Food Nutrition and Health Study Guide

Section 1-7

SECTION 1: Diet and Health

SECTION 2: Nutrition and Health

SECTION 3: Meal Planning Preparation and Dining

SECTION 4: Food, Science and Technology

SECTION 5: Kitchen Design and Equipment Management

SECTION 6: Consumerism and Purchasing of Food

SECTION 7: Food Management, Preparation and Service

 Section 1: DIET AND HEALTH

Diet- the food intake in

someone’s daily life.
Balanced diet- a meal that
consists of all the foods from
the six different food groups
in the correct proportion
that is necessary for an
individual.
Health- a state of complete
physical, mental and social
well-being, not merely in the
absence of disease or
infirmity.
Under nutrition- when a
person is not receiving
enough nutrients e.g. goitre
(lack of iodine), kwashiorkor
(lack of protein), rickets (lack
of vitamin D).
Over nutrition- this occurs
when a person received too
much nutrients e.g. obesity,
hypertension, diabetes.
NUTRITIONAL STATUS
Definition:
Nutritional Status- the condition of health as it relates to the
intake and use of nutrients and food by the body.
The nutritional status of an individual is influenced by the
quantity and quality of food intake and the person’s physical
health.
Four types of Assessments that are generally used to
evaluate Nutritional Status:
Anthropometric measurements
This involves measuring weight and height of infants and children
the objective of this method is to ascertain the health history and
health status of a child.
Biochemical assessment/Laboratory
This tests is based on testing body fluids such as blood and urine,
they are an indicators of nutritional status. 
Clinical data/Physical
This provides information about the individual's medical history,
including acute and chronic illness and diagnostic procedures,
therapies, or treatments that may increase nutrient needs or
induce malabsorption. 

A dietary assessment
This is a comprehensive evaluation of a personl.t food intake. (24-hr. recall/diet history). 

CONTINATION OF DIET AND

HEALTH

COMMUNITY NUTIRTION

Definition:
Community Nutrition is the well-being of the people in the community.

The process of helping of helping individuals and groups to develop healthy eating habits in order to
promote wellness and prevent diseases.

The Aim of Community Nutrition:

To help individuals and groups to develop healthy lifestyles relating to food consumptions, patterns
in order to improve their quality of life and to contribute to health promotion of the population in
the community.

How can individuals the Nutrition in the Community:

- Donating healthy foods to the vulnerable groups in the community.

- Encourage persons to eat healthy.
- Eating more fruits and vegetables.
- Eating less processed food that are often fatty, salty and sugary.
- We can have seminars to help educate people and teach them.
- Encourage persons in the community to be more active and exercise.

Organizations involved in Community Nutrition:

- WHO (World Health Organization)

- PAHO (Pan American Health Organization)
- FAO (Food & Agriculture Organization)
- UNICEF ( United Nation Children Fund)
- WFP ( World Food Program)
- CFNI( Caribbean Food and Nutrition Institute)

VULNERABLE GROUPS
Definition:

Vulnerable groups are Groups of people who are disadvantaged in some way in society. A population
can be deemed vulnerable due to having a high level of physical, psychological, and/or social risk.

Examples of Vulnerable Groups:

- Children
- Malnourished persons
- Pregnant women
- Homeless people, Disabled people and Elderly people
- And people people who are ill or immunocompromised.

CONTINATION OF DIET AND

HEALTH
Some factors that can threaten the security of vulnerable groups:

- Natural disasters
- Infectious diseases
- Socio economic status
- Lack of Education
- Income
- Climate change
- Weak governance
- Environmental degradation

Malnutrition- when a person is getting too little or too many nutrients or an incorrect or
unbalanced intake of nutrients.

TYPES OF DIETS
Vegetarian diet- A diet that contains no animal proteins (meat, poultry, or seafood) and focuses on
food that comes mostly from plants.

Reasons why someone would become a vegetarian 

-Religion
-Health reasons
-Dislike of the slaughter of animals 

Other diets
Slimming diet- A diet with the aim of losing weight.

No salt diet/ low- sodium diet- A diet which limits high- sodium foods and beverages.

No sugar diet- Avoiding foods and beverages that contain sugar.

No fat diet- Avoiding foods that contain fats or fatty foods.

Fibre increase diet- A diet which include high quantity of fibre.

Ways to reduce fat in the diet:

1. Check food labels before buying to help you choose less salty options.
2. Choose whole, unprocessed foods and cut back on processed meats, smoked foods and salty
takeaways.
3. Use low-fat cooking like bake, broil/grill meats; avoid frying.
4. Select lean cuts of meat.
                       
OR

Reducing-fat diet
-Bake instead of fry
-More fruits and vegetables 
-Limit the amount of fats 
-Use low-fat dairy products 
-Eat more white meat
-Trim the fat from the meat
Ways to increase fibre in the diet:
1. Eat more fruits and vegetables.
2. Eat more lentils; beans etc.
3. Eat whole-food carb sources.
4. Take a fibre supplement.

High-Fibre diet foods

-Wheat cereals 
-Fruits
-Vegetables 
-Nuts 
-Whole-grains

Ways to reduce salt in the diet:

-Check labels
-Avoid salty fats
-Avoid tin foods, instead buy them fresh

Ways to reduce sugar in the diet:

1. Eat fruits instead of cookies or pastries for dessert.
2. Check food labels for sugar amount.
3. Be mindful of condiments, like ketchup and barbecue sauce. They can be high in sugar.
4. Use sugar alternatives; honey

LIFESTYLE DISEASES

- Obesity- the intake of too much fat in the body and excess weight gain.
- Hypertension- when your blood pressure is higher than normal.
- Stroke- when the blood supply of part of your brain is interrupted or reduced, preventing
brain tissue from getting oxygen.
- Diabetes- This disease is caused because the body is not producing insulin.
- Heart disease- A range of conditions that affect your heart.

Other lifestyle diseases most common in young teenage girls:

- Anorexia- an eating disorder that involves self- starvation in an attempt to stay as thin as
possible.

Signs of Anorexia
 dry skin, constipation, extreme weight loss, fear of gaining weight
- Bulimia- an eating disorder where a person eats large amounts of food, then purges it back
up trying to get rid of extra calories in an unhealthy ways.

Signs of Bulimia
kidney problems, fatigue, bad headaches, sore throat or swollen salivary glands

- Dental caries

Tooth decay, also known as cavities or caries, is the breakdown of teeth due to acids produced by
bacteria. The cavities may be a number of different colours from yellow to black. 

IMPACT OF DIET-RELATED HEALTH PROBLEMS ON CARIBBEAN CITIZENS

 Government Expenditure on Health Bills - The government will have to spend more
money to procure in patient and out-patient hospital supplies (beds. medical
apparatus) funding for National health cards for discount on medications.
 Disposable Income Spent On Health - Families who have members that are affected
by diabetes mellitus will have to budget for and spend money on health bills such as
medication, special diet requirements, doctor visits etc. 
 Human Resource Capacity - Human resource capacity is about ensuring that an
organization has enough people with the necessary to achieve its objectives.
If workers are becoming sick then there will be a shortage in workers and thus
workers may have to work over-time at a rate which is higher than their normal
wages or salaries and thus will cost more money. 

FACTORS THAT INFLENCE OUR EATING PATTERNS

- Religion
Some foods may be prohibited or permitted depending on the person’s religion. For
example, the Seventh Day Adventists do not eat pork and Hindus do not eat beef.
- Culture
In certain cases there are restrictions of certain foods like meat from the diet for example
the diet of a vegetarian.
- Income
Depending on a person’s income, this will determine the amount of money they spend on
foods and the quantity and quality of foods they purchase.
- Age- Group
Depending on the age of a person this will determine the food their body require. For
example, up to adolescents the amount of energy requires by the body increase, and then
begins to decrease from early middle age to old age.
As we get older we become less active so our bodies do not require as much energy giving
foods.
- A person’s likes and dislikes
They types of foods purchased depend on the person’s preference.
FACTORS CONTRIBUTING TO CHANGE IN DIETARY NEEDS
Age

Gender

Level of Activity

Occupation

Special Needs; Pregnancy, Convalescence

Food availability

Natural disasters

DIETARY GUIDELINES
Definition:

Dietary Guidelines are a series of dietary recommendations from a nutrition committee intended
to improve health.

Dietary guidelines to follow:

- Eat less sugar

- Eat less fat
- Eat more fibre and starchy foods
- Eat less salty foods
- Eat a variety of foods
- Eat more fruits and vegetables
- Avoid alcohol consumption
- Eat the right amount of food to maintain a healthy weight

GUIDELINES THAT AN INDIVIDUAL MAY USE TO LOSE WEIGHT

- Kkkkkkkk

Section 2: NUTRITION AND HEALTH

Food- anything solid or
liquid which when eaten
nourishes the body.
THE IMPORTANCE AND FUNCTIONS OF FOOD

Nutrition- the study of food, - Provides us with energy to perform daily tasks or
how the body uses it and functions.
how it relates to help.

Nutrients- substances found

in food that provides
nourishment to the body.
 Nutritive value- the

- To satisfy our hunger and make us feel full.

- It protects us from diseases.
- It promotes growth and repair of body tissues.
- It regulates body processes.

DEFIENCY DISEASES

Definition:
A deficiency disease refers to any illness that is caused by a lack of dietary deficiency of specific
nutrients, especially a vitamin or mineral, possibly stemming from insufficient intake, digestion
absorption, or utilization of a nutrient.

Vitamin Function Deficiency or Food Source

Symptoms
Vitamin A (Retinol) 1. Help with the - Night Blindness Oily fish
mucus lining. - Dry skin Eggs
2. Improves eyesight - Retard growth Green leafy
and prevents night vegetables(spinach,
blindness. kale)
3. Helps with building Carrot
strong bones and
teeth especially in
children.
4. Promotes healthy
skin.
5. Moistens lining of
throat, digestive
system.

Vitamin D 1. To build strong Diseases: Main source; sunlight

(Cholecalciferol) bones and teeth Rickets in children Liver
2. Needed in the (where bones are soft Eggs
absorption of calcium and tend to break) Oily fish
and phosphorus. - Osteomalacia in Milk
adults
Vitamin E 1. Helps with growth Rare; no disease Wheat germ products
(Tocopherol) of hair, nails and skin. Peanuts
2. Protects our body Fish oil
 against heart disease. Vegetable oil
Egg yolk

Vitamin K 1. Helps with the Rare; no disease Whole grain cereals

clotting (coagulation) - Not enough Vitamin Green leafy
of blood. K, the blood won’t clot vegetables
2. Assists in synthesis easily. Beef liver
of bone proteins Soya bean
Green tea
VITAMINS
Fat Soluble Vitamins; ADEK

WATER SOLUBLE VITAMINS

Vitamin Function Deficiency or Food Source

Symptom
Vitamin B1 (Thiamine) 1. Helps in the release Disease: Beri beri Whole grain cereals
of energy and - Causes growth Legumes (nuts)
metabolic reactions. retardation Lean pork
2. Required for the - Nerves can be Yeast products (bread)
function and affected
maintenance of - Causes depression
nerves. and irritability
Required for normal Loss of appetite
growth.
Vitamin B2 1. Essential for normal No disease Milk
(Riboflavin) growth. - Failure to grow Cereals
2. Good for red blood - Skin disorders Eggs
cell formation. - Tongue may swell Green leafy
3. Normal for cell and sore moth and vegetables
growth. lips
4. Helps on the
process of oxidation.
5. Good for nerves.
Vitamin B3 1. Helps with the Disease: Pellagra Nuts
(Nicotinic Acid/Niacin) release of energy. - Dementia Seeds (sunflower,
2, Helps to maintain - Diarrhoea pumpkin, grape)
 healthy blood cells. - Dermatitis Legumes
3. Promotes healthy Fortified cereals
skin.
4. Good for nerves.
5. Helps enzymes
function in the body.
Vitamin B6 1. Needed to build No disease Egg yolk
(Pyridoxine) proteins and protein - Depression Chicken
tissue. - HIV infected Beef liver
2. Aids in the growth - Anaemia and kidney Corn
of red blood cells. stones
3. Promotes normal
functioning of the
nervous system.

Vitamin B9 1. Essential for normal No disease Potatoes

(Folate) growth. - Failure to grow Green leafy
2. Required for release - Can cause anaemia vegetables
of energy in amino - Red blood cells Banana
acids. enlarge Oranges
3. Essential for the Green beans
transformation if red
blood cells.

Vitamin Function Deficiency or Food Source

Symptom
Vitamin B12 1. Required for No disease Animal products
(Cobalamin) metabolism of amino - Fatigue Fortified foods
acids. - Nerve damage
2. Works with folic - Tingling in hands and
acid to make red feet
blood cells. - Cause anaemia
3. Necessary for
nerves.

Vitamin C 1. Helps to build the Disease: Scurvy Citrus fruits (oranges,

(Ascorbic Acid) immune system. - Will take longer for limes and lemons,
2. Makes connective wounds to heal grapefruits)
tissues. - Irritated gums West Indian cherries
3. Assists in building - Retardation of White potatoes
strong bones and growth Cabbage
teeth. Green leafy
4. Required for the vegetables
maintenance of the
skin.
5. Helps the body to
fight infections.
6. Helps with the
 healing of wounds.

Thiamine cannot be stored in the body so you need to supply a lot of it in the body daily.
Most pregnant women need folic acid to assist their unborn child.
Vegetarians require Vitamin B12 supplements because they do not eat animal products and
vitamin B12 is mostly found in animals.

CARBOHYDRATES, PROTEINS AND FATS

Carbohydrates (Carbon, Hydrogen & Oxygen)

Functions of Carbohydrates:
- To give energy
- Carbohydrates are protein spearers

Deficiency:
Marasmus

Food Source:
Bread, pasta, some fruits

Proteins (Carbon, Hydrogen,

Oxygen & Nitrogen)

Functions of Proteins:
- To build and repair tissues
- Building bones and teeth

Deficiency:
Kwashiorkor

Proteins have two food

groups
1. High Biological value-
found in animals and only in
soybean
2. Low Biological value-
found in pants and gelatine
from bone of an animal

Animal Protein foods

- Eggs
- Meat
- Cheese
- Turkey

Plant Protein food

- Peas
- Beans
- Lentils
 Fats (Carbon, Hydrogen &
Oxygen)

Functions of Fat:
- To keep your body warm
under your skin/ provides
bodily insulation.
- Provides energy
- Adds texture and flavour to
food

Difference between Visible

and Invisible Fats
Visible Fats
You can see the fat in the food

Food Examples: Bacon, Chicken,

Oil( coconut)

Effects of Too much Fat in

the Diet:
- Obesity
- Stroke
- Heart Disease
- Diabetes
IMPORTANCE OF WATER IN THE DIET

Functions of water:
 Water helps to regulate body temperature 
 Water carries nutrients to all cells in our body and oxygen to our brain and allows the body
to absorb and assimilate minerals, vitamins, amino acids, glucose, and other substances. 
 Water gives us energy and hydrates the skin and detoxifies (flushes out toxins and waste)
our body.

WAYS TO PREVENT NUTRIENT LOSS/ CONSERVE VITAMINS WHEN PREPARING

FOOD

 Cut vegetables close to the cooking time.

 Allow water to boil before cooking vegetables.
 Steam vegetables instead of boiling.
 Do not put the vegetables to soak.
 Ensure that you use a sharp knife to cut food.
 When preparing salads, preparing it close to serving time.

WAYS TO PREVENT NUTRIENT LOSS WHEN COOKING VEGETABLES

  Do not overcook vegetables.
 Cover the pot.
 Do not leave vegetables in long or to sit long afterwards.
 Water from boiled vegetables can be used to make soup or sauces.

WAYS HOW OBESIRY CAN IMPACT THE CARIBBEAN

 Introduction of/ can cause hypertension among persons.
 Increase of spending to provide medication for these persons.
 Someone can become obese by eating a lot of fatty foods which turn into excessive amounts
of protein which can cause them to gain weight and become obese.

Section 3: MEAL PLANNING

PREPAPARTION AND DINING

FACTORS TO BE CONSIDERD WHEN PLANINNG MEALS

1. Age
People normally eat according to their age. You must have observed in your family that the
diet of various members of different age groups differs in quantity. A new born baby drinks
only milk, a small child’s meal is also of very small quantity, adolescent eats still more in
amount and variety of foods. Similarly, you must have seen your grandfather eating less
food and also that they prefer soft and easy to digest foods.

2. Sex/Gender
Sex is another factor which determines the dietary intake. Dietary requirement of
adolescent and adult males are more than their female counterparts.

3. Nutritional adequacy
 Nutritional Adequacy is the most important factor, which means that the nutritional
requirements of all the family members are fulfilled. For example, you know a growing child
needs more protein, a pregnant or lactating woman needs calcium, etc. While planning
meals you will include food items from various food groups, that is, energy giving foods,
body building foods and protective and regulating foods.

4. Physical Activity/Daily Activity

The kind of work a person does affects the kind and amount of food they need to take. Do
you remember that RDA is different for people engaged in different activities? A worker not
only eats more quantity but needs more energy because he is engaged in hard work. His
body uses up more energy while performing hard work. So, if you have to plan for such a
person you will include more energy giving foods in the diet.

5. Cost of Food/Availability of Money

Economic Considerations Money available to the family to be spent on food is another major
factor. Foods like milk, cheese, meat, fruits, nuts etc. are expensive. However, alternative
sources like toned milk, seasonal fruits and vegetables are less costly and at the same time
nutritious. You can therefore plan a balanced diet to suit every budget.

6. Illnesses
If a person has an illness they may be restricted from certain foods (oily foods) and
beverages (soda) or they may be required to eat certain foods by their doctor to aid in
recovery from their illness or sickness.

Other factors
7. Climate
8. Availability of Time; energy
9. The Quantity of People
10. Variety
11. Availability of Equipment
12. Occasion

 The aim when planning meals is to ensure that it is a well-balanced meal. It must contain all
foods from the six different food groups.

RULES WHEN WRITING MENUS

- The beverage is always written last

- List the foods in the order in which they should be served.

- Mention the dish by its specific name.

- Write the name of each dish on a new line.

- State the method of preparation especially if the dish does not have a specific name.

Begin the name of each dish with a capital letter.

 The purpose of the appetizer is to open up your appetite.

PLANNING MEALS FOR VARIOUS AGE GROUPS

TODDLERS VS CHILDREN
 A toddler is a child between the ages of one and three.
 A child is between the ages of five and twelve.

POSITIVE EATING HABITS TO DEVELOP FOR A TODDLER/ CHILD

 Try not to use food to punish or reward children.
 Encourage your children to drink more water.
 Discourage eating meals or snacks while watching TV.
 Involve children in food shopping and preparing meals.
 Eat meals together as a family as often as possible.
 Set a good example for children and show them that you enjoy eating your food.

WAYS TO ENCOURAGE CHILDREN TO EAT THEIR FOOD

 Serve colourful foods and cut them into shapes and characters to make them more
attractive for children.
 Serve favourite foods with new foods
  Teach them about the value of food.

NUTRITIONAL REQUIREMENTS FOR TODDLERS YOUNG CHILDREN

At this stage, growth and activity are greatly increased therefore meals should provide plenty of the
following nutrients:

 Carbohydrate for providing the body with energy 

 Protein needed for body growth and repair 
 Calcium for formation of strong bones and teeth
 Fluoride needed for strong and healthy teeth and against decay
 Iron needed for red blood cells 

MEAL IDEAS FOR TODDLERS AND CHILDREN

Breakfast: Fruit/Fruit Juices, Cooked/Ready-to-eat Cereals with Milk, Eggs

Snack: Fruits, yogurt.

Lunch: Hearty Tuna Sandwich, Cheese Sandwich

Dinner: Macaroni and Cheese, Chicken Potato Pie. Chicken Tender/Fish (with Baked Potato
Wedges Carrot Sticks)
PLANNING MEALS FOR ADOLESCENTS

OVERVIEW OF ADOLESCENTS 

• Adolescent is a period of rapid growth and body development, and nutrient requirements
increased at this stage.

• The hormones for adulthood start to be produced during adolescence. They may cause skin
disturbances, so adolescents should eat plenty of fresh foods and vegetables and avoid fatty foods
which may aggravate these conditions. 

NUTRITIONAL NEEDS FOR ADOLESCENTS

There are several factors that determine the nutritional requirements for adolescent period. This
stage is one of rapid growth and in most cases heightened activity.

The following nutrients must be included in the diet of an adolescents:

• Carbohydrates: This is needed to provide energy especially active or alethic teenagers.

Protein: This nutrient promotes growth and repair body tissues. It also provides energy.

Iron to prevent anaemia and increase red blood cells

Zinc: needed for growth and formation of new tissues.

Calcium, Vitamin D: needed for growth of skeleton

Female Adolescent needs iron to replace blood during menstrual cycle and calcium for growth
spurts.

TYPES OF MEALS
 Fruit/ Fruit Juice
 Cereals
 Protein
 Carbohydrates (Bread/ ground provision)

Lunch/ Dinner
 Protein
 Carbohydrates
 Vegetables

The Multi-mix Principles

• Double Mix (Staples• legumes or Staples • Food from Animals)
• Triple Mix (Staples• legumes • Food from Animals or Staples. Food from Animals • Vegetables)
• quadruple Mix (Staples• legumes • Food from Animals • Vegetables) 

PLANNING MEALS FOR PREGNANT/ LACTATING WOMEN

PLANNING MEALS FOR THE ELDERLY

Suitable Foods for the Elderly

 Lean protein
 Fruits and Vegetables
 Whole grains
 Low-fat dairy
 Vitamin D and Calcium
 Foods Rich in Iron
 Foods Rich in Vitamin C

PLANNING MEALS FOR THE ELDERLY

Breakfast
Orange Juice /Melon Slices
Oatmeal Porridge
Poached Eggs
Wheat Toast
Hot Chocolate 
Snack Ideas
• Fruits 
• Low Fat Dairy Products e.g. Yogurt 

Dinner
• Steamed Fish /Grilled Fish with Sweet and Sour Sauce
Brown Rice/ Creamed Sweet Potatoes
• Sautéed Vegetables
• Fruit Punch

Lunch Ideas
• Salads, sandwiches. 

FACTORS AFFECTING THE NUTITIONAL SATUS OF THE ELDERLY

• Depression. Grief, loneliness, failing health, lack of mobility and other factors might
contribute to depression — causing loss of appetite.

• Limited access to food. Adults with limited mobility may not have access to food or
the right types of food. 

• Limited income/Retirement. The elderly may have trouble affording groceries,

especially if they're taking expensive medications 

. Illness. Disease-related inflammation and illnesses can contribute to declines in

appetite and changes in how the body processes nutrients. 

Section 4: FOOD SCIENCE AND

TECHNOLOGY

FOOD SPOILAGE AND CONTAMINIATION

Microorganisms that can cause food spoilage:

1. Bacteria
 2. Mold
3. Yeast

Usually these are not visible to the naked eye.

FACTORS THAT AFFECT THE GRWOTH OF BACTERIAL MICROORGANISMS

1. Food- they require food to survive .e.g. protein food, meat, fish, dairy products.
2. Acidity- they do not like foods that contain acid.
3. Time- it takes for bacteria to grow in number. They will grow quicker if food if held at the
temperature danger zone.
4. Temperature- bacteria grows quickly between 41˚ F (5˚ C) and 140˚ F (60˚ C) storing
perishable food at below 8˚ C below controls the multiplication of most bacteria.
5. Oxygen- microbes may be aerobic or anaerobic. Aerobic organisms require but anaerobic
organisms do not.
6. Moisture- bacteria require moisture to grow. Water allows the food to get into bacterial,
yeast and mould cells where it is used for energy and growth.

CAUSES OF FOOD SPOILAGE

1. Growth and activities of microorganisms; bacteria, moulds, yeast

2. Insects, parasites, and rodents
3. Temperature
4. Moisture
5. Oxygen
6. Light

SIGNS OF FOOD SPOILAGE

1. Discoloration
2. Bad odour
3. Sliminess
4. Soft spots or breaks in the skin of fruits and vegetables
5. A change in texture
6. Undesirable or sour taste

FOOD POISONING

Definition:

Food poisoning is a term referring to an illness involving symptoms such as nausea and vomiting.
Most food poisoning come from consuming raw or not fully cooked foods.

BACTERIA RESPONSIBKE FOR FOOD POISONING

Bacteria: Staphylococcus Aureys

Food source: meat, seafood, salad

Causes: Poor hygiene, food not stored at right temperature

Symptoms: nausea, vomiting, diarrhoea

Food source: high protein foods, meat, poultry, fish, eggs

Causes: contamination of ready to eat foods, insufficient cooking and cooked foods becoming
contaminated

Symptoms: diarrhoea, fever, vomiting, headache

Bacteria: Clostridium

Food source: meat, poultry, sauces, gravies

Causes: poor temperature

Symptoms: cramps, diarrhoea

Bacteria: E. coli

Food source: meat, cheese

Causes: insufficient cooking contamination of cooked products

Symptoms: diarrhoea, vomiting. Abdominal cramps

Interpreting information on Food Labels

The UPC (Universal Product Code) / Barcode is used worldwide for tracking trade items in stores.

Advantages of the UPC

- It saves time on tracking, inventory, labels and cost.

Disadvantages of the UPC

- Large inventory
 - Poor print quality
- It is expensive

Content Labelling

Content Labelling lists the terms/ products that are enclosed in the package.

Ingredient list

This lists the ingredients that the product is made from.

The order in which ingredients are listed is important. They are listed from the amount of each
ingredient from highest to lowest e.g. in bread, the main the is flour so it would be listed first then
water after

Date Sampling

The date is usually stamped to tell us when the product is produced and when it expires.

Types of Dates

 Used- By- Date: is the date by which the product should eaten or used up or consumed by.
 Sell- By- Date: is the date by which the product should be sold or removed from the shelf.
 Expiration Date: the date after which a consumer able product such as food or medication
should not be used because it may be spoilt, damaged or ineffective.

Health and Nutrient Claims on Food Labels

If a food is labelled health or makes a health claim, it must not contain any nutrients that increase
the risk for a disease.

It must contain no more than 20% of the daily value per serving of total fat, saturated fat,
cholesterol, or sodium.

Nutrient Claims

They describe the content of a food, including the amount of nutrients, calories, cholesterol, or fibre,
but not in exact amount.

Adding Nutrients back to Processes Foods

- Enriched.
This means that nutrients were added to replace nutrients lost during processing e.g. many
grains and wheat flour.

- Fortified.
Foods that have extra nutrients added to it or have nutrients added that are not normally
there. E.g. milk with vitamin D, salt with iodine.
- Enriched/ Fortified.
Examples of food where both are used:
 Breakfast cereals
 Bread (overseas)
 Eggs
 Fruit juices
 Soy milk
 Milk (regular bottled)
 Yogurt
 Salt