Food Bourne Illness 1.Describe three common digestive disorders. 2.Describe how diarrhea can be life threatening. 3.Discuss how food allergies can effect health. 4.Identify common causes of food intolerances.

Digestive Disorders Heartburn: A burning feeling in your chest aftera big meal. This is caused by stomach acid leaking into the esophagus. The main cause is overeating high fat foods. Stress and anxiety can also cause heartburn by increasing stomach acid. Heartburn can be prevented by eating small, low fat meals frequently and not laying down to soon after eating.

Ulcers: These are opens sores on the lining of the stomach. Stress and unhealthy diets can make ulcers worse. Gas: This is produced when bacteria in the large intestine break down undigested food. The end results for gas is flatulence…farting. Diarrhea: Frequent watery stools. This can be caused by infections, medication, and reactions to food. Because diarrhea increases water loss by the body it sometimes causes dehydration. Dehydration can make it difficult for the blood to carry nutrients and oxygen around the body and can become life threatening.

Constipation: Difficulty having bowell movements or having dry, hard stools. This can be caused by weak muscles in the intestine or the lack of water and fiber in our diets.

Food Allergies Food Allergies: Are abnormal responses to a food that triggers the body’s immune system. The immune system acts as if the food were a micoorganism. Allergic reactions include up set stomach, hives, runny nose, body aches, difficulty breathing, and drop in blood pressure. Common Food Allergies: Epi pens are used for major reactions… Peanuts Eggs Wheat Strawberries Soy foods Seafood milk

Food Intolerances: do not cause specific reaction of the immune system. Lactose intolerance is an example of food intolerances. This is a reduced ability to digest milk.

Food Borne Illness Food borne Illness: caused by eating or drinking a food that contains a toxin or disease causing micoorganism. Prevent cross contamination: the transfer of contaminates from one food to another. To reduce the risk of food borne illness: Replace dish clothes and hand towels frequently Keep refrigerator At 41 degrees Wash hands, untils, and surfaces with warm soapy water. Cook all food to recommended temperatures to kill mico organism