PPT-Chapter 3 Foods and Food Components to Reduce

Topics covered Sodium Fats Saturated fatty acids Trans fatty acids Cholesterol Calories from solid fats and added sugars Refined grains Alcohol Chapter 3 Foods and Food Components to Reduce . And 57375en 57375ere Were None meets the standard for Range of Reading and Level of Text Complexity for grade 8 Its structure pacing and universal appeal make it an appropriate reading choice for reluctant readers 57375e book also o57373ers students Pamela Starke-Reed, Ph.D.. Deputy Administrator, Agricultural Research Service. Nutrition, Food Safety and Product Quality . United States Department of Agriculture, USA. Linda Duffy, Ph.D., MPH. Scientific Chair, Trans-NIH Division of Nutrition Research Coordination, Probiotics/Prebiotics WG. HISTORICAL BACKGROUND. Food practices of India, Pakistan. , & . Bangladesh similar. – . Differences in religious beliefs . & practices. More . than 6 different religions . practiced in India. with. ®. Three types of hazards that make food unsafe:. Biological. Pathogens that cause illness. Chemical. Cleaners, sanitizers, polishes. Physical. Bandages, dirt, glass/metal shavings. Hazards in Food Safety. A report. by. Deepa S Reddy. It is a widely accepted fact that our present industrialized food systems are irretrievably broken and in urgent need of repair. Our production processes are highly resource-intensive; they leave enormous environmental footprints, are increasingly volatile, and unequal to the task of feeding a growing world population. Our consumption, too, is growing voraciously; it is often whimsical, wasteful, and in the end unsustainable. . You must be able to demonstrate knowledge and understanding of the functions, structures and main sources of protein, carbohydrates and fat. Know the biological value of protein, understand an individuals need for carbohydrate, understand the consequences of excess and deficiencies of protein, carbohydrate and fat.. FCS . February . Update, . 2016. Presented by . Mary Meck Higgins. , Ph.D. ., R.D., L.D., . FAND (Fellow . of the . Academy . of . Nutrition . and. Dietetics. ), . KSRE . Human Nutrition Specialist. Food Poisoning. By: Sheila Tarrant. What is food poisoning?. Food poisoning is also known as foodborne illness or food borne disease. This is any illness that results from eating contaminated food. CDC . Roger Clemens, DrPH, CFS, CNS, FACN, FIAST. Chief Scientific Officer, Horn. rclemens@ethorn.com. Research Professor, USC School of Pharmacy. clemens@usc.edu. USC Health Center Pharmacy. Disclosures for Roger Clemens. 1. Word Count Example. We have a large file of words, one word to a line. Count the number of times each distinct word appears in the file. Sample application: analyze web server logs to find popular URLs. Food additives are substances added to products to perform specific technological functions. These functions include preserving, i.e. increasing shelf-life or inhibiting the growth of pathogens, or adding . 1 of 4 Compiled in 2018 by EduChange with guidance from NUPENS, Sao Paulo. The NOVA Food Classification System The following reference was adapted from the NOVA Food Classification system, which wa An estimated one million people are affected by foodborne disease in the UK annually, costing the economy in excess of £1bn. Laboratory confirmed human cases in the UK from 2000 to 2017 of the four major bacterial pathogens (harmful bacteria) are shown below. Only a minority of cases are reported and samples sent for analysis.. Nutrients!. Fat . . . Carbohydrates . Protein . Vitamins & Minerals . Components of a Food Label.