1. DO NOW:
Aside from excess weight, what other health problems are associated with food?

2. Nutrition Labels and Food Safety

3. Food labels consist of……
Name of product. Amount of food. Name and address of company Ingredients Nutrition facts panel (nutrients)

4. Aspartame = sugar substitute Olestra = fat substitute.
- Ingredient that makes up the largest share of the product comes first.
FOOD ADDITIVES:
keep food safe for a longer period of time
boost nutrient content
improve taste, texture, appearance.
Aspartame = sugar substitute
Olestra = fat substitute.
Are they good for you??

5. Risks of Aspartame: Cancer
Studies have found a dangerous connection between aspartame consumption and the development of brain tumors. When aspartame breaks down it produces a substance called DKP. As your stomach digests DKP, it produces a chemical that induces the growth of brain tumors.

6. Diabetes
Aspartame consumption is extremely harmful to people with diabetes. It makes it more difficult to control sugar levels and aggravate diabetes- related conditions such as retinopathy, cataracts, neuropathy and gastroparesis. The sweetener also has been known to cause convulsions often mistaken for insulin reactions.

7. Psychological Disorders
Emotional and mood disorders have been linked to aspartame. Studies suggest that people with certain emotional problems are more sensitive to aspartame.  High levels of aspartame cause changes in the serotonin levels which can lead to behavioral problems, depression and other emotional disorders. In some cases, the side effects were so dangerous that doctors were forced to put an end to the studies.

8. Hinders Weight Loss
Aspartame can be found in diet sodas and most other diet products. However, research indicates that the sweetener increases your hunger and can actually impede your weight loss. Phenylalanine and aspartic acid can cause spikes in insulin levels and force your body to remove the glucose from your blood stream and store it as fat. Aspartame also inhibits the production of serotonin and prevents your brain from signaling to your body that you are full. This can lead to food cravings and make it more difficult for you to lose weight.

9. Brain Damage and Seizures
Aspartame can change the chemistry of the brain. Formaldehyde, a product of methanol, gathers in certain areas of the brain causing degenerative diseases such as Parkinson's, Alzheimer's and ALS. Aspartame consumption can also trigger seizures in both epileptics and other individuals without a history of epilepsy.

10. Olestra:
Olestra is a fat substitute. It is found in a number of snack foods, from potato chips to frozen desserts.
Chemists create olestra by combining two naturally occurring substances, sucrose and vegetable oil, to form a molecule that is not found anywhere in nature. Yet the resulting synthetic molecule tastes just like real fats do!

11. Here are the nutrition labels from a bag of regular full-fat potato chips and from a bag of chips made with olestra:
FULL FAT OLESTRA

12. Nutritional Claims
Free = none or insignificant amount of any component: fat, sugar, saturated fat, cholesterol, sodium, calories Low = you can eat this food daily without exceeding your limits. 3 grams or less per serving Light = 1/3 fewer calories, ½ the fat, or ½ the sodium of the original product.

13. Reduced = 25% fewer calories or 25% less of a given nutrient than original version. High = 20% of daily value of a vitamin, mineral, protein or fiber….”excellent source of” Good source of = 10 % - 19% of the daily value of a vitamin, mineral, protein or fiber. Healthy = low in fat, saturated fat, limited cholesterol and sodium. Must have 10% of vitamin A, C, iron, calcium, protein or fiber.

15. “Organic”
What does it mean?? Produced without the use of certain agricultural chemicals, such as synthetic fertilizers or pesticides. Cannot be genetically modified.

16. Food Dating Sell by – last day the store should sell a product.
Use by/expiration – last day a products quality can be guaranteed. Still safe to eat for a short time.
Freshness – appear on items with short shelf life (bread, baked goods)
Pack dates – day of which the product was processed or packed.

17. Foodborne Illness
AKA food poisoning
76 million Americans become ill every year due to this.
Salmonella, E.Coli, etc.
Symptoms:
cramps fever
nausea dehydration
vomiting

18. Keeping food safe to eat
Pasteurization: treating a substance with heat to kill or slow the growth of pathogens.
- Clean your hands and all utensils used!
- separate foods that are most likely to carry pathogens (eggs, raw meat, poultry, fish).
- heat foods to a high enough temperature to kill pathogens.

20. Do all people have food sensitivities?
Food Sensitivity
Do all people have food sensitivities?
Food allergy = condition in which the body’s immune system reacts to substances in some foods.
(example: shellfish, nuts)
Food intolerance – a negative reaction to food that doesn’t involve the immune system.
(example: lactose intolerance)

21. http://www.youtube.com/user/usdafoodsafety?fe ature=results_main