UNDERSTANDING FOOD LABELS & FOOD SAFETY

Transcription

1 UNDERSTANDING FOOD LABELS & FOOD SAFETY NUTR 2050 Nutrition for Nursing Professionals Mrs. Deborah A. Hutcheon, MS, RD, LD Lesson Objectives At the end of the lesson, the student will be able to: 1. Identify ingredients in foods that denote whole grains, added sugar, added fat, and added sodium. 2. Evaluate the nutrition and ingredient information on food labels to make selections that meet specific dietary and health goals. 3. Distinguish among a health claim, nutrient content claim, and structure-function claims. 4. Identify strengths and weaknesses of various nutrition labeling systems on food packaging and calorie listings for food items. 5. List the 5 most common risk factors for foodborne illness and provide risk minimization methods for each. 6. Identify common causes of food-borne illness, including the identification of common pathogens, foods, risk factors, and preventative measures for each. UNDERSTANDING FOOD LABELS 1

2 Food Category Definitions Conventional Food: unmodified whole foods. Modified Food: altered from original form for nutrient provision Fortified: new nutrient added during processing. Enriched: nutrient added back post-processing. Includes: thiamin, riboflavin, niacin, iron, folate All refined grains products must be enriched Enhanced: bioactive components added into food. The Food Label 1. Front & Sides of the Label The Food Label 2. Ingredients List Listed in order from greatest amount to least amount Pay attention to Whole Grains 2

3 The Food Label 2. Ingredients List Pay attention to Added Sugar 2. Ingredients List The Food Label Pay attention to Solid Fat especially Trans Fat 2. Ingredients List The Food Label Pay attention to Added Sodium (Salt) 3

4 The Food Label Test Your Knowledge The Food Label 3. Serving Size & Servings per Container How much can I eat? vs. How much did I eat? The Food Label 4. Calorie Content 40 kcals = low 100 kcals = moderate 400 kcals = high 4

5 The Food Label 5. Nutrient Content Mandatory vs. Voluntary Limit Cautionary Nutrients 6. % Daily Value Based on 2000 kcal diet Proposed Label Changes Distinguishing between added sugar and inherent sugar Updating DVs for sodium, dietary fiber, vitamin D Require amount of potassium & vitamin D to be listed; no longer require vitamin A & vitamin C to be listed List micronutrient amounts in addition to %DV Focus on type of fat and remove Calories from Fat Update serving sizes based on how people eat Label single-serve items based on entire package amount Re-design label emphasis & location of content 5

6 Proposed New Label Format Health Claims Diets low in sodium may reduce the risk of high blood pressure, a disease associated with many factors. Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fiber, particularly soluble fiber, may reduce the risk of heart disease, a disease associated with many factors. Soluble fiber from foods such as [name of soluble fiber source, and, if desired, name of food product], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Nutrient Content Claims 6

7 Structure/Function Claims Calcium maintains strong bones. Fiber maintains bowel regularity. Vitamin C helps support healthy immune system. When using S/F claim, dietary supplements must state: This product is not intended to diagnose, treat, cure, or prevent any disease. Claims on Labels Nutrient Content Claim Health Claim Structure- Function Claim Organic Food 1. No synthetic pesticides and fertilizers 2. No genetically modified organisms (GMOs) 3. No hormones & antibiotics used 4. No irradiation 7

8 Purchasing Organic Food Buy local produce whenever possible. ( Grow your own produce when possible. Reduce pesticide residue by washing & scrubbing produce, removing peel. Eat a variety of produce from different sources. Prioritize purchasing of organic foods. Produce s Dirty Dozen Peaches Apples Sweet Bell Peppers Celery Nectarines Strawberries Cherries Pears Grapes Spinach Lettuce Potatoes Produce s Not-So-Dirty Dozen Papayas Broccoli Cabbage Bananas Kiwi Sweet Peas Asparagus Mangoes Pineapple Sweet Corn Avocados Onions Food Allergen Labeling Required labeling of a food with a top 8 food allergen 1. Bolded in ingredients list 2. Listed separately by statement Contains Top 8 Food Allergens: Restaurant Labeling 8

9 Packaging Terms FDA Definitions Free-range / Free-roaming : access to outside Fresh (meat): internal temperature never <26 F Chemical-free : may not be used on labels Hormone-free : use with beef not poultry or pork Natural : no artificial ingredient or added color Processed: any food other than raw food that has been canned, cooked, frozen, dehydrated, or milled FOOD SAFETY Foodborne Illness What Is It? A disease carried or transmitted to people by food; any illness or injury that results from something that has been eaten. Statistics per the CDC 48 million (1 in every 6) people become ill each year. 128,000 people are hospitalized. 3,000 people die. Underreporting of incidences. 9

10 Contamination of Food Bacteria & viruses are the most common contaminants. Contaminants may enter the food supply during food processing, storage, or preparation. Contamination through the feces is common. From intestines in meat processing From animal manure used on vegetable crops From handling by people with dirty hands Foodborne Illness 5 Most Common Risk Factors (per CDC) 1. Purchasing food from unsafe sources. 2. Failing to cook food adequately. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Poor personal hygiene. Populations at High Risk Elderly people Preschool-age children People with compromised immune systems 10

11 Causes of Foodborne Illness 1. Biological (pathogens) bacteria, fungi (mold), yeast, virus, parasite = Greatest threat to food safety! 2. Physical metal, glass, paper 3. Chemical cleaners, sanitizers, pollutants, preservatives Biological Contamination Pathogen: a disease-causing microorganisms such as 1. viruses, 2. bacteria, 3. fungi, 4. parasites Infection: illness resulting from live disease-causing or pathogenic microorganisms (viruses & protozoa do not reproduce in food) Intoxication: illness caused by eating toxins (poisons) produced by microorganisms Bacteria Viruses Parasites Fungi Biological Illness Transmission Communicable: transmitted from person to person Direct vs. Indirect Means Infected Person vs. Carrier Common Modes of Transmission 1. Intestinal tract 2. Saliva 3. Respiratory tract 4. Open cuts or sores 11

12 What Bacteria Need to Grow F Food A Acidity T Temperature High Sugar High Protein Neutral ph to Slightly Acidic ph Temperature Danger Zone 41 F to 135 F CAN CONTROL What Bacteria Need to Grow T Time O Oxygen M Moisture CAN CONTROL Aerobic Anaerobic Facultative Water Activity (aw) Water activity of.85+ ideal for growth (molds) Food Most Likely to Become Unsafe 12

13 Illness: Listeriosis Listeria monocytogenes Grows in Cool, Moist Environments (refrigerators) Common Foods: deli meat, soft cheese, unpasteurized milk & juice products Health Risk: miscarriage in pregnant women Enterohemorrhagic and shiga toxinproducing E. coli Bacteria: O157:H7, O26:H11, O111:H8, O158:NM Illness: hemorrhagic colitis Found in the intestines of animal oral-fecal route Common Foods: raw ground beef, raw milk, unpasteurized juices, contaminated produce Illness:Botulism Clostridium botulinum Do Not Grow in Highly Acidic Foods Grows Well Without Oxygen Produces a Lethal Toxin Foods: canned foods, baked potatoes, garlic & oil mixtures, honey Health Concerns: neurological dysfunction 13

14 Salmonella spp. Illness: Salmonellosis Avoid Cross-Contamination Foods: poultry, eggs, contaminated produce Health Concerns: N/V/D and Fever Campylobacter jejuni Illness: Campylobacteriosis Foods: poultry, meat, raw milk, stews/gravies Health Concerns: N/V/D and Fever Clostridium perfringens Does not grow at refrigerator temperature (warm temps) Foods: poultry, meat, stews/gravies Health Concerns: diarrhea and abdominal pain 14

15 Hepatitis A A virus (vaccination available) Fecal-oral transmission Foods: shellfish, contaminated produce (strawberries) Health Concerns: nausea, fever, jaundice (liver damage) Norovirus A virus Highly Contagious! Outbreaks common on cruise ships & college campuses Fecal-oral transmission Foods: shellfish, contaminated produce (strawberries) Health Concerns: N/V/D Parasites: Basic Characteristics Location: Require a host to live and reproduce Source: seafood, wild game, and food processed with contaminated water, such as produce Most may be killed by cooking and/or freezing! Purchase food from approved, reputable suppliers Cook food to required minimum internal temp 15

16 Good Personal Hygiene: Hand Washing How to wash hands (should take at least 20 seconds): 1. Wet hands and arms. Use running water as hot as you can comfortably stand. It should be at least 100 F(38 C). 2. Apply soap. Apply enough to build up a good lather. 3. Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers. 4. Rinse hands and arms thoroughly. Use running warm water. 5. Dry hands and arms. Use a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet and open the restroom door. Keep Surfaces CLEAN Clean and sanitize all surfaces and equipment Use HOT soapy water or disinfectant sprays Use separate towels for hand washing, cleaning surfaces, and drying dishes. Thoroughly clean produce before preparing or eating Clean & sanitize all work surfaces, equipment, & utensils after EACH task. (wash, rinse, sanitize!) SEPARATE to Prevent Cross-Contamination Double-bag meats Separate raw meat & other raw foods Consider contamination from reusable bags/totes Refrigerate/freeze foods ASAP 16

17 SEPARATE to Prevent Cross-Contamination Store ready-to-eat foods & produce above raw food. Use separate equipment for each type of food Keep raw foods separate from cooked foods! Thawing Food CHILL & COOK NEVER thaw food at room temperature!!! 1. Refrigerate food at product temp of 41 F or lower. 2. Submerge food under RUNNING water at a temperature of 70 F or lower. Temp of food should never go above 41 F for >4 hours. 3. Thaw food in microwave oven if it will be cooked immediately afterward. 4. Thaw food as part of the cooking process as long as product reaches required minimum internal cooking temperature. Product Poultry Stuffing & Stuffed Products Reheated TCS Food Ground Meat & Seafood Shelled Eggs (Hot-Held) Pork, Beef, Veal, Lamb Seafood Shell Eggs (Immediate Service) Minimum Internal Cooking Temperature 165 F for 15 seconds 165 F for 15 seconds 165 F for 15 seconds 155 F for 15 seconds 155 F for 15 seconds Steaks/Chops: 145 F for 15 sec Roasts: 145 F for 4 minutes 145 F for 15 seconds 145 F for 15 seconds Plant-Based Products (Hot-Held) 135 F Tea 175 F 17

18 COOKing in the Microwave Oven Minimum internal cooking temp = 165 F (74 C) Cover food to prevent the surface from drying out Rotate or stir it halfway through cooking so heat reaches the food more evenly Let it stand for at least two minutes after cooking to let the food temperature even out Check the temperature in at least two places to make sure the food is cooked through A Closer Look at Microwave Cooking General Rules for Holding Food Hot Food: 135 F or higher Cold Food: 41 F of lower Use thermometer to check INTERNAL temperature. Best: at least every 2 hours Never use hot-holding equipment to reheat. Stir food at regular intervals to redistribute heat. 18

19 General Rules for Holding Food Cover food to protect from contamination. May hold cold food for up to 6 hours (must stay <70 F) May hold hot food for up to 4 hours (must stay <135 F) Food Recalls Actions taken by firm to remove product from market. Governed by the FDA: Class I recall: a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death Class II recall: a situation in which use of or exposure to a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote Class III recall: a situation in which use of or exposure to a violative product is not likely to cause adverse health consequences. Food Safety Nursing Applications Know facility policies re: food brought in from outside Food brought in must be handled properly asking probing questions to assure that food has been handled properly How could you do this? Consider any dietary restrictions to determine if allowed Example: Neutropenic Diet (cancer patients) Consider any isolation precautions 19

20 Food Safety Activity Menu Hamburgers on the Grill Potato Salad Baked Beans Fresh Fruit Custard Pie 1. List 3 ways to reduce the risk of food poisoning that fits into the CLEAN category. 2. List 3 ways to reduce the risk of food poisoning that fits into the SEPARATE category. 3. List 2 ways to reduce the risk of food poisoning that fits into the COOK category. 4. List 3 ways to reduce the risk of food poisoning that fits into the CHILL category. Food Safety Case Study What would you do in the following situations? 27 YOWM with AIDS you are on a home care visit What food safety education should be provided? 82 YOBF with Alzheimer s living alone in her apartment What counseling should be provided related to food safety? 32 yr old Hispanic female who is 3 months pregnant. What counseling should be provided related to food safety? 65 YOWF who is hospitalized with cancer. Family to bring food? What types of food can the family bring in for this patient? Some Helpful Websites