The Effect of Agricultural Practices on Food Quality and Human Health

This webinar was presented live on November 11, 2020

Presentation Description: The ways we grow our crops and raise our livestock (organic, sustainable, conventional, free-range, grass-fed, grain-fed etc.) have important implications for human nutrition and environmental health. There is much controversy, confusion, fact and fiction surrounding this topic. We will look at the research to better understand what is known and not known about the effects of agricultural practices on food quality and human health.   

CPEU: 1.0

Proposed Learning Objectives:
  1. Relate various agricultural practices to potential effects on the vitamin/mineral, fatty acid, and phytochemical profile of plant-based and animal-based foods.
  2. Describe the regulatory definitions of various food labels (organic, grass-fed etc), the short-comings of some definitions, and differentiate between labeling terms that are regulated and not regulated.
  3. Describe the potential differences in contaminant residues (i.e., pesticide, microbial residues) among food products produced under different agricultural practices.
  4. Describe the research challenges when studying the effects of agricultural practices on food quality and human health

CDR Performance Indicators:
4.1.2,  6.2.5,  8.3.6

Deb PDebra Pearson, PhD, RDN, received her doctorate degree in Nutritional Sciences from the University of California, Davis. Dr. Pearson has conducted research on phytochemicals and heart disease, vitamin D and the nutrient profiles of grass-grazed dairy products and is the author of several scientific publications.  Dr. Pearson has lectured to health professionals and the lay public on a variety of nutrition-related topics, including the effect of agricultural practices on the nutrient content of foods, nutrition and women’s health, cardiovascular disease and chronic degenerative diseases. Dr. Pearson is currently an associate professor at the University of Wisconsin - Green Bay, teaching courses in nutrition, biochemistry, nutrigenomics, lifespan nutrition and conducting research.