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Food and Healthy Living

Food and Healthy Living. Ch 5 Lesson 4. Nutrition Labels. law requires that these information panels be placed on packages A must on any food packaged to sell FDA website. Ingredients List. list food’s ingredients by weight descending order ingredients in the greatest amount listed first

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Food and Healthy Living

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  1. Food and Healthy Living Ch 5 Lesson 4

  2. Nutrition Labels • law requires that these information panels be placed on packages • A must on any food packaged to sell • FDA website

  3. Ingredients List • list food’s ingredients by weight • descending order • ingredients in the greatest amount listed first • However when three sweeteners are used –honey, sugar, and corn syrup; they are listed separately so they appear lower on the list

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

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