Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Molecular gastronomy wikipedia , lookup
Food and drink prohibitions wikipedia , lookup
Hunger in the United States wikipedia , lookup
Overeaters Anonymous wikipedia , lookup
Food safety wikipedia , lookup
Obesity and the environment wikipedia , lookup
Food studies wikipedia , lookup
Health Notes Ch 5 Lesson 4 Food and Healthy Living Nutrition Labels: on almost any food packages; law requires that these information panels be placed on packages of food that are intended for sale Ingredients List- list food’s ingredients by weight, in descending order, with the ingredients in the greatest amount listed first However when three sweeteners are used –honey, sugar, and corn syrup; they are listed separately so they appear lower on the list Food Additives- substances intentionally added to food to produce a desired effect; enhance flavor, add color, or lengthen storage life. Product Labeling- food labels may state the potential health benefits of food Light or lite- calories have been reduced by at least one-third, or fat of sodium has been reduced by at least 50 percent Less- the food contains 25 percent less of a nutrient or of calories than a comparable food Free- food contains no amount, or an insignificant amount, of total fat, saturated fat, trans fat, cholesterol, sodium, sugars, or calories More- food contains 10 percent more of the Daily Value for a vitamin, mineral, protein, or fiber High, Rich In, or Excellent Source of- food contains 20 percent or more fo the Daily Value for a vitamin, mineral, protein, or fiber Lean- food is a meat, poultry, fish, or shellfish that has less than 10 grams of total fat, less than 4 grams of saturated fat, and less than 95 mg of cholesterol per 3 oz serving Open Dating- open dates on products such as mile and canned goods, reflect their freshness, Expiration Date- last date you should use the product Freshness date- last date a food is considered to be fresh Pack date- date on which the food was packaged Sell-by date- last date the product should be sold Food Sensitivities: Food allergies- condition in which the body’s immune system reacts to substances in some foods Food Intolerance- a negative reaction to a food or part of food caused by a metabolic problem, such as the inability to digest parts of certain foods, or food components Food borne Illness- food borne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals Usually the contamination can not be seen smelled or tasted 1. Causes and symptoms a. Viruses and bacteria cause most common food borne illnesses i. Viruses- Norwalk and Norwalk like viruses ii. Bacteria- campylobacter, salmonella, and E. coli 1. May be contaminated by an infected person 2. Animals raised or caught for food may harbor disease-causing organisms in their tissues Pasteurization- the process of treating a substance with heat to destroy or slow the growth of pathogens ex: milk Minimizing Risks of Foodborne Illness Most cases occur in the home, where pathogens can contaminate food products, kitchen surfaces, cooking and serving dishes, and eating utensils Practicing good food safety habits, including storage, cooking, and sanitation can reduce your risk Clean- wash your hands thoroughly in hot, soapy water to prevent cross-contamination Wash utensils, plates, countertops, and cutting boards after preparing foods Use disposable paper towels instead of dishcloths to clean kitchen surfaces Wash fruits and veggies before eating them Separate- to avoid cross-contamination, separate raw meat, seafood, and poultry form other items in your shopping cart Store foods separately from other foods Cook- cook foods to a safe temperature 160 for ground beef, 170 for roasts and poultry, and 145 for fish Use a meat thermometer Don’t eat raw meat Chill- cold temperatures slow the multiplication of bacteria Refrigerate of freeze perishable foods as soon as you get home