Producing & Consuming Processed Foods: A Critical-Thinking Exercise

Lauren G. Ruane; Daniel M. Ruane

doi:10.1525/abt.2013.75.3.12

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1 March 2013 Producing & Consuming Processed Foods: A Critical-Thinking Exercise

Lauren G. Ruane, Daniel M. Ruane

Author Affiliations +

Lauren G. Ruane,¹ Daniel M. Ruane²

¹Lauren G. Ruane is Assistant Professor in the Department of Organismal and Environmental Biology at Christopher Newport University, 1 Avenue of the Arts, Newport News, VA 23606; e-mail: . lauren.ruane@cnu.edu
²Daniel M. Ruane is a physician at the Naval Medical Center, Portsmouth, VA, and Adjunct Professor in the Department of Organismal and Environmental Biology at Christopher Newport University; e-mail: . daniel.ruane@cnu.edu

The American Biology Teacher, 75(3):220-221 (2013). https://doi.org/10.1525/abt.2013.75.3.12

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Abstract

The goal of this interdisciplinary activity is to encourage students to think critically about the ethical, environmental, and human health consequences of producing and consuming processed foods.

©2013 by National Association of Biology Teachers. All rights reserved. Request permission to photocopy or reproduce article content at the University of California Press's Rights and Permissions Web site at www.ucpressjournals.com/reprintinfo.asp.

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Lauren G. Ruane and Daniel M. Ruane "Producing & Consuming Processed Foods: A Critical-Thinking Exercise," The American Biology Teacher 75(3), 220-221, (1 March 2013). https://doi.org/10.1525/abt.2013.75.3.12

Published: 1 March 2013

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ARTICLE SOURCE

The American Biology Teacher
Vol. 75 • No. 3
March 2013

KEYWORDS

botany

Critical thinking

environmental studies

ethics

genetically modified crops

human health

nutrition

processed foods

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Lauren G. Ruane, Daniel M. Ruane "Producing & Consuming Processed Foods: A Critical-Thinking Exercise," The American Biology Teacher, 75(3), 220-221, (1 March 2013)

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