Go to the Track Diet portion of your Diet Analysis+ profile and, using the ideas in the Savvy Diner feature in this chapter, plan one day's meals as if you were preparing breakfast, lunch, and dinner for yourself. Now go to the Intake Spreadsheet report and compare this day's calories and nutrient intake with those of the previous days you tracked. Did you consume more or fewer calories in this hypothetical day? Was the nutritional balance better or worse on this day than on the previous days you tracked? Does this activity give you ideas for improving your diet? If so, what are the obstacles to incorporating a healthier diet into your life? How can you overcome those obstacles?

The role of the infinitely small is infinitely large.

Louis Pasteur (1822-1895, French chemist and microbiologist who developed the pasteurization process)



Foodborne Illnesses and the Agents That Cause Them

Safe Food Storage and Preparation

Pesticides and Other Chemical Contaminants

The Savvy Diner: Keep Food Safe to Eat

Scorecard: Food Safety

Food Additives

New Technologies on the Horizon

Nutrition Action: Should You Buy Organically Grown Produce or Meats?

Eat Well Be Well: Eat Fresh Eat Local

Spotlight: Domestic and World Hunger

Which of the following statements about nutrition are true, and which are false? For each false statement, what is true?

1.  Pesticides rank as the number one hazard in the U. S. food supply.

2.  Two frequent causes of foodborne illness in homes and restaurants are inadequate cooking and improper cooling of foods.

3.  If a food contains a toxic substance, a person who eats it will become ill.

4.  Tainted mayonnaise frequently causes food poisoning.

5.  Imported foods may contain residues of pesticides that are illegal in the United States.

6.  A USDA rule on organic crops allows the use of genetically engineered ingredients and irradiation in organic foods.

7.  Hunger in the United States almost exclusively afflicts unemployed homeless people.

8.  Legal pesticides are poisonous only to pests, not to people.

9.  Most foods that cause food poisoning are contaminated by the manufacturer or processor.

10. Lead poisoning ranks as one of the most common childhood environmental health problems.

Answers found on the following page.

$G far this book has dealt primarily with nutrients and how your body handles them. This chapter takes the study of nutrition one step further and examines some nonnutrient components of food—bacteria, additives, and pesticides, to name a few—and how they affect the food supply. In addition, the chapter takes a global view of the science of nutrition, looking at how foodways in different countries influence each other and how some of our food habits affect the environment.

What additives do foods contain, and what are the effects of those additives? Are foods ever contaminated? How can you reduce your risk of food poisoning? What potential do new food technologies, such as irradiation and genetic engineering, hold for our lives and for the health of the environment? This chapter addresses these and other questions.

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