lesson 4 warm-up 3/7/13 when you buy snack foods, do you look at the nutrition label? if so does the...
TRANSCRIPT
Lesson Lesson 44Warm-Up 3/7/13
• When you buy snack foods, do you look at the nutrition label?
• If so does the label, help you make your decision if you are going to buy the food or not?
Lesson Lesson 44The 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 you’re buying, you’ll be able to make sound decisions about what you’re eating.
Food and Healthy Living
Lesson Lesson 44In 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
Lesson Lesson 44Nutrition Facts
Nutrition Labeling
The law requires that Nutrition Facts panels be placed on packages of food that are intended for sale.
Lesson Lesson 44Ingredients List
Most food labels also list the food’s 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
Lesson Lesson 44Nutrient Content Claims
Product labels may advertise a food’s nutrient value. Some specific terms include the following:
• Light or Lite
• Less
• Free
• More
• High, Rich In, or Excellent Source Of
• Lean
Product Labeling
Lesson Lesson 44Open 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
Lesson Lesson 44Food Allergies
Food 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.
• Food allergy: An in depth look
Lesson Lesson 44Food Intolerances
Food intolerance may be associated with certain foods or food additives. Some types of food intolerance may be hereditary.
Food Sensitivities
Lesson Lesson 44
• Foodborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals.
• Many times the contaminant can’t 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
Lesson Lesson 44
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.
Causes of Foodborne Illness
Foodborne Illness
Lesson Lesson 44Symptoms of Foodborne Illness
Vomiting or diarrhea
Dehydration
Dizziness when standing up
Fever greater than 101.5°F
Foodborne Illness
Lesson Lesson 44Minimizing 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.
Cook
Cook foods to a safe temperature.
Chill
Refrigerate or freeze perishable foods as soon as you get home.
Foodborne Illness
Lesson Lesson 44
Q. A _____ is a condition in which
the body’s 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
Lesson Lesson 44
A. 3. Food Allergy
A food allergy is a condition in which the body’s immune system reacts to substances in some foods.
Click Next to attempt another question.
Quick Review - Answer
Lesson Lesson 44
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
Lesson Lesson 44
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
Lesson Lesson 44
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
Lesson Lesson 44
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.
Lesson Lesson 44
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
Lesson Lesson 44
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
Lesson Lesson 44
End of Lesson 4
Click Home to view the Main menu.
Lesson Lesson 44Ingredients List
Nutrition Labeling
Most food labels also list the food’s 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.
Lesson Lesson 44
People with allergies may have:
• Rash, hives, or itchy skin.
• Vomiting, diarrhea, or abdominal pain.
• Itchy eyes and sneezing.
Food Allergies
Food Sensitivities
Food 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 body’s immune system reacts to substances in some foods.
A food allergy is a condition in which the body’s immune system reacts to substances in some foods.
Lesson Lesson 44What Is Foodborne Illness?
Foodborne Illness
• Foodborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals.
• Many times the contaminant can’t 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.
Lesson Lesson 44Food 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.
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
Lesson Lesson 44Minimizing 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.
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.
Lesson Lesson 44Causes 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.
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
Lesson Lesson 44
A. Correct! A food allergy is a condition in which the
body’s immune system reacts to substances in some foods.
Click Next to attempt another question.
Quick Review - Answer
Lesson Lesson 44
You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.
Quick Review - Answer
Lesson Lesson 44
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
Lesson Lesson 44
You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.
Quick Review - Answer
Lesson Lesson 44
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
Lesson Lesson 44
You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.
Quick Review - Answer
Lesson Lesson 44
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
Lesson Lesson 44
You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.
Quick Review - Answer