1. Nutrition Labels and Food Safety

2. Nutrition Label Basics Food labels provide information about the ingredients and nutritional value of foods –Name of the food product –Amount of food in the package –Name and address of the company that makes, packages, or distributes the products –Ingredients in the food –Nutrition facts panel Provides information about the nutrients found in the food

3. Ingredient List The ingredients in a food appear on the label in descending order by weight Food labels that list several similar ingredients, like different types of sweeteners, list each one separately

4. Food Additives Some foods contain food additives –Substances added to a food to produce a desired effect Food additives may be used –Keep food safe for a longer period of time –To boost its nutrient content –To improve its taste, texture or appearance

5. Nutrition Facts Serving Size Calories Nutrients Vitamins and Minerals Footnote Percent Daily Value

6. Nutritional Claims Federal law gives uniform definitions for the following terms that make claims about nutritional value: –Free- contains none, or an insignificant amount, of a given component –Low- can be eaten regularly without exceeding your daily limits for fat, saturated fat, sodium, or calories –Light- must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version

7. Nutritional Claims –Reduced- contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version –High- provides at least 20 percent of the daily value for a vitamin, mineral, protein, or fiber –Good source of- provides 10 to 19 percent the daily value for a vitamin, mineral, protein, or fiber –Healthy- must be low in fat and saturated fat, cholesterol and sodium, provide at least 10 percent of the daily value of vitamin A, C, iron, calcium, protein and fiber

8. Organic Food Labels Foods labeled as organic : –are produced without the use of certain agricultural chemicals –cannot contain genetically modified ingredients –cannot be subjected to certain types of radiation

9. Open Dating Many food products have open dates on their labels –These dates help you determine how long the food will remain fresh Sell by dates –The last day on which a store should sell a product Use by or expiration dates –The last day on which a product’s quality can be guaranteed Freshness dates –The last date on which a product is considered fresh Pack dates –The day on which a food was processed or packaged

10. Food Safety Handling food carefully can help you avoid foodborne illnesses and other hazards About 76 million Americans become ill as a result of foodborne illnesses each year –Food poisoning Foods can contain pathogens, or disease- causing organisms.

11. How Foodborne Illness Occurs Bacteria and viruses cause most cases of foodborne illness Some pathogens are naturally present in healthy animals Food can become contaminated if washed with water that contains traces of human or animal wastes Infected humans who handle food can spread pathogens

12. Common Symptoms of Foodborne Illness Cramps Fever –A fever higher than 101.5 degrees F Vomiting Nausea Diarrhea Signs of dehydration including: –Decrease in urination –Dry mouth and throat –Feeling dizzy when standing

13. Keeping Food Safe to Eat The pasteurization of milk and juices helps prevent E. coli infection –Treating a substance with heat to kill or slow the growth of pathogens The Dietary Guidelines outline four basic steps for keeping food safe: –Clean –Separate –Cook –Chill

14. Keeping Food Safe to Eat Clean: –Avoid cross-contamination The spreading of pathogens from one food to another –Washing hands, produce, utensils, and surfaces carefully Separate: –Separate foods from other foods, always use clean cutting boards, plates and platters Cook –Determine whether meat, poultry, and egg dishes are cooked thoroughly, use a food thermometer to measure the internal temperature of the food

15. Keeping Food Safe to Eat Chill –Refrigerate or freeze meat, poultry, and other perishable foods as soon as you bring them home from the store –Refrigeration slows the growth of bacteria –Thaw frozen foods in the refrigerator, in a microwave, or under cold running water –Discard any food that has been sitting out at room temperature for two hours or longer—one hour when the temperature is above 90 degrees F

16. Food Sensitivities Food sensitivities, including food allergies and food intolerances, can make some foods dangerous to eat –A condition in which the body’s immune system reacts to substances in some foods

17. Food Sensitivities Most common allergens: –Milk –Eggs –Peanuts –Tree Nuts –Soybeans –Wheat –Fish Shellfish

18. Food Sensitivities The symptoms of food allergies vary from mild to life threatening. Mild symptoms include: –Skin irritation (rash, hives, itching) –Gastrointestinal symptoms (nausea, vomiting, diarrhea) The most dangerous allergic reaction is anaphylaxis, a condition in which the throat swells up and the heart has difficulty pumping –Anaphylaxis can be life threatening and requires immediate medical attention

19. Food Intolerance A food intolerance is more common than a food allergy. –A negative reaction to food that doesn’t involve the immune system