Transcript Food and Healthy Living

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.