Consumer choices matter when it comes to shopping and eating. Farming method, nutrient content, and particular foods chosen all contribute to the health consequences of eating a particular food, meal or menu. The 9 poster presentations from HWP 225 and 6 poster presentations from CHEM 109 will take on one or more aspects of these factors that influence the health and nutritional consequences of the food consumers eat. Chemistry student posters will provide data from analyses on the magnesium, calcium and iron nutrient content from 6 foods grown from two different farming methods. And Nutrition student posters will provide context for consumers about the 6 foods (bell and poblano peppers, arugula, mustard greens, kale and romaine lettuce) and the 3 nutrients investigated by the chemistry students. Taken together the presentations will offer consumers the information needed to make informed decisions about some types of produce choices, the importance of sustainable growing methods, and preferred food sources of 3 key minerals.
