Title: Identify principles of food management and safety.
Course: Practical Nursing I (14052-I) > Section: Explaining Principles of Anatomy and Physiology

Identification should include

- controls for food quality
- microorganisms that cause illness
- methods of purchase, care, and handling of food
- hazards (e.g., additives, infection/poisoning, toxins).

Process/Skill Questions:

- How are food labels interpreted?
- What control methods ensure food quality?
- Which microorganisms are responsible for most foodborne illness? What measures are taken to prevent foodborne illness?
- What nutritional principles are important to follow when purchasing food?
- What are the purposes and hazards of food additives?
- What are the symptoms of food infection and food poisoning?
- What natural foods contain toxic substances?