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Chapter #5 Lesson 4 Food Additives • Substances intentionally added to food to produce a desired effect – Artificial coloring – High fructose corn syrup (in many kinds of processed foods) – Aspartame (artificial sweetener Equal and NutraSweet) – Monosodium glutamate (enhances other flavors) – Sodium benzoate (used as a preservative) – Sodium nitrite (used for curing meat) – Trans fat (deep-frying food, and in baked goods) LIGHT / LITE • Calories have been reduced by at least 1/3 • Or Fat or sodium has been reduced by at least 50% LESS • Contains 25% Less of Nutrients or calories FREE • The food contains no amount or an insignificant amount of total fat, saturated fat, trans fat, cholesterol, sodium, sugars or calories MORE • The Food Contains 10 % more of the Daily Value for a vitamin a mineral or fiber HIGH / RICH / EXCELLENT SOURCE OF • The food contains 20% or more of the Daily Value for a Vitamin, mineral, protein or fiber LEAN • The food is a meat, poultry, fish or shellfish product that has less than 10 grams of total fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol ORGANIC • Only foods in the categories 100% organic and Organic may display the USDA Organic Seal. • Other foods with varying levels of organic ingredients may be labeled as follows: • 100% organic - single ingredient such as a fruit, vegetable, meat, milk and cheese (excludes water and salt) • Organic - multiple ingredient foods which are 95 to 100% organic. • Made with organic ingredients - 70% of the ingredients are organic. Can appear on the front of package, naming the specific ingredients • Contains organic ingredients - contains less than 70% organic ingredients. Open Dating Expiration Date Last date you should use product Freshness Date Last date food is considered fresh Pack Date Date food was packaged Sell By Date (pull date) The Last day the product should be sold Food Allergy • A condition in which the body’s immune system reacts to substances in foods – Common Food Allergies – – – – Milk Eggs peanuts (groundnuts) nuts from trees (including Brazil nuts, hazelnuts, almonds and walnuts) – Fish – shellfish (including mussels, crab and shrimps) – wheat Food Intolerance • A negative reaction to a food or part of a food caused by a metabolic problem Foodbourn Illness (food poisoning) • Salmonellae: Salmonellae are bacteria that may cause food poisoning; can be found in soil, water, raw food, and the poop of some animals, often found in foods such as eggs, milk, chicken, turkey, and meat • E. coli is a common type of bacteria that can get into food, like beef and vegetables Minimizing Risk of Foodborne Illness • Clean – Avoid Cross Contamination • Separate – Separate raw meat, seafood and poultry from other foods • Cook – 160 degrees for ground beef – 170 degrees for poultry – 145 degrees for fish • Chill