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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 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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  1. 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

  2. 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

  3. Health Term to Know • Foodborne illness • Contaminant • Pasteurized • Perishable • Cross-contamination • Food allergy • Food intolerance

  4. 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.

  5. 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!

  6. 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.

  7. Analyzing Messages about Food and Food Safety • Consider the source • Consider the risk group • Consider the specifics • Consider the nature of scientific research.

  8. 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

  9. 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!

  10. 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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