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Food and Healthy Living The information on packaged and prepared foods can help you determine whether or not a particular product meets your nutritional needs. When you know exactly what you’re buying, you’ll be able to make sound decisions about what you’re eating. Lesson Objectives In this lesson, you’ll learn to: Utilize the information on food labels. Develop specific eating plans to meet changing nutritional requirements, such as special dietary needs and food allergies. Analyze the influence of policies and practices on the prevention of foodborne illness. Develop and analyze strategies related to the prevention of foodborne illness. Nutrition Facts Nutrition Labeling The law requires that Nutrition Facts panels be placed on packages of food that are intended for sale. Nutrition Labeling Ingredients List Most food labels also list the food’s ingredients by weight, in descending order, with the ingredient in the greatest amount listed first. Some of the ingredients listed are: Food additives Sugar and fat substitutes Product Labeling Nutrient Content Claims Product labels may advertise a food’s nutrient value. Some specific terms include the following: Light or Lite Less Free More High, Rich In, or Excellent Source Of Lean Open Dating Product Labeling Open dates on products reflect their freshness. Some common types of open dating you may see on product labels are: Expiration date Freshness date Pack date Sell-by date (or pull date) Sensitivitie Food Allergies s Food allergies are caused by allergens, which are proteins that the body responds to as if they were pathogens. People with allergies may have: Rash, hives, or itchy skin. Vomiting, diarrhea, or abdominal pain. Itchy eyes and sneezing. Food Sensitivities Food Intolerances Food intolerance may be associated with certain foods or food additives. Some types of food intolerance may be hereditary. Foodborne Illness What Is Foodborne Illness? Foodborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals. Many times the contaminant can’t be seen, smelled, or tasted. Become knowledgeable about the causes of such illnesses and ways to keep food safe. Foodborne Illness Causes of Foodborne Illness Bacteria and viruses cause most common foodborne illnesses. Foods become contaminated with these pathogens in two main ways: Food may be contaminated with pathogens spread by an infected person. Animals raised or caught for food may harbor disease-causing organisms in their tissues. If the meat or milk of such an animal is consumed without being thoroughly cooked or pasteurized, the organism may cause illness. Foodborne Illness Symptoms of Foodborne Illness Fever greater than 101.5°F Vomiting or diarrhea Dehydration Dizziness when standing up Foodborne Illness Minimizing Risks of Foodborne Illness Clean Wash your hands thoroughly in hot, soapy water. Also, remember to wash fruits and vegetables before you eat them. Cook Cook foods to a safe temperature. Separate To avoid cross-contamination, separate raw meat, seafood, and poultry from other items in your shopping cart. Chill Refrigerate or freeze perishable foods as soon as you get home. Nutrition Labeling Ingredients List Most food labels also list the food’s ingredients by weight, in descending order, with the ingredient in the greatest amount listed first. Some of the ingredients listedFood are:additives are substances that Food additives are intentionally added to food to Sugar and fat substitutes produce a desired effect. Sensitivitie Food Allergies s Food allergies are caused by allergens, which are proteins that the body responds to as if they were pathogens. People with allergies may have: A food allergy is a condition in which Rash, hives, or itchy skin. the body’s immune Vomiting, diarrhea,system or abdominal reacts pain. to substances in some Itchy eyes and sneezing. foods. Foodborne Illness What Is Foodborne Illness? Foodborne illness may result from eating food contaminated with pathogens, the poisons they produce, Foodborne or poisonous chemicals. illness is also Many times the contaminant called food can’t be seen, smelled, or tasted. poisoning. Become knowledgeable about the causes of such illnesses and ways to keep food safe. Food Sensitivities Food Intolerances Food intolerance may be associated with certain foods or food additives. Some types of food intolerance may be hereditary. Food intolerance is 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. Foodborne Illness Minimizing Risks of Foodborne Illness Clean Separate To avoid cross-contamination, Wash your hands separate raw meat, seafood, and thoroughly in hot, soapy poultry from other items in your water. Also, remember to shopping cart. wash fruits and vegetablesCross-contamination before you eat them. is the spreading of bacteria or other Cook pathogens from one food Chill Cook foods to a safe to another. Refrigerate or freeze perishable temperature. foods as soon as you get home. Foodborne Illness Causes of Foodborne Illness Bacteria and viruses cause most common foodborne illnesses. Foods become contaminated with these pathogens in two main ways: Food may be contaminated with pathogens spread by an infected person. Pasteurization is the process Animals raised or caught for foodofmay harbor disease-causing treating substance organisms in their tissues. If athe meat or milk of such an animal heat to destroy is consumed withoutwith being thoroughly cooked or pasteurized, the slow the growth of organism may causeor illness. pathogens.