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- 1. FOOD WHEN YOU GOOGLE“AMERICAN FOOD”:
- 2. WHERE OUR FOODCOMES FROM
- 3. LIVESTOCK Loose standardsfor treatment of animals Animals raised in cramped pens or cages Growth hormones are used to make the animals grow faster http://www.youtube.com/watch?v=mT1rodfjrnk&f eature=related Antibiotics used to control disease
- 4. LIVESTOCK Free rangemight not be a good alternative Chickens kept for eggs can not be kept in cages but can still be confined in sheds Chickens for meat must have access to outdoors, but no certain size Cows and sheep must be kept on a range and be grass fed, also no certain size No hormones used, but feed can still have pesticides
- 5. FISHING Small boatfisherman catch for themselves and sell what is left over Many have lost their jobs Huge ships can catch millions of fish in a few days This makes it easy for fish to be over harvested and cause shortages Fish farming keeps lots of fish in cramped tanks This leads to the spread of disease between the fish The farmers need to put poisons in the water to stop the spread of disease
- 6. FARMS Most foodin the store comes from industrial farms. Large amounts of food can be produced and distributed world wide Guarantees you will have what you need when you need it Relies heavily on pesticides and fossil fuels Can cause harm to the environment Can also be grown organically No pesticides used in growing the crops Takes more skill to grow the crops Usually does not produce as many crops as industrial farms Usually sold locally for more money
- 7. PROCESSING Almost allthe food we buy has been processed in some way It is done to make food last longer or taste better Examples of preserving include; drying, freezing, pickling, canning, bottling, and salting The most common ways to make food taste better are to add either sugar, salt, and/or fat Food is a huge business and they will do whatever they can to make money
- 8. A FEW OTHERIDEAS TO THINK ABOUT… Buy local/organic foods No pesticides and not as many fossil fuels used for harvesting and transportation Grow your own food Good for you and environment Cook meals at home Save money
- 9. RULE #1: DON’TFUCK WITH PEOPLE WHO HANDLE YOUR FOOD http://www.youtube.com/watch?v=_v1mp8X6EI0& feature=player_embedded
- 10. FAST FOOD &RESTAURANTS Fast food is food which is prepared and served quickly at outlets called fast-food restaurants but before you take a bite of a fast food, do you ever stop to consider what has been involved in the preparation of it and it was prepared? How sanitary was the process? Do you ever stop to consider that you could be putting yourself at risk each and every time you choose to trust others in the preparation of your food? http://www.youtube.com/watch?v=OhBmWxQpedI&feature=related http://www.youtube.com/watch?v=1T0GZt00kL
- 11. FOOD SUPPOSED TOSERVE IN MEAN TIME When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Which gives rise to microbial growth like Salmonella and E. coli Plush Salmonella on thinkgeek.com $7.99 each.
- 12. RESTAURANT FOOD POISONINGETIQUETTE I Didn’t Order Salmonella
- 13. WHAT DOES MCDONALD’SDO TO PRESERVE THEIR FOOD? McDonald's seems to be the villain in the never ending battle of good food versus evil food. There is so much information floating around out there about the famous golden arches, that it's hard to know what is true and what is just hype. http://www.youtube.com/watch?v=4IGtDPG4UfI&feature=related
- 14. HOW CAREFULLY THEFOOD GETS PREPARED http://www.youtube.com/watch?v=I4peC31MgLE&f eature=related
- 15. Where Does OurFood Come From?
- 19. Why is itso expensive to eat healthy? Healthy food is rich in nutrients and low in calories Price of healthy food increased over 20% in two years Healthy eating is becoming unaffordable People never thought that it might be that expensive
- 20. Organic Food &Vegetarian Diets Organic food Really regulated industry, special certificates Not everybody can afford it, healthy http://www.organic.org/goorganic/ Vegetarian diets A diet on plant-based foods Usually people who concerned with animal rights, environment Must eat wide variety of food to meet their needs http://www.nlm.nih.gov/medlineplus/vegetariandiet.html
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- 22. The New Pyramid Thesmall yellow area is oils (sugar has been removed from the pyramid.)
- 23. Why the Change? Many blamed the old pyramid for childhood obesity. Many people misunderstood the range in what to eat and how much they should consume or couldn’t understand it. The new pyramid is more interactive. No more servings, just recommendations (according to a 2,000 calorie diet) along with better eating and exercise habits.
- 24. Grains: Whole andRefined Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Whole grains: Refined grains: brown rice whole rye whole wheat bread buckwheat whole wheat crackers cornbread* bulgur (cracked wheat) whole wheat pasta pitas* corn tortillas* oatmeal whole wheat sandwich buns pretzels couscous* popcorn and rolls crackers* whole wheat tortillas Ready-to-eat breakfast cereals Ready-to-eat breakfast flour tortillas* wild rice corn flakes cereals: grits Less common whole grains: noodles* whole wheat cereal flakes white bread amaranth muesli millet white sandwich buns and rolls Pasta* whole grain barley quinoa white rice. spaghetti whole grain cornmeal sorghum macaroni triticale
- 25. Vegetables Orange vegetables: acorn squash Any vegetable or 100% vegetable juice counts as a member of butternut squash carrots the vegetable group. Vegetables may be raw or cooked; fresh, hubbard squash frozen, canned, or dried/dehydrated; and may be whole, cut-up, or pumpkin sweet potatoes mashed. Dry beans and peas: Dark green vegetables: Other vegetables: bok choy black beans artichokes broccoli black-eyed peas asparagus collard greens bean sprouts garbanzo beans (chickpeas) dark green leafy lettuce okra beets kidney beans kale onions Brussels sprouts lentils mesclun parsnips cabbage mustard greens tomatoes lima beans (mature) cauliflower romaine lettuce tomato juice navy beans celery spinach vegetable juice cucumbers pinto beans turnip greens turnips eggplant soy beans watercress wax beans green beans split peas green or red peppers zucchini tofu (bean curd made from soybeans) Starchy vegetables: iceberg (head) lettuce corn mushrooms white beans green peas lima beans (green) potatoes
- 26. Fruits Some commonly eatenfruits are: Apples Apricots Avocado Mixed fruits: Bananas fruit cocktail Any fruit or 100% fruit juice Nectarines Berries: Oranges counts as part of the fruit group. strawberries Peaches blueberries Pears Fruits may be fresh, canned, raspberries Papaya frozen, or dried, and may be whole, Pineapple Cherries Plums cut-up, or pureed. Grapefruit Prunes Grapes Raisins Kiwi fruit Tangerines Lemons Limes 100% Fruit juice: Mangoes orange Melons: apple grape cantaloupe grapefruit honeydew watermelon
- 27. Milk All fluid milk products and many foods made from milk are considered part of this food group. Foods made from milk that retain their calcium content are part of the group, while foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Most milk group choices should be fat-free or low-fat. All fluid milk: Hard natural cheeses: fat-free (skim) cheddar low fat (1%) mozzarella reduced fat (2%) Swiss whole milk parmesan flavored milks: soft cheeses: chocolate ricotta strawberry cottage cheese lactose reduced milks processed cheeses lactose free milks American Milk-based desserts: All yogurt: Puddings made with milk Fat-free ice milk low fat frozen yogurt reduced fat ice cream whole milk yogurt
- 28. Nick Heppner “Eatthis, not that.” http://www.youtube.com/watch?v=j7QpBm07Gl8& NR=1 The Essential 6 Nutrient Groups http://www.nms.on.ca/Elementary/exploring_nutri tion.htm
- 29. Meat & Beans Dry beans and peas are the mature forms of legumes such as kidney beans, pinto beans, lima beans, black-eyed peas, and lentils. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Many people consider dry beans and peas as vegetarian alternatives for meat. However, they are also excellent sources of dietary fiber and nutrients such as folate that are low in diets of many Americans. These nutrients are found in plant foods like vegetables. Because of their high nutrient content, consuming dry beans and peas is recommended for everyone, including people who also eat meat, poultry, and fish regularly. The Food Guide includes dry beans and peas as a subgroup of the vegetable group, and encourages their frequent consumption—several cups a week—as a vegetable selection. But the Guide also indicates that dry beans and peas may be counted as part of the “meat, poultry, fish, dry beans, eggs, and nuts group.”
- 30. Oils Oils arefats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish. Some common oils are: Some oils are used mainly as flavorings, such as walnut oil and •canola oil sesame oil. A number of foods are naturally high in oils, like: •corn oil •cottonseed oil •nuts •olive oil •olives •safflower oil •some fish •soybean oil •avocados •sunflower oil Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common solid fats are: •butter •beef fat (tallow, suet) •chicken fat •pork fat (lard) •stick margarine •shortening
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