Foodborne Infections and Nutritional Inequalities

The practice of keeping food safe to eat, preventing contamination from harmful microorganisms and ensuring proper food handling.

Microorganisms that can cause illness, often found in soil, water, people, and animals.

Wash hands thoroughly before handling food, after using the toilet, and during food preparation.

Separating raw food from cooked food, using separate utensils, and storing them in separate containers to prevent contamination.

Cooking food to the appropriate temperature and for the appropriate length of time, killing harmful pathogens.

Storing food at the proper temperature, especially refrigerated foods below 5 degrees Celsius and hot food above 60 degrees Celsius.

Using safe water for cleaning and preparing food, choosing fresh and wholesome ingredients, and checking expiration dates.

The internal temperature that cooked meat should reach to ensure it is safe to eat.

Organic molecules composed of glucose units, providing energy for the body.

Essential nutrients that the body needs to function properly. Include carbohydrates, proteins, fats, vitamins, minerals, and water.

Carbohydrates are the body's primary source of energy, providing both quick and long-term fuel. They are found in grains, legumes, fruits, and vegetables.

Proteins are essential building blocks for growth and repair, made up of smaller units called amino acids. They are found in meat, fish, eggs, cheese, beans, and dairy products.

Fats are organic molecules composed of oxygen, carbon, and hydrogen in a structure called a triglyceride. They play a vital role in energy storage, cell membrane formation, hormone production, and vitamin absorption. They are found in butter, oil, cheese, meat, and some dairy products.

Vitamins are essential organic micronutrients that support various bodily functions like digestion, repair, and defense. They are classified as either fat-soluble (A, D, E, and K) or water-soluble (C and B complex)

Fiber is the indigestible part of plant foods that promotes digestive health, helps with regularity, and comes in two types: soluble fiber (found in oats and apples) lowers cholesterol, while insoluble fiber (found in whole grains and veggies) adds bulk to stool aiding digestion.

Water is a compound composed of hydrogen and oxygen atoms, existing in liquid, solid (ice), and gaseous (water vapor) states. It aids in digestion, helps all organs and cells function, and is crucial for overall body processes.

A food allergy is an immune system reaction to a specific food, often causing allergic reactions ranging from mild (hives, itching) to severe (anaphylaxis). Common allergens include peanuts, tree nuts, shellfish, milk, eggs, and soy. Strict avoidance is usually necessary.

A food intolerance is a digestive system issue where the body struggles to break down certain foods, leading to uncomfortable symptoms like bloating, gas, diarrhea, and abdominal pain. Lactose intolerance is a common example. Unlike food allergies, small amounts may be tolerated.

Listeriosis is a bacterial infection caused by Listeria, spread through consumption of contaminated food or water. It can also be spread by contact with infected animals or surfaces. Symptoms include fever, nausea, cramps, diarrhea, vomiting, headache, constipation, and muscle aches.

Salmonella infection is caused by Salmonella bacteria, spread through contaminated food, beverages, or contact with infected individuals. It can cause symptoms like fever, nausea, diarrhea, vomiting, and stomach cramps.

Foodborne botulism is caused by consuming food or beverages contaminated with the Clostridium botulinum toxin. Improperly prepared home-canned foods and improperly stored low-acid fruit juices are common sources. Symptoms include fatigue, dizziness, weakness, vision problems, headache, nausea, vomiting, abdominal pain, and paralysis.

Cooking food thoroughly, especially meat and poultry, reheating leftovers until piping hot, washing hands and surfaces properly, and following food safety guidelines are essential for preventing Listeriosis.

Reading food labels, following directions for preparation, fully cooking foods, and practicing proper handwashing and hygiene are important steps to prevent Salmonella infections.

Careful food preservation techniques, especially for home-canned foods, storing low-acid foods properly, and avoiding consumption of potentially contaminated traditional foods are crucial for preventing Botulism.

These nutrients are needed in large amounts by the body and provide energy. They are often called "energy-yielding" nutrients. Examples include carbohydrates, fats, and proteins.

These nutrients are also essential for bodily functions, but the body needs them in smaller amounts. They don't provide calories but are crucial for overall health. Vitamins and minerals are micronutrients.

This refers to eating a balanced and varied diet with enough nutrients to support overall health and well-being. It emphasizes whole, unprocessed foods like fruits, vegetables, and lean proteins.

This is a general term for the food and drinks that a person regularly consumes. It can also refer to a specific eating plan designed for a particular health goal, such as weight loss or managing a condition.

This occurs when you consume more calories than you burn. This excess energy is typically stored as fat.

This occurs when you burn more calories than you consume. This forces your body to use stored fat for energy leading to weight loss.

These foods are high in calories per serving, often due to high fat, carbohydrate, or sugar content. Examples include nuts, oils, avocados, and sugary snacks.

These foods have relatively few calories per serving, often due to high water or fiber content. Some examples are fruits, vegetables, and lean proteins.

These foods provide calories but very few essential nutrients. Examples include sugary snacks, sodas, and fast food.

This is the number of calories your body burns at rest to perform basic functions like breathing, circulating blood, and maintaining body temperature.

Leaving food unattended on the stove can lead to fires due to burnt food and potential hazards for children.

Wearing loose clothing in the kitchen can be dangerous as it can easily brush against hot surfaces and catch fire.

Cross-contamination occurs when bacteria or microorganisms are transferred from one food to another, usually through direct contact.

To prevent cross-contamination, use separate cutting boards for raw meats and raw vegetables and fruits, and wash them thoroughly with soap and water after use.

The temperature danger zone is the range of temperatures (between 4°C and 60°C) where bacteria grow rapidly. Foods should be kept cold or hot to avoid this zone.

Refrigerate fresh fruits and vegetables that need to be refrigerated immediately upon arriving home, especially pre-cut and ready-to-eat produce.

Store raw meat, poultry, fish and seafood on the bottom shelf of the refrigerator in sealed containers or plastic bags to prevent juices from dripping onto other foods.

Keep perishable foods cold during picnics and outings by using a cooler filled with ice packs. The cooler should be kept out of direct sunlight and opened as little as possible.

Buy cold or frozen foods last at the grocery store to minimize time spent at room temperature and prevent defrosting.

Utilize separate bags or bins for raw meat, poultry, or seafood at the grocery store. Label them clearly to avoid cross-contamination.

A bacterium found in intestines and the environment that can cause food poisoning.

This bacterium's toxins cause illness when consumed through contaminated food.

A group of bacteria found in the intestines of humans and animals, some strains can cause illness.

A foodborne illness caused by E. coli.

A temperature range (40F to 140F) in which bacteria can thrive and multiply.

It's important to cook meat to a safe internal temperature to kill harmful bacteria.

The practice of using separate cutting boards for raw meat and produce to prevent cross-contamination.

Washing fruits and vegetables before consumption to remove harmful bacteria.

Ethnicity can influence food choices, particularly for Indigenous communities in isolated areas, leading to nutritional inequalities.

Gender disparities can impact food access and consumption, particularly for women and children in some cultures.

Cultural food practices can vary significantly, affecting food choices and availability.

Financial limitations can restrict food choices, leading to reliance on processed food.

Cultural traditions and upbringings shape food preferences and habits within families.

The study of food and its impact on health, focusing on various aspects like nutrition, digestion, and food safety.

The lack of sufficient access to safe and nutritious food, often due to various factors like poverty or limited resources.

Refers to the economic resources available to a family, which, in turn, influence their access to diverse and healthy food options.

The process of observing and imitating the eating habits of parents, which can lead to the adoption of both healthy and unhealthy food choices.

The influence of peers on food choices, particularly in social settings such as gatherings or parties, where conforming to group norms may lead to the consumption of certain foods.

The impact of media and advertising on perceptions of desirable or trendy foods, shaping consumer preferences and trends.

Societal expectations and beliefs about acceptable food choices within different cultures or communities.

The availability of food in public spaces, including restaurants, schools, and workplaces, can influence individual food choices.

The process of integrating social influences with personal preferences, convenience, and the desire to fit in, shaping individual food choices.

The geographic location of a region, such as coastal areas or rural regions, can influence the types of food available and consumed.

Climate conditions, such as temperature and rainfall, influence the types of crops and livestock that can thrive in a particular region, shaping food traditions.

The proximity of markets, stores, and food distribution networks, affecting the availability, affordability, and accessibility of food.

The historical and cultural practices of a region that shape food preferences, often based on what foods were historically available and consumed.

Fair trade is a movement that seeks to ensure that the people who produce a product receive a fair return for the product in the marketplace.

Organic farming practices that minimize the use of chemical fertilizers and pesticides, prioritize soil health, conserve water resources, and avoid GMOs.

The growing demand for organically produced foods, driven by consumer concerns about the environmental impact of conventional farming practices and the desire for healthier food choices.

Various methods used to package food products with the primary goal of protecting foods during transport and preserving freshness, but often with environmental downsides.

A measure of the energy needed to maintain basic bodily functions while at rest.

The increased caloric needs based on activity levels, ranging from light to heavy.

An abnormal immune response to specific food components, causing a range of symptoms.

A group of metabolic disorders characterized by high blood sugar levels, affecting how the body uses energy.

Diabetes characterized by the pancreas's inability to produce enough insulin.

Diabetes where cells don't respond to insulin properly.

Diabetes developing during pregnancy, often resolving after birth.

A class of diseases affecting the heart and blood vessels, increasing the risk of heart attacks and strokes.

A condition characterized by low bone mass and deterioration of bone tissue, leading to increased fracture risk.

A negative reaction to food, beverages, or ingredients, causing delayed symptoms affecting various body systems.

A decrease in red blood cells or hemoglobin, reducing the oxygen-carrying capacity of the blood.

A progressive loss of kidney function over time, often caused by diabetes and high blood pressure.

A long-term condition with persistently elevated blood pressure in the arteries, increasing the risk of heart disease and stroke.

Personal income level influencing food choices, favoring healthier options for those with higher income.

The availability and affordability of healthy foods in a particular area, shaping eating habits.

A person's perception of their own body, often influenced by factors like self-esteem and social expectations, and can impact their eating behaviors.

An eating disorder involving severe food restriction and an intense fear of gaining weight.

An eating disorder characterized by cycles of binge eating followed by purging behaviors like vomiting or excessive exercise.

A mental health condition where a person experiences intense distress or preoccupation with their body shape or size, leading to unhealthy eating patterns or behaviors.

Foods originating from a particular region but consumed widely in other parts of the world due to globalization and cultural exchange.

Foods produced and consumed locally, fostering a connection between people and their food sources.

Foods grown using sustainable and natural methods, avoiding synthetic pesticides, herbicides, and fertilizers.

The availability of affordable and nutritious food for individuals or communities, including physical access, affordability, and lack of barriers.

Ensuring that sufficient, safe, and nutritious foods are consistently available for everyone.

The quality and quantity of food consumed must be adequate to meet individual nutritional needs.

Foods should be culturally and personally acceptable, considering preferences, religious beliefs, and dietary restrictions.

Food production, processing, and distribution methods that maintain the environment's health for future generations.

Geographic conditions influence the availability of certain foods, resulting in diverse regional diets.

Concern for animal welfare encourages people to choose plant-based, vegan, or cruelty-free foods.

Food production's environmental impact (e.g., carbon footprint, water usage) motivates individuals to choose sustainable options like organic or locally-sourced foods.

Support for fair trade practices ensures farmers are paid fairly for their produce, influencing consumer choices.

Dietary choices driven by health concerns might include avoiding processed foods, chemicals, and additives to maintain long-term well-being.

Iron is crucial for growth and development in infants, supporting red blood cell formation and oxygen transport.

Vitamin D plays a vital role in infant bone development and immune function.

Dietary fats are essential for childhood brain development, absorption of crucial vitamins, energy production, and healthy growth.

Dietary fiber aids digestion, prevents constipation, and supports healthy weight and gut health in children.

Calcium is crucial for building strong bones and teeth, promoting growth, and supporting muscle and nerve function in children.

Iron is vital for oxygen transport, brain development, and energy levels in children, supporting healthy growth and learning.

Vitamin C contributes to a healthy immune system, enhances iron absorption, and promotes healthy skin, teeth, and gums in children.

In adulthood, iron is essential for oxygen transport, preventing anemia, maintaining energy levels, and supporting overall health, especially for women during menstruation.

Folic acid supports healthy cell growth, reduces the risk of birth defects during pregnancy, and helps prevent certain types of anemia.

Antioxidants protect cells from damage, boost immunity, and reduce the risk of chronic diseases.

A food-borne illness caused by improperly prepared home-canned foods or leaving baked potatoes in aluminum foil.

The lifespan stage where omega-3 fatty acids are crucial for preventing cardiovascular disease and some cancers.

A government regulation that defines food, drugs, cosmetics, and medical devices, including labeling requirements.

Automatic and absent-minded eating, often related to emotions and stress.

Factors related to one's values, beliefs, attitudes, habits, and self-concept when making food choices.

The motivational system in the brain responsible for drive, cravings, and desires for food.

A food trend that encourages eating seasonal and local foods, promoting small-scale production.

The lifespan stage where protein intake may decrease due to factors like cost and chewing difficulty.

The ratio of healthy to unhealthy food choices sold in schools, aiming for a higher proportion of nutritious options.

The feeling of belonging to a group within the home or workplace, positively influencing food consumption.