Title: Identify the implications of local and globalized food sources.
Course: Food Science and Dietetics (19254) > Section: Investigating Food Sources and Systems

Identification should include

- year-round variety of foods and effect on pricing
- nutrient composition in local and globalized foods
- food safety and quality in imported products
- effect of global production on communities where the food is produced.

Process/Skill Questions:

Thinking

- What are some produce items available year-round in the grocery store?
- How has the selection found in stores changed over time?
- How does shelf life and transportation time affect the nutrient density of food?
- What is the price advantage of buying local and in-season produce?
- What is the harvesting and transportation process of imported products?

Communication

- What information and resources can help people optimize the land they use to grow crops in areas where food is scarce?
- What can be done to understand and evaluate food production?
- How can hydroponics and aquaponics address problems of seasonality and efficiency?

Leadership

- What efforts are being made to ensure safety as foods are transported around the world?
- What should be done to facilitate the implementation of procedures to ensure food safety?

Management

- What role does science play in processing and preserving foods so that busy families can prepare wholesome meals quickly?
- What are the consequences of using local food sources? Globalized food sources?