1. Food and Healthy Living
The information on packaged and prepared foods can help you determine whether or not a particular product meets your nutritional needs.
When you know exactly what you’re buying, you’ll be able to make sound decisions about what you’re eating.

2. In this lesson, you will learn to:
Lesson Objectives
In this lesson, you will learn to:
Analyze the information on food labels
Compose eating plans to meet changing nutritional requirements, such as special dietary needs and food allergies
Describe the causes and prevention of foodborne illness

3. Nutrition Facts Nutrition Labeling
The law requires that Nutrition Facts panels be placed on packages of food that are intended for sale.

4. Ingredients List Nutrition Labeling
Most food labels also list the food’s ingredients by weight, in descending order, with the ingredient in the greatest amount listed first.
Some of the ingredients listed are:
Food additives
Sugar and fat substitutes

5. Nutrient Content Claims
Product Labeling
Nutrient Content Claims
Product labels may advertise a food’s nutrient value. Some specific terms include the following:
Light or Lite
Less
Free
More
High, Rich In, or Excellent Source Of
Lean

6. Open Dating Product Labeling
Open dates on products reflect their freshness. Some common types of open dating you may see on product labels are:
Expiration date
Freshness date
Pack date
Sell-by date (or pull date)

7. Food Allergies Food Sensitivities
Food allergies are caused by allergens, which are proteins that the body responds to as if they were pathogens.
People with allergies may have:
Rash, hives, or itchy skin.
Vomiting, diarrhea, or abdominal pain.
Itchy eyes and sneezing.

8. Food Intolerances Food Sensitivities
Food intolerance may be associated with certain foods or food additives. Some types of food intolerance may be hereditary.

9. What Is Foodborne Illness?
Forborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals.
Many times the contaminant can’t be seen, smelled, or tasted.
Become knowledgeable about the causes of such illnesses and ways to keep food safe.

10. Causes of Foodborne Illness
Bacteria and viruses cause most common foodborne illnesses.
Foods become contaminated with these pathogens in two main
ways:
Food may be contaminated with pathogens spread by an
infected person.
Animals raised or caught for food may harbor disease-cause
organisms in their tissues. If the meat or milk of such an
animal is consumed without being thoroughly cooked or
pasteurized, the organism may cause illness.

11. Dizziness when standing up
Foodborne Illness
Symptoms of Foodborne Illness
Fever greater than 101.5°F
Vomiting or diarrhea
Dehydration
Dizziness when standing up

12. Minimizing Risks of Foodborne Illness
Clean
Separate
Wash your hands thoroughly in hot, soapy water. Also, remember to wash fruits and vegetables before you eat them.
To avoid cross-contamination separate raw meat, seafood, and poultry from other items in your shopping cart.
Cook
Chill
Cook foods to a safe temperature.
Refrigerate or freeze perishable foods as soon as you get home.

13. Quick Review
Choose the appropriate option.
Q. A _____ is a condition in which the body’s immune system reacts to substances in some foods.
food additive
foodborne illness
food allergy
food intolerance

14. A. 3. Food Allergy Quick Review - Answer
A food allergy is a condition in which the body’s immune system reacts to substances in some foods.
Click Next to attempt another question.

15. Quick Review
Choose the appropriate option.
Q. The process of treating a substance with heat to destroy or slow the growth of pathogens is called _____.
pasteurization
cross-contamination
food intolerance
food allergy

16. A. 1. pasteurization Quick Review - Answer
The process of treating a substance with heat to destroy or slow the growth of pathogens is called pasteurization.
Click Next to attempt another question.

17. Q. What can the ingredients list of a food product tell you?
Quick Review
Q. What can the ingredients list of a food product tell you?
The nutritional information of a product
2. Food additives and fat and sugar substitutes in the product
3. Where the food product was packaged and processed
4. Whether or not the product is certified organic

18. A. 2. Food additives and fat and sugar substitutes in the product
Quick Review - Answer
A. 2. Food additives and fat and sugar substitutes in the product
The ingredient list of a food product can tell you: food additives and fat and sugar substitutes in the product.
Click Next to attempt another question.

19. Quick Review
Choose the appropriate option.
Q. A strategy to store food that is left over from dinner should include consideration for food allergies and illnesses.
True
False

20. Quick Review - Answer
A. True. A strategy to store food that is left over from dinner should include consideration for food allergies and illnesses.
Click Next to attempt another question.

21. End of Lesson 4
Click Home to view the Main menu.

22. Ingredients List Nutrition Labeling
Most food labels also list the food’s ingredients by weight, in descending order, with the ingredient in the greatest amount listed first.
Some of the ingredients listed are:
Food additives
Sugar and fat substitutes
Food additives are substances that are intentionally added to food to produce a desired effect.

23. Food Allergies Food Sensitivities
Food allergies are caused by allergens, which are proteins that the body responds to as if they were pathogens.
People with allergies may have:
Rash, hives, or itchy skin.
Vomiting, diarrhea, or abdominal pain.
Itchy eyes and sneezing.
A food allergy is a condition in which the body’s immune system reacts to substances in some foods.

24. What Is Foodborne Illness?
Forborne illness may result from eating food contaminated with pathogens, the poisons they produce, or poisonous chemicals.
Many times the contaminant can’t be seen, smelled, or tasted.
Become knowledgeable about the causes of such illnesses and ways to keep food safe.
Foodborne illness is also called food poisoning.

25. Food Intolerances Food Sensitivities
Food intolerance may be associated with certain foods or food additives. Some types of food intolerance may be hereditary.
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 or food components.

26. Minimizing Risks of Foodborne Illness
Clean
Separate
Wash your hands thoroughly in hot, soapy water. Also, remember to wash fruits and vegetables before you eat them.
To avoid cross-contamination separate raw meat, seafood, and poultry from other items in your shopping cart.
Cross-contamination is the spreading of bacteria or other pathogens from one food to another.
Cook
Chill
Cook foods to a safe temperature.
Refrigerate or freeze perishable foods as soon as you get home.

27. Causes of Foodborne Illness
Bacteria and viruses cause most common foodborne illnesses.
Foods become contaminated with these pathogens in two main
ways:
Food may be contaminated with pathogens spread by an
infected person.
Animals raised or caught for food may harbor disease-cause
organisms in their tissues. If the meat or milk of such an
animal is consumed without being thoroughly cooked or
pasteurized, the organism may cause illness.
Pasteurization is the process of treating a substance with heat to destroy or slow the growth of pathogens.

28. Quick Review - Answer
A. Correct! A food allergy is a condition in which the body’s immune system reacts to substances in some foods.
Click Next to attempt another question.

29. Quick Review - Answer
You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.

30. Quick Review - Answer
A. Correct! The process of treating a substance with heat to destroy or slow the growth of pathogens is called pasteurization.
Click Next to attempt another question.

31. Quick Review - Answer
You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.

32. Quick Review - Answer
A. Correct! The ingredient list of a food product can tell you: food additives and fat and sugar substitutes in the product.
Click Next to attempt another question.

33. Quick Review - Answer
You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.

34. Quick Review - Answer
A. Correct! A strategy to store food that is left over from dinner should include consideration for food allergies and illnesses.
Click Next to attempt another question.

35. Quick Review - Answer
You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.