1. Chapter Five Nutrition and Your Health Lesson Four Food and Healthy Living Pgs 130-137

2. Nutrition Labels  Ingredients List in descending order (First 3-5 most important)  Food Additives (Substances added to food)  Sugar and Fat Substitutes (aspartame and olestra)

3. Product Labeling Nutrient Content Claims  Light or Lite (calories reduced by 1/3 or fat/sodium reduced by 50%)  Less (contains 25% less of a nutrient than a comparable food)  Free (contains no or very little fat, cholesterol, sodium, sugars, or calories)  More (contains 10% more of the recommendation for a vitamin, mineral, etc.)  High, Rich, or Excellent Source Of (contains 20% more of the recommendation)  Lean (meat or fish that has less than 10 g fat or 95 mg of cholesterol)

4. Open Dating  Expiration Date is the last date you should use the product  Freshness Date is the last date the food is considered to be fresh  Pack Date is the date on which the food was packaged  Sell-by-Date is the last date the product should be sold in the store

5. Food Sensitivities  Food Allergies are conditions in which the body’s immune system reacts to substances in some foods. Reactions include rash, hives, vomiting, diarrhea, sneezing, or difficulty breathing.  Food Intolerance is a negative reaction to a food caused by a metabolic problem like not being able to digest a food. (e.g. lactose intolerant)

6. Foodborne Illness  Foodborne Illness or Food Poisoning caused by bacteria and viruses  Pasteurization is the process of treating a substance with heat to destroy or slow the growth of pathogens

7. Minimizing Foodborne Illness Risks  Clean: wash hands, cutting boards, utensils, and countertops. Prevent cross-contamination (the spreading of pathogens from one food to another)  Separate meats from other foods  Cook foods to a safe temperature (160 degrees for meat and 145 degrees for fish)  Chill: cold temperatures slow the multiplication of bacteria (cold foods should be refrigerated at 40 degrees or less)