|This lesson is discrete and can be taught
as a single lesson or in conjunction with others in this series.
The Teacher Resources include pre-and
post-tests for this lesson; these may be used at the teacher's
discretion. The lesson includes three activities.
- Students will explore various ways that have been used to preserve
food over the ages.
- Students will learn about techniques used
to process food today. They will hypothesize about methods scientists
may use in the
future to safely process food.
- Students will conduct a simulation
of high pressure treatment to discover how it destroys bacteria
without crushing food.
- Student will understand the relationships
between the 4Cs of food safety and food preservation, thus reinforcing
of why the 4Cs are important in keeping food safe.
- Two empty plastic soda bottles (not rigid bottles)
- Two grapes
- A variety of foods, preserved in different ways:
- Tomatoes, fresh,
- Fish, salted, fresh, canned
- Herbs, fresh, dried
Teacher note: Middle school students probably may be able to
bring in some of these items making the lesson more meaningful
and supplying a wide array of favorites.
- Dr. X and the Quest for
Food Safety video, Module 3, Processing and Transportation (7 minutes).*
Safety A to Z Reference Guide* (http://www.cfsan.fda.gov/~dms/a2z-toc.html).
See the following items: Bacteria, Canning, Freezing, Pasteurization,
Pathogen, Preservation, Ultra-high Pressure Treatment. See
and Our Food Supply: Investigating Food Safety from
Farm to Table: Teacher's Guide for Middle Level Science Classroom
- Teacher Resource Video Questions
Publications and videos listed above may be obtained from the
National Science Teacher's Association, (703)243-7100), www.nsta.org.
- Be sure to ask students to help provide a variety of foods
before the day the lesson is taught.
- Review Ultra High Pressure Treatment from
page 47 of Science and Our Food Supply Teacher's Guide for Middle
Level Science Classroom
- Request a video tape recorder and monitor.
- The video should be
stopped before the presentation on “Cold
- Copy the Teacher
Resource Video Review Questions.
|This lesson was drawn from the third lesson in
Science and Our Food Supply: Investigating Food Safety from Farm
to Table: Teacher's Guide for Middle Level Science Classroom (National
Science Teacher's Association, www.nsta.org, (703)243-7100).
This innovative and supplemental curriculum introduces students
to the fundamentals of microbiology while at the same time imparting
important public health information.
The curricula found in Science Our Food Supply were developed
in cooperation with the U.S. Food and Drug Administration (FDA).
curriculum that you will be using draws only from public health
lessons—not laboratory lessons—which are also available
in Science and Our Food Supply. The lessons have all been tested
by an experienced team of middle level teachers and meet National
Science Education Standards.