1. Food and Healthy Living

2. Nutrition label Serving size Nutrition info is based on this amount Number of serving in package is listed Can be tricky, not a normal serving Calories Amount of energy the food provides Calories from fat us listed

4. Nutrients (top) fats, cholesterol, sodium, carbs, fibers, sugar, protein Nutrients (bottom) Major vitamins and minerals Percent daily Value How much of the nutrient contributes to the daily requirement (2000 cal) Choose food high in fiber, vitamins, minerals and low in fat, sodium, and cholesterol

5. The foot note Info on how much of certain nutrients should be eaten each day Same on each label

6. Ingredient list Ingredients listed in order from greatest amount to least Helps to see how natural the food is

7. Foodborne Illness Food poisoning Results from eating contaminated food Causes Mostly by bacteria and viruses Salmonella and E. coli Spread by infected person or meat or milk from infected animal (if not cooked thoroughly)

8. Pasteurization process of treating a substance with heat to destroy or slow the growth of pathogen Symptoms Nausea, vomiting, diarrhea, and fever Recover quickly (few days) Harmful to old, young children, and those with weakened immune system

9. Consult doctor if symptoms last more than a few days, fever is greater than 101.5

10. Preventing foodborne Illness Clean Wash hands before handling food Prevent cross-contamination- spreading pathogens from one food to another Wash cutting board, plates, and utensils after using with raw meats or Separate Store raw meat separately

11. Cook thoroughly Check temperature of meat Avoid meat that is not thoroughly cooked Cooking kills pathogens Chill Refrigerate or freeze perishable foods Left overs- after 2 hours Bacteria grow quickly in room temperature