Interpreting Food Labels

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Interpreting Food Labels

• and
• Illnesses Due to Food

Chapter 5 Day 7
Created by T Stivers Schindewolf Intermediate
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Nutrition Facts Label - Its the LAW
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Recommended Daily Allowance - RDA means amount
recommended for the average person
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Ingredients Enriched bleached flour (niacin,
iron, thiamine), sugar, leavening (sodium
bicarbonate, phosphate), dried buttermilk, lactic
acid.
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Ingredients List

• Foods ingredients are listed by weight, in
  descending order, greatest amount listed first.
  (GREATEST TO LEAST)
• How Natural is the item? NOT NATURAL-
• Food Additives? used to improve taste or look
• Sugar substitutes? Fat substitutes?
• Artificial items?

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Nutrient Content Claims

• Light or Lite
• Less (25 less)
• Free
• More (10 of DV)
• High, Rich In, or Excellent Source Of
• (20 more than DV)
• Lean (less than 10 g of Total fat and less than
  95mg of cholesterol per 3 oz)

1/3 less cals or ½ less fat or sodium
No fat, cholesterol, sodium, ,sugars, or calories
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Product Labeling
Label Dates

• Expiration date
• Freshness date
• Pack date
• Sell-by date
• (or pull date)

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Food Allergies body thinks allergens are
pathogens or foreign invaders and reacts in
various ways

• Rash, hives, or itchy skin
• Itchy eyes and sneezing
• Vomiting, diarrhea, or abdominal pain
• Severe swelling
• Breathing trouble

Famous for causing reactions Peanuts, tree nuts,
eggs, wheat, soy, shellfish, and fish
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Food Intolerance is a negative reaction to a food
or a part of a food.
Causes

• Additives???
• Heredity???

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What Is Foodborne Illness?
Foodborne illnesses may result from eating
contaminated food - food poisoning Many
times the contaminant cant be seen, smelled, or
tasted.
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Causes of Foodborne Illness

• Pathogens (Bacteria and viruses) spread by an
  infected person (flu, cold, etc)
• Animals could have disease-causing
  organisms if consumed without being
  thoroughly cooked or pasteurized

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Causes of Foodborne Illness
Pasteurization is the process of heating to
destroy pathogens

• Pathogens (Bacteria and viruses) spread by an
  infected person (flu, cold, etc)
• Animals could have disease-causing
  organisms. If consumed without being
  thoroughly cooked or pasteurized

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Symptoms of Food Poisoning may include
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Minimizing Risks of Foodborne Illness
Separate
Clean
Avoid cross-contamination, keep raw meat,
seafood, and poultry separate from other food
items including juices
Wash hands in hot, soapy water. Wash fruits and
vegetables
Cook
Chill
Cook foods to a safe temp and keep hot
Keep refrigerated or frozen foods at a safe cold
temp
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Minimizing Risks of Foodborne Illness
Separate
Clean
Avoid cross-contamination, keep raw meat,
seafood, and poultry separate from other food
items including juices
Wash hands in hot, soapy water. Wash fruits and
vegetables
Cross-contamination is the spreading of bacteria
or other pathogens from one food to another.
Cook
Chill
Cook foods to a safe temp and keep hot
Keep refrigerated or frozen foods at a safe cold
temp
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Quick Review
Do NOT write this part!
Choose the appropriate option.
Q. A _____ is a condition in which the bodys
immune system reacts to substances in some foods.

1. food additive
2. foodborne illness
3. food allergy
4. food intolerance

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Quick Review - Answer
A. A food allergy is a condition in which the
bodys immune system reacts to substances in
some foods.
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Quick Review
Choose the appropriate option.

1. pasteurization
2. cross-contamination
3. food intolerance
4. food allergy

Q. The process of treating a substance with heat
to destroy or slow the growth of pathogens is
called _____.
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Quick Review - Answer
A. The process of treating a substance with heat
to destroy or slow the growth of pathogens is
called pasteurization.
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Quick Review
Q. What can the ingredients list of a food
product tell you?
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Quick Review - Answer
A. Most food labels list the foods ingredients
by weight, in descending order, with the
ingredient in the greatest amount listed first.
Some of the ingredients listed are food additives
and sugar and fat substitutes.