Nutritional key term
Food additives
Food allergy
Food intolerance
Pasteurization
Cross-contamination
Foodborne illness
Substances added to a food to
produce a desired effect
use to
improve its taste, texture, or appearance
keep a food safe for a longer
Food poisoning
Treating a substance with heat to kill
or slow the growth of pathogens
A condition in which the body’s immune system reacts to substances in some foods
A negative reaction to food that doesn’t involve the immune system
The spreading of pathogens (germs) from one food to another
boost its nutrient content
Common Symptoms of Foodborne Illness
cause by eating something contaminated (bad)
Ways to prevent
Fever
Vomiting
Diarrhea
Nausea
Cramps
Cook food thoroughly
Wash hands
Keep raw food separate from cooked food
Example
Milk
Eggs
Example
Peanuts
Milk
Shellfish
Example
Lactose intolerance
Body unable to digest Lactose found in dairy product