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Nutrition WK5 CH13
Community Food Supply and Health
| Question | Answer |
|---|---|
| Food and Drug Administration | FDA; Primary governing body except for meat and poultry Enforces food sanitation and quality control Controls food additives Regulates interstate food transport Maintains nutrition labeling Ensures public food service safety Provides consumer educat |
| 2 types of label information | Nutrition information: describes a food’s nutritional value – carbs, fat, protein, chol., sat fat, trans fat, RDA Food standards: lists all ingredients (“standard of identity”) |
| Food Label: Health Claims | Strictly regulated by FDA To make an association between a food product and a specific disease: FDA must approve claim Food must meet criteria set forth for that claim Wording on package must be approved Using the word “healthy” - must contain less t |
| listed as “healthy” | must contain less than 360 mg of sodium on meat and poultry; On frozen or packaged food - no more than 480 mg sodium |
| Organic farming | foods grown w/out synthetic pesticides, fertilizers, sewage sludge, bioengineering, or ionizing radiation; animals raised and produce dairy products without antibiotics or growth hormones – natural hormone free and “free range” does not mean organic USDA |
| Irradiation | Kills bacteria and parasites on food after harvest Prevents food-borne illness Can increase shelf life of produce Not a sub. For food saniti and safe handling |
| Food additive definition | Any substance used to provide a technical effect in food |
| Food borne illness | Bacteria in which causes a food borne illness is known as a pathogen; flulike symptoms – usually dev 12 to 24 hours after ingestion of contam. Food; illness can last 4 – 7 days depending on severity of symptoms and strength of pathogen |
| Fight BAC! | 1. wash hands w/ soap and warm water 2. separate raw meat, fish and poultry from veges 3. cook at correct temp (internal temp) 4. Chill – refrigerate or freeze w/in 2 hr |
| Salmonellosis | Caused by Salmonella, which grow readily in milk, custard, egg dishes, salad dressing, sandwich fillings (mayo, chick salad, etc.) seafood from polluted waters |
| Shigellosis | Caused by Shigella, which grow easily in milk Pasteurization of milk kills shigella If not kept refrigerated it will re-grow – even if in a closed bottle Most common in young children Usually confined to large intestine |
| Listeriosis | rare; Caused by Listeria; Grows in soft cheese, poultry, seafood, raw milk, commercially broken (egg beaters) and refrigerated raw eggs, meat products (such as pâté); Can grow in refrigerator; Can be fatal; Starts w/ diarrhea, pneumonia, menegitis, ends w |
| Staphylococcal food poisoning | Staphylococcus aureus – aka MRSA Source often is an infection on the hand of a food worker; Many foods are effective carriers; Severe cramping and ab pain, nausea, vomiting and diarrhea, ha, fever, sweating; 1-6 hours after ingestion/over w/in 24 hours; |
| Clostridial food poisoning | From Clostridium perfringens and Clostridium botulinum |
| Clostridium botulinum | cause botulism (serious, often fatal food poisoning); found in canned foods (inside can before can is sealed) – boiling can for 10 min will destroy toxin -s&s start w/in 24 hours -nausea and vomiting – more severe -botulism causes paralysis and then “s |
| viruses | fecal contamination of water, milk, or food or by contaminated shellfish from polluted waters undercooked meat or rare meat can contain live tapeworms; if ingest eggs will grow inside you; travels in blood system |
| Parasites | Roundworms Example: Trichina worm found in pork Flatworms Example: Tapeworms in beef and pork |
| Lead | Sources include lead paint, airborne lead particles, water from lead pipes – children prone to lead poisoning; cause permanent neurological damage; iron def cause lead absorption |
| Mercury | Sources include fish from contaminated water – tuna (pregnant women should eat only 1 serving/week) |
| Aflatoxin | natural toxin produced by fungi -mushrooms, peanuts, tree nuts, corn; animal feed |
Created by:
MarieG
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