Chapter Five Nutrition and Your Health

1
Chapter FiveNutrition and Your Health

• Lesson Four
• Food and Healthy Living
• Pgs 130-137

2
Nutrition Labels

• Ingredients List in descending order (First 3-5
  most important)
• Food Additives (Substances added to food)
• Sugar and Fat Substitutes (aspartame and olestra)

3
Product LabelingNutrient Content Claims

• Light or Lite (calories reduced by 1/3 or
  fat/sodium reduced by 50)
• Less (contains 25 less of a nutrient than a
  comparable food)
• Free (contains no or very little fat,
  cholesterol, sodium, sugars, or calories)
• More (contains 10 more of the recommendation for
  a vitamin, mineral, etc.)
• High, Rich, or Excellent Source Of (contains 20
  more of the recommendation)
• Lean (meat or fish that has less than 10 g fat or
  95 mg of cholesterol)

4
Open Dating

• Expiration Date is the last date you should use
  the product
• Freshness Date is the last date the food is
  considered to be fresh
• Pack Date is the date on which the food was
  packaged
• Sell-by-Date is the last date the product should
  be sold in the store

5
Food Sensitivities

• Food Allergies are conditions in which the bodys
  immune system reacts to substances in some foods.
  Reactions include rash, hives, vomiting,
  diarrhea, sneezing, or difficulty breathing.
• Food Intolerance is a negative reaction to a food
  caused by a metabolic problem like not being able
  to digest a food. (e.g. lactose intolerant)

6
Foodborne Illness

• Foodborne Illness or Food Poisoning caused by
  bacteria and viruses
• Pasteurization is the process of treating a
  substance with heat to destroy or slow the growth
  of pathogens

7
Minimizing Foodborne Illness Risks

• Clean wash hands, cutting boards, utensils, and
  countertops. Prevent cross-contamination (the
  spreading of pathogens from one food to another)
• Separate meats from other foods
• Cook foods to a safe temperature (160 degrees for
  meat and 145 degrees for fish)
• Chill cold temperatures slow the multiplication
  of bacteria (cold foods should be refrigerated at
  40 degrees or less)