Part 1: 40pts
Concept Map.
Part 2: 35pts
Peer Reviewed Article Analysis (w/ audio, max 3 mins).
Part 1:
Concept Map
You will creative a concept map on the topic of Foodborne Disease Prevention (pg. 302).
Your concept map can be created on paper (hand-written), a chalkboard, dry erase board, or via an online format. When you submit, make sure it is legible so that I can read all of your information.
The purpose of a concept map:
A concept map is a way to convey concepts, ideas, and pieces of information visually. Concept maps help you understand the relationships between various ideas, see how concepts are connected, discover related concepts, and organize your findings logically and visually.
Your concept map will allow me to view how you isolated concepts while developing a cohesive knowledge structure.
I have attached 2 student examples below. Make sure your concept map is original work and does not resemble the student examples. Please reference the syllabus for academic honesty.
***** I linked 2 student examples of how the concept map for this part should look like in files as examples!
Part 2:
Peer reviewed article analysis
Choose 1 topic/concept related to Ch. 11 (8 options in total listed below) and then find a peer reviewed article where research has been conducted regarding your chosen topic. Briefly discuss your chosen topic & the research found surrounding your topic. Points deducted if over 3 mins. Make sure to include a pdf or link to your chosen peer reviewed article.
8 topics below to choose from:
Related topics/concepts to Ch. 11
The Jungle (pg. 19, pg. 21)
Typhoid Mary
Chapter 11 Case Study Options
Botulism Case Study #1 (pg. 281)
Botulism Case Study #2 (pg. 281)
S. aureusFood Outbreak Associated with Ham (pg. 283)
Multistate E. coli 0157: H7 (pg. 285)
Bovine Spongiform Encephalopathy in a Dairy Cow–Washington State, 2003 (pg. 291)
Pesticide Poisoning with Endrin (pg. 296)