What Types Of Nutrition Changes Can I Make - 835 Words

Preventing Foodborne Illness Foodborne illness, also called food poisoning, is an illness caused by eating food or drinking liquid that is contaminated with harmful bacteria, viruses, parasites, or poisons (toxins). Bacteria and viruses cause most foodborne illnesses. Common symptoms of foodborne illness are sudden nausea, vomiting, belly pain, diarrhea, and fever. Most foodborne illnesses go away in a few days without treatment. However, if you have a severe case, treatment may be needed. You can prevent foodborne illness with by choosing to eat safe foods, preparing your food properly, and other precautions. WHAT TYPES OF NUTRITION CHANGES CAN I MAKE? †¢ Take extra care with foods that can spoil (perishable foods) like meat and dairy products. Germs can start to grow in these foods whether they are raw, cooked, or prepared. Make sure you: ââ€"‹ Check labels to see if foods need to be refrigerated. ââ€"‹ Freeze or refrigerate all perishable foods within two hours. In the summer, freeze or refrigerate perishable foods within one hour. Your refrigerator should be set to 40 degrees or colder. †¢ Check the cooking instructions for all foods. Heating kills many germs and toxins. Use a meat thermometer to make sure you have cooked meats to the right temperature to make them safe. ââ€"‹ Pork should be cooked to 145 °F (62.8 °C). ââ€"‹ Whole cuts of beef, veal, and lamb should be cooked to 145 °F (62.8 °C). ââ€"‹ Ground meat should be cooked to 160 °F (71.1 °C). ââ€"‹ PoultryShow MoreRelatedPersonal Action Plan for Nutrition and Diet1225 Words   |  5 PagesIntroduction The first step in preparing an action plan for nutrition and diet begins with an analysis of my past records on these things, and of the changes that I made over the course of the semester as I became more aware of these issues. The first study was done during January at the beginning of the semester, and the second study of my nutrition intake was done in at the beginning of March. 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