1. Chapters 13 & 17 combined Copyright 2010, John Wiley & Sons, Inc.

2. Health Benefits of Exercise In addition to increased flexibility and the ability to easily perform daily activities, benefits of regular exercise include: Weight management Cardiovascular health Diabetes prevention or management Bone and joint health Possible reduction of cancer risk Psychological health

3. Copyright 2010, John Wiley & Sons, Inc. Exercise Recommendations

4. Copyright 2010, John Wiley & Sons, Inc. Target Heart Rates During Aerobic Exercise

5. Copyright 2010, John Wiley & Sons, Inc. Components of a Good Exercise Regimen

6. Copyright 2010, John Wiley & Sons, Inc. Fueling Exercise Aerobic metabolism is metabolism in the presence of oxygen. Glucose, fatty acids and amino acids are completely broken down to form CO 2 and H 2 0 and to produce ATP. Anaerobic metabolism is metabolism in the absence of oxygen. Each molecule of glucose produces two molecules of ATP. Glucose is metabolized in this way when oxygen cannot be supplied quickly enough to the tissues to support aerobic metabolism. Anaerobic metabolism is also called anaerobic glycolysis.

7. Copyright 2010, John Wiley & Sons, Inc. Fueling Exercise by the Minute

8. Copyright 2010, John Wiley & Sons, Inc. The Process of Anaerobic Metabolism

9. Copyright 2010, John Wiley & Sons, Inc. The Effect of Exercise Intensity

10. Copyright 2010, John Wiley & Sons, Inc. Fluid Needs for Physical Activity During exercise, water is needed to eliminate heat, to transport oxygen and nutrients to the muscles and to remove waste products such as lactic acid from the muscles. The ability to dissipate heat depends on hydration levels. At rest in a temperate climate, an adult loses about 4½ cups of water per day through evaporation from the skin and lungs. Even with regular consumption, it may not be possible to consume sufficient fluid to remain properly hydrated. Failure to compensate for fluid losses can result in dehydration. If heat cannot be lost from the body, body temperature rises and exercise performance as well as health can be jeopardized.

11. Copyright 2010, John Wiley & Sons, Inc. Heat-Related Illnesses

12. Copyright 2010, John Wiley & Sons, Inc. Recommended Fluid Intake

13. Copyright 2010, John Wiley & Sons, Inc. Food and Beverages to Maximize Performance

14. Copyright 2010, John Wiley & Sons, Inc. What Are You Getting From That Sports Bar?

15. Copyright 2010, John Wiley & Sons, Inc. Impact of Diet versus Supplements

16. Chapter 17 Food Safety

17. Copyright 2010, John Wiley & Sons, Inc. Food Safety Talk Foodborne illness: any illness that is related to the consumption of food or contaminants or toxins in food Pathogens: microorganisms that can cause disease Toxins: substances that can cause harm at some level of exposure Cross-contamination: the transfer of one contaminant from one food, piece of equipment or person to another Threshold effect: up to a certain point, many microorganisms do not cause harm. After reaching their threshold, however, they can cause foodborne illness. FDA Food Code: a federal document which provides recommendations for safeguarding public health when food is offered to the consumer.

18. Copyright 2010, John Wiley & Sons, Inc. Food Safety Talk FATTOM: an acronym used to remember the factors that contribute to microbial growth Standards of identity: defines exactly the ingredients that can be used in certain foods, such as whole wheat bread or mayonnaise. If a food does not meet the standards of identity, it cannot be labeled as that product. Food, Drug and Cosmetic Act of 1938: gave the FDA authority over food and food ingredients and defined requirements for truth-in-labeling

19. Copyright 2010, John Wiley & Sons, Inc. Food Safety Talk GRAS: generally recognized as safe. GRAS substances are those whose use is generally recognized as safe based on extensive use in food prior to 1958. Delaney Clause: The 1958 Food Additives Amendment included the Delaney Clause, designed to protect the public from additives found to be carcinogenic.

20. Copyright 2010, John Wiley & Sons, Inc. Agencies Responsible for Food Safety

21. Copyright 2010, John Wiley & Sons, Inc. HACCP: A Science-Based Approach to Food Safety

22. Copyright 2010, John Wiley & Sons, Inc. HACCP: A Science-Based Approach to Food Safety

23. Copyright 2010, John Wiley & Sons, Inc. How to Report a Possible Foodborne Illness Occurrence

24. Copyright 2010, John Wiley & Sons, Inc. Pathogens Found in Food

25. Copyright 2010, John Wiley & Sons, Inc. Pathogens Found in Food

26. Copyright 2010, John Wiley & Sons, Inc. Tips for Handling Food Safely

27. Copyright 2010, John Wiley & Sons, Inc. How Long Can Food Be Safely Stored?

28. Copyright 2010, John Wiley & Sons, Inc. How Long Can Food Be Safely Stored?

29. Copyright 2010, John Wiley & Sons, Inc. Temperature Danger Zone for Food Handling

30. Copyright 2010, John Wiley & Sons, Inc. Safe Cooking Temperatures

31. Copyright 2010, John Wiley & Sons, Inc. Benefits and Risks of Pesticides Benefits: – Pesticides increase crop yields. – Plant foods can look more appealing if pest damage is minimized. Risks: – Pesticide residues remain on produce. – Pesticides can contaminate water supplies.

32. Copyright 2010, John Wiley & Sons, Inc. Reducing the Need for Pesticides Integrated pest management combines chemical and nonchemical methods. Use of natural toxins that occur in plants, including genetic engineering Organic techniques based on biological methods which avoid the use of chemicals

33. Copyright 2010, John Wiley & Sons, Inc. Labeling of Organic Foods

34. Copyright 2010, John Wiley & Sons, Inc. Food Additives

35. Copyright 2010, John Wiley & Sons, Inc. Food Additives

36. Copyright 2010, John Wiley & Sons, Inc. Food Additives

37. Copyright 2010, John Wiley & Sons, Inc. Food Processing and Packaging There are many methods for processing food for preservation. Some of these methods include: Pasteurization Aseptic processing Irradiation, also known as cold pasteurization MAP: Modified atmosphere packaging

38. Copyright 2010, John Wiley & Sons, Inc. Food Additives Food Additives can be classified as : Direct or intentional additives Indirect or unintentional additives Additives that prevent spoilage Additives that maintain or improve nutritional quality Additives to improve and maintain texture Additives to affect flavor and color

39. Copyright 2010, John Wiley & Sons, Inc. Terms Used in Genetic Engineering

40. Copyright 2010, John Wiley & Sons, Inc. Passing Traits from Parent to Offspring

41. Copyright 2010, John Wiley & Sons, Inc. Genetically Engineered Traits

42. Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering

43. Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering

44. Copyright 2010, John Wiley & Sons, Inc. Outcomes of Genetic Engineering

45. Copyright 2010, John Wiley & Sons, Inc. Chapter 17 Copyright 2010 John Wiley & Sons, Inc. All rights reserved. Reproduction or translation of this work beyond that permitted in section 117 of the 1976 United States Copyright Act without express permission of the copyright owner is unlawful. Request for further information should be addressed to the Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up copies for his/her own use only and not for distribution or resale. The Publisher assumes no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information herein..