1. Chapter #5
Lesson 4

2. Food Additives
Substances intentionally added to food to produce a desired effect
Artificial coloring
High fructose corn syrup (in many kinds of processed foods)
Aspartame (artificial sweetener Equal and NutraSweet)
Monosodium glutamate (enhances other flavors)
Sodium benzoate (used as a preservative)
Sodium nitrite (used for curing meat)
Trans fat (deep-frying food, and in baked goods)

3. LIGHT / LITE Calories have been reduced by at least 1/3
Or Fat or sodium has been reduced by at least 50%

4. LESS
Contains 25% Less of Nutrients or calories

5. FREE
The food contains no amount or an insignificant amount of total fat, saturated fat, trans fat, cholesterol, sodium, sugars or calories

6. MORE
The Food Contains 10 % more of the Daily Value for a vitamin a mineral or fiber

7. HIGH / RICH / EXCELLENT SOURCE OF
The food contains 20% or more of the Daily Value for a Vitamin, mineral, protein or fiber

8. LEAN
The food is a meat, poultry, fish or shellfish product that has less than 10 grams of total fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol

9. ORGANIC
Only foods in the categories 100% organic and Organic may display the USDA Organic Seal.
Other foods with varying levels of organic ingredients may be labeled as follows:
100% organic - single ingredient such as a fruit, vegetable, meat, milk and cheese (excludes water and salt)
Organic - multiple ingredient foods which are 95 to 100% organic.
Made with organic ingredients - 70% of the ingredients are organic. Can appear on the front of package, naming the specific ingredients
Contains organic ingredients - contains less than 70% organic ingredients.

10. Open Dating

11. Last date you should use product
Expiration Date
Last date you should use product

12. Last date food is considered fresh
Freshness Date
Last date food is considered fresh

13. Pack Date
Date food was packaged

14. Sell By Date (pull date)
The Last day the product should be sold

15. Food Allergy Common Food Allergies
A condition in which the body’s immune system reacts to substances in foods
Common Food Allergies
Milk
Eggs
peanuts (groundnuts)
nuts from trees (including Brazil nuts, hazelnuts, almonds and walnuts)
Fish
shellfish (including mussels, crab and shrimps)
wheat

16. Food Intolerance
A negative reaction to a food or part of a food caused by a metabolic problem

17. Foodbourn Illness (food poisoning)
Salmonellae: Salmonellae are bacteria that may cause food poisoning; can be found in soil, water, raw food, and the poop of some animals, often found in foods such as eggs, milk, chicken, turkey, and meat
E. coli is a common type of bacteria that can get into food, like beef and vegetables

18. Minimizing Risk of Foodborne Illness
Clean
Avoid Cross Contamination
Separate
Separate raw meat, seafood and poultry from other foods
Cook
160 degrees for ground beef
170 degrees for poultry
145 degrees for fish
Chill