2. Lesson 4 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. Food and Healthy Living

3. Lesson 4 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 Objectives

4. Lesson 4 Nutrition Facts Nutrition Labeling The law requires that Nutrition Facts panels be placed on packages of food that are intended for sale.

5. Lesson 4 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 Nutrition Labeling

6. Lesson 4 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 Product Labeling

7. Lesson 4 Open Dating Expiration date Freshness date Pack date Sell-by date (or pull date) Open dates on products reflect their freshness. Some common types of open dating you may see on product labels are: Product Labeling

8. Lesson 4 Food Allergies Food allergiesFood allergies are caused by allergens, which are proteins that the body responds to as if they were pathogens. Food Sensitivities People with allergies may have: Rash, hives, or itchy skin. Vomiting, diarrhea, or abdominal pain. Itchy eyes and sneezing.

9. Lesson 4 Food Intolerances Food intolerance Food intolerance may be associated with certain foods or food additives. Some types of food intolerance may be hereditary. Food Sensitivities

10. Lesson 4 Forborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals.Forborne illness 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. What Is Foodborne Illness? Foodborne Illness

11. Lesson 4 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.pasteurized Causes of Foodborne Illness Foodborne Illness

12. Lesson 4 Symptoms of Foodborne Illness Vomiting or diarrheaDehydrationDizziness when standing upFever greater than 101.5°F Foodborne Illness

13. Lesson 4 Minimizing Risks of Foodborne Illness SeparateClean Wash your hands thoroughly in hot, soapy water. Also, remember to wash fruits and vegetables before you eat them. To avoid cross- contamination separate raw meat, seafood, and poultry from other items in your shopping cart.cross- contamination Cook Cook foods to a safe temperature. Chill Refrigerate or freeze perishable foods as soon as you get home. Foodborne Illness

14. Lesson 4

15. 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

16. Lesson 4 A. 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. Quick Review - Answer

17. Lesson 4 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

18. Lesson 4 Click Next to attempt another question. A. 1. pasteurization The process of treating a substance with heat to destroy or slow the growth of pathogens is called pasteurization. Quick Review - Answer

19. Lesson 4 Q. What can the ingredients list of a food product tell you? Quick Review 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

20. Lesson 4 Click Next to attempt another question. Quick Review - Answer A. 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.

21. Lesson 4 Q. A strategy to store food that is left over from dinner should include consideration for food allergies and illnesses. True False Choose the appropriate option. Quick Review

22. Lesson 4 A. 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. Quick Review - Answer

23. Lesson 4 End of Lesson 4 Click Home to view the Main menu.

24. Lesson 4 Ingredients List Nutrition Labeling 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 Food additives are substances that are intentionally added to food to produce a desired effect. Food additives are substances that are intentionally added to food to produce a desired effect.

25. Lesson 4 People with allergies may have: Rash, hives, or itchy skin. Vomiting, diarrhea, or abdominal pain. Itchy eyes and sneezing. Food Allergies Food Sensitivities Food allergiesFood allergies are caused by allergens, which are proteins that the body responds to as if they were pathogens. A food allergy is a condition in which the body’s immune system reacts to substances in some foods. A food allergy is a condition in which the body’s immune system reacts to substances in some foods.

26. Lesson 4 What Is Foodborne Illness? Foodborne Illness Forborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals.Forborne illness 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. Foodborne illness is also called food poisoning. Foodborne illness is also called food poisoning.

27. Lesson 4 Food Intolerances Food intoleranceFood 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. Food Sensitivities

28. Lesson 4 Minimizing Risks of Foodborne Illness Foodborne Illness SeparateClean Wash your hands thoroughly in hot, soapy water. Also, remember to wash fruits and vegetables before you eat them. To avoid cross- contamination separate raw meat, seafood, and poultry from other items in your shopping cart.cross- contamination Cook Cook foods to a safe temperature. Chill Refrigerate or freeze perishable foods as soon as you get home. Cross-contamination is the spreading of bacteria or other pathogens from one food to another. Cross-contamination is the spreading of bacteria or other pathogens from one food to another.

29. Lesson 4 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.pasteurized Pasteurization is the process of treating a substance with heat to destroy or slow the growth of pathogens. Pasteurization is the process of treating a substance with heat to destroy or slow the growth of pathogens. Foodborne Illness

30. Lesson 4 A. 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. Quick Review - Answer

31. Lesson 4 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer

32. Lesson 4 A. 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. Quick Review - Answer

33. Lesson 4 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer

34. Lesson 4 A. 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. Quick Review - Answer

35. Lesson 4 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer

36. Lesson 4 A. 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. Quick Review - Answer

37. Lesson 4 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer