Grade 4

1. Food Label
and
Food Safety

2. Nutrition Facts
 tells you what's in the food
you're eating
 provides detailed information
about a food's nutrient content,
such as the amount of fat, sugar,
sodium and fiber it has

4. The Food Servings
 the amount of food listed on a
product's Nutrition Facts,
or food label
 different products have
different serving sizes, which could
be measured in cups, ounces,
grams, pieces, slices, or numbers

6. The Calories
 provide a measure of how much
energy you get from a serving of a
particular food

7. The Nutrients
 a substance
used by an
organism to
survive, grow,
and reproduce

8. The Percent Daily Value (% DV)

9. Food Safety Principles

11. Here are some of the recommended food safety practices.
1.Keep clean.
2.Wash hands properly before preparing and eating food.
3.Separate raw from cooked foods.
4.Cook food thoroughly, meats particularly chicken, pork,
beef and more.
5.Keep food at safe temperature.
6.Use clean and safe water in washing foods and cooking or
eating utensils.
7.Protect food from flies.

13.  one of the very common, costly yet preventable public health
problems
 caused by consuming contaminated foods and beverages

14. Diarrhea
 caused by a
virus that
infects the gut

15. Typhoid Fever
 acquired by drinking or
eating the bacteria in the
contaminated food or water
and this is associated with
fever

17. Dysentery
 intestinal
inflammation
that can lead to
severe diarrhea
with blood or
mucus in the
feces

19. Cholera
 infectious disease that can
cause severe watery
diarrhea, which can lead to
dehydration and even death
if untreated

21. Amoebiasis
 cause of diarrhea
(which may contain
blood) among travelers
to the developing
countries

23. Food Poisoning
 one of the common
diseases yet distressing and
sometimes a life
threatening problem of
everybody around the
world

25. Hepatitis A
 viral liver disease that can
cause mild severe illness