Glencoe Health Lesson 4 Nutrition Labels and Food Safety
Health espotlight Video
BIG IDEA By reading food labels and handling foods safety, you can avoid many foodrelated health problems. New Vocabulary food additives cross-contamination foodborne illness food allergy pasteurization food intolerance
Nutrition Label Basics Main Idea Food labels provide information about the ingredients and nutritional value of foods. Food labels provide essential information.
Nutrition Label Basics A Food Label Lists the name of the food product. amount of the food in the package. name and address of the company that makes, packages, and distributes the product. ingredients in the food. Nutrition Facts panel, which provides information about the nutrients found in the food.
Ingredient List The ingredients in a food appear on the label in descending order by weight. Food labels that list several similar ingredients, such as different types of sweeteners, list each one separately.
Food Additives Some foods contain food additives. New Vocabulary food additives Substances added to a food to produce a desired effect.
Food Additives Food additives may be used to: keep a food safe for a longer period of time increase the nutrient content of the food improve the taste, texture, or appearance of a food
Nutrition Facts
Nutritional Claims Federal law provides uniform definitions for the following terms that make nutritional claims. Free Contains none, or an insignificant amount, of a given component. Low Light Can be eaten regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium, or calories. Must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version.
Nutritional Claims Reduced High The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version Provides at least 20 percent of the daily value for a vitamin, mineral, protein, or fiber Good Source of Healthy Provides 10 to 19 percent of the daily value for a vitamin, mineral, protein, or fiber. Must be low in fat and saturated fat, cholesterol, and sodium; provide at least 10 percent of the Daily Value for Vitamins A and C, iron, calcium, protein, or fiber.
Organic Food Labels Foods labeled as organic: are produced without the use of certain agricultural chemical cannot contain genetically modified ingredients cannot be subjected to certain types of radiation
Open Dating Many Food products have open dates on their labels. These dates help you determine how long the food will remain fresh.
Open Dating Sell by dates The last day on which a store should sell a product. Use by or expiration dates The last day on which a product s quality can be guaranteed. Freshness dates The last date on which a product is considered fresh. Pack dates The day on which a food was processed or packaged.
Food Safety Main Idea Handling food carefully can help you avoid foodborne illnesses and other hazards. Washing your hands is one way to prevent the spread of pathogens that cause foodborne illnesses.
Food Safety About 76 million Americans become ill as a result of foodborne illnesses each year. New Vocabulary foodborne illness Food poisoning.
Food Safety Foods can contain pathogens, or diseasecausing organisms. Pathogens can also produce poisons that cause illness. Learn what causes foodborne illnesses to protect yourself and keep food safe.
How Foodborne Illness Occurs Bacteria and viruses cause most cases of foodborne illness. Some pathogens are naturally present in healthy animals.
How Foodborne Illness Occurs Food can become contaminated if washed with water that contains traces of human or animal wastes. Infected humans who handle food can spread pathogens.
How Foodborne Illness Occurs Cramps Diarrhea Fever Common Symptoms of Foodborne Illness Nausea Vomiting
How Foodborne Illness Occurs If the following symptoms are present, consult a doctor:! A fever higher than 101.5 degrees F! Prolonged vomiting or diarrhea!! Blood in the stool Signs of dehydration, including a decrease in urination, dry mouth and throat, and feeling dizzy when standing.
Keeping Food Safe to Eat The pasteurization of milk and juices helps prevent E. coli infection. New Vocabulary pasteurization Treating a substance with heat to kill or slow the growth of pathogens.
Keeping Food Safe to Eat The Dietary Guidelines outline four basic steps for keeping food safe. 1 Clean 2 Separate 3 Cook 4 Chill
Keeping Food Safe to Eat Clean: To avoid cross-contamination, keep foods separate; thoroughly wash produce; always use clean utensils, cutting boards, plates, and platters; and wash your hands frequently New Vocabulary cross-contamination The spreading of pathogens from one food to another.
Keeping Food Safe to Eat Clean: Washing hands, produce, utensils, and surfaces carefully is the first step in preventing foodborne illnesses.
Keeping Food Safe to Eat Separate: The foods most likely to carry pathogens are raw meat, poultry, seafood, and eggs. To avoid cross-contamination, separate these from other foods and always use clean cutting boards, plates, and platters.
Keeping Food Safe to Eat Cook: To determine whether meat, poultry, and egg dishes are cooked thoroughly, use a food thermometer to measure the internal temperature of the food.
Keeping Food Safe to Eat Chill: Refrigeration slows the growth of harmful bacteria. Refrigerate or freeze meat, poultry, and other perishable foods as soon as you bring them home from the store.
Keeping Food Safe to Eat Chill: Thaw frozen foods in the refrigerator, in a microwave, or under cold running water. Discard any food that has been sitting out at room temperature for two hours or longer one hour when the temperature is above 90 degrees F.
Food Sensitivities Food sensitivities, including food allergies and food intolerances, can make some foods dangerous to eat. New Vocabulary food allergy A condition in which the body s immune system reacts to substances in some foods.
Food Sensitivities Milk Eggs The most common allergens are found in these foods. Food labels must say if a food product contains any of these ingredients or any protein derived from them. Peanuts Tree Nuts Soybeans Wheat Fish Shellfish
Food Sensitivities The symptoms of food allergies vary from mild to life threatening. Mild symptoms include: Skin irritations, such as rashes, hives, or itching Gastrointestinal symptoms such as nausea, vomiting, or diarrhea
Food Sensitivities The most dangerous allergic reaction is anaphylaxis, a condition in which the throat swells, making it difficult to breathe and the heart has difficulty pumping. Anaphylaxis can be life threatening and requires immediate medical attention.
Food Sensitivities A food intolerance is more common than a food allergy. New Vocabulary food intolerance A negative reaction to food that does not involve the immune system.
LESSON 4 Review Nutrition Labels and Food Safety After You Read Reviewing Facts and Vocabulary 1. What does the term light mean when used on a food label? The food contains one-third fewer calories, onehalf the fat, or one-half the sodium of the original version.
LESSON 4 Review Nutrition Labels and Food Safety After You Read Reviewing Facts and Vocabulary 2. What is the difference between a sell by date and a use by date? A sell by date is the last day on which a store should sell a product. A use by date is the last day on which a product s quality can be guaranteed.
LESSON 4 Review Nutrition Labels and Food Safety After You Read Reviewing Facts and Vocabulary 3. What is another term that refers to foodborne illness? Food poisoning
Glencoe Health End of Chapter 10 Nutrition for Health Lesson 4 Nutrition Labels and Food Safety