Transcript Food Bourne Illness

Food Bourne Illness
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Describe three common digestive disorders.
Describe how diarrhea can be life threatening.
Discuss how food allergies can effect health.
Identify common causes of food intolerances.
Digestive Disorders
Heartburn: A burning feeling in your chest aftera
big meal. This is caused by stomach acid
leaking into the esophagus.
The main cause is overeating high fat foods.
Stress and anxiety can also cause heartburn by
increasing stomach acid.
Heartburn can be prevented by eating small, low
fat meals frequently and not laying down to
soon after eating.
Ulcers: These are opens sores on the lining of the
stomach. Stress and unhealthy diets can make ulcers
worse.
Gas: This is produced when bacteria in the large intestine
break down undigested food. The end results for gas is
flatulence…farting.
Diarrhea: Frequent watery stools. This can be caused by
infections, medication, and reactions to food. Because
diarrhea increases water loss by the body it sometimes
causes dehydration. Dehydration can make it difficult
for the blood to carry nutrients and oxygen around the
body and can become life threatening.
Constipation: Difficulty having bowell
movements or having dry, hard stools. This
can be caused by weak muscles in the
intestine or the lack of water and fiber in our
diets.
Food Allergies
Food Allergies: Are abnormal responses to a food that triggers the
body’s immune system. The immune system acts as if the food
were a micoorganism. Allergic reactions include up set stomach,
hives, runny nose, body aches, difficulty breathing, and drop in
blood pressure.
Common Food Allergies: Epi pens are used for major reactions…
Peanuts
Eggs
Wheat
Strawberries
Soy foods
Seafood
milk
Food Intolerances: do not cause specific reaction
of the immune system. Lactose intolerance is
an example of food intolerances. This is a
reduced ability to digest milk.
Food Borne Illness
Food borne Illness: caused by eating or drinking a food
that contains a toxin or disease causing micoorganism.
Prevent cross contamination: the transfer of
contaminates from one food to another.
To reduce the risk of food borne illness:
• Replace dish clothes and hand towels frequently
• Keep refrigerator At 41 degrees
• Wash hands, untils, and surfaces with warm soapy
water.
• Cook all food to recommended temperatures to kill
mico organism