Food Safety Brochure
Consider the following scenario: Imagine that your city has
experienced a drastic rise in food-borne illness. The public lacks the
knowledge about appropriate food safety to prevent these problems, and they do
not know how to educate themselves about nutrition and health.
Create a 4- to 6-page public service brochure, with
appropriate images, to be printed in the Sunday edition of your newspaper.
Include the following points:
• Identify
some common safety issues related to food purchase, storage, and preparation.
• Describe
some illnesses or problems the safety issues might cause, and ways to prevent
the illnesses or problems.
• Make
recommendations for where readers might search for more information regarding
food safety.
o Include
criteria that readers must use to determine credible sources of nutritional
information.
o Explain
why it is important for readers to use these criteria when searching for
information on nutrition and health.
Research online news sources, the Centers for Disease
Control and Prevention (CDC), and notices from the local health department to
assist you with preparing content for the brochure.
Use the brochure builder located on the student website to
help you complete this assignment.
Format the brochure, including the images, consistent with
APA guidelines.
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