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Presentation

food poisoning - scienceresources
food poisoning - scienceresources

... High Risk Foods are those perishable foods which can support the growth of harmful bacteria and are intended to be eaten without further treatment such as cooking, which would destroy such organisms. They include : ...
Feeding and digestion
Feeding and digestion

... In humans there are 13 vitamins: i) 4 fat-soluble : A, D, E, and K and ii) 9 water-soluble (8 B vitamins and vitamin C). Water-soluble vitamins dissolve easily in water and, in general, are readily excreted from the body, to the degree that urinary output is a strong predictor of vitamin consumption ...
Dietary Guidelines for Americans
Dietary Guidelines for Americans

20160219-PD-Conder-C..
20160219-PD-Conder-C..

... Position Description Responsibilities This position includes the following duties that applicants need to be aware of when assessing their ability to perform these duties. The role may include (this is not an exhaustive list):  Periods of standing  Hands frequently in contact with water and deter ...
Whole, unprocessed foods
Whole, unprocessed foods

... added. This tricks your body’s ability to regulate how much you eat and makes you want to eat more. Unprocessed foods do the opposite. In fact, people tend to eat less when they eat unprocessed foods. That’s why it’s a good idea to stay away from foods that have more than five ingredients. Chances a ...
I have an illness or condition that made me change the kind
I have an illness or condition that made me change the kind

... GOOD NUTRITION I have an illness or condition that made me change the kind or amount of food I eat. Changes in your eating habits may make it difficult for you to get all the nutrients you need. Good nutrition helps the body resist diseases and recover more quickly if illness does happen. ...
ch 2 food label review
ch 2 food label review

... 15. Studies show that if you give people larger portions of food, they eat more at that meal. State the meaning of DASH, a food guidance system. Daily Values (DVs) p. 50- established reference levels of nutrients, based on a 2000 cal (per day) diet, that are used on food labels-offers “ballpark” ide ...
Lesson 4
Lesson 4

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Choosing a Nutritious Diet
Choosing a Nutritious Diet

...  Folic Acid (aka folate/folacin) found in dark green leafy veggies, beans and fruits help prevent neural tube defects & reduce homocysteine levels in the blood (related to risk of heart disease) ...
Chapter 2 Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet

... Diet history helps distinguish between these ...
Foodborne Illness Review
Foodborne Illness Review

... • diarrhea, excessive gas bloating, nausea, diminished interest in food, possible (but rare) vomiting which is often violent • Treatment of drinking water for Giardia ...
Issues in Nutrition - Phoenix Union High School District
Issues in Nutrition - Phoenix Union High School District

Powerpoint
Powerpoint

... – Developed by FDA on FL for simplifying the calculation of intake. – The % based on a 2000-kcalorie and/or 2500kcalorie diet. – 2000 kcalorie diet: about right for moderately active women, teenage girls, and inactive men. – 2500 kcalorie diet: about right for men, teenage boys, and active women. ...
THE HEALTH FOOD BUSINESS (lecture 11)
THE HEALTH FOOD BUSINESS (lecture 11)

... Red #2 - amaranth (carcinogenic to test animals… banned US) Red #40 - allura red Red #3 – maraschino cherries [thyroid tumors in male rats (only if you ate 14,000 daily servings of fruit cocktail for 70 days) ...
- Nutrition Solutions
- Nutrition Solutions

... 4. Reduce the number of times you eat foods prepared away from home. 5. Avoid calorie-containing beverages (i.e. sweet tea, fruit juice, soda, specialty coffee). 6. Learn how to read and interpret food labels (see reverse side). 7. Find easy ways to improve the quality of your diet (i.e. reduce or e ...
Allergy PowerPoint
Allergy PowerPoint

... Latex allergy is an allergic sensitivity to the proteins in natural rubber latex (NRL) that often worsens with each exposure and at its most severe can result in deadly anaphylaxis. Unlike synthetic latex, which rarely causes allergic reactions, NRL comes from the milky sap of rubber trees. Using va ...
PDF
PDF

CONCEPTS AND THEORIES OF MOTIVATION
CONCEPTS AND THEORIES OF MOTIVATION

... – When glucose levels drop, eating increases. ...
My Pyramid Basics and Dietary Guidelines Chapter 4
My Pyramid Basics and Dietary Guidelines Chapter 4

... Keep sugar within the ________________________ calorie allowance. Choose water or fat free milk to drink. Limit sweet snacks and desserts. Select unsweetened cereals. Discretionary Calorie Allowance The __________________ after accounting for the calories needed for all the food groups. These can be ...
Food Chemicals
Food Chemicals

... Glutamates (620 –625) and Ribonucleotides (627, 631 nd 635)  Glutamates occur naturally, but are in higher concentrations as an additive. Mainly produced by fermentation of molasses.  Ribonucleotides are isolated from sardines, yeast and meat extracts  Used to enhance flavour in savoury foods –as ...
The Truth about Foods
The Truth about Foods

... butter are meat alternatives. Chocolate hazelnut spread is low in protein content and high in sugar so it is not a meat alternative. ...
Maintain high quality nutritional care
Maintain high quality nutritional care

... Eating well and drinking enough water is very important for good skin health. It is particularly important for people at risk of developing a pressure ulcer or those with an existing pressure ulcer as their condition may worsen without it. This how to guide looks at simple measures to maintain a hea ...
Healthy Eating Policy and Statement
Healthy Eating Policy and Statement

... responsible company can play an important role in ...
Year 3 Animals, including humans planning
Year 3 Animals, including humans planning

... nutritious meal, annotated with which nutrients each food contains ...
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Food choice

Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises psychological and sociological aspects (including food politics and phenomena such as vegetarianism or religious dietary laws), economic issues (for instance, how food prices or marketing campaigns influence choice) and sensory aspects (such as the study of the organoleptic qualities of food).Factors that guide food choice include taste preference, sensory attributes, cost, availability, convenience, cognitive restraint, and cultural familiarity. In addition, environmental cues and increased portion sizes play a role in the choice and amount of foods consumed.Food choice is the subject of research in nutrition, food science, psychology, anthropology, sociology, and other branches of the natural and social sciences. It is of practical interest to the food industry and especially its marketing endeavors. Social scientists have developed different conceptual frameworks of food choice behavior. Theoretical models of behavior incorporate both individual and environmental factors affecting the formation or modification of behaviors. Social cognitive theory examines the interaction of environmental, personal, and behavioral factors.
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