Title: Review standards of identity for foods and Reference Amounts Customarily Consumed (RACC).
Course: Food Science and Dietetics (19254) > Section: Investigating Food Technology

Review should include

- effects of additives, preservatives, and dyes on food
- labeling, truth-in-labeling, graphic representation, and marketing materials
- expectations vs. new and emerging products
- trade-offs (i.e., what may be gained or lost when fat or sugar is traded out).

Process/Skill Questions:

Thinking

- Who is responsible for mandating truth-in-advertising for new products?
- What are the basic concepts of standards of identity for food, and RACC?
- What should be accomplished with labeling laws?

Communication

- What steps can we take to educate the public on basic nutrition? Truth-in-labeling?
- What communication skills do we need to use to communicate information to the public?
- What questions do we ask in order to clarify the meaning of recommended?

Leadership

- How should information be shared to eliminate misinformation?
- What skills do we need to relate to others with the public to ensure appropriate decisions regarding trade-offs?
- What is the impact of contradictions and inaccuracies on food labels?

Management

- How can information be shared on a level to promote understanding by the general public?
- What resources impact labeling?
- What should be our standards in managing standardizing the system?
- What actions can individuals, families, and society take to promote optimal health and disease prevention?