Food and Healthy Living

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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 youre buying, youll
be able to make sound decisions about what youre
eating.
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Lesson Objectives
In this lesson, youll 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.

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Nutrition Labeling
Nutrition Facts
The law requires that Nutrition Facts panels be
placed on packages of food that are intended for
sale.
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Nutrition Labeling
Ingredients List

• Most food labels also list the foods 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

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Product Labeling
Nutrient Content Claims
Product labels may advertise a foods nutrient
value. Some specific terms include the following

• Light or Lite
• Less
• Free
• More
• High, Rich In, or Excellent Source Of
• Lean

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Product Labeling
Open Dating
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)

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Food Sensitivities
Food Allergies
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.

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Food Sensitivities
Food Intolerances
Food intolerance may be associated with certain
foods or food additives. Some types of food
intolerance may be hereditary.
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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 cant be seen,
  smelled, or tasted.
• Become knowledgeable about the causes of such
  illnesses and ways to keep food safe.

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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.

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Foodborne Illness
Symptoms of Foodborne Illness
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Foodborne Illness
Minimizing Risks of Foodborne Illness
Separate
Clean
To avoid cross-contamination, separate raw meat,
seafood, and poultry from other items in your
shopping cart.
Wash your hands thoroughly in hot, soapy water.
Also, remember to wash fruits and vegetables
before you eat them.
Cook
Chill
Cook foods to a safe temperature.
Refrigerate or freeze perishable foods as soon as
you get home.
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Nutrition Labeling
Ingredients List

• Most food labels also list the foods 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

Food additives are substances that are
intentionally added to food to produce a desired
effect.
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Food Sensitivities
Food Allergies
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.

A food allergy is a condition in which the
bodys immune system reacts to substances in some
foods.
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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 cant be seen,
  smelled, or tasted.
• Become knowledgeable about the causes of such
  illnesses and ways to keep food safe.

Foodborne illness is also called food
poisoning.
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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.
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Foodborne Illness
Minimizing Risks of Foodborne Illness
Separate
Clean
To avoid cross-contamination, separate raw meat,
seafood, and poultry from other items in your
shopping cart.
Wash your hands thoroughly in hot, soapy water.
Also, remember to wash fruits and vegetables
before you eat them.
Cross-contamination is the spreading of
bacteria or other pathogens from one food to
another.
Cook
Chill
Cook foods to a safe temperature.
Refrigerate or freeze perishable foods as soon as
you get home.
18
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.

Pasteurization is the process of treating
a substance with heat to destroy or slow the
growth of pathogens.