1. Introduction. Why do we eat? ; What is food quality? ; Do gardeners produce high quality food? ; Gardeners affect quality ; The history of food science
2. Understanding nutrition. Human nutrients vs plant nutrients ; Nutrients vs calories ; Nutrients in food ; Factors affecting nutrients ; Nutrition myths
3. Food safety : chemicals. Chemical toxicity ; Pesticides ; Heavy metals ; Food safe plastics ; Safe material for raised beds ; Microplastics ; Growing food near toxic plans ; Allelopathy ; GMO food ; Allergies and sensitivities
4. Food safety : biological. The microbes among us ; What is a foodborne illness ; How microbes grow ; Detecting a problem ; Buying food ; Food safety myths ; Final thoughts
5. Nutrient density. Measuring nutrient density ; Factors affecting nutrient density ; What does science know about growing nutrient-dense food? ; Factors affecting nutrients
6. The flavor of food. Nutrition and flavor ; Why does grocery store produce taste bland? ; Sweetness vs acidity ; Factors affecting flavor
7. Growing great food. Selecting the right cultivar ; Importance of days to maturity ; Heirlooms vs hybrids ; Is organic food better? ; Fresh is best
8. Handling and storing food. Washing hands and produce ; Food storage
9. Preserving food. Preserving techniques ; Methods for preserving food
10. Cooking food. Why do we cook food? ; How does cooking affect flavor? ; How does cooking affect nutrition ; Cooking creates undesirable compounds ; Food that needs cooking ; Cooking myths ; Cooking methods
11. Growing and serving quality food. Beans, green (snap beans) ; Cucumbers ; Garlic ; Lettuce ; Onion ; Peas ; Radish ; Raspberries ; Strawberries ; Tomato ; Zucchini.
