Food and Healthy Living

1
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, you will learn to

• Analyze the information on food labels
• Compose eating plans to meet changing nutritional
  requirements, such as special dietary needs and
  food allergies
• Describe the causes and 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

5
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
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Foodborne Illness
What Is Foodborne Illness?

• Fooborne 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-cause
• 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
Wash your hands thoroughly in hot, soapy water.
Also, remember to wash fruits and vegetables
before you eat them.
To avoid cross-contamination separate raw meat,
seafood, and poultry from other items in your
shopping cart.
Cook
Chill
Cook foods to a safe temperature.
Refrigerate or freeze perishable foods as soon as
you get home.
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Quick Review
Choose the appropriate option.
Q. A _____ is a condition in which the bodys
immune system reacts to substances in some foods.

1. food additive
2. foodborne illness
3. food allergy
4. food intolerance

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Quick Review - Answer
A. 3. Food Allergy A food allergy is a condition
in which the bodys immune system reacts to
substances in some foods.
Click Next to attempt another question.
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Quick Review
Choose the appropriate option.
Q. The process of treating a substance with heat
to destroy or slow the growth of pathogens is
called _____.

1. pasteurization
2. cross-contamination
3. food intolerance
4. food allergy

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Quick Review - Answer
A. 1. pasteurization The process of treating a
substance with heat to destroy or slow the growth
of pathogens is called pasteurization.
Click Next to attempt another question.
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Quick Review
Q. What can the ingredients list of a food
product tell you?

• The nutritional information of a product
• 2. Food additives and fat and sugar substitutes
  in the product
• 3. Where the food product was packaged and
  processed
• 4. Whether or not the product is certified organic

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Quick Review - Answer
A. 2. Food additives and fat and sugar
substitutes in the product The ingredient list
of a food product can tell you food additives
and fat and sugar substitutes in the product.
Click Next to attempt another question.
20
Quick Review
Choose the appropriate option.
Q. A strategy to store food that is left over
from dinner should include consideration for food
allergies and illnesses.

True
False