Ch. 6: Food and Your Health E.Q.: How can your eating habits now effect your health later in life? - PowerPoint PPT Presentation

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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?

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Ch 6 food and your health e q how can your eating habits now effect your health later in life l.jpg

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


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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


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Health Term to Know

  • Foodborne illness

  • Contaminant

  • Pasteurized

  • Perishable

  • Cross-contamination

  • Food allergy

  • Food intolerance


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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.


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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!


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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.


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Analyzing Messages about Food and Food Safety

  • Consider the source

  • Consider the risk group

  • Consider the specifics

  • Consider the nature of scientific research.


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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


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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!


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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!


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