CH 5 LESSON 4

Food and Healthy Living

Nutrition Labels

law requires that these information panels be placed on packages

A must on any food packaged to sellFDA website

Ingredients List

list food’s ingredients by weightdescending orderingredients in the greatest amount listed firstHowever when three sweeteners are used –

honey, sugar, and corn syrup; they are listed separately so they appear lower on the list

Talking Points

Additives substances intentionally added to food to produce a

desired effect; enhance flavor, add color, or lengthen storage life.

Product Labeling food labels may state the potential health benefits

of food Light, Less, Free, More, Lean

Open Dating Sell by, expiration, Pack date, freshness date

Food Sensitivity

Food Allergies condition in which the body’s immune system reacts

to substances in some foods

Food Intolerance 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

Food borne Illness

food borne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals Usually the contamination can not be seen smelled or

tasted

Causes and symptoms Viruses and bacteria cause most common food borne

illnesses

Minimizing Food borne Illness

Most cases occur in the home, where pathogens can contaminate food products, kitchen surfaces,cooking and serving dishes, and eating utensils

Practicing good food safety habits, including storage, cooking, and sanitation can reduce your risk

4 Keys

Clean- wash your hands thoroughly in hot Wash utensils, plates, countertops, and cutting boards after

preparing foods Use disposable paper towels instead of dishcloths to clean kitchen

surfaces Wash fruits and veggies before eating them

Separate- to avoid cross-contamination, separate raw meat, seafood, and poultry form other items in your shopping cart Store foods separately from other foods

Cook- cook foods to a safe temperature 160 for ground beef, 170 for roasts and poultry, and 145 for fish Use a meat thermometer

Chill- cold temperatures slow the multiplication of bacteria Refrigerate of freeze perishable foods as soon as you get home