HEALTH CHP 5 LSN 4

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Author:
MrsB
ID:
106277
Filename:
HEALTH CHP 5 LSN 4
Updated:
2011-10-04 00:19:35
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HEALTH CHP LSN
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HEALTH CHP 5 LSN 4
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  1. Where on a product would you find the ingredients, serving size, nutrients, % daily values, etc.
    Nutrition Facts Panel
  2. On the Nutrition Facts Panel which ingredient is listed first?
    the ingredient in the greatest amount
  3. Substances intentionally added to food to produce a desired effect.
    food additive
  4. What does a food additive do?
    • enhance flavor or color
    • lengthen storage life
  5. Aspartame and olestra are examples of what?
    Substitutes for sugar or fat
  6. What does Light or Lite on a label mean?
    • calories have been reduced 1/3
    • fat or sodium reduced 50%
  7. What does Less mean on a label?
    contains 25% less
  8. What does Free mean on a label?
    Contains no amount
  9. What does More mean on the product label?
    contains 10% more of daily value
  10. What does High, Rich In, or Excellent Source Of stand for on the product label?
    contains 20% more of daily value
  11. What does Lean stand for on the product label?
    • less than 10 grams of total fat
    • less than 4 grams of saturated fat
    • less than 95 mg of cholesterol/3 oz serv.
  12. What are 4 examples of open dating on the product label?
    • 1) expiration date
    • 2) freshness date
    • 3) pack date
    • 4) sell-by date (or pull date)
  13. Where on the label do you look for the last date you should use the product?
    expiration date
  14. Where on the label do you look for the last date that the food is considered fresh?
    freshness date
  15. Where on the label do you look for the date that the food was packaged?
    pack date
  16. Where on the label do you look for the last date that the product should be sold?
    sell-by date (or pull date)
  17. A condition in which the body's immune system reacts to substances in some foods.
    food allergy
  18. Proteins that the body responds to as if they were pathogens, or foreign invaders.
    allergens
  19. What are some signs of a food allergy?
    rash, hives, or itchiness of the skin,vomitting, diarrhea, or abdominal pain, itchy eyes, sneezing, or difficulty breathing
  20. A negative reaction to a food or part of food caused by a metabolic problem, such as the inability to digest parts of certain foods or food components.
    food intolerance
  21. Another name for food poisoning?
    foodborne illness
  22. Examples of bacteria that contaminate foods include:
    campylobucter, salmonella, and E. Coli
  23. The two ways that food can become contaminated?
    • 1) infected person
    • 2) Animal products that aren't cooked or pasteurized properly.
  24. The process of treating a substance with heat to destroy or slow the growth of pathogens?
    pasteurization
  25. What are the 4 steps to take to minimize the risk of foodborne illnesses?
    • 1) clean
    • 2) separate
    • 3) cook
    • 4) chill
  26. The spreading of bacteria or other pathogens from one food to another.
    cross-contamination
  27. T/F
    Always wash hands before preparing food after using the bathroom, handling pets, or changing diapers.
    T
  28. To avoid cross-contamination what does it mean to separate?
    Separate meat from fruits/vegies in shopping cart and fridge (meat below fruit), wash all surfaces after preparing food
  29. Explain proper cooking procedures when preparing food.
    Use safe temperature for cooking
  30. Explain why Chill is important to cooking.
    Cold temps slow the multiplicaton of bacteria, discard foods that have been sitting out for two hours (or one hour if temp is above 85 degrees).

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