The Fighting with Food Project
Did you know? Certain foods (we’re calling these fighting foods!) actually combat the health impacts of environmental toxicants like PCBs, lead, and mercury.
We can’t prevent being exposed to low levels of environmental toxicants like PCBs, lead, and mercury, but it turns out that the foods we eat can help protect us from their harmful effects! Current biomedical research in nutrition and toxicology shows just how certain foods, such as those rich in antioxidants or calcium, work to protect us from toxicants. The Fighting with Food project, from Miami University’s Center for Chemistry Education, focuses on integrating this information about the role of foods in combatting the effects of toxicants into lessons that address core physical and biological science standards on matter.
Distributed by NIEonline.com with permission
Fighting with Food has been well received by teachers in professional development courses. A summer 2012 course participant said “I have been personally impacted by the topics presented and will be making changes to my diet. It is so good for students to make these connections as well. They can see the impact of chemistry on themselves or others.” A free online version of the Fighting with Food course is planned. If you would like to be notified when the course is ready, please sign up for our mailing list at www.ccemu.org.
The Fighting with Food project director is Dr. Susan Hershberger, Director, Center for Chemistry Education, email@example.com. Fighting with Food is a partnership between Miami University, the University of Cincinnati, and the University of Kentucky and is funded through the National Center for Research Resources and the Division of Program Coordination, Planning, and Strategic Initiatives of the National Institutes of Health through Grant Number R25 ODO01190-02.