Title: Describe agricultural practices.
Course: Food Science and Dietetics (19254) > Section: Investigating Food Sources and Systems

Description should include

- efficiency in cost and its effect on affordable food
- small-scale vs. large-scale farming operations
- historical progression of traditional plowing to no-till techniques
- pest-management practices in agriculture.

Process/Skill Questions:

Thinking

- How would you explain the increased cost of organic foods and their overall affordability?
- How do family-owned and corporate farms differ in product output?
- How has the use of pesticides in agriculture changed over time?
- What are the advantages and disadvantages of pesticide use GMO crops?
- What are the basic concepts of corporate-owned farming and crops (e.g., corn, soybeans) produced using these methods?

Communication

- What concerns have been voiced by some consumers relating to allergies, gene contamination, and religious or cultural objections?
- What labeling laws exist for bioengineered foods?

Leadership

- What guidelines should be in place for GMO products?
- What advances in technology have improved agricultural practices?

Management

- What are the consequences of using GMO products?
- What labeling laws should apply to GMO crops?

How should companies market the use of GMO products?