Transcript Food and Healthy Livingx

Food and Healthy Living
Nutrition label
Serving size
 Nutrition info is based on this amount
 Number of serving in package is listed
 Can be tricky, not a normal serving
Calories
 Amount of energy the food provides
 Calories from fat us listed
Nutrients (top)
 fats, cholesterol, sodium, carbs, fibers, sugar, protein
Nutrients (bottom)
 Major vitamins and minerals
Percent daily Value
 How much of the nutrient contributes to the daily
requirement (2000 cal)
 Choose food high in fiber, vitamins, minerals and low in fat,
sodium, and cholesterol
The foot note
 Info on how much of certain nutrients should be eaten
each day
 Same on each label
Ingredient list
 Ingredients listed in order from greatest amount to least
 Helps to see how natural the food is
Foodborne Illness
 Food poisoning
 Results from eating contaminated food
Causes
 Mostly by bacteria and viruses
 Salmonella and E. coli
 Spread by infected person or meat or milk from infected
animal (if not cooked thoroughly)
Pasteurization
 process of treating a substance with heat to destroy or
slow the growth of pathogen
Symptoms
 Nausea, vomiting, diarrhea, and fever
 Recover quickly (few days)
 Harmful to old, young children, and those with
weakened immune system
 Consult doctor if symptoms last more than a few days,
fever is greater than 101.5
Preventing foodborne Illness
Clean
 Wash hands before handling food
 Prevent cross-contamination- spreading pathogens
from one food to another
 Wash cutting board, plates, and utensils after using with
raw meats or
Separate
 Store raw meat separately
Cook thoroughly
 Check temperature of meat
 Avoid meat that is not thoroughly cooked
 Cooking kills pathogens
Chill
 Refrigerate or freeze perishable foods
 Left overs- after 2 hours
 Bacteria grow quickly in room temperature