Expectations, Goals and Objectives for week #17 (Tuesday, May 14th - Monday, May 20th)

Define organic, and explain how the term is used on food labels.
Identify the locations of food preparation that are associated with the highest incidence of food-borne illness outbreaks.
Describe ways in which food can be contaminated at each point from “farm to fork” (production to consumption).
Name at least three of the most common pathogens that can cause foodborne illness, and name their common food.
Identify the groups most vulnerable to foodborne illness.
List the four basic food safety principles with an example of each.
Describe how food additives are regulated in the United States and the primary reasons for their use.
Describe the function of enzymes and coenzymes in Metabolism.
Identify the primary energy currency of the cell and the site in the cell where that compound is mainly synthesized.
Describe oxidation-reduction reactions and the role of in these reactions.
List the four major pathways involved in ATP production, and describe the one common outcome of all but the last pathway.
Contrast the two phases of glycolysis.
Describe this cycle's primary function.
Describe the process of beta-oxidation.
Identify the functions of the vitamins, niacin, riboflavin, pantothenic acid, and vitamin B6 in energy metabolism.
Describe the metabolic conditions that promote the ketone body synthesis.
Describe why the production of ketone bodies helps preserve body proteins during long-term fasting or with a low-carbohydrate diet.

Study Guides (review all of study guides for the final exam)

Continue to work on all of the study guides for the upcoming final exam.

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