ch 6 food and your health e q how can your eating habits now effect your health later in life
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Ch. 6: Food and Your Health E.Q.: How can your eating habits now effect your health later in life?

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Ch. 6: Food and Your Health E.Q.: How can your eating habits now effect your health later in life?. Lesson 4: Protecting Yourself from Food Problems

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ch 6 food and your health e q how can your eating habits now effect your health later in life

Ch. 6: Food and Your HealthE.Q.: How can your eating habits now effect your health later in life?

Lesson 4: Protecting Yourself from Food Problems

Bell Work: Describe a time when you, a family member, or a friend experienced a food borne illness. Name the causes, the symptoms, and the treatment

lesson objectives students will be able to
Lesson ObjectivesStudents will be able to…
  • Identify symptoms of foodborne illness.
  • Describe ways to select and handle food safely
  • Differentiate food allergy from food tolerance
health term to know
Health Term to Know
  • Foodborne illness
  • Contaminant
  • Pasteurized
  • Perishable
  • Cross-contamination
  • Food allergy
  • Food intolerance
food safety
Food Safety
  • 6 million Americans suffer from food borne illness each year.
  • Foodborne illness is food poisoning
  • Contaminant is a substance that spoils or infects
    • Bacteria, parasite, or virus
    • Cannot smell, see or taste
  • Two ways that food becomes contaminated
    • Animals may harbor disease organisms in tissue
      • pasteurized-treated by a process of heating to destroy or slow growth of pathogens
    • Contaminated with bacteria spread from an infected person or animal.
minimizing risks of foodborne illness
Minimizing Risks of Foodborne Illness
  • Bacteria needs three conditions for growth
    • Nutrients
    • Moisture
    • Warmth (40 to 140 degrees)
      • Double growth in 30 mins
  • If you are unsure if the food is spoiled throw it away!
minimizing risks of foodborne illness6
Minimizing Risks of Foodborne Illness
  • Six critical points can limit foodborne illness:
    • Buying - do not buy food with damaged packaging
      • Perishable food items are items liable to spoil.
    • Home Storage - refrigerate and freeze meat and poultry immediately
    • Pre-preparation - thaw meats in refrigerator not at room temp.
      • Avoid cross-contamination, or the spreading of bacteria from one food to another.
    • Cooking - always cook food thoroughly.
    • Serving - keep food hot foods hot and cold foods cold
    • Handling leftovers - refrigerate leftovers within 2 hours; put dates on containers; reheat thoroughly.
analyzing messages about food and food safety
Analyzing Messages about Food and Food Safety
  • Consider the source
  • Consider the risk group
  • Consider the specifics
  • Consider the nature of scientific research.
food sensitivities
Food Sensitivities
  • Food Allergies
    • An allergy is the body’s reaction to an irritating substance or a toxin
    • Food allergy is when the body overreacts to substances in some food
      • Immune system responds to them as pathogens, or foreign invaders
    • Most common food allergies
      • Nuts
      • Eggs
      • Wheat
      • Soy
      • Shellfish
      • Some food perservatives (MSG or sulfites)
  • Food Intolerance
    • Not to be confused with allergies
    • Negative reaction to a food or an ingredient in food that is not related to the body’s immune system or to food poisoning
    • Example is being lactose intolerant
quiz time
Quiz Time!
  • You have 5 minutes!
  • You may use your notes!
  • You may only use pen; NOT pencil or RED pen!
  • When you are finished sit quietly and wait for others to finish!
time is up
  • Take out RED pen.
  • I will read the correct responses aloud.
  • Mark the ones incorrect with an “X” over the correct answer!
  • When we are finished write the correct amount out of 10 in box at bottom of page
  • Do NOT multiply by 10!