- Informed consumerism
- Analysis of diet
- Knowing the best foods to eat
- Assessment of advertising
- Field trips fish hatchery, local food processing plant, dairy, sewage treatment plant.
- Knowledgeable individuals nutritionist dietitian
- Making decisions on food safety. Library research on key considerations regarding the food supply. Criteria include scientific evidence, social value, economic impact, the decision structure and political acceptability.
- Evaluating benefits and risks under the law. What are "safe" levels for food additives? Should persistent pesticides (such as DDT) be replaced with more toxic, but less persistent ones? Has the replacement of trichloroethylene with methylene chloride as an extracting solvent resulted in enhancement of human health?
- Life-style, eating and health care. The relationship between diet and disease.
- Nutritional risk and life expectancy: hunger and malnutrition. Worldwide hunger problem. When to intervene? Political, ethical, economic, scientific, medical aspects.
- Dietary assessment: Food ecology - nature, nurture, and nutriture.
- What is food and what is poison?