Lesson
4
Food and Healthy Living
The 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.
Lesson
4
Lesson Objectives
In 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
4
Nutrition Labeling
Nutrition Facts
The law requires that Nutrition Facts panels be placed on
packages of food that are intended for sale.
Lesson
4
Nutrition Labeling
Ingredients 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
Lesson
4
Product Labeling
Nutrient 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
Lesson
4
Product Labeling
Open Dating
Open dates on products reflect their freshness. Some common
types of open dating you may see on product labels are:
• Expiration date
• Freshness date
• Pack date
• Sell-by date (or pull date)
Lesson
4
Food Sensitivities
Food Allergies
Food allergies are caused by allergens, which are proteins that
the body responds to as if they were pathogens.
People with allergies may have:
• Rash, hives, or itchy skin.
• Vomiting, diarrhea, or abdominal pain.
• Itchy eyes and sneezing.
Lesson
4
Food Sensitivities
Food Intolerances
Food intolerance may be associated with certain foods or food
additives. Some types of food intolerance may be hereditary.
Lesson
4
Foodborne Illness
What Is Foodborne Illness?
• Forborne 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.
Lesson
4
Foodborne Illness
Causes 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.
Lesson
Foodborne Illness
4
Symptoms of Foodborne Illness
Fever greater than 101.5°F
Vomiting or diarrhea
Dehydration
Dizziness when standing up
Lesson
Foodborne Illness
4
Minimizing Risks of Foodborne Illness
Clean
Separate
Wash your hands
thoroughly in hot, soapy
water. Also, remember to
wash fruits and vegetables
before you eat them.
To avoid crosscontamination separate
raw meat, seafood, and
poultry from other items in
your shopping cart.
Cook
Chill
Cook foods to a safe
temperature.
Refrigerate or freeze
perishable foods as soon as
you get home.
Lesson
4
Lesson
4
Quick Review
Choose the appropriate option.
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
Lesson
A.
4
Quick Review - Answer
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.
Lesson
4
Quick Review
Choose the appropriate option.
Q. The process of treating a
substance with heat to destroy
or slow the growth of
pathogens is called _____.
1. pasteurization
2. cross-contamination
3. food intolerance
4. food allergy
Lesson
A.
4
Quick Review - Answer
1. pasteurization
The process of treating a substance with heat to destroy
or slow the growth of pathogens is called pasteurization.
Click Next to attempt another question.
Lesson
4
Quick Review
Q. What can the ingredients list of a food product tell
you?
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
A.
4
Quick Review - Answer
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.
Click Next to attempt another question.
Lesson
4
Quick Review
Choose the appropriate option.
Q. A strategy to store food that is
left over from dinner should
include consideration for food
allergies and illnesses.
True
False
Lesson
A.
4
Quick Review - Answer
True. A strategy to store food that is left over from
dinner should include consideration for food allergies and
illnesses.
Click Next to attempt another question.
Lesson
4
End of Lesson 4
Click Home to view the Main menu.
Lesson
4
Nutrition Labeling
Ingredients 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
Food additives
• Sugar and fat substitutes
are substances that
are intentionally
added to food to
produce a desired
effect.
Lesson
4
Food Sensitivities
Food Allergies
Food allergies are caused by allergens, which are proteins that
the body responds to as if they were pathogens.
People with allergies may have:
A food allergy is
a condition
in which
• Rash, hives, or itchy
skin.
the body’s immune
• Vomiting, diarrhea,
or abdominal
system
reacts topain.
substances in some
• Itchy eyes and sneezing.
foods.
Lesson
4
Foodborne Illness
What Is Foodborne Illness?
• Forborne illness may result from eating food
contaminated with pathogens, the poisons they produce,
Foodborne
or poisonous chemicals.
illness is also
• Many times thecalled
contaminant
can’t be seen, smelled, or
food
tasted.
poisoning.
• Become knowledgeable about the causes of such
illnesses and ways to keep food safe.
Lesson
Food Sensitivities
4
Food 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.
Lesson
Foodborne Illness
4
Minimizing Risks of Foodborne Illness
Clean
Separate
Wash your hands
To avoid crossthoroughly in hot, soapy
contamination separate
water. Also, remember to
raw meat, seafood, and
wash fruits and vegetables
poultry from other items in
before you eat them.
your shopping cart.
Cross-contamination
is the spreading of bacteria
Cook
Chill
or other pathogens from
Cook foods to a one
safefood to another.
Refrigerate or freeze
temperature.
perishable foods as soon as
you get home.
Lesson
4
Foodborne Illness
Causes 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.
Pasteurization is
the process of
• Animals raised or caught
food may harbor disease-cause
treatingfor
a substance
organisms in their with
tissues.
the
meat or milk of such an
heatIfto
destroy
animal is consumed
thoroughly
cooked or
or without
slow thebeing
growth
of
pasteurized, the organism
may cause illness.
pathogens.
Lesson
A.
4
Quick Review - Answer
Correct! 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.
Lesson
4
Quick Review - Answer
You have answered the question incorrectly. Go back to try
again, or click Next to view the correct answer.
Lesson
A.
4
Quick Review - Answer
Correct! The process of treating a substance with heat to
destroy or slow the growth of pathogens is called
pasteurization.
Click Next to attempt another question.
Lesson
4
Quick Review - Answer
You have answered the question incorrectly. Go back to try
again, or click Next to view the correct answer.
Lesson
A.
4
Quick Review - Answer
Correct! The ingredient list of a food product can tell you:
food additives and fat and sugar substitutes in the
product.
Click Next to attempt another question.
Lesson
4
Quick Review - Answer
You have answered the question incorrectly. Go back to try
again, or click Next to view the correct answer.
Lesson
A.
4
Quick Review - Answer
Correct! A strategy to store food that is left over from
dinner should include consideration for food allergies and
illnesses.
Click Next to attempt another question.
Lesson
4
Quick Review - Answer
You have answered the question incorrectly. Go back to try
again, or click Next to view the correct answer.