Transcript Food and Healthy Living

Food and Healthy Living
CH 5 LESSON 4
Nutrition Labels
 law requires that these information panels be placed
on packages
 A must on any food packaged to sell
 FDA website
Ingredients List
 list food’s ingredients by weight
 descending order
 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
Talking Points
 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, Less, Free, More, Lean
 Open Dating
 Sell by, expiration, Pack date, freshness date
Food Sensitivity
 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
 Causes and symptoms
 Viruses and bacteria cause most common food borne illnesses
Minimizing Food borne 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
4 Keys

Clean- wash your hands thoroughly in hot
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
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Separate- to avoid cross-contamination, separate raw meat,
seafood, and poultry form other items in your shopping cart
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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
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Chill- cold temperatures slow the multiplication of bacteria
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Refrigerate of freeze perishable foods as soon as you get home