Processed Foods Generally speaking‚ processed foods are produced using manufacturing methods to transform raw ingredients into neatly packaged goods‚ which have a longer shelf life. Some of the artificial ingredients used include monosodium glutamate (MSG)‚ flavors‚ preservatives‚ hydrogenated oil‚ fillers‚ and artificial sweeteners. Usually‚ consumers can prepare them quickly allowing immediate intake. Disappointingly‚ they don’t offer much in nutritional value. Most likely‚ it’s processed food if it’s
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17‚ 2010 I. Introduction II. Identify some common safety issues related to food purchase‚ storage and preparation. III. What is Food Safety IV. What criteria might the readers use to determine sources of credible nutritional information V. Conclusion Introduction Nutrition is the relationship of foods to the health of the human body. Proper nutrition means that you are receiving enough foods and supplements for the body to function at optimal capacity
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Fast Food Restaurants and Obesity Are you one of those individuals who blame fast food corporations for making children obese? If you’re response is yes‚ well‚ you’re probably fat. Fast food restaurants are convenient‚ tasty‚ and quick but they are not the cause to obesity. Although these places contain high calorie counts and undesirable health issues‚ fast food joints are not to be blamed for children obesity because ultimately‚ the parent decides on where the family eats. An attempt to having
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schools should be able to sell junk food is a highly controversial topic. To begin with‚ there is the problem to defining junk foods. Are we talking about potato chips‚ soda‚ and Twinkies? What about fried chicken fingers‚ cheeseburgers‚ and pizza-foods many schools serve? Most cases‚ when faced with the decision‚ a child will no doubt choose what is offered without knowing it is a health issue. What would a change in the availability of these snacks teach children? Some argue that removing these snacks
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Unit 4222-222 Support individuals to eat and drink Level: 2 Credit value: 2 Unit aim This unit is aimed at those working in a wide range of settings. It is for those who provide support for one or more individuals to eat and drink‚ where substantial support is needed. Learning outcomes There are five learning outcomes to this unit. The learner will: 1. Be able to support individuals to make choices about food and drink 2. Be able to prepare to provide support for eating and drinking
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grows‚ the demands of the food becomes higher and higher. To satisfy the unending needs of the citizens‚ food chains evolved not just for the rich but specifically all people. As the populations doubles‚ more food chains go forward who offered sponsorship and incentives which can attract customers. Street food is ready-to-eat food or drink sold in a street or other public place‚ such as a market or fair‚ by a hawker or vendor‚ often from a portable stall. While some street foods are regional‚ many are
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directly resulting from food contamination cause approximately 76 million illnesses‚ 325‚000 hospitalizations‚ and 5‚000 deaths each year in the United States. The rise of food-related illnesses can be mostly attributed to increased eating out. Half of every dollar spent on food in this country is spend on food prepared outside of the home. As the amount of people involved preparing our food rises‚ so does the risk of contracting an illness from food (Levitt). The people at the greatest risk are
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1. Causes of food spoilage and food poisoning. What is Food Spoilage? Food spoilage is caused by tiny invisible organisms called bacteria. Bacteria live everywhere we live‚ and most of them don’t do us any harm. Pathogens: Harmful Bacteria The bacteria we’re concerned with from a food safety standpoint are the so-called "pathogens" that cause food poisoning. And these pathogens‚ like salmonella or Escherichia coli‚ don’t produce any smells‚ off-tastes or changes in the food’s appearance —
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the time when I tasted produce from the fresh side like it came fresh picked out of the garden then compared to the taste of a canned produce that could have been sitting in a can full of water and oil for who knows how long. The look was simply unappealing to the limp‚ dull and soggy vegetable compared to the vibrant color‚ and crisp texture and overall taste of a fresh one. Eating is an activity that we as humans do at least two times a day. We live in a world where the variety of food is immense
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Food and Nutrition Exam Study Guide Kitchen Safety: * Do not defrost any meats on counter * Unplug any appliances that are not in use * Only use oven mittens to remove items from the oven * Burns should be treated with butter * When removing a pot lit‚ tilt the cover away from you * Keep fingers out of the way when using knives * Cut with blade facing away from your body * Sharp knives are safer; you’ll use less pressure when cutting * To get rid of grease
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