Food and Nutrition Revision

  • Created by: hfarley
  • Created on: 04-05-17 12:10
The Eight Tips for Healthy Eating
1. Base your meals on starchy foods. 2. Eat lots of fruit and veg. 3. Eat more fish. 4. Cut down on saturated fat. 5. Eat less salt. 6. Drink plenty of water. 7. Don't skip breakfast. 8. Get active and try to maintain a healthy weight.
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How to Store Cereals to Reduce the Risk of Food Poisoning
Harvested crops must be stored in dry and cool areas to reduce the likelihood of yeasts, mould and fungi contaminating the crop. Storage areas must also be free from rodents, pests, birds and insects.
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Sources of Contamination
Fungi may produce mycotoxins, which are toxic to humans. Birds and rodents can transfer Weil's disease, salmonella, cryptosporidium, toxoplasmosis, listeria etc. Mites can carry fungal spores, will be stopped with insecticide during civilisation.
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Food Poisoning in Cooked Rice
Bacillus cereus is bale to form in spores very resistant to low or high temperatures, it can easily survive cooking and refrigeration. It is recommended that once rice is cooked, it it consumed shortly after to reduce the risk of food poisoning.
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Food Poisoning in Pasta
Raw egg can carry the bacteria, salmonella. When making pasta using fresh egg, food poisoning can be avoided by using eggs known to be salmonella free, such as eggs with the British lion quality mark or pasteurised egg.
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The Eatwell Guide
The Eatwell Guide
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Other cards in this set

Card 2

Front

How to Store Cereals to Reduce the Risk of Food Poisoning

Back

Harvested crops must be stored in dry and cool areas to reduce the likelihood of yeasts, mould and fungi contaminating the crop. Storage areas must also be free from rodents, pests, birds and insects.

Card 3

Front

Sources of Contamination

Back

Preview of the front of card 3

Card 4

Front

Food Poisoning in Cooked Rice

Back

Preview of the front of card 4

Card 5

Front

Food Poisoning in Pasta

Back

Preview of the front of card 5
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