1. Food and Healthy Living
Chapter 5
Lesson 4
Mr. Martin

2. Nutrition During the Teen Years
You’ll learn to:
Utilize the information on food labels.
Develop specific eating plans to meet changing nutritional requirements, such as special dietary needs and food allergies.
Analyze the influences of policies and practices on the prevention of food borne illnesses.
Develop analyze strategies related to the prevention of food borne illnesses.

3. Vocabulary Food Additives Food Allergies Food Intolerances
Food Bourne Illnesses
Pasteurization
Cross - Contamination

4. Nutrition Labeling

5. Ingredient List
List the foods ingredients by weight.

6. Food Additives
Food additives are substances that are intentionally added to produce a desired effect.

7. Sugar and Fat Substitutes

8. Food Allergies
A food allergy is a condition in which the body’s immune system reacts to substances in some foods.

9. Food Intolerances
A 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, such as milk, or other foods and additives.

10. Forborne Illnesses
Food borne illness is food poisoning.

11. Throwing Up

12. Pasteurization
Pasteurization is the process of treating a substance with heat to destroy or slow the growth of pathogens.

13. Minimizing Risks of Food borne Illnesses
Clean hands
Separate foods
Cook thoroughly
Chill foods