1. In your own words, what is the concept of One Health and how does it relate to antibiotic resistance?

2. Define the following terms as they relate to poultry production/processing including antibiotic exposure and cite your sources (4 pts) :

   1. Raised without antibiotics (RWA)/ No antibiotics ever

3. USDA Certified Organic

3. Conventionally raised

4. Kosher

3.In thinking about the theme of this unit, how is the specific labeling scheme in question 3 informative for the consumer? In what way(s) could it be potentially misleading?