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Slide 2 Lesson 4 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. Food and Healthy Living Slide 3 Lesson 4 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 Lesson Objectives Slide 4 Lesson 4 Nutrition Facts Nutrition Labeling The law requires that Nutrition Facts panels be placed on packages of food that are intended for sale. Slide 5 Lesson 4 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 Nutrition Labeling Slide 6 Lesson 4 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 Product Labeling Slide 7 Lesson 4 Open Dating Expiration date Freshness date Pack date Sell-by date (or pull date) Open dates on products reflect their freshness. Some common types of open dating you may see on product labels are: Product Labeling Slide 8 Lesson 4 Food Allergies Food allergiesFood allergies are caused by allergens, which are proteins that the body responds to as if they were pathogens. Food Sensitivities People with allergies may have: Rash, hives, or itchy skin. Vomiting, diarrhea, or abdominal pain. Itchy eyes and sneezing. Slide 9 Lesson 4 Food Intolerances Food intolerance Food intolerance may be associated with certain foods or food additives. Some types of food intolerance may be hereditary. Food Sensitivities Slide 10 Lesson 4 Forborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals.Forborne illness Many times the contaminant cant be seen, smelled, or tasted. Become knowledgeable about the causes of such illnesses and ways to keep food safe. What Is Foodborne Illness? Foodborne Illness Slide 11 Lesson 4 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.pasteurized Causes of Foodborne Illness Foodborne Illness Slide 12 Lesson 4 Symptoms of Foodborne Illness Vomiting or diarrheaDehydrationDizziness when standing upFever greater than 101.5F Foodborne Illness Slide 13 Lesson 4 Minimizing Risks of Foodborne Illness SeparateClean 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.cross- contamination Cook Cook foods to a safe temperature. Chill Refrigerate or freeze perishable foods as soon as you get home. Foodborne Illness Slide 14 Lesson 4 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 Choose the appropriate option. Quick Review Slide 15 Lesson 4 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. Quick Review - Answer Slide 16 Lesson 4 1.pasteurization 2.cross-contamination 3.food intolerance 4.food allergy Q. The process of treating a substance with heat to destroy or slow the growth of pathogens is called _____. Choose the appropriate option. Quick Review Slide 17 Lesson 4 Click Next to attempt another question. A. 1. pasteurization The process of treating a substance with heat to destroy or slow the growth of pathogens is called pasteurization. Quick Review - Answer Slide 18 Lesson 4 Q. What can the ingredients list of a food product tell you? Quick Review 1.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 Slide 19 Lesson 4 Click Next to attempt another question. 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. Slide 20 Lesson 4 Q. A strategy to store food that is left over from dinner should include consideration for food allergies and illnesses. True False Choose the appropriate option. Quick Review Slide 21 Lesson 4 A. True. A strategy to store food that is left over from dinner should include consideration for food allergies and illnesses. Click Next to attempt another question. Quick Review - Answer Slide 22 Lesson 4 End of Lesson 4 Click Home to view the Main menu. Slide 23 Lesson 4 Ingredients List Nutrition Labeling 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. Food additives are substances that are intentionally added to food to produce a desired effect. Slide 24 Lesson 4 People with allergies may have: Rash, hives, or itchy skin. Vomiting, diarrhea, or abdominal pain. Itchy eyes and sneezing. Food Allergies Food Sensitivities Food allergiesFood allergies are caused by allergens, which are proteins that the body responds to as if they were pathogens. A food allergy is a condition in which the bodys immune system reacts to substances in some foods. A food allergy is a condition in which the bodys immune system reacts to substances in some foods. Slide 25 Lesson 4 What Is Foodborne Illness? Foodborne Illness Forborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals.Forborne illness 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. Foodborne illness is also called food poisoning. Slide 26 Lesson 4 Food Intolerances Food intoleranceFood 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. Food Sensitivities Slide 27 Lesson 4 Minimizing Risks of Foodborne Illness Foodborne Illness SeparateClean 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.cross- contamination Cook Cook foods to a safe temperature. Chill Refrigerate or freeze perishable foods as soon as you get home. Cross-contamination is the spreading of bacteria or other pathogens from one food to another. Cross-contamination is the spreading of bacteria or other pathogens from one food to another. Slide 28 Lesson 4 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.pasteurized Pasteurization is the process of treating a substance with heat to destroy or slow the growth of pathogens. Pasteurization is the process of treating a substance with heat to destroy or slow the growth of pathogens. Foodborne Illness Slide 29 Lesson 4 A. Correct! A food allergy is a condition in which the bodys immune system reacts to substances in some foods. Click Next to attempt another question. Quick Review - Answer Slide 30 Lesson 4 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer Slide 31 Lesson 4 A. Correct! 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. Quick Review - Answer Slide 32 Lesson 4 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer Slide 33 Lesson 4 A. Correct! 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. Quick Review - Answer Slide 34 Lesson 4 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer Slide 35 Lesson 4 A. Correct! A strategy to store food that is left over from dinner should include consideration for food allergies and illnesses. Click Next to attempt another question. Quick Review - Answer Slide 36 Lesson 4 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer