Chapter 15: Achieving optimum health - Wellness & Nutrition

Unmodifiable risk factors of cancer

Age: Most cancers occur in people over the age of sixty-five. However, people of all ages, including children, can get cancer. -Family history: Certain types of cancer have a genetic link. However, environmental factors may also play a part.

Unmodifiable risk factors of diabetes

Age: Risk increases after age forty-five -Medical history: Diabetes during a previous pregnancy or recently giving birth to an infant who weighs more than 9 pounds. -Family history: A history of diabetes among one or more close relatives. -Race and ethnicity: Individuals from specific ethnic groups may have an increased risk for developing diabetes, including African Americans, Hispanic Americans, Asian Americans, and Native Americans. -Viruses: Exposure to Epstein-Barr, Coxsackie, mumps, or other viruses may trigger Type 1 diabetes.

Norovirus

-the most common form of contamination from handled. -Sources include raw shellfish from polluted water, salads, sandwiches, and other ready-to-eat foods handled by an infected person. -Norovirus causes gastroenteritis and within 1-3 days it leads to symptoms such as nausea, vomiting, diarrhea, stomach pain, headache, and a low-grade fever.

2 numbers on blood pressure reading

-the top number measures systolic pressure (when the heart contracts). -The bottom number measures diastolic pressure (when the heart is at rest).

Risk factors of Chronic Diseases

-usually develops through a combination of the following risk factors: genetics, a prior disease (such as obesity or hypertension), dietary and lifestyle choices, and environmental problem. -risk factors such as genetics and age cannot be changed, however, some risk factors can be altered to promote health and wellness (like diet and exercise). -Making healthier dietary choices can greatly reduce the risk of developing a chronic disease. -People without a genetic predisposition for a particular chronic illness can still develop it.

Modifiable risk factors of diabetes

Cigarette smoking: Nicotine constricts blood vessels, and carbon monoxide damages their inner lining, which increases the risk of Type 2 diabetes. -Obesity: Excess body weight, especially around the waist, is a major contributing factor to Type 2 diabetes. -Physical inactivity: Lack of exercise is strongly associated with diabetes. -High blood pressure: Greater than or equal to 140/90 mmHg. -Cholesterol levels: HDL cholesterol under 35 mg/dL. -Blood sugar: Impaired glucose tolerance. -Blood fats: Elevated triglycerides (250 mg/dL or more).

Listeria monocytogenes

bacterium ound in soft cheeses, unpasteurized milk, and seafood. -It causes a disease called listeriosis that can present with fever, headache, nausea, and vomiting. -Listeria monocytogenes mostly affects pregnant women, newborns, older adults as well as people with cancer and compromised immune systems.

Hyperglycemia

elevated blood sugar. -gradually leads to damage in many of the body's systems, most notably the eyes, kidneys, nerves, and heart and blood vessel.

Gluten-Free Diet

essential for people with celiac disease - an autoimmune disorder. Promotes healing of the small intestine for people with celiac disease. -It is also effective in helping reduce GI symptoms in people whose bodies cannot tolerate gluten - the protein found in wheat, barley, and rye. Symptoms of gluten intolerance can include chronic diarrhea, cramping, constipation, and bloating. -encourages gluten-free replacements for bread, cereal, pasta, and emphasizes the intake of fresh fruits, vegetables, and other foods without gluten. -The gluten-free trend has become something of a fad even for those without a gluten intolerance.

pescatarian

exclude meat and poultry, dairy, and eggs, but allow fish

Lacto-ovo vegetarian

exclude meat, fish and poultry, but allow dairy products and eggs.

Lacto-vegetarian

exclude meat, fish, poultry and eggs (as well as foods that contain them); but dairy products (milk, cheese, yogurt and butter) are consumed.

vegan diets

exclude meat, poultry, fish, eggs and dairy products — and all foods that contain these products.

Ovo-vegetarian

exclude meat, poultry, seafood and dairy products, but allow eggs.

E. coli

food infection caused by escherichia coli. -Sources include raw or undercooked meat, raw vegetables, unpasteurized milk, minimally processed ciders and juices, and contaminated drinking water. -Symptoms can occur a few days after eating and may include watery and bloody diarrhea, severe stomach cramps, and dehydration. -In young children, an E. coli infection can cause kidney failure and death.

modified foods

food that have been fortified, enriched, or enhanced with additional nutrients or bioactive compounds.

Vibrio vulnificus

found in raw oysters and other seafoods. -belongs to the same family as the bacteria which cause cholera. -Symptoms can begin anywhere from 6 hours to a few days after consumption. -Symptoms can include chills, fever, nausea, and vomiting. -This disease is very dangerous and can result in fatalities, especially in people with underlying health problems.

Vegetarian and Vegan Diets

have been followed for thousands of years for different reasons including spiritual reasons, health-related reasons, to show respect for living things, and/or because of environmental concerns. -Includes: lacto-vegetarian, ovo-vegetarian, lacto-ovo vegetarian, pescatarian, and vegan. -without enough variety, these diets may be insufficient in calcium, iron, omega-3 fatty acids, zinc, and vitamin B12.

pesticides

important in food production and help to control diseases, weeds, insects, and other pests. They protect crops and ensure a large yield. -However, synthetic pesticides can leave behind residues, particularly on produce, that can be harmful to human health. -Foods that contain the highest levels of pesticide residue include conventionally-grown peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, pears, spinach, lettuce, and potatoes. -Foods that contain the lowest levels of pesticide residue include avocadoes, pineapples, bananas, mangoes, asparagus, cabbage, and broccoli.

Carcinogens

include chemicals, viruses, certain medical treatments (such as radiation), pollution, or other substances and exposures that are known or suspected to cause cancer.

The Mediterranean Diet

incorporates many elements of the dietary patterns of people living in Greece and southern Italy. -Focuses on small portions of nutritionally-sound food. -Features foods from plant sources including vegetables, fruits, whole grains, beans, nuts, seeds, breads and potatoes, and olive oil. -Restricts the consumption of processed foods. -Other aspects of the diet include consuming fish and poultry at least 2x/week, eating red meat only a few times per month, having up to 7 eggs/week, and drinking red wine, in moderation, with meals. -diet does not cut fat consumption across the board, rather it incorporates low-fat cheese and dairy products, and it substitutes olive oil, canola oil, and other healthy oils for butter and margarine. -Research has shown that people who follow the diet have some of the lowest rates of chronic disease and the highest rates of longevity among the populations of the world. -It also helps to decrease excess body weight, blood pressure, blood fats, and blood sugar and insulin levels significantly.

Herbal Supplements

some herbs cause side effects (such as heart palpitations and high blood pressure) and must be taken very carefully. -Some herbs have contraindications with certain medicines (example: Coumadin).

Micronutrient supplements

some vitamins and minerals are toxic at high doses, therefore, it is vital to adhere to the Tolerable Upper Intake Levels (UL) so as not to consume too much of any vitamin.

Diabetes

the World Health Organization reports that more than 346 million people around the world have diabetes.

Functional foods

thought to not only help meet basic nutritional needs but also to fight illness and aging.

Normal healthy cells

under normal conditions, a healthy cell will either repair any damage that has been done or self destruct so that no future cells will be affected. -Cells become cancerous when their DNA is damaged, but they do not self-destruct or stop reproducing as normal cells would. -As these abnormal cells continue their rapid growth, in most cancers they coalesce in a mass called a tumor. -Cancer cells can also invade other organs and spread throughout the body in a process known as metastasis.

conventional foods

whole foods that have not been modified from their original form

foodborne illness

"food poisoning" -common public health problem that can result from exposure to a pathogen or a toxin via food or beverages. -Raw foods, such as seafood, produce, and meats, can all be contaminated during harvest (or slaughter for meats), processing, packaging, or distribution. -For all kinds of food, contamination can occur during preparation and/or cooking in a home kitchen or in a restaurant. -In many developing nations, contaminated water is a major source of foodborne illness. -Annually, 1 out of 6 Americans becomes sick after consuming contaminated foods or beverages. -According to the CDC, more than 250 different foodborne diseases have been identified.

Unmodifiable Risk Factors of Hypertension

-Age: After fifty-five, the risk of developing high blood pressure is 90%. -Race: African-Americans are more likely to develop hypertension, manifest it at a younger age, and have higher blood pressure readings. -Family history: There is a strong genetic component to high blood pressure, and an individual's risk goes up along with the number of family members who have hypertension.

Unmodifiable Risk Factors for heart disease

-Age: risk increases for men at forty-five, and for women at fifty-five. -Sex: Men have a higher risk than women, though the risk for women steeply rises after menopause. -Family history: The more family members who have heart disease, the greater the risk.

Modifiable Risk Factors for heart disease

-Cigarette smoking: Nicotine constricts blood vessels, and carbon monoxide damages their inner lining, which increases the risk of atherosclerosis. -Obesity: Excess weight worsens other risk factors. -Diabetes: This condition is associated with an increased risk of heart disease. Both types have certain risk factors in common, including obesity and high blood pressure. -Physical inactivity: Lack of exercise is associated with heart disease. -Cholesterol levels: High levels of blood cholesterol can increase the risk. A high level of low-density lipoprotein (LDL), or the "bad" cholesterol, is a common contributing factor. However, a low level of high-density lipoprotein (HDL), or "good" cholesterol, can also promote atherosclerosis.

The Academy of Nutrition and Dietetics (AND) recognizes 4 types of functional foods

-Conventional foods -Modified foods -Medical foods -special dietary use foods

Blood pressure readings

-Ideal: 120/80 or lower -Pre-hypertension: 121/80 - 139/89 -Hypertension: 139/89 or higher

pesticide exposure

-In many cases, the amount of pesticide exposure is too small to pose a risk. -Harmful exposures can lead to certain health problems and complications, including cancer. -Infants and young children are more susceptible to the hazards of pesticides than adults. -Many farmers now rely on alternatives to synthetic pesticide use, including crop rotation, natural pesticides, and planting nonfood crops nearby to lure pests away. -Organic foods are grown or produced without synthetic pesticides or fertilizer; all organic growers and processors must be certified by the US Department of Agriculture (USDA).

reports of food borne illness

-Most foodborne infections go unreported and undiagnosed. -Even so, the CDC estimates that about 76 million people in the United States become ill from foodborne pathogens or other agents every year. -In North America, a number of government agencies (including the CDC, the FDA, the USDA, and Health Canada) work to educate the public about food infections and intoxications, prevent the spread of disease, and quell any major problems or outbreaks.

what microorganisms require in order to reproduce within food

-Temperature: between 40°F - 140°F; called the "temperature danger zone" because of how rapidly bacteria can grow. -Time: >2 hours in the danger zone. -Water: high moisture content is helpful for bacterial growth. -Oxygen: most microorganisms need oxygen to grow and multiply; some are anaerobic and do not need oxygen though. -Acidity and pH Level: foods that have a low level of acidity (or a high pH level) provide an ideal environment for bacterial growth. -Nutrient Content: microorganisms need protein, starch, sugars, fats, and other compounds to grow; typically high-protein foods are better for bacterial growth.

laws regarding safety of food

-The USDA and the FDA enforce laws regarding the safety of domestic and imported food. -In addition, the Federal Food, Drug, and Cosmetic Act of 1938 gives the FDA authority over food ingredients. -Other government agencies that play a role in protecting the public include the Food Safety and Inspection Service (a division of the USDA), the Agricultural Research Service, the National Institute of Food and Agriculture, and the Environmental Protection Agency (EPA). -The EPA and FDA also monitor the use of pesticides. -The Food Quality Protection Act, which was passed in 1996, requires manufacturers to show that pesticide levels are safe for children.

storing foods

-refrigerate perishable foods; they should not be left out for more than two hours. -The refrigerator should be kept at 40°F (or 4°C) or colder, and checked periodically with a thermometer. -Wrap meat packages tightly and store them at the bottom of the refrigerator, so juices won't leak out onto other foods. -Raw meat, poultry, and seafood should be kept in a refrigerator for only 2 days; if they are being kept longer, they should be frozen. -Be sure to consume leftovers within 3-5 days, so mold does not have a chance to grow.

The Raw Food Diet

-The principle behind raw foodism is that plant foods in their natural state are the most wholesome for the body. -People who practice raw foodism consume only uncooked and non- processed foods, emphasizing whole fruits and vegetables. -Staples of the raw food diet include whole grains, beans, dried fruits, seeds and nuts, seaweed, sprouts, and unprocessed produce. -Positive aspects of this eating method include consuming foods that are high in fiber and nutrients, and low in calories and saturated fat. -However, the raw food diet offers very little consumption of protein, dairy, or fats, which can cause deficiencies in vitamins A, D, E, and K. -It is also important to remember, not all foods are healthier raw. Example: cooking tomatoes and lycopene.

DASH Diet

-Use fresh herbs and spices instead of salt to add flavor. -Pay attention to the sodium content of processed or canned foods and choose low-sodium options. -Remove some sodium from canned foods (such as beans) by rinsing the product before consumption. -Avoid adding salt while cooking. -Select lean cuts of meat and/or trim away excess fat. -Utilize heart healthy oils when cooking (like olive oil, canola oil, and/or soybean oil).

Modifiable Risk Factors of Hypertension

-Weight: Roughly 60% of people with hypertension are obese. -Sodium consumption: The more salt in a person's diet, the more likely they are to have high blood pressure. -Alcohol: Drinking more than two drinks per day for men and one drink for women increases the likelihood of hypertension. -Diet: In addition to salt and alcohol consumption, other dietary factors increase chances of developing hypertension.

food borne illness cont

-Whether you become seriously ill from a food illness depends on the microorganism, the amount you have consumed, and your overall health. -In addition, young children, elderly people, and pregnant women all have a higher chance of becoming very sick after consuming contaminated food. -Exposure to contaminated food could also pose problems for diabetics, cancer patients, people who have liver disease, and people who have stomach problems as a result of low stomach acid or previous stomach surgery.

cooking foods

-cooked food is safe to eat only after it has been heated to a temperature that is high enough to kill bacteria. -You cannot judge the state of "cooked" by color and texture alone, you must use a food thermometer to be sure. -The appropriate minimum cooking temperature varies depending on the type of food. -When microwaving, rotate the dish and stir contents several times to ensure even cooking.

The Dietary Approaches to Stop Hypertension Diet (DASH)

-focuses on reducing sodium intake to either 2,300 milligrams per day or 1,500 milligrams per day, depending on the severity of the disease. -an evidence-based eating plan that can help to reduce high blood pressure. -may also decrease the risk of heart attack, stroke, diabetes, osteoporosis, and certain cancers. -dieters are encouraged to eat lot of whole grains and high-fiber fruits and vegetables, and moderate amounts of low-fat dairy products, lean meats, and heart-healthy fish. -limits the use of saturated fats, restricts the consumption of sweets and alcohol, and calls for consuming less added sugar and drinking fewer sugar- sweetened drinks. -It also encourages replacing red meat with fish and legumes as well as increased calcium, magnesium, potassium, and fiber intake.

how foodborne illness occurs

-foodborne illnesses are either infectious or toxic in nature. -Microbes (such as bacteria) cause food infections. -Toxins (such as the kind produced by molds) cause intoxications. -When the illness occurs, the microbe or toxin enters the body through the gastrointestinal tract, and as a result common symptoms include diarrhea, nausea, and abdominal pain. -One of the biggest misconceptions about foodborne illness is that it is always triggered by the last meal that a person ate, however, it may take several days or more before the onset of symptoms.

after serving food

-hot food should be kept above the safe temperature of 140°F, using a heat source such as a chafing dish, warming tray, or slow cooker. -Cold foods should be kept at 40°F or lower. -When serving food, keep it covered to block exposure to any mold spores hanging around in the air. -Use plastic wrap to cover foods that you want to remain moist - such as fresh fruits, vegetables, and salads. -After a meal, do not keep leftovers at room temperature for more than two hours.

Hepatitis A

-one of the more well-known food-contaminating viruses. -Sources include raw shellfish from polluted water and food handled by an infected person. -At first, symptoms include malaise, loss of appetite, nausea, vomiting, and fever. -3-10 days later, however, additional symptoms can manifest and include jaundice and darkened urine. -Severe cases of a hepatitis A can result in liver damage and death.

Diabetes Mellitus

a metabolic disorder that results when the pancreas does not produce enough insulin to meet its needs or the body does not effectively utilize the insulin that it does produce.

preparing foods

-wash hands thoroughly with warm, soapy water for at least 20 seconds before preparing food and every time after handling raw foods. -Fresh fruits and vegetables should also be rinsed thoroughly under running water to clean off pesticide residue; washing also removes most dirt and bacteria from the surface of produce. -Defrost meat, poultry, and seafood in the refrigerator, microwave, or in a water-tight plastic bag submerged in cold water; remember - room temperature is an ideal temperature for bacteria to grow. -Always use clean cutting boards; they should be washed with soap and warm water by hand or in a dishwasher after each use. -Before opening canned foods, wash off the lid to prevent dirt or other particles from coming into contact with the food.

4 steps for handling, preparing, and serving foods

1. Clean - ensure that surfaces where you are preparing food are clean, your hands are clean, and you clean up afterwards too. 2. Separate - separate foods that could contaminate one another. 3. Cook - cook all foods to the appropriate temperatures. 4. Chill - make sure that leftovers are cooled down and stored properly.

medical foods

designed for enteric administration under the guidance of a medical professional; created to meet very specific nutritional requirements; example: tube feed formulas.

Low-Carbohydrate Diets

Includes: Atkins Diet, South Beach Diet, and Ketogenic Diet. -Focuses on limiting carbohydrates (including grains, fruits, and starchy vegetables) to promote weight loss. -Proponents of this approach believe that because limiting carbohydrate intake will cause the body to burn fat stores instead. -However, some studies suggest that people who followed certain low-carb diet plans for two years lost an average of 9 pounds, which is similar to the amount of weight lost on higher carbohydrate diets. -The benefit of this kind of diet is the emphasis of reducing intake of refined carbohydrates such as white flour, white bread, and white sugar. -Dieters using the low-carb approach tend to consume twice as many saturated fats as people on a diet high in healthy carbohydrates. -Low-carb diets are also associated with a higher energy intake, and the notion that "calories don't count," which is prevalent in this kind of diet, is not supported by scientific evidence.

mushrooms

Like molds, mushrooms are fungi and the poisonous kind produce mycotoxins that can cause food intoxication. -Toxic mushrooms, also known as toadstools, can cause severe vomiting and other symptoms; only a few varieties are known to be fatal. -Toxic mushrooms cannot be made safe by cooking, freezing, canning, or processing. -The only way to avoid food intoxication is to refrain from eating them.

Cancer

More than one hundred diseases are classified as different forms of cancer, all of them characterized by the uncontrolled growth of abnormal cells. -Cancer is triggered by mutations in a cell's genetic material. The cause of these changes may be inherited, or it may result from exposure to carcinogens (agents that can cause cancer).

Modifiable Risk Factors of Cancer

Tobacco: Smoking or chewing tobacco greatly increases the risk for certain cancers, including cancer of the lungs, bladder, cervix, kidneys, mouth, and pancreas. -Alcohol: Drinking alcohol is linked to cancers of the mouth, throat, esophagus, and breast, as well as to cancers of the neck and head. -Obesity: Linked to cancers of the colon, uterus, pancreas, esophagus, kidney, and breast. -Cooking techniques: Grilling, smoking, and preparing meat at high temperatures forms carcinogens. -Red meat: The risk of colon cancer seems to increase with the consumption of red meat and processed meat. -Cured meats: According to a recent study, there is a mild risk of pancreatic cancer with the consumption of cured meats, such as sausage, pepperoni, bacon, ham, smoked turkey, salami, and hot dogs. -Physical inactivity: Linked to colon, breast, and other cancers. -Exposure to chemicals: People who have jobs that expose them to chemicals on a regular basis, such as construction workers and painters, have an increased risk of cancer. -Viruses or bacteria: Certain viruses or bacteria may increase the risk of developing cancer. For example, human papillomaviruses, which are sexually transmitted, are the primary cause of cervical cancer.

Wellness

a state of optimal well-being that enables an individual to maximize their potential. Includes many dimensions which affect one's quality of life including physical, mental, emotional, social, environmental, and spiritual aspects. -in the past, health was regarded merely as the absence of illness.

The Hazard Analysis Critical Control Points (HACCP)

a system within the food industry designed to promote food safety and prevent contamination by identifying all areas in food production and retail where contamination could occur. -The USDA requires the food industry to follow HACCP for meat and poultry. -The FDA requires the food industry to follow HACCP for seafood, low-acid canned-food, and juice.

Cardiovascular Disease

according to the Centers for Disease Control and Prevention (CDC), heart disease is the leading cause of death in the United States. -The disease generally starts with atherosclerosis: hardening of the arteries. -Arteries start to narrow and harden when fats accumulate along their inner walls and form plaques; plaque is made of fat, cholesterol, calcium, and other substances found in blood. -Plaque formation causes arteries to narrow and harden, which elevates blood pressure; higher blood pressure strains the heart and causes more damage. -Arterial walls can become so weakened due to high blood pressure that they balloon and form what is known as an aneurysm. -The plaques themselves can also rupture due to a spike in blood pressure and the body responds by forming blood clots. -A stable clot can slowly kill off surrounding tissue or grow so big that it blocks blood circulation. -When a moving clot becomes stuck in an artery too small for its passage, it cuts off blood flow and causes cell death; this is referred to as an embolism. -Blood clots in arteries of the heart and brain can cause heart attacks or strokes.

Type 1 Diabetes

an autoimmune condition in which the pancreas does not produce insulin

pollutants

another kind of chemical contaminant that can make food harmful

food intoxications

caused by natural toxins or harmful chemicals. -These and other unspecified agents are major contributors to episodes of acute gastroenteritis and other kinds of foodborne illness. -Like pathogens, toxins and chemicals can be introduced to food during cultivation, harvesting, processing, or distribution. -Some toxins can lead to symptoms that are also common to food infection.

shigellosis

caused by shigella -dood sources include undercooked liquid or moist food that has been handled by an infected person. -The onset of symptoms can occur 1-7 days after eating. -Symptoms can include stomach cramps, diarrhea, fever, and vomiting. -Once a person has had shigellosis, they are not likely to get infected with that specific type again for at least several years.

clostridium botulinum

causes botulism -Sources include improperly canned foods, lunch meats, and garlic. -Symptoms are seen within 4-36 hours after eating and can include nerve dysfunction, such as double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system. -Botulism can be fatal.

Campylobacter jejuni

causes campylobacteriosis -is the most commonly identified bacterial cause of diarrhea worldwide. -Consuming undercooked chicken, or foods contaminated with the juices of raw chicken, is the most frequent source of this infection. -Other sources include raw meat and unpasteurized milk. -Symptoms can develop within 2-5 days after consumption. -Symptoms can include diarrhea, stomach cramps, fever, and bloody stool.

Staphylococcus aureus

causes staphylococcal food poisoning. -food workers who carry this kind of bacteria and handle food without washing their hands can cause contamination. -Other sources include meat and poultry, egg products, cream- filled pastries, tuna, potato and macaroni salad, and foods left unrefrigerated for long periods of time. -Symptoms can begin ~30 minutes to 8 hours after eating and can include diarrhea, vomiting, nausea, stomach pain, and cramps. -Symptoms usually lasts 1-2 days.

Toxoplasma gondii

causes the infection toxoplasmosis - which is a leading cause of death attributed to foodborne illness in the United States; sources include raw or undercooked meat and unwashed fruits and vegetables.

amino acid supplements

certain amino acid supplements, often taken by body builders, can increase the risk of consuming too much protein which can harm the kidneys.

functional foods further

certain diet plans take the concept of functional foods one step further and strive to prevent or treat specific conditions. Example: diabetic diet. -although some of these diet plans may be nutritionally sound, people must be cautious because some are fads or are so extreme that they actually help facilitate other health problems.

dioxins

chemical compounds created in industrial processes, such as manufacturing and bleaching pulp and paper. -Dioxin exposure has been linked to cancer. -When metals contaminate food, it can result in serious and even life-threatening health problems. -A common metal contaminant is lead, which can be present in drinking water, soil, and air.

Hypertension

chronic high blood pressure. a significant health hazard affecting 1 out of every 3 adults in the United States. -This chronic condition is a major cause of heart attacks and strokes, but it has no symptoms until blood pressure reaches very high levels. -The only way to find out if you have high blood pressure is to get an accurate reading of your resting blood pressure rate, which is best done by a medical professional and should be monitored regularly.

Gestational Diabetes

condition seen in about 3-8% of pregnant women and is caused by pregnancy hormone.

when buying foods

it is best to buy your food from reputable grocers with clean, sanitary facilities, that keep products at appropriate temperatures. -Consumers should examine food carefully before they purchase it. -Fresh meat and poultry are usually free from mold, but cured and cooked meats should be examined carefully. -Also, avoid torn, crushed, or open food packages, and do not buy food with frost or ice crystals. -Avoid bruised fruits and vegetables. -It is also a good idea to keep meat, poultry, seafood, and eggs separate from other items in your shopping cart as you move throughout the grocery store.

cryptosporidium

lives in the intestines of infected animals; another common source is drinking water.

PCBs (polychlorinated biphenyls)

man-made, organic compounds that are used commercially. -Health effects include physical and neurological development in children. -This compound is potentially a carcinogen.

parasitic protozoa

microscopic organisms that may be spread in food and water

molds

microscopic fungi that live on animals and plants. -Some molds, like the kind found in blue cheese, are desirable in foods. -While some other molds can be dangerous.

anisakis

microscopic worms that invade the stomach or the intestines; sources of this parasite include raw fish

aflatoxins

most dangerous mycotoxins -produced by strains of fungi called Aspergillus. -Aflatoxins can cause aflatoxicosis in humans, livestock, and domestic animals. -Symptoms include vomiting and abdominal pain. -Possible complications include liver failure, liver cancer, and even death. -Many countries try to limit exposure to aflatoxins by monitoring their presence on food and feed products.

food infections

most food borne illnesses are food infections, which means they are caused from food contaminated by microorganisms such as bacteria, parasites, or viruses. -Food infections can be sporadic and often are not reported to physicians. -However, occasional outbreaks occur that put entire communities at risk.

mycotoxins

natural but poisonous substances that can make you sick if they are consumed. -The Food and Agriculture Organization of the United Nations estimates that mycotoxins affect ~25% of the world's food crops.

methyl mercury

occurs naturally in the environment and is also produced by human activities. -This highly toxic chemical can cause mercury poisoning, which leads to developmental problems in children, as well as autoimmune effects.

Type 2 Diabetes

occurs when the pancreas produces enough insulin initially, but the body is unable to use the hormone properly (insulin resistance).

bacteria

one of the most common agents of food infection, are single-celled microorganisms that are too small to even be seen with the human eye. -all foods naturally contain small amounts of bacteria. -Poor handling and preparation of food, along with improper cooking or storage can allow bacteria to multiply and cause illness. -Most bacteria grow undetected because they do not change the color or texture of food or produce a bad odor. -Freezing and refrigeration slow or stop the growth of bacteria, but does not destroy the bacteria completely. -Bacterial microbes can re-activate when the food is taken out and thawed - this is why proper cooking is important.

salmonella

one of the most common bacteria causing food infections. -can spread to humans via a variety of different animal products including meats, poultry, eggs, dairy products, and seafood. -Salmonellosis typically presents with fever, diarrhea, and abdominal cramps. -It usually occurs within 12-72 hours after eating. -Symptoms tend to last 4-7 days. -Most people recover without medical treatment.

Chronic diseases

ongoing, life-threatening, and life-altering health challenges; they are the leading cause of death worldwide. -It is important, now more than ever, to understand the different risk factors for chronic disease and to learn how to prevent their development. -A risk factor signals that your chances for acquiring a chronic disease may be increased. -Risk factors are not a 100% guarantee that a person will develop a chronic disease, they indicate that the conditions are right. -A risk factor indicates a correlation, not a causation.

special dietary use foods

oods that address special dietary needs and meet the nutritional requirements of certain health conditions; do not have to be administered under a doctor's care and can be found in a variety of stores; examples gluten-free foods, lactose-free dairy products, etc.

Giardia lamblia

parasite found in contaminated drinking water

The Macrobiotic Diet

part of a health and wellness regimen based in Eastern philosophy. Foods are paired for consumption based on their so-called yin or yang characteristics. -Yin: foods are thought to be sweet, cold, and passive. -Yang: foods are considered to be salty, hot, and aggressive. -50% whole grains, 30% raw and cooked vegetables, 5-10% bean and/or vegetable soups/broths. -Prohibits certain foods including chocolate, tropical fruits, and animal products. -Focuses on foods that are low in saturated fats and high in fiber, which can help to lower the risk of cardiovascular disease. -Extreme macrobiotic eating can be low in protein, calories, and vitamins/minerals; this poses a risk for starvation as well as deficiencies.

Semi-vegetarian/Flexitarian Diet

primarily a plant-based diet but includes meat, dairy, eggs, poultry and fish on occasion or in small quantities.