Transcript document
NUTRITION CHPT 10 Food-Related Illnesses & Allergies Pathogens • Are disease causing agents • Nutritious foods can cause illness if contaminated with pathogens such as bacteria, viruses, molds, worms and protozoa Microorganisms • Are always around • Some are useful like bacteria and mold to make cheeses and yogurts with • Food is a great home for pathogens, the food provides nutrients, moisture and warmth for the bug to grow Food Poisoning • Also called foodborne illness • Toxin enters the food, you eat it and the toxin and now you get sick • Food poisoning is not just from food sitting out, it’s from an actual microorganism that makes you sick Bacteria that causes foodborne illness • S.S.Y.C. name of the test • • • • Shigella Salmonella (most familiar to us) Yershenia campylobacter Salmonella • Found in raw meats, poultry, fish, milk and eggs • To prevent it, let meat and poultry thaw in refridge or cook immediately • NO UNCOOKED COOKIE DOUGH • Can result in death Symptoms of foodborne illness • • • • • • Nausea Vomiting Abdominal pain Headache Fever Diarrhea labs can be done to test a pt for these illnesses it’s called SSYC Botulism • Found in soil, water, plants, and in the intestinal tracts of fish and animals • Cell walls are thick, they adapt to environment • Produce spores – resilient and virulent Where is botulism • Found in foods that are home canned, especially vegetables, if the can bulges out, throw it out, could be contaminated • Found in raw honey…never give honey to babies under 1 year old d/t botulism spores • Deadliest form of food poisoning E. Coli • E. Coli 0157:H7 • This strain of E. Coli is very infectous • Bacteria is found in intestines of mammals, raw milk, water contaminated by feces • It’s transferred to humans in unpasteurized milk or juice, apples, unwashed fruits or veggies E. Coli • • • • • Causes: Severs abd cramps Diarrhea, watery or bloody Inflammation in the colon Damage to kidneys Mold • Green fuzzy mold found on bread • Some molds can cause cancer and moldy foods SHOULD NEVER BE SMELLED • Spoiled peanuts, P.B., soybeans, grains, nuts can have this mold on them • Liver and skin damage can occur, then cancer can develop Trichinosis • Eating uncooked port, these have the fluid filled sacs that sit on muscle, when we eat the pork, our digestive enzymes break open these sacs and we get infected PREVENTION of foodborne illness • Govt inspections are done regularly • Cooking food as directed to kill bacterias • Cleanliness of food equipment, areas and hands • No cross-contamination of food and plates or other foods Prevention of foodborne illness • Dishes used to hold uncooked meats, poultry, fish or eggs must always be washed before cooked foods are placed on them • Gloves should be worn to prepare foods • Temp. of food during prep and storage temp must be correct Miscellaneous food poisonings • Poisonous mushrooms • Rhubarb leaves • Fish from polluted water Food Allergy • Allergy is sensitivity to specific substances • The substance that causes the allergy is known as the allergen…it causes the allergy Other common allergins that we are aware of… • • • • Pollen Dust Cosemetics animal dander Food Allergy • A food allergy occurs when the immune system reacts to a food substance, usually protein Typical signs of food allergies • • • • • • • Dermatitis Urticaria Nausea Dizziness Asthma is triggered Edema headache Treatment of allergies • Remove the food item…however • If the allergy is severe, either call 911 or administer benadryl to stop the histamin reaction What an allergy clinic will do • Want a record of what you are for 1-2 weeks, (food diary) • Run lab tests and skin tests on you • Pt is placed on an elimination diet for 1-2 weeks and eliminated all of the foods that he tested positive for from the above tests and labs What to do for life • Pt can stay on limited diet • May need supplements and vitamins • Pt may desensitize themselves by eating a minute of food allergen after a period of complete abstinence from it. The amount of the allergin is gradually increased until the pt can tolerate it Teaching • Much education is necessary for the pt • Be patient • Teach food safety, we all should know it The End