1. Why does nutrition matter?
Chapter 10 Notes
Why does nutrition matter?

2. Chapter 10 Notes Why does nutrition matter?
The food you eat affects your health and quality of life.

3. Chapter 10 Notes Why does nutrition matter?
The food you eat affects your health and quality of life.
Nutrition: The process by which your body takes in and uses food.
Why do we eat?

4. Chapter 10 Notes Why does nutrition matter?
The food you eat affects your health and quality of life.
Nutrition: The process by which your body takes in and uses food.
Why do we eat?
Nutrients: Substances in food that your body needs to grow, to repair itself, and to help supply you with energy.
Calories: A measure of the energy your body receives from food.
(1 calorie = amount of heat needed to raise the temperature of 1 liter of water by 1 degree Celsius)

5. 6 Basic Nutrients
???

6. Carbohydrates Protein Fat Vitamins Minerals Water
6 Basic Nutrients
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water

7. 6 Basic Nutrients Carbohydrates Protein Fat
These are the only 3 substances that provide energy
Vitamins
Minerals
Water
These nutrients are important and necessary for survival; however, they do not provide us with energy

8. Food Choice
Hunger vs. Appetite

9. Hunger vs. Appetite Hunger = physical NEED Appetite = WANT
Food Choice
Hunger vs. Appetite
Hunger = physical NEED
Appetite = WANT

10. Food Choice Hunger Appetite Emotion (stress, etc.) Mindless Activity
Environmental Influences
Family
Culture
Friends
Time
Money
Advertising

11. 6 Basic Nutrients
???

12. Carbohydrates Protein Fat Vitamins Minerals Water
6 Basic Nutrients
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water

13. 6 Basic Nutrients Carbohydrates Protein Fat
These are the only 3 substances that provide energy
Vitamins
Minerals
Water
These nutrients are important and necessary for survival; however, they do not provide us with energy

14. Calories per Gram Carbohydrates: Protein Fat
These are the only 3 substances that provide energy

15. Calories per Gram Carbohydrates: 4 calories per gram
Protein: 4 calories per gram
Fat: 9 calories per gram
These are the only 3 substances that provide energy

16. Should make up 45-65% of your daily calories.
Carbohydrates
Should make up 45-65% of your daily calories.

17. Carbohydrates Should make up 45-65% of your daily calories.
Almost all carbs are broken down into glucose for energy.

18. Carbohydrates Should make up 45-65% of your daily calories.
Almost all carbs are broken down into glucose for energy.
Three types:
Simple (sugars)
Common sources: fruits, milk, honey, syrup. Also added to many other foods.
Complex (starches)
Common sources: bread, cereal, rice, pasta, beans, root vegetables.
Fiber (indigestible; not used for energy; aids digestion)
Common sources: fruits, vegetables, whole grains, nuts, seeds, legumes.

19. Carbohydrates Should make up 45-65% of your daily calories.
Almost all carbs are broken down into glucose for energy.
Three types:
Simple (sugars)
Common sources: fruits, milk, honey, syrup. Also added to many other foods.
Complex (starches)
Common sources: bread, cereal, rice, pasta, beans, root vegetables.
Fiber (indigestible; not used for energy; aids digestion)
Common sources: fruits, vegetables, whole grains, nuts, seeds, legumes.
Any carbs not used for energy are stored by the body as fat.

20. Should make up 25-35% of your daily calories.
Fats
Should make up 25-35% of your daily calories.

21. Fats Should make up 25-35% of your daily calories.
Simple rule #1: No fat = bad , Low fat = good 

22. Fats Should make up 25-35% of your daily calories.
Simple rule #1: No fat = bad , Low fat = good 
Three types:
Unsaturated (liquid at room temperature) 
Common sources: vegetable oil, olive oil, peanuts, avocado, almonds, fish oil
Saturated (solid at room temperature) 
Common sources: meat, dairy products
Trans (liquid at room temp., but will harden later) 
Common sources: margarine, snack foods, and packaged baked goods (chips, crackers, cookies, etc.)

23. Fats Should make up 25-35% of your daily calories.
Simple rule #1: No fat = bad , Low fat = good 
Three types:
Unsaturated (liquid at room temperature) 
Common sources: vegetable oil, olive oil, peanuts, avocado, almonds, fish oil
Saturated (solid at room temperature) 
Common sources: meat, dairy products
Trans (liquid at room temp., but will harden later) 
Common sources: margarine, snack foods, and packaged baked goods (chips, crackers, cookies, etc.)
Simple rule #2: Try to choose as many healthy fats as possible.

24. Should make up at least 10% of your daily calories.
Protein
Should make up at least 10% of your daily calories.

25. Protein Should make up at least 10% of your daily calories.
All protein is made up of amino acid chains.

26. There are 20 different amino acids.

27. There are 20 different amino acids. 2 types: Nonessential: Essential:

28. Amino Acids There are 20 different amino acids. 2 types:
Nonessential: your body produces these on its own.
Essential:

29. Amino Acids There are 20 different amino acids. 2 types:
Nonessential: your body produces these on its own.
Essential: you must get these from food.

30. Amino Acids There are 20 different amino acids. 2 types:
11 Nonessential: your body produces these on its own.
9 Essential: you must get these from food.

31. Amino Acids There are 20 different amino acids. 2 types:
11 Nonessential: your body produces these on its own.
9 Essential: you must get these from food.
Your body uses all 20 in order to synthesize protein!

32. Protein Should make up at least 10% of your daily calories.
All protein is made up of amino acid chains.

33. Protein Should make up at least 10% of your daily calories.
All protein is made up of amino acid chains.
Proteins come from 2 types of sources: Complete and Incomplete protein sources.

34. 2 types: Complete: Incomplete:
Protein Sources
2 types:
Complete:
Incomplete:

35. 2 types: Complete: contain all 9 essential amino acids. Incomplete:
Protein Sources
2 types:
Complete: contain all 9 essential amino acids.
Incomplete:

36. Protein Sources 2 types:
Complete: contain all 9 essential amino acids.
Incomplete: contain at least 1 but not all 9 essential amino acids.

37. Protein Sources 2 types:
Complete: contain all 9 essential amino acids.
Common sources: animal sources (meat, eggs, dairy, etc.) and soy
Incomplete: contain at least 1 but not all 9 essential amino acids.
Common sources: plant sources (grains, nuts, seeds, legumes, etc.)

38. Protein Sources 2 types:
Complete: contain all 9 essential amino acids.
Common sources: animal sources (meat, eggs, dairy, etc.) and soy
Incomplete: contain at least 1 but not all 9 essential amino acids.
Common sources: plant sources (grains, nuts, seeds, legumes, etc.)
Note: Vegetarians & vegans can combine incomplete sources to ensure they receive all 9 essential amino acids in their diets.

39. Protein Should make up at least 10% of your daily calories.
All protein is made up of amino acid chains.
Proteins come from 2 types of sources: Complete and Incomplete protein sources.

40. Protein Should make up at least 10% of your daily calories.
All protein is made up of amino acid chains.
Proteins come from 2 types of sources: Complete and Incomplete protein sources.
Protein is the basic building material of all your body cells (skin, muscles, bones, internal organs, etc.)

41. Perform a variety of functions in the body.
Vitamins
Perform a variety of functions in the body.

42. Vitamins Perform a variety of functions in the body. 2 Types:
Water-Soluble:
Fat-Soluble:

43. Vitamins Perform a variety of functions in the body. 2 Types:
Water-Soluble: dissolve in water, easily digested, not stored by the body.
Includes: All B Vitamins, Vitamin C, Folic Acid
Fat-Soluble:

44. Vitamins Perform a variety of functions in the body. 2 Types:
Water-Soluble: dissolve in water, easily digested, not stored by the body.
Includes: All B Vitamins, Vitamin C, Folic Acid
Fat-Soluble: dissolve in fat, require dietary fat to “unlock”, excess is stored in body fat.
Includes: Vitamins A, D, E, K

45. Vitamins Perform a variety of functions in the body. 2 Types: Sources?
Water-Soluble: dissolve in water, easily digested, not stored by the body.
Includes: All B Vitamins, Vitamin C, Folic Acid
Fat-Soluble: dissolve in fat, require dietary fat to “unlock”, excess is stored in body fat.
Includes: Vitamins A, D, E, K
Sources?
Found in all major food groups, especially fruits & vegetables. Consumption of a multivitamin may also be beneficial.

46. Water-Soluble Vitamins

47. Fat-Soluble Vitamins

48. Perform a variety of functions in the body.
Minerals
Perform a variety of functions in the body.

49. Minerals Perform a variety of functions in the body.
Your body cannot produce minerals, and must get them from food.

50. Minerals Perform a variety of functions in the body.
Your body cannot produce minerals, and must get them from food.
There are 24 essential minerals for optimal health.

51. Minerals Perform a variety of functions in the body.
Your body cannot produce minerals, and must get them from food.
There are 24 essential minerals for optimal health.
You require 6 of these in “significant amount.”

52. Minerals Perform a variety of functions in the body.
Your body cannot produce minerals, and must get them from food.
There are 24 essential minerals for optimal health.
You require 6 of these in “significant amount.”
The other 18 can be easily obtained by eating a well-balanced diet including the 5 main food groups (fruits, vegetables, low-fat dairy, lean protein, whole grains).

53. Minerals needed in significant amount:

54. Minerals Minerals needed in significant amount: Calcium: Phosphorus:
Magnesium:
Potassium:
Sodium:
Chloride:

55. Sources? Calcium: Phosphorus: Magnesium: Potassium: Sodium: Chloride:
Minerals
Sources?
Calcium:
Phosphorus:
Magnesium:
Potassium:
Sodium:
Chloride:

56. Minerals Sources? Calcium: Dairy, vegetables, & fortified foods
Phosphorus: Dairy, peas, meat, eggs, some cereal & bread
Magnesium: meat, milk, green vegetables, nuts, whole grains
Potassium: fruit, vegetables, poultry, fish
Sodium: salt
Chloride: salt

57. Minerals

58. The Most Important Nutrient
???

59. The most important of the 6 nutrients; vital for life.
Water
The most important of the 6 nutrients; vital for life.

60. Water The most important of the 6 nutrients; vital for life.
Water is in all of your body cells and is essential for all body functions.

61. Water The most important of the 6 nutrients; vital for life.
Water is in all of your body cells and is essential for all body functions.
The recommended minimum daily intake of water is eight cups (1 cup = 8 ounces).

62. Water The most important of the 6 nutrients; vital for life.
Water is in all of your body cells and is essential for all body functions.
The recommended minimum daily intake of water is eight cups (1 cup = 8 ounces).
Consume an additional 1 cup for every 20 minutes of physical activity.

63. Dietary Guidelines for Americans
3 Key Guidelines:

64. Dietary Guidelines for Americans
3 Key Guidelines:
Make smart choices from every food group.

65. My Plate

66. The 5 Food Groups: Fruits Vegetables Grains Dairy Protein
My Plate
The 5 Food Groups:
Fruits
Vegetables
Grains
Dairy
Protein

67. My Plate The 5 Food Groups: Fruits: Focus on fruits.
Vegetables: Vary your veggies (more colors = better).
Grains: Make half of your grains whole.
Dairy: Get your calcium-rich foods.
Protein: Go lean with protein.

68. Dietary Guidelines for Americans
3 Key Guidelines:
Make smart choices from every food group.

69. Dietary Guidelines for Americans
3 Key Guidelines:
Make smart choices from every food group.
Find your balance between food and activity.
“Calories In” versus “Calories Out”

70. Physical Activity
Even if you eat the correct amount and mix of healthful foods, you might still be unhealthy if you do not get enough physical activity.
The U.S. Surgeon General recommends minutes of physical activity per day, 5-6 days a week.

71. Dietary Guidelines for Americans
3 Key Guidelines:
Make smart choices from every food group.
Find your balance between food and activity.
“Calories In” versus “Calories Out”

72. Dietary Guidelines for Americans
3 Key Guidelines:
Make smart choices from every food group.
Find your balance between food and activity.
“Calories In” versus “Calories Out”
Get the most nutrition out of your calories.
Key term to know: nutrient-dense
Nutrient-dense: A high ratio of nutrients to calories.

73. Dietary Guidelines for Americans
3 Key Guidelines:
Make smart choices from every food group.
Find your balance between food and activity.
“Calories In” versus “Calories Out”
Get the most nutrition out of your calories.
Key term to know: nutrient-dense
Nutrient-dense: A high ratio of nutrients to calories.
Foods that have a high number of calories but very few nutrients are known as “empty calories” or “junk food.”

74. Food Choice Food to reduce/limit: “Empty calories” or “junk food.”
High in saturated & trans fats.
High in sodium.
High in added sugar.
Processed foods (Think: many foods that come out of a bag, box, or can).

75. Among other things, the food label lists:
Food Labels
Among other things, the food label lists:

76. Food Labels Among other things, the food label lists:
the name of the food product.
the amount of food in the package.
the name and address of the company that makes, packages, or distributes the product.
the ingredients list.
the Nutrition Facts panel, which provides information about the nutrients found in. the food

77. Food Labels Ingredients list:
The ingredients in a food appear on the label in descending order by weight.
Generally: fewer ingredients used = healthier for you.

78. Food Labels
Along with information about specific nutrients, food labels make other types of claims about nutritional value. Federal law provides uniform definitions for the following terms:

79. Food Labels
Along with information about specific nutrients, food labels make other types of claims about nutritional value. Federal law provides uniform definitions for the following terms:
Reduced: The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version. This term may also be worded as less or fewer.

80. Food Labels
Along with information about specific nutrients, food labels make other types of claims about nutritional value. Federal law provides uniform definitions for the following terms:
Reduced: The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version. This term may also be worded as less or fewer.
Light: A food labeled as light must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version. (Note: On some packages, light may refer only to the color of the food, such as light brown sugar.)

81. Food Labels
Along with information about specific nutrients, food labels make other types of claims about nutritional value. Federal law provides uniform definitions for the following terms:
Reduced: The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version. This term may also be worded as less or fewer.
Light: A food labeled as light must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version. (Note: On some packages, light may refer only to the color of the food, such as light brown sugar.)
Low: You can eat this food regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium, or calories.

82. Food Labels
Along with information about specific nutrients, food labels make other types of claims about nutritional value. Federal law provides uniform definitions for the following terms:
Reduced: The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version. This term may also be worded as less or fewer.
Light: A food labeled as light must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version. (Note: On some packages, light may refer only to the color of the food, such as light brown sugar.)
Low: You can eat this food regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium, or calories.
Free: The food contains none, or an insignificant amount, of a given component: fat, sugar, saturated fat, trans fat, cholesterol, sodium, or calories.

83. Food Labels
Along with information about specific nutrients, food labels make other types of claims about nutritional value. Federal law provides uniform definitions for the following terms:
Reduced: The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version. This term may also be worded as less or fewer.
Light: A food labeled as light must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version. (Note: On some packages, light may refer only to the color of the food, such as light brown sugar.)
Low: You can eat this food regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium, or calories.
Free: The food contains none, or an insignificant amount, of a given component: fat, sugar, saturated fat, trans fat, cholesterol, sodium, or calories.
High: The food provides at least 20 percent of the daily value for a vitamin, mineral, protein, or fiber. Synonyms for this term include rich in and excellent source of.

84. Food Labels
Along with information about specific nutrients, food labels make other types of claims about nutritional value. Federal law provides uniform definitions for the following terms:
Reduced: The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version. This term may also be worded as less or fewer.
Light: A food labeled as light must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version. (Note: On some packages, light may refer only to the color of the food, such as light brown sugar.)
Low: You can eat this food regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium, or calories.
Free: The food contains none, or an insignificant amount, of a given component: fat, sugar, saturated fat, trans fat, cholesterol, sodium, or calories.
High: The food provides at least 20 percent of the daily value for a vitamin, mineral, protein, or fiber. Synonyms for this term include rich in and excellent source of.
Good source of: The food provides 10 to 19 percent of the daily value for a vitamin, mineral, protein, or fiber. Synonyms for this term include contains and provides.

85. Food Labels
Along with information about specific nutrients, food labels make other types of claims about nutritional value. Federal law provides uniform definitions for the following terms:
Reduced: The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version. This term may also be worded as less or fewer.
Light: A food labeled as light must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version. (Note: On some packages, light may refer only to the color of the food, such as light brown sugar.)
Low: You can eat this food regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium, or calories.
Free: The food contains none, or an insignificant amount, of a given component: fat, sugar, saturated fat, trans fat, cholesterol, sodium, or calories.
High: The food provides at least 20 percent of the daily value for a vitamin, mineral, protein, or fiber. Synonyms for this term include rich in and excellent source of.
Good source of: The food provides 10 to 19 percent of the daily value for a vitamin, mineral, protein, or fiber. Synonyms for this term include contains and provides.
Healthy: Foods described as healthy must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. They must also provide at least 10 percent of the daily value for vitamin A, vitamin C, iron, calcium, protein, or fiber.

86. Food Labels

87. Alternatives to Sugar  Synthetic Sweeteners: Saccharin (Sweet-N-Low)
Acesulfame
Aspartame (Equal, NutraSweet)
Sucralose (Splenda)
 Natural Sweeteners:
Xylitol
Erythritol
Stevia (Truvia)
Malitol

88. Alternatives to Sugar How to decide? Choose: Low calorie Natural
Low insulin response (lower risk of diabetes and other metabolic issues)
THE REALITY:
Synthetic, unnatural sweeteners should be examined with suspicion. They have not been in our food supply long enough to determine their true, long-term effects. In fact, one could argue that the consumers of these are essentially the test subjects of the synthetic sweetener experiment.

89. Organic
What does it mean?

90. A Word on Organic Foods
Foods labeled as organic are produced without the use of certain agricultural chemicals, such as synthetic fertilizers or pesticides. These foods also cannot contain genetically modified ingredients or be subjected to certain types of radiation. The USDA Organic label makes no claims, however, that organic foods are safer or more nutritious than conventionally grown foods.

91. Several types of open dates exist:
Open Dating
Several types of open dates exist:

92. Open Dating Several types of open dates exist:
Pack date: A pack date shows the day on which a food was processed or packaged. The pack date does not give the consumer an indication of the product’s freshness.

93. Open Dating Several types of open dates exist:
Pack date: A pack date shows the day on which a food was processed or packaged. The pack date does not give the consumer an indication of the product’s freshness.
Sell by date: This date shows the last day on which a store should sell a product. After this date, the freshness of a food is not guaranteed.

94. Open Dating Several types of open dates exist:
Pack date: A pack date shows the day on which a food was processed or packaged. The pack date does not give the consumer an indication of the product’s freshness.
Sell by date: This date shows the last day on which a store should sell a product. After this date, the freshness of a food is not guaranteed.
Freshness date: A freshness date appears on items that will not last long on the shelves, such as baked goods. The freshness date shows the last date on which a product is considered fresh.

95. Open Dating Several types of open dates exist:
Pack date: A pack date shows the day on which a food was processed or packaged. The pack date does not give the consumer an indication of the product’s freshness.
Sell by date: This date shows the last day on which a store should sell a product. After this date, the freshness of a food is not guaranteed.
Freshness date: A freshness date appears on items that will not last long on the shelves, such as baked goods. The freshness date shows the last date on which a product is considered fresh.
Use by or expiration date: These dates show the last day on which a product’s quality can be guaranteed. For a short time, most foods are still safe to eat after this date.

96. Food Safety
Handling food carefully can help you avoid foodborne illnesses and other hazards. Each year, about 76 million Americans become ill as a result of foodborne illnesses.

97. Food Safety
Handling food carefully can help you avoid foodborne illnesses and other hazards. Each year, about 76 million Americans become ill as a result of foodborne illnesses.
Foodborne illness: also known as food poisoning; illness caused by pathogens in food.

98. Food Safety
Handling food carefully can help you avoid foodborne illnesses and other hazards. Each year, about 76 million Americans become ill as a result of foodborne illnesses.
Foodborne illness: also known as food poisoning; illness caused by pathogens in food.
Pathogen: a bacterium, virus, or other microorganism that can cause disease.

99. Foodborne Illness
How does it happen?

100. Foodborne Illness How does it happen?
Some pathogens are naturally present in healthy animals.
Foods may pick up bacteria that are naturally present in seawater.
Some foods may become contaminated if they are washed in water that contains pathogens.
Infected humans who handle food can spread pathogens from their own skin to the food or from one food to another.

101. Foodborne Illness
Common symptoms:

102. Common symptoms: Cramps Diarrhea Nausea Vomiting Fever
Foodborne Illness
Common symptoms:
Cramps
Diarrhea
Nausea
Vomiting
Fever

103. Foodborne Illness Common symptoms: Cramps Diarrhea Nausea Vomiting
Fever
In most cases people recover from foodborne illness within a few days.

104. Foodborne Illness
Some cases can be more severe. If the following symptoms are present, consult a doctor:

105. Foodborne Illness
Some cases can be more severe. If the following symptoms are present, consult a doctor:
A fever higher than degrees.
Prolonged vomiting or diarrhea.
Blood in the stool.
Signs of dehydration, including a decrease in urination, dry mouth and throat, and feeling dizzy when standing.

106. How is it different from food poisoning?
Foodborne Illness
How is it different from food poisoning?

107. Foodborne Illness How is it different from food poisoning?
It is not; they are two different terms for the same condition.

108. 4 Steps for Food Safety

109. 4 Steps for Food Safety
Clean: Wash hands, utensils , cutting boards, dishes, countertops , all preparation surfaces, and the food itself.

110. 4 Steps for Food Safety
Clean: Wash hands, utensils , cutting boards, dishes, countertops , all preparation surfaces, and the food itself.
Separate: The foods most likely to carry pathogens are raw meat, poultry, seafood, and eggs. To avoid cross-contamination, separate these from other foods during both storage and preparation.

111. 4 Steps for Food Safety
Clean: Wash hands, utensils , cutting boards, dishes, countertops , all preparation surfaces, and the food itself.
Separate: The foods most likely to carry pathogens are raw meat, poultry, seafood, and eggs. To avoid cross-contamination, separate these from other foods during both storage and preparation.
(Cross-contamination: The spreading of pathogens from one food to another.)

112. 4 Steps for Food Safety
Clean: Wash hands, utensils , cutting boards, dishes, countertops , all preparation surfaces, and the food itself.
Separate: The foods most likely to carry pathogens are raw meat, poultry, seafood, and eggs. To avoid cross-contamination, separate these from other foods during both storage and preparation.
(Cross-contamination: The spreading of pathogens from one food to another.)
Cook: Heat food to a high enough temperature that will kill the pathogens that cause foodborne illness.

113. 4 Steps for Food Safety
Clean: Wash hands, utensils , cutting boards, dishes, countertops , all preparation surfaces, and the food itself.
Separate: The foods most likely to carry pathogens are raw meat, poultry, seafood, and eggs. To avoid cross-contamination, separate these from other foods during both storage and preparation.
(Cross-contamination: The spreading of pathogens from one food to another.)
Cook: Heat food to a high enough temperature that will kill the pathogens that cause foodborne illness.
Chill: Refrigeration slows the growth of harmful bacteria. Refrigerate or freeze meat, poultry, and other perishable foods as soon as you bring them home from the store.

114. Safe Food Temperatures

115. Pasteurization

116. Pasteurization
Treating a substance with heat to kill or slow the growth of pathogens.

117. Food Sensitivities
2 Types:

118. Food Sensitivities 2 Types:
Food Allergies: A condition in which the body's immune system reacts to substances in some foods.

119. Food Sensitivities 2 Types:
Food Allergies: A condition in which the body's immune system reacts to substances in some foods.
(Common allergens: milk, eggs, peanuts, tree nuts, soybeans, wheat, fish, shellfish)
Food Intolerances: A negative reaction to food that does not involve the immune system.

120. Food Sensitivities 2 Types:
Food Allergies: A condition in which the body's immune system reacts to substances in some foods.
(Common allergens: milk, eggs, peanuts, tree nuts, soybeans, wheat, fish, shellfish)
Food Intolerances: A negative reaction to food that does not involve the immune system.

121. Food Sensitivities 2 Types:
Food Allergies: A condition in which the body's immune system reacts to substances in some foods.
(Common allergens: milk, eggs, peanuts, tree nuts, soybeans, wheat, fish, shellfish)
Food Intolerances: A negative reaction to food that does not involve the immune system.
(Common intolerances: lactose intolerance, gluten intolerance)

122. Anaphylaxis
The symptoms of food allergies vary from mild to life threatening. Some people experience skin irritations, such as rashes, hives, or itching. Others develop gastrointestinal symptoms such as nausea, vomiting, or diarrhea.
The most dangerous allergic reaction; a condition in which the throat swells up and the heart has difficulty pumping. Anaphylaxis can be life threatening and requires immediate medical attention.