Pesticides and Food
In this SATIS Revisited resource, students examine data, perform a risk assessment, and see how risks are sometimes reported in the media.
This unit focuses on the consumer and considers whether or not we should be concerned about any pesticide residues that may be found on fruit and vegetables. In the first activity, Pesticides: are you ‘bothered'?, students investigate how the safe dose of a chemical is determined.
In the second activity students carry out a risk assessment on spinach using data from a report by the Pesticide Residues Committee (PRC). The PRC is responsible for assessing the risk to consumers from residues left on fruit and vegetables.
The quarterly reports from the PRC sometimes make headline news. In such reports, the full data may not be included or considered, which may lead to biased reporting and/or headlines. In the third activity students have the opportunity to analyse newspaper articles before making up their own minds how they feel about the issue.
Contents of this unit:
Guidance for teachers
Pesticides: are you 'bothered'?
*Activity sheet A - What amount of pesticide is safe?
*Activity sheet B - What amount of pesticide is safe? (simplified version)
*Activity sheet - Pesticide opinions (optional)
Is spinach safe?
*Information sheet - Spinach data
*Activity sheet - Is spinach safe? Risk assessment
*Activity sheet - Facing the media
Pesticides in the news
*Activity sheet - Questions for analysing newspaper articles
Show health and safety information
Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.
|Subject(s)||Chemistry, Biology, Science, Food Preparation and Nutrition, Design and technology|
|Published||2000 - 2009|