Organic Food

Pathway Contributor: Wendy Benson

Credentials:
RD, MPH

Bio:
Wendy Benson is a registered nutrition consultant providing consulting services to agriculture and non-profit organizations in addition to tutoring distance education students with Athabasca University. She has a Bachelor of Science (Home Economics) from the University of Alberta and completed her dietetic internship at University Hospital in Saskatoon, Saskatchewan. She also has a Master's in Public Health from University of Minnesota. Wendy has worked as a public health nutritionist in various Alberta health units. Her contract work focuses on writing, program planning and resource development.

Contributions:

• Do organic and conventionally farmed foods have different nutrient, phytochemical or non-nutrient levels?  

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• Are there taste differences between organic and conventionally farmed produce?  

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• Does organic food consumption reduce pesticide metabolites in children?  

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• Are there any health benefits from eating organic foods?  

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• Are there differences in microbiological concerns or antibiotic resistance between organically and conventionally farmed meats, poultry and milk?  

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• Are there differences in microbiological food safety concerns or heavy metal contamination between organic and conventionally farmed produce and grains?  

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• Are the biological pesticides used on organic food safe?  

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• Do organic foods have lower levels of pesticides than conventionally produced foods?  

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• Organic Food Background

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  Role: Reviewer