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Module One

Module Two

Module Three

Module Four

Module Five

Module Six

Module Seven

Module Eight

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Module One - Introduction to Toxic Substances
During this module of instruction, you will learn how a substance becomes toxic or unsafe. Many substances do not become harmful until a threshold of exposure is reached and your body reacts. Every human being is genetically different. Infants, children and the elderly are sensitive populations in which toxic substance exposures can cause more harm. Parents need to take a precautionary approach in feeding their children. An exposure to a substance may be safe for one person but toxic to another.

Learning Objectives

Participants will

1. Describe what makes a substance toxic.

2. Recognize the risk assessment process is not reliable.

3. Describe the dangers of over-fluoridation.

4. Explain how the bioaccumulation of heavy metals may occur in your body.

5. Explain why toxic substances are dangerous to health.

Activities

1. Read Chapter 1 of your Unsafe At Any Meal book.

2. Visit this Centers for Disease Control (CDC) website and figure out if it can tell you the fluoride levels in your drinking water supply. https://nccd.cdc.gov/DOH_MWF/Default/Default.aspx

3. Survey your kitchen cupboard to identify what kind of flour you use. Read the ingredient label. Is the flour bleached? Visit the link at the end of this paragraph and determine how much mercury is allowed in the chlorine used to bleach flour. (Note: If the link does not work, you can download the pdf at the end of this page). 

http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-126.pdf

4. Answer the discussion questions and talk about them with your friend or group.

Discussion Questions

1. What is the danger of fluoride in drinking water? Is any amount of exposure safe? Can fluoride bioaccumulate?

2. How can you be exposed to inorganic mercury from the food you eat? Give examples of food products that may contain trace amounts of inorganic mercury based on what you learned about bleached flour.

3. How can a substance become toxic? Explain and give an example from your book that is not fluoride.

Document
FAO Chlorine Monograh for Allowable Contaminants in Flour
Module Two [Enter Here]

Copyright March 2017 by Food Ingredient and Health Research Institute, PO Box 1055, Naalehu, HI, 96772
Email questions or concerns to Renee Dufault at rdufault@foodingredient.info