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Nutrition Lables & Food Safety
Transcript of Nutrition Lables & Food Safety
Amount of food in package
company information/lot number
nutrition facts- information about the nutrients in the food
Nutrition Label Basics
USDA Organic, organic products do not use certain agricultural chemicals such as fertilizers, steroids, antibiotics pesticides, genetically modified items
no exposure to radiation
Organic Food Labels
*Food borne illness-
caused by viruses & bacteria
symptoms: high fever- 101.5 degrees, prolonged vomiting or diarrhea, blood in stool, dehydration ( dry mouth, decrease in urination, dizzy when standing
- a condition in which the body's immune system reacts to substances in foods-
most common- eggs, milk, peanuts, tree nuts, soybeans, wheat, fish, shellfish
Allergic reaction symptoms:
skin irritations- hives, rashes, itching
gastrointestinal- nausea, vomiting, or diarrhea
Anaphylaxis- throat swells and heart irregularities
Negative reaction to food that doesn't involve the immune system
more common than food allergies
Lactose intolerance- not enough enzymes are produced to digest the sugar found in milk. May cause gas, bloating, and abdominal pain
Chapter 10 Lesson 4
Nutrition Labels and Food Safety
ingredients appear in descending order by weight- most to least
substances added to a food to produce a desired effect.
boost nutrient content, improves taste, appearance& texture; increase shelf-life
Free- none or a insignificant amount of fat, sugar, saturated fat, trans fats, cholesterol, sodium or calories..
"calorie-free" less than five calories
Low- the food can be eaten regular without exceeding your daily limits for fat, calories, etc...
Light-contains 1/3 less than the original product
Reduced- 1/4 or 25% less than the original product but still can contain a high amount of calories
High- provides at least 20% of the daily value of a nutrient... high fiber
Good Source (contains/provides) of provides 10-19% of the daily value of a nutrient...
Healthy- must be low in fat & saturated fat, provide at least 10% of the daily value of vitamin A & C, iron, calcium, protein or fiber
Sell by date: the last day on which the store can sell the product- after the date freshness in not guaranteed-
Use by/expiration: last day that the product's quality can be guaranteed- for a short time the most items are still safe to eat or use.
Freshness Dates: are on items with a short shelf life- the last date the item is considered fresh.
Pack Dates- the on which the food was
not tell the consumer how fresh the product is
Keeping Food Safe
Clean, Separate, Cook & Chill
treating a substance with heat to kill or slow growth of pathogens-
Keep hands, surfaces, prep area, utensils and food items clean.
Thaw food in refrigerator not at room temperature
refrigerator set below 40 degrees and freezers 32 degrees or below
Cooked food should be put away with in two hours- or keep warm at a temperature above 140 degrees
-the spreading of pathogens from one food to another.
How many calories are in the container of mac & cheese?