Chapter 10Chapter 10Nutrition & HealthNutrition & Health

10.1 The Importance of Nutrition10.1 The Importance of Nutrition

The food you eat affects your health The food you eat affects your health and quality of lifeand quality of life

NutritionNutrition-the process by which your -the process by which your body takes in and uses food body takes in and uses food (refers (refers to the study of the way in which the to the study of the way in which the substances in food affect our health)substances in food affect our health)

NutrientsNutrients-substances in food that -substances in food that your body needs to grow, repair your body needs to grow, repair itself, and supply energy itself, and supply energy

10.1 Influences on Food Choices10.1 Influences on Food ChoicesDifference between Hunger and AppetiteDifference between Hunger and Appetite

People eat for two reasonsPeople eat for two reasons

HungerHunger– The body’s The body’s physical physical

responseresponse to the to the need for food/fuelneed for food/fuel

– Symptoms: hunger Symptoms: hunger pangs, weakness, pangs, weakness, dizziness, nausea, dizziness, nausea, and loss of and loss of concentrationconcentration

– Symptoms are Symptoms are relieved by eating relieved by eating

AppetiteAppetite– The psychological The psychological

desiredesire to eat based to eat based on the pleasure on the pleasure derived from eatingderived from eating

– Influenced by taste, Influenced by taste, texture or aroma of texture or aroma of certain foodscertain foods

10.1 What influences eating 10.1 What influences eating behaviorsbehaviors

EnvironmentalEnvironmental factors can influence your factors can influence your eating behaviors(friends; time & money; eating behaviors(friends; time & money; advertising)advertising)

SocialSocial influences are among the most influences are among the most important of these factorsimportant of these factors

FamilyFamily experiences, cultural heritage, cost experiences, cultural heritage, cost and other factors can often determine the and other factors can often determine the kinds of food you eatkinds of food you eat

EmotionalEmotional factors –turning to food to deal factors –turning to food to deal with emotional needswith emotional needs

10.1 What influences eating 10.1 What influences eating behaviorsbehaviors

Occupation

PhysiologicalMake-up

Location ofresidence

Cultural background

Religious beliefs

HealthBeliefs

Nutritional Knowledge

Level ofEducation

Income Level

HouseholdStructure

Eating Behavior

10.1 Some health problems related 10.1 Some health problems related to dietto diet

Short term conditionsShort term conditions– FatigueFatigue– Bad moodsBad moods– DepressionDepression

Long term conditionsLong term conditions– ObesityObesity– Heart diseaseHeart disease– StrokeStroke– Adult-onset diabetesAdult-onset diabetes– High Blood pressureHigh Blood pressure– Cirrhosis of the liverCirrhosis of the liver– Tooth DecayTooth Decay– CancerCancer– Dietary deficiency Dietary deficiency

diseases (scurvy, diseases (scurvy, anemia)anemia)

– Birth defects in infantsBirth defects in infants

You Are What You EatYou Are What You EatWhat does this What does this mean? If you eat mean? If you eat only celery, will you only celery, will you become a become a vegetable? vegetable? Explain…Explain…

6 Essential Nutrients6 Essential Nutrients

Each nutrient has and important Each nutrient has and important role(s) in keeping the body healthy.role(s) in keeping the body healthy.

THE 3 GENERAL FUNCTIONS OF ALL THE 3 GENERAL FUNCTIONS OF ALL AREARE::

Provide energy Provide energy Promote Growth & DevelopmentPromote Growth & Development Regulate Body FunctionsRegulate Body Functions

CalorieCalorie– A unit of measurement /it measures the A unit of measurement /it measures the

energy content found in foodenergy content found in food– 1 nutrition calorie = 1 kilocalorie1 nutrition calorie = 1 kilocalorie– 3,500 calories = 1 lb.3,500 calories = 1 lb.

Only 3 out of the 6 essential Only 3 out of the 6 essential nutrients provide calories/energynutrients provide calories/energy

Do you know which ones they are???Do you know which ones they are??? Carbohydrates, fats, & proteinsCarbohydrates, fats, & proteins

10.2 Essential Nutrients10.2 Essential NutrientsCarbohydratesCarbohydrates

– A class of nutrients containing complex A class of nutrients containing complex sugars, simple sugars, glycogen, and sugars, simple sugars, glycogen, and dietary fiberdietary fiber

– Our main source of energyOur main source of energy– 1 gram of carbohydrates provides 4 1 gram of carbohydrates provides 4

calories of available energycalories of available energy– Carbohydrates should make up 60 Carbohydrates should make up 60

percent of your daily calories (300 gm)percent of your daily calories (300 gm)– Food sources: breads, grains, pasta, Food sources: breads, grains, pasta,

rice, cereal, vegetables, sugarsrice, cereal, vegetables, sugars

10.2 Essential Nutrients Carbohydrates10.2 Essential Nutrients Carbohydrates

Carbohydrates can be divided into 3 Carbohydrates can be divided into 3 classes based on their size and classes based on their size and structure:structure:Simple sugars-Simple sugars- 1. MONOSACCHARIDES1. MONOSACCHARIDES~Single bonds of sugars/immediate energy~Single bonds of sugars/immediate energy~~glucoseglucose- blood sugar- blood sugar~~FructoseFructose- fruit sugars- fruit sugars2. DISACCHARIDEs2. DISACCHARIDEs~Double bonded sugars (2 monosaccharides)~Double bonded sugars (2 monosaccharides)~~ Lactose Lactose– – milk sugarsmilk sugars~~SucroseSucrose – table sugar (produced from sugarcane)– table sugar (produced from sugarcane)

Complex Complex 3. Polysaccharides3. Polysaccharides

~Many sugars bonded together~Many sugars bonded together Ex: starchy foods-pasta, rice, whole grains (non Ex: starchy foods-pasta, rice, whole grains (non

sweet tasting) sweet tasting) ~Dietary ~Dietary fiberfiber- A subclass of complex - A subclass of complex

carbohydrates with a high ratio of plant material carbohydrates with a high ratio of plant material that is not absorbed by the body. that is not absorbed by the body. – It does not provide energy. Helps to protect against It does not provide energy. Helps to protect against

colon cancer; constipation; heart disease; and moves colon cancer; constipation; heart disease; and moves undigested food through the digestive tract. Serves as undigested food through the digestive tract. Serves as “intestinal cleaner”.“intestinal cleaner”.

20-25 grams needed per day 20-25 grams needed per day ~Glycogen-~Glycogen- sugar stored in muscle (animals) and sugar stored in muscle (animals) and

readily converted to glucose for energy.readily converted to glucose for energy.

Essential Nutrients- FatsEssential Nutrients- Fats

fatsfats- A class of nutrients that - A class of nutrients that supply more energy per supply more energy per gram than carbohydrates or gram than carbohydrates or protein. It’s the most protein. It’s the most concentrated form of concentrated form of energy in food.energy in food.

Stored energyStored energy

-9 calories per 1 gram of fat-9 calories per 1 gram of fat-Fats should make up no -Fats should make up no

more than more than 30%30% of your of your daily caloric intake (RDA)daily caloric intake (RDA)

* * 6565g/dayg/day-Food sources: Meat, butter, -Food sources: Meat, butter,

oiloil

Essential nutrients- FatEssential nutrients- Fat

Saturated fat-Saturated fat- (Linked to Heart Disease)(Linked to Heart Disease)

Found in animal productsFound in animal products– Fats that contain single Fats that contain single

bonds between carbon bonds between carbon atoms and the atoms and the maximum number of maximum number of hydrogen atoms hydrogen atoms bonded to carbonbonded to carbon

– Solid at room Solid at room temperaturetemperature

– Animal fats, butter, lardAnimal fats, butter, lard– Palm oil and coconut oilPalm oil and coconut oil– Contains cholesterolContains cholesterol– Limit to Limit to 1010g/dayg/day

Unsaturated fatUnsaturated fatBetter for you!!!Better for you!!!

Found in plant productsFound in plant products– Fats that contain one Fats that contain one

or more double bonds or more double bonds between carbon atoms between carbon atoms and have less than the and have less than the maximum number of maximum number of hydrogen atoms hydrogen atoms bonded to carbonbonded to carbon

– Liquid at room Liquid at room temperaturetemperature

– Vegetable and fish oilVegetable and fish oil

Essential nutrients- FatEssential nutrients- Fat

CholesterolCholesterol- a fatlike substance that is part of - a fatlike substance that is part of all animal cells and is needed for the production all animal cells and is needed for the production of some hormones and fat digestionof some hormones and fat digestion

Two types: Two types: – HDLHDL (High Density lipoproteins): Compounds that (High Density lipoproteins): Compounds that

remove cholesterol from the blood and transport it remove cholesterol from the blood and transport it back to the liver “Good cholesterol”back to the liver “Good cholesterol”

– LDL LDL (Low density lipoproteins): Compounds that (Low density lipoproteins): Compounds that carry cholesterol to cells for cell purposes “Bad carry cholesterol to cells for cell purposes “Bad cholesterol”cholesterol”

The body makes all the cholesterol that it needsThe body makes all the cholesterol that it needs Cholesterol levels should be below 300 mg/dLCholesterol levels should be below 300 mg/dL

Essential Nutrients- ProteinsEssential Nutrients- Proteins ProteinsProteins

– Class of nutrients consisting Class of nutrients consisting of long chains of amino of long chains of amino acids, which are the basic acids, which are the basic components of body tissue components of body tissue and provide energyand provide energy

– Main Function: growth and Main Function: growth and repair of body tissuesrepair of body tissues

– 4 calories per 1 gram of 4 calories per 1 gram of proteinprotein

– Proteins should make up Proteins should make up 10%10% of your daily caloric of your daily caloric intake RDAintake RDA

((5050 grams) grams)– Food sources: meat, fish, Food sources: meat, fish,

legumes, nuts, seeds, dairy legumes, nuts, seeds, dairy productsproducts

Essential Nutrients- ProteinsEssential Nutrients- Proteins

All proteins are made of amino acidsAll proteins are made of amino acids– There are 20 amino acidsThere are 20 amino acids– 11 can be made in the body11 can be made in the body– 9 others must be supplied by food9 others must be supplied by food

Essential Amino AcidsEssential Amino Acids: the group of nine : the group of nine amino acids that cannot be amino acids that cannot be manufactured by the body and must be manufactured by the body and must be supplied by foodsupplied by food

Essential Nutrients- ProteinsEssential Nutrients- Proteins Complete ProteinComplete Protein

– A protein that A protein that contains all nine contains all nine essential amino acidsessential amino acids

– Generally, foods that Generally, foods that come from animal come from animal products (meat, fish, products (meat, fish, poultry, and dairy) poultry, and dairy) contain complete contain complete proteinsproteins

Incomplete ProteinIncomplete Protein– A protein that lacks A protein that lacks

one or more of the one or more of the essential amino acidsessential amino acids

– Most proteins that Most proteins that come from plant come from plant sources are sources are incomplete proteinsincomplete proteins

Essential Nutrients-VitaminsEssential Nutrients-Vitamins

VitaminsVitamins- Organic - Organic substances that substances that assist in the assist in the chemical reactions chemical reactions that occur in the that occur in the bodybody– Do not supply energyDo not supply energy– Essential for good Essential for good

healthhealth– Two types: Two types: – FatFat Soluble Water Soluble Water

SolubleSoluble

Fat SolubleFat Soluble– Vitamins that dissolve in fat Vitamins that dissolve in fat

and stored in body fatand stored in body fat– A, D, E and KA, D, E and K

Water SolubleWater Soluble– Vitamins that dissolve in Vitamins that dissolve in

water and are not stored in water and are not stored in the bodythe body

– Any excess is excreted in Any excess is excreted in urine. urine.

– Vitamin B group (B1, B2, Vitamin B group (B1, B2, B3, B6, B12)B3, B6, B12)

– Vitamin CVitamin C

Essential Nutrients- MineralsEssential Nutrients- Minerals

MineralsMinerals- Inorganic - Inorganic substances that substances that are generally are generally absorbed to form absorbed to form structural structural components of the components of the bodybody– Do not supply Do not supply

energyenergy– Two types: Two types:

macrominerals and macrominerals and trace mineralstrace minerals

MacromineralsMacrominerals– Needed in larger Needed in larger

amounts by the bodyamounts by the body– Calcium, chlorine, Calcium, chlorine,

magnesium, magnesium, phosphorus, potassium, phosphorus, potassium, and sodium (mg)and sodium (mg)

Trace MineralsTrace Minerals– Needed in smaller Needed in smaller

quantitiesquantities– Fluorine, copper, iodine, Fluorine, copper, iodine,

iron, selenium, and zinciron, selenium, and zinc(mcg)(mcg)

Essential Nutrients- WaterEssential Nutrients- Water

About ____ of your About ____ of your weight is waterweight is water– 2/32/3– 65-70% in males, 65-70% in males,

55-65% in females55-65% in females– Most of this water is Most of this water is

found inside your found inside your cells and the rest is cells and the rest is found outside cells found outside cells and bloodstreamand bloodstream

Function:Function:– Chemical reactionsChemical reactions– Maintain acidity at Maintain acidity at

proper levelsproper levels– Help processes that Help processes that

occur in the bodyoccur in the body– Provides a medium to Provides a medium to

transport gases, transport gases, nutrients, and wastenutrients, and waste

– Regulate body Regulate body temperaturetemperature

Water loss through Water loss through perspiration cools the perspiration cools the bodybody

Essential Nutrients- WaterEssential Nutrients- Water

Dehydration- A state in which the body has Dehydration- A state in which the body has lost more water than has been taken in.lost more water than has been taken in.– Water is so vital that you can’t live for more than Water is so vital that you can’t live for more than

10 days without it10 days without it– Prolonged dehydration can lead to kidney failure Prolonged dehydration can lead to kidney failure

and deathand death– Required daily water intake: ~8 glasses a day/ 2 Required daily water intake: ~8 glasses a day/ 2

quarts quarts – We can get our required water intake through We can get our required water intake through

drinking fluids and eatingdrinking fluids and eating– How can you tell if you’re adequately hydrated?How can you tell if you’re adequately hydrated?

10.3 Healthy Food Guidelines10.3 Healthy Food GuidelinesDietary Guidelines for Americans Dietary Guidelines for Americans are a are a set of recommendations about smart set of recommendations about smart eating and physical activity for all eating and physical activity for all Americans.Americans.USDA USDA US Dept. of AgricultureUS Dept. of AgricultureHHS HHS Dept. of Health & Human ServicesDept. of Health & Human Services

Advise:Advise:1.1.Make Smart choices from every food groupMake Smart choices from every food group

2.2.Find your balance between food & exerciseFind your balance between food & exercise

3.3.Get the most nutrition our of your caloriesGet the most nutrition our of your calories

1.1. Making Smart Choices- Making Smart Choices- choosing a variety choosing a variety of foods from all the 5 food groupsof foods from all the 5 food groups

MyPyramidMyPyramid-an interactive guide to healthful -an interactive guide to healthful eating and active livingeating and active living

~Focus on Fruits; Vary your veggies (go ~Focus on Fruits; Vary your veggies (go colors); Calcium rich (lower fat choices); colors); Calcium rich (lower fat choices); Whole grains; Lean proteins (lean meats Whole grains; Lean proteins (lean meats & poultry…add more beans, nuts, & & poultry…add more beans, nuts, & seeds); Avoid ^fat, sugar, and sodium seeds); Avoid ^fat, sugar, and sodium food…eat in moderation.food…eat in moderation.

http://www.choosemyplate.gov/

2.2. Balance Food and activity- Balance Food and activity- teens should teens should get at least 60 minutes a day. get at least 60 minutes a day.

(Even eating right could put on excess wt (Even eating right could put on excess wt gain if you don’t burn the caloriesgain if you don’t burn the calories

ENERGY BALANCE EQUATIONENERGY BALANCE EQUATION

Daily calories eaten should =calories burnedDaily calories eaten should =calories burned

Lose Wt?...Lose Wt?...

3. Eat nutrient dense foods-3. Eat nutrient dense foods-moremore nutrients nutrients it packs in to a given number of caloriesit packs in to a given number of calories

How many calories do I need?How many calories do I need?

A rough estimate of A rough estimate of youryour caloric needs caloric needs is based on- is based on- ~weight~weight

~activity ~activity Calculate:Calculate:

1.1. Multiply your weight (lbs) Multiply your weight (lbs) by the average number by the average number calories burned per poundcalories burned per pound

X 12 completely inactiveX 12 completely inactive X 16 moderately activeX 16 moderately active X 20 very activeX 20 very active

Example:Example:

~130 lb active teen might ~130 lb active teen might burn 18 calories per pound burn 18 calories per pound and need about 2,340 and need about 2,340 calories per daycalories per day

(130 x 18)(130 x 18)

~The same weight teen ~The same weight teen might only burn 14 calories might only burn 14 calories per pound (not as active) and per pound (not as active) and only need 1,820 calories a only need 1,820 calories a dayday

10.4 Analyzing Your Nutritional Needs10.4 Analyzing Your Nutritional NeedsNutrition LabelsNutrition Labels

Daily Reference Values Daily Reference Values (based on a 2,000 (based on a 2,000 calorie diet)calorie diet)– Total Fat… 65 g, 30% of your total energy intakeTotal Fat… 65 g, 30% of your total energy intake– Saturated fatSaturated fat… 10 g (no more than 20 g!!!!!)… 10 g (no more than 20 g!!!!!)– CholesterolCholesterol… 300mg… 300mg– Total CarbohydrateTotal Carbohydrate… 300g, 60% of total energy … 300g, 60% of total energy

intakeintake– Dietary fiberDietary fiber… 25g… 25g– ProteinProtein… 50g, 10% of total energy intake… 50g, 10% of total energy intake– SodiumSodium… 2400 mg (Try to stay below this!!!!)… 2400 mg (Try to stay below this!!!!)

Nutrition Label Basics-

*The label tells you about the nutritional value and ingredients•Name of product•Serving size•Name/address of company •Ingredients•Nutrition Facts panel

Ingredient List- Ingredient List- appear on the label in descending appear on the label in descending order by weight. The ingredient making up the order by weight. The ingredient making up the largest share of the weight comes first.largest share of the weight comes first.

Food Additives- Food Additives- substances added to food to produce substances added to food to produce a desired effecta desired effect

~keep foods safe for a longer time (preservative)~keep foods safe for a longer time (preservative)

~boost nutrient content~boost nutrient content

~improve taste, texture, or appearance~improve taste, texture, or appearance

Nutritional ClaimsNutritional Claims

FreeFree- food contains none (- food contains none (fewer than 5 calories per serving)fewer than 5 calories per serving) LowLow- can eat regularly without exceeding Daily Limits (- can eat regularly without exceeding Daily Limits (lessless

than 3 calories per servingthan 3 calories per serving)) LightLight- 1/3 fewer calories; ½ fat & sodium (- 1/3 fewer calories; ½ fat & sodium (some “Light” may some “Light” may

mean colormean color)) HighHigh- provides at least 20% of the DV for vitamins, - provides at least 20% of the DV for vitamins,

minerals, protein, or fiber (minerals, protein, or fiber (“rich”)“rich”) Reduced-Reduced-25% few calories or 25% nutrients25% few calories or 25% nutrients Good Source of- Good Source of- 10-19% of RDV (10-19% of RDV (“contains, provides”)“contains, provides”) Healthy- Healthy- low in fat and saturated fats; limited amounts of low in fat and saturated fats; limited amounts of

cholesterol and sodium …as well as provide 10% or more cholesterol and sodium …as well as provide 10% or more DV of Vitamin A, C, Iron, Calcium, Fiber, or ProteinDV of Vitamin A, C, Iron, Calcium, Fiber, or Protein

OrganicOrganic – produced without the use of certain chemicals – produced without the use of certain chemicals

What makes up a serving size?What makes up a serving size? Bread, Cereal, Rice and PastaBread, Cereal, Rice and Pasta

– 1 slice of bread, 1 oz. of ready to eat cereal, ½ cup of 1 slice of bread, 1 oz. of ready to eat cereal, ½ cup of cooked cereal, ½ cup of rice or pastacooked cereal, ½ cup of rice or pasta

VegetablesVegetables– ½ cup of chopped vegetables, cooked or raw; 1 cup of raw ½ cup of chopped vegetables, cooked or raw; 1 cup of raw

leafy vegetables, ¾ cup of fresh vegetable juice leafy vegetables, ¾ cup of fresh vegetable juice FruitFruit

– 1 medium fruit; ½ cup of chopped, cooked or canned fruit; 1 medium fruit; ½ cup of chopped, cooked or canned fruit; ¾ cup of fresh fruit juice¾ cup of fresh fruit juice

Milk, Yogurt and cheeseMilk, Yogurt and cheese– 1 cup of milk or yogurt, 1 ½ oz. of natural cheese1 cup of milk or yogurt, 1 ½ oz. of natural cheese

Meat, poultry, fish, beans, eggs and nutsMeat, poultry, fish, beans, eggs and nuts– 2-3 oz. of cooked lean meat, poultry or fish; ½ cup of 2-3 oz. of cooked lean meat, poultry or fish; ½ cup of

cooked beans, 1 egg, or 2 Tbs. of peanut butter counts as cooked beans, 1 egg, or 2 Tbs. of peanut butter counts as 1 oz of lean meat1 oz of lean meat

Sensible SnacksSensible SnacksEating Right When Eating OutEating Right When Eating Out

Healthy snacks can Healthy snacks can keep up your energy keep up your energy and keep you from and keep you from over eatingover eating•Fresh fruits Fresh fruits •Cut up veggiesCut up veggies•String cheeseString cheese•PopcornPopcorn•YogurtYogurt•Bread sticksBread stickshttp://features.fitnessmagazine.com/30WorstFastFoodRestaurantChoices.html

Most menus have a Most menus have a nutrient dense item…nutrient dense item…tips to remembertips to remember• Watch portion sizeWatch portion size• Pay attention to how Pay attention to how

they are preparedthey are prepared• Add fresh fruit & Add fresh fruit &

veggiesveggies• Go easy on Go easy on

toppings/saucestoppings/sauces• Don’t drink your Don’t drink your

caloriescalories

10.4 Food Safety10.4 Food SafetyEach year in the US, about 76 million Americans become ill Each year in the US, about 76 million Americans become ill

as a result as a result food borne illnesses food borne illnesses - - FOOD POISIONINGFOOD POISIONINGCauseCause–Foods contaminated with –Foods contaminated with pathogens (bacteria)pathogens (bacteria)

BotulismBotulism

E ColiE Coli

SalmonellaSalmonellaSymptomsSymptoms – diarrhea, cramping, fever, nausea, – diarrhea, cramping, fever, nausea, headache, vomiting, and exhaustionheadache, vomiting, and exhaustion

*more severe for very young children and older *more severe for very young children and older adultsadults

*Can be life-threatening*Can be life-threateningTreatmentTreatment – seek medical attention when symptoms – seek medical attention when symptoms are severe; milder symptoms- replace fluids lost and are severe; milder symptoms- replace fluids lost and eat easily digested mealseat easily digested meals

Clostridium Clostridium botulinumbotulinum Found: Found: widely distributed in nature: in soil and widely distributed in nature: in soil and

water, on plants, and in intestinal tracts of water, on plants, and in intestinal tracts of animals and fish. Grows only in little or no oxygen.animals and fish. Grows only in little or no oxygen.

Transmission: Transmission: bacteria produces a toxin that bacteria produces a toxin that causes illness. Improperly canned foods, garlic in causes illness. Improperly canned foods, garlic in oil, and vacuum-packaged and tightly wrapped oil, and vacuum-packaged and tightly wrapped food.food.

Symptoms:Symptoms: toxin affects the nervous system. toxin affects the nervous system. Symptoms usually appear within 18 to 36 hours, Symptoms usually appear within 18 to 36 hours, but can sometimes appear within as few as 4 but can sometimes appear within as few as 4 hours or as many as 8 days after eating; double hours or as many as 8 days after eating; double vision, droopy eyelids, trouble speaking and vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated.10 days if not treated.

Escherichia coli O157:H7

Found: intestinal tracts of some mammals, raw milk, unchlorinated water; one of several strains of E. coli that can cause human illness. Transmission: contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables; person-to-person. Symptoms: diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days. Some, especially the very young, have developed Hemolytic Uremic Syndrome (HUS) that causes acute kidney failure. A similar illness, thrombotic thrombocytopenic purpura (TTP), may occur in older adults.

Salmonella (over 1600 types) Found: intestinal tract and feces of animals; Salmonella enteritidis in raw eggs.

Transmission: raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood. Symptoms: stomach pain, diarrhea, nausea, chills, fever, and headache usually appear 6 to 48 hours after eating; may last 1 to 2 days.

Food Safety 10:4Food Safety 10:4

PasteurizationPasteurization- is treating a - is treating a substance with heat to kill or slow substance with heat to kill or slow the growth of pathogensthe growth of pathogens

FDA Guidelines:FDA Guidelines:

1.1. CleanClean

2.2. Separate (raw meats, poultry, Separate (raw meats, poultry, seafood, eggs)seafood, eggs)

3.3. CookCook

30% of all food borne illness result from unsafe food 30% of all food borne illness result from unsafe food handling at homehandling at home

Prevention:Prevention:•Shopping; pick up fresh and frozen foods lastShopping; pick up fresh and frozen foods last•Get them home quickly/Freeze or refrigerate Get them home quickly/Freeze or refrigerate •Watch out for bulging cans/dentedWatch out for bulging cans/dented•Look at expiration dates and “use by” datesLook at expiration dates and “use by” dates•Wash fruits and veggiesWash fruits and veggies•Clean utensils and surface areas with hot soapy Clean utensils and surface areas with hot soapy water-clean after each separate food prepwater-clean after each separate food prep

cross -contaminationcross -contamination•Store leftovers in tightly seal containers in Store leftovers in tightly seal containers in refrigerator/eat quicklyrefrigerator/eat quickly•Mayo & Ketchup should be kept in refrigMayo & Ketchup should be kept in refrig•Rotate older canned or dried goods to frontRotate older canned or dried goods to front

•Cook foods long enough & at a high enough temp.Cook foods long enough & at a high enough temp.

FoodSensitivitiesFoodSensitivities•Food Allergy-Food Allergy-conditioncondition in which the in which the body’s immune system reacts to body’s immune system reacts to substances in food substances in food

*immune response*immune responseAnaphylactic shock-most severe allergic Anaphylactic shock-most severe allergic reactionreactionFood Intolerance-Food Intolerance-a a negative reaction negative reaction to food that doesn’t involve the immuneto food that doesn’t involve the immune

*more common than allergies*more common than allergies

*ex: Lactose intolerance*ex: Lactose intolerance

Eating Out SafelyEating Out Safely One of the worst outbreaks ever in One of the worst outbreaks ever in

this country was in 1992 when 450 this country was in 1992 when 450 people became severely sick and people became severely sick and some died due to contaminated some died due to contaminated hamburgers (not cooked long hamburgers (not cooked long enough)enough)

FDA Regulations- ground meat be FDA Regulations- ground meat be cooked to 155˚cooked to 155˚

Note: Eggs, even thought they have Note: Eggs, even thought they have a shell can be contaminated!!!a shell can be contaminated!!!