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Consumerism and Sustainability: From Farm to Table (Chapter 12 Study Notes)
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Food Labels
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Guided course
01:38
Food Labels Example 1
Bruce Bryan
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05:46
Food Labels
Bruce Bryan
360
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Guided course
01:57
Food Labels Example 2
Bruce Bryan
187
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3
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Food Safety
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04:52
Introduction to Food Safety
Bruce Bryan
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Guided course
02:43
Food Safety Example 1
Bruce Bryan
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Guided course
01:59
Food Safety Example 2
Bruce Bryan
63
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Foodborne Pathogens
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05:21
Bacteria
Bruce Bryan
103
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Guided course
02:28
Foodborne Pathogens Example 1
Bruce Bryan
64
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Guided course
05:09
Viruses & Parasites
Bruce Bryan
73
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Foodborne Toxins
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02:24
Foodborne Toxins Example 1
Bruce Bryan
61
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Guided course
06:31
Residues & Contaminants
Bruce Bryan
66
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Guided course
02:42
Foodborne Toxins Example 2
Bruce Bryan
53
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Food Preservation & Additives
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01:45
Food Preservation & Additives Example 2
Bruce Bryan
59
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1
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Guided course
04:45
Types of Food Additives
Bruce Bryan
64
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Guided course
06:06
Food Preservation
Bruce Bryan
73
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Finding Credible Nutrition Information
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02:40
Finding Credible Nutrition Information Example 2
Bruce Bryan
220
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6
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Guided course
01:21
Finding Credible Nutrition Information Example 1
Bruce Bryan
235
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Guided course
04:56
Credible Information vs Red Flags
Bruce Bryan
267
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Food Insecurity
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05:41
Food Assistance Programs in the U.S.
Bruce Bryan
74
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3
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Guided course
05:36
Food Insecurity
Bruce Bryan
107
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2
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Global Food Insecurity
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Guided course
02:54
Global Food Insecurity Example 1
Bruce Bryan
59
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1
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Guided course
05:40
Malnutrition
Bruce Bryan
61
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1
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Guided course
06:31
Global Hunger
Bruce Bryan
73
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1
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