1 In Food, Inc., whose responsibility do you think it is to inform us about what is in our food? Is it our responsibility to find out, the producer’s responsibility to make it more clear, or both? Why do you think so?
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2 What lifestyle changes have adults made in recent decades that have improved outcomes with preventable conditions?
3 Provide five examples of characteristics of effective health education curricula.
Please use sources from this textbook
McKenzie, J.F., Pinger, R.R., & Seabert, D.M. (2018). An Introduction to Community & Public Health (9th ed.).
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