lesson 4 warm-up 3/7/13 when you buy snack foods, do you look at the nutrition label? if so does the...

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 _____.


Quick Review

Lesson Lesson 44


A. 1. pasteurization

The process of treating a substance with heat to destroy or slow the growth of pathogens is called pasteurization.


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



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


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.



Lesson Lesson 44

End of Lesson 4

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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.



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.



Lesson Lesson 44

You have answered the question incorrectly. Go back to try again, or click Next to view the correct 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.



Lesson Lesson 44



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.



Lesson Lesson 44



Lesson Lesson 44

A. Correct! A strategy to store food that is left over from dinner

should include consideration for food allergies and illnesses.



Lesson Lesson 44



lesson 4 warm-up 3/7/13 when you buy snack foods, do you look at the nutrition label? if so does the...

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