Food and Healthy Living

Nutrition labelServing size

Nutrition info is based on this amount

Number of serving in package is listed

Can be tricky, not a normal serving

Calories

Amount of energy the food provides

Calories from fat us listed

Nutrients (top)

fats, cholesterol, sodium, carbs, fibers, sugar, protein

Nutrients (bottom)

Major vitamins and minerals

Percent daily Value

How much of the nutrient contributes to the daily requirement (2000 cal)

Choose food high in fiber, vitamins, minerals and low in fat, sodium, and cholesterol

The foot note

Info on how much of certain nutrients should be eaten each day

Same on each label

Ingredient list

Ingredients listed in order from greatest amount to least

Helps to see how natural the food is

Foodborne IllnessFood poisoning

Results from eating contaminated food

Causes

Mostly by bacteria and virusesSalmonella and E. coli

Spread by infected person or meat or milk from infected animal (if not cooked thoroughly)

Pasteurization

process of treating a substance with heat to destroy or slow the growth of pathogen

Symptoms

Nausea, vomiting, diarrhea, and fever

Recover quickly (few days)

Harmful to old, young children, and those with weakened immune system

Consult doctor if symptoms last more than a few days, fever is greater than 101.5

Preventing foodborne Illness

Clean

Wash hands before handling food

Prevent cross-contamination- spreading pathogens from one food to another Wash cutting board, plates, and utensils after

using with raw meats or

Separate

Store raw meat separately

Cook thoroughly

Check temperature of meat

Avoid meat that is not thoroughly cooked

Cooking kills pathogens

Chill

Refrigerate or freeze perishable foods

Left overs- after 2 hours

Bacteria grow quickly in room temperature