Food_and_Nutrition_12 copy 1
Topic outline
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This is a preview course. There is no teacher in this course. You will be automatically unenrolled seven days after your last visit. You can unenroll right now by clicking 'More' and 'Unenroll me from ..." If you are a teacher and would like a copy of this course, sent an email to dmeyer@rockyview.ab.ca
Welcome to
Food Studies 12Step 1: Watch the intro video (left or above). You can also update your profile at this point (just click your name in the top-right).
Step 2: Read the Course Outline and make sure you understand the course requirements. Ask your teacher if you have any questions.
Step 3: Make a schedule and get started on the course ASAP! Remember that regular progress is the key.
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Do this first. This unit sets you up for all units that will follow.
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Foodborne illness is an issue that has been shoved to the back of the shelf for far too long.
—Carol Tucker Foreman
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Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.    Â
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Every time you eat or drink, you are either feeding disease or fighting it.
—Heather Morgan
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Technology doesn't just do things for us. It does things to us
, changing not just what we do but who we are. —Sherry Turkle
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You don't have to cook fancy or complicated masterpieces—just good food from fresh ingredients.
—Julia Child -
An intelligently planned feast is like a summing up of the whole world, where each part is represented by its envoys.
—Jean-Anthelme Brillat-Savarin
