Food and Healthy Living

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Presentation transcript:

Food and Healthy Living Chapter 5 Lesson 4 Mr. Martin

Nutrition During the Teen Years You’ll learn to: Utilize the information on food labels. Develop specific eating plans to meet changing nutritional requirements, such as special dietary needs and food allergies. Analyze the influences of policies and practices on the prevention of food borne illnesses. Develop analyze strategies related to the prevention of food borne illnesses.

Vocabulary Food Additives Food Allergies Food Intolerances Food Bourne Illnesses Pasteurization Cross - Contamination

Nutrition Labeling

Ingredient List List the foods ingredients by weight.

Food Additives Food additives are substances that are intentionally added to produce a desired effect.

Sugar and Fat Substitutes

Food Allergies A food allergy is a condition in which the body’s immune system reacts to substances in some foods.

Food Intolerances A 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, such as milk, or other foods and additives.

Forborne Illnesses Food borne illness is food poisoning.

Throwing Up

Pasteurization Pasteurization is the process of treating a substance with heat to destroy or slow the growth of pathogens.

Minimizing Risks of Food borne Illnesses Clean hands Separate foods Cook thoroughly Chill foods http://www.youtube.com/watch?v=Y5Ao5Npj7wY