1. Interpreting Food Labels and Illnesses Due to Food Created by T Stivers Schindewolf Intermediate Chapter 5 Day 7

2. Nutrition Facts Label - It’s the LAW

3. Recommended Daily Allowance - RDA means amount recommended for the average person

4. Ingredients: Enriched bleached flour (niacin, iron, thiamine), sugar, leavening (sodium bicarbonate, phosphate), dried buttermilk, lactic acid.

5. Ingredients List Food’s ingredients are listed by weight, in descending order, greatest amount listed first. (GREATEST TO LEAST) How Natural is the item? NOT NATURAL- Food Additives?– used to improve taste or look Sugar substitutes? Fat substitutes? Artificial items?

6. Nutrient Content Claims Light or Lite Less (25% less) Free More (10% of DV) High, Rich In, or Excellent Source Of (20% more than DV) Lean (less than 10 g of Total fat and less than 95mg of cholesterol per 3 oz) No fat, cholesterol, sodium,,sugars, or calories 1/3 less cals or ½ less fat or sodium

7. Label Dates Expiration date Freshness date Pack date Sell-by date (or pull date) Product Labeling

8. Food Allergies – body thinks allergens are “pathogens” or foreign invaders and reacts in various ways: Rash, hives, or itchy skin Itchy eyes and sneezing Vomiting, diarrhea, or abdominal pain Severe swelling Breathing trouble Famous for causing reactions: Peanuts, tree nuts, eggs, wheat, soy, shellfish, and fish

9. Food Intolerance is a negative reaction to a food or a part of a food. Additives??? Heredity??? Causes

10. Foodborne illnesses may result from eating contaminated food - “food poisoning” Many times the contaminant can’t be seen, smelled, or tasted. What Is Foodborne Illness?

11. Pathogens ( Bacteria and viruses) spread by an infected person (flu, cold, etc) Animals could have disease-causing organisms if consumed without being thoroughly cooked or pasteurized pasteurized Causes of Foodborne Illness

12. Pathogens ( Bacteria and viruses) spread by an infected person (flu, cold, etc) Animals could have disease-causing organisms. If consumed without being thoroughly cooked or pasteurized pasteurized Causes of Foodborne Illness Pasteurization is the process of heating to destroy pathogens

13. Symptoms of Food Poisoning may include: Vomiting or diarrheaDehydrationDizziness when standing upFever greater than 101.5°F

14. Minimizing Risks of Foodborne Illness SeparateClean Wash hands in hot, soapy water. Wash fruits and vegetables Avoid cross-contamination, keep raw meat, seafood, and poultry separate from other food items including juicescross-contamination Cook Cook foods to a safe temp and keep hot Chill Keep refrigerated or frozen foods at a safe cold temp

15. Minimizing Risks of Foodborne Illness SeparateClean Wash hands in hot, soapy water. Wash fruits and vegetables Avoid cross-contamination, keep raw meat, seafood, and poultry separate from other food items including juicescross-contamination Cook Cook foods to a safe temp and keep hot Chill Keep refrigerated or frozen foods at a safe cold temp Cross-contamination is the spreading of bacteria or other pathogens from one food to another.

16. 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 Choose the appropriate option. Quick Review Do NOT write this part!

17. A. A food allergy is a condition in which the body’s immune system reacts to substances in some foods. Quick Review - Answer

18. 1.pasteurization 2.cross-contamination 3.food intolerance 4.food allergy Q. The process of treating a substance with heat to destroy or slow the growth of pathogens is called _____. Choose the appropriate option. Quick Review

19. A. The process of treating a substance with heat to destroy or slow the growth of pathogens is called pasteurization. Quick Review - Answer

20. Q. What can the ingredients list of a food product tell you? Quick Review

21. A. Most food labels 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 and sugar and fat substitutes. Quick Review - Answer