustainable agricultural practices
- advancements in technology related to agricultural production (e.g., bioengineering, global positioning system [GPS] technology for fertilizer and pesticide application)
- large-scale production methods vs. small-scale production methods
- discussion of the optimal percentage of fat in an animal’s diet
- discussion of the effects of plant- and animal-based feed products with higher fat contents.

Process/Skill Questions:

Thinking

- How has conventional farming changed over time?
- What does the term local mean when sourcing food items?
- Why has locally sourced food gained in popularity?
- What are the benefits and potential risks of genetically modified organism (GMO) crops?

Communication

- What do consumers need to know about GMO-based foods?
- How are GMO crops marketed to the public?

Leadership

- What foods have been produced using biotechnology as envisioned by the U.S. Department of Agriculture?
- How did the Green Revolution shape agricultural production worldwide?

Management

- How do local restaurants and stores market the term local as it refers to products being sold?
- What is the difference between natural and artificial selection?