N UTRITION C ONT.

A NTI O XIDANTS Antioxidants are man-made or natural substances that may prevent or delay some types of cell damage. Antioxidants are found in many foods, including fruits and vegetables. They are also available as dietary supplements.

E XAMPLES OF ANTIOXIDANTS INCLUDE : Beta-carotene Lutein Lycopene Selenium Vitamin A Vitamin C Vitamin E

D IET, D IABETES, AND H YPOGLYCEMIA Diabetes- (also called diabetes mellitus) a disease in which the body produces little or no insulin. Insulin –a hormone that regulates the blood sugar level. First treated by diet and exercise.

If needed medications or insulin are used. Hypoglycemia – a condition in which the pancreas produces too much insulin. - causing blood sugar to be low. Causes people to be: dizzy, weak, confused Need to eat to restore blood sugar levels.

F OOD A LLERGIES / I NTOLERANCES Food Allergy – an abnormal response of the immune system to the food. Can cause severs illness and some can be deadly. Common foods: In children: eggs, milk, peanuts. In adults: shellfish, peanuts, fish, eggs.

Rare –only 2% of adults have food allergies. 4 – 8% of children have food allergies – but many out grow them. Anaphylaxis – severe reaction –throat closing, wheezing, cardiac arrest. Food Intolerance: abnormal response not caused by immune system.

Lactose Intolerance – milk Celiac Disease – allergic to gluten B – Bran R – Rye O – Oats W – Wheat All of these contain gluten Some people have very bad reactions.

F OOD -B ORNE I LLNESSES An illness caused by consuming foods or beverages that have been contaminated with pathogens. This can be bacteria, viruses, parasites or chemicals and toxins. Majority are mild, and cause symptoms for a day or two. Most severe cases are in elderly and very young.

M OST COMMON FOOD BORNE ILLNESSES Campylobacter Bacterial – causes fever, diarrhea. Caused by undercooked meat or poultry Salmonella Most common bacterial –Causes fever, diarrhea, can be life threatening. Widespread in intestines of birds, reptiles, and mammals.

E Coli Bacterial, bloody diarrhea, can lead to kidney failure. From undercooked ground beef, fresh leafy vegetables. Also from swimming in or drinking sewage contaminated waters. Noroviruses Group of viruses – causes vomiting, diarrhea, cramping. Caused by eating or drinking contaminated items.

F OOD S AFETY At the Store Check expiration dates. Check cans and packages - avoid dents, cracks, rust, hole, bulges or tears. Make sure frozen foods are frozen solid. Open egg cartons to check eggs. Store refrigerate/freeze foods as soon as you get home from store.

In Refrigerator Temperature should be below 40 Freezer below 0. Pay attention to dates on packages. Do not store food/beverages in metal cans. Do not store foods/beverages that have not been cooked or served safely When in doubt, throw it out!

In the kitchen Wash hands before preparing food. Keep juices of raw meat from other foods. Use different plate, sponges, utensils – when working with raw meats. Wash fruits and veggies with running water. Use a meat thermometer. Thaw foods in refrigerator or microwave – not a room temperature.

On Table- Do not use same plate for preparing and serving. Wash utensils. Do not let cooked foods sit our more than 2 hours. Do not let dairy products sit out more than 2 hours. If its cold- keep it cold, If it’s hot keep it hot! Do not eat raw meat, poultry, eggs, fish, or shell fish.

Leftovers If foods look or smell bad – throw it out. Put in sealed containers – 2-4 days. Milk – 4-5 days after sell by date. OJ – a week after opening Raw chicken – 3 days Hard cheese – 1 – 2 months after opening Cold cuts – 3 – 5 days Eggs – 3-5 weeks Doggie bag – 3 days