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Where on a product would you find the ingredients, serving size, nutrients, % daily values, etc.
Nutrition Facts Panel
On the Nutrition Facts Panel which ingredient is listed first?
the ingredient in the greatest amount
Substances intentionally added to food to produce a desired effect.
What does a food additive do?
- enhance flavor or color
- lengthen storage life
Aspartame and olestra are examples of what?
Substitutes for sugar or fat
What does Light or Lite on a label mean?
- calories have been reduced 1/3
- fat or sodium reduced 50%
What does Less mean on a label?
contains 25% less
What does Free mean on a label?
Contains no amount
What does More mean on the product label?
contains 10% more of daily value
What does High, Rich In, or Excellent Source Of stand for on the product label?
contains 20% more of daily value
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.
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)
Where on the label do you look for the last date you should use the product?
Where on the label do you look for the last date that the food is considered fresh?
Where on the label do you look for the date that the food was packaged?
Where on the label do you look for the last date that the product should be sold?
sell-by date (or pull date)
A condition in which the body's immune system reacts to substances in some foods.
Proteins that the body responds to as if they were pathogens, or foreign invaders.
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
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.
Another name for food poisoning?
Examples of bacteria that contaminate foods include:
campylobucter, salmonella, and E. Coli
The two ways that food can become contaminated?
- 1) infected person
- 2) Animal products that aren't cooked or pasteurized properly.
The process of treating a substance with heat to destroy or slow the growth of pathogens?
What are the 4 steps to take to minimize the risk of foodborne illnesses?
- 1) clean
- 2) separate
- 3) cook
- 4) chill
The spreading of bacteria or other pathogens from one food to another.
Always wash hands before preparing food after using the bathroom, handling pets, or changing diapers.
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
Explain proper cooking procedures when preparing food.
Use safe temperature for cooking
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).