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Personal Nutrition Week 14 Notes

by: Tatyana Mims

Personal Nutrition Week 14 Notes

Marketplace > Southern Illinois University Carbondale > Health Sciences > > Personal Nutrition Week 14 Notes
Tatyana Mims
GPA 3.0

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About this Document

Both Tuesday & Thursday lecture notes
Personal Nutrition
Class Notes
Hasin, Personal, nutrition
25 ?




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Popular in Health Sciences

This 4 page Class Notes was uploaded by Tatyana Mims on Sunday April 24, 2016. The Class Notes belongs to at Southern Illinois University Carbondale taught by Hasin in Spring 2016. Since its upload, it has received 8 views. For similar materials see Personal Nutrition in Health Sciences at Southern Illinois University Carbondale.


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Date Created: 04/24/16
Does eating a healthy diet make for a healthy environment? Your food travels more than you do…  Average mouthful of food travels 1200 miles from farm to factory to warehouse to supermarket to our plates  Many out of season foods… o Grown outside U.S. by people whose own health is threatened by malnutrition o Grown in a water system you wouldn’t feel safe drinking o Salmonella contaminated raspberries or E. coli-tainted strawberries… o Any consequences of moving food around the nation? Around the world?  Exotic & deadly organisms  Which of the following is an example of genetically modified food? o Tomato  Genetically modified food is produced in an effort to o Create higher yielding plants & animals o Creates products that are disease resistant o Produce plants that are drought resistant  Have demand in Production of Particular foods o Populations increasing o Organization  Are you ready? o To have everything you eat pre-cooked? o Sterilized by radiation?  Organic Foods o Free of:  Chemical fertilizers, herbicides, pesticides, hormones and antibiotics (free-living animals)  Environmentally sustainable  Locally grown o 100% Organic  Best thing o USDA organic (95%)  Other ingredients will not contain any GMO o Made with organic ingredients (70%)  30% could be anything  Addition of antibiotics in animal feed is used to o All of the above  Prevent & treat disease  Improve health  Promote growth Intense use of grains, water, energy (Produce & Transport Livestock)  What can I do? o Decrease meat consumption  Ease health care cost burden  Improve public health  Take pressure of rangelands & farmlands o Consumers have the power to make the difference in today’s global environment o Relatively little research done to help farmers reduce use of synthetic fertilizers Food safety Food-borne illness: 30,000 hospitalizations  Most are similar to “flu” symptoms o Diarrhea o Vomiting o Abdominal pain o Chills (?) o Fever (?)  Which room harbors more bacteria o Kitchen  Contamination on food o Animal feces  Butchering in unsanitary conditions o Human feces  Lack of hand washing o Human body secretions  Open wounds, scratching open sores, sneeze, or cough o Cross-contamination of safe foods:  Drips from food stored above  Cutting boards  Reusing plates o What can you do?  SEPARATE!  Don’t cross-contaminate o Different knife/cutting boards o Use:  Hot, soapy water or bleach  Clean plate for cooked food  95%of men and women say they wash their hands after using the restroom. How many actually do wash their hands? o 67%  1 out of 3 don’t wash their hands after going to the bathroom  foodborne illness is caused by consuming foods contaminated with o Bacteria  Most common o Viruses  Most common o Parasites o Toxins o Heavy metals o Other contaminants  Leftovers can be kept at room temperature for o 2 hours  You found some leftovers in the fridge that has been there for over a week o If in doubt, throw it out  It is the bacteria that doesn’t change taste or smell that makes you sick o Dairy products and fruit juices should be…  Pasteurized o The best way to tell if poultry is thoroughly cooked is  Check the internal temperature with meat thermometer  Food safety: 180 F o Hamburger and meat loaf are safe to eat when  They’ve reached an internal temperature of 160 F  Who is most at risk? o People who compromised immune systems o People with certain chronic disease  Diabetes and cancer o Pregnant women o Young children o Elderly people  How is salmonella transmitted? o Raw poultry/eggs o Raw beef/pork o Cross contamination o Handling of reptiles like snakes, turtles, and lizards  How is E.coli transmitted o Contaminated water o Undercooked or raw hamburgers o Genoa salami o Alfalfa sprouts o Unpasteurized  Milk  Apple juice  Apple cider  Parasites o Parasitic worms o Killed by freezing and cooking o Attach to lining or intestines  Feed on blood  Causing anemia o Hundreds of Japanese experience this foodborne illness every year o


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