Transcript unit 2 lesson 4 ppt

Chapter #5
Lesson 4
Food Additives
• Substances intentionally added to food to produce a
desired effect
– Artificial coloring
– High fructose corn syrup (in many kinds of processed foods)
– Aspartame (artificial sweetener Equal and NutraSweet)
– Monosodium glutamate (enhances other flavors)
– Sodium benzoate (used as a preservative)
– Sodium nitrite (used for curing meat)
– Trans fat (deep-frying food, and in baked goods)
LIGHT / LITE
• Calories have been
reduced by at least 1/3
• Or Fat or sodium has
been reduced by at
least 50%
LESS
• Contains 25% Less of Nutrients or calories
FREE
• The food contains no amount or an insignificant
amount of total fat, saturated fat, trans fat,
cholesterol, sodium, sugars or calories
MORE
• The Food Contains 10 % more of the Daily
Value for a vitamin a mineral or fiber
HIGH / RICH / EXCELLENT
SOURCE OF
• The food contains 20% or more of the Daily
Value for a Vitamin, mineral, protein or fiber
LEAN
• The food is a meat,
poultry, fish or shellfish
product that has less
than 10 grams of total
fat, less than 4 grams of
saturated fat and less
than 95 mg of
cholesterol
ORGANIC
• Only foods in the categories 100% organic and Organic may display
the USDA Organic Seal.
• Other foods with varying levels of organic ingredients may be
labeled as follows:
• 100% organic - single ingredient such as a fruit, vegetable, meat,
milk and cheese (excludes water and salt)
• Organic - multiple ingredient foods which are 95 to 100% organic.
• Made with organic ingredients - 70% of the ingredients are organic.
Can appear on the front of package, naming the specific ingredients
• Contains organic ingredients - contains less than 70% organic
ingredients.
Open Dating
Expiration Date
Last date you should use product
Freshness Date
Last date food is considered fresh
Pack Date
Date food was packaged
Sell By Date (pull date)
The Last day the product should be sold
Food Allergy
• A condition in which the body’s immune system reacts to
substances in foods
– Common Food Allergies
–
–
–
–
Milk
Eggs
peanuts (groundnuts)
nuts from trees (including Brazil nuts, hazelnuts, almonds and
walnuts)
– Fish
– shellfish (including mussels, crab and shrimps)
– wheat
Food Intolerance
• A negative reaction to a food or part of a food caused by a metabolic
problem
Foodbourn Illness (food poisoning)
• Salmonellae: Salmonellae are bacteria that
may cause food poisoning; can be found in
soil, water, raw food, and the poop of some
animals, often found in foods such as eggs,
milk, chicken, turkey, and meat
• E. coli is a common type of bacteria that can
get into food, like beef and vegetables
Minimizing Risk of Foodborne
Illness
• Clean
– Avoid Cross Contamination
• Separate
– Separate raw meat, seafood and poultry from other foods
• Cook
– 160 degrees for ground beef
– 170 degrees for poultry
– 145 degrees for fish
• Chill