Chapters 13 & 17 combined Copyright 2010, John Wiley & Sons, Inc

Chapters 13 & 17 combined

Copyright 2010, John Wiley & Sons, Inc.


Health Benefits of Exercise

• In addition to increased flexibility and the ability to easily perform daily activities, benefits of regular exercise include:

• Weight management• Cardiovascular health• Diabetes prevention or management• Bone and joint health• Possible reduction of cancer risk• Psychological health


Exercise Recommendations


Target Heart Rates During

Aerobic Exercise


Components of a Good Exercise Regimen


Fueling Exercise• Aerobic metabolism is metabolism in the presence of

oxygen. Glucose, fatty acids and amino acids are completely broken down to form CO2 and H20 and to produce ATP.

• Anaerobic metabolism is metabolism in the absence of oxygen. Each molecule of glucose produces two molecules of ATP. Glucose is metabolized in this way when oxygen cannot be supplied quickly enough to the tissues to support aerobic metabolism.

• Anaerobic metabolism is also called anaerobic glycolysis.


Fueling Exercise by the Minute


The Process of Anaerobic Metabolism


The Effect of Exercise Intensity


Fluid Needs for Physical Activity• During exercise, water is needed to eliminate heat, to transport

oxygen and nutrients to the muscles and to remove waste products such as lactic acid from the muscles.

• The ability to dissipate heat depends on hydration levels.• At rest in a temperate climate, an adult loses about 4½ cups of

water per day through evaporation from the skin and lungs.• Even with regular consumption, it may not be possible to consume

sufficient fluid to remain properly hydrated.• Failure to compensate for fluid losses can result in dehydration.• If heat cannot be lost from the body, body temperature rises and

exercise performance as well as health can be jeopardized.


Heat-Related Illnesses


Recommended Fluid Intake


Food and Beverages to Maximize Performance


What Are You Getting From That Sports

Bar?


Impact of Diet versus Supplements

Chapter 17Food Safety


Food Safety Talk• Foodborne illness: any illness that is related to the consumption of

food or contaminants or toxins in food• Pathogens: microorganisms that can cause disease• Toxins: substances that can cause harm at some level of exposure• Cross-contamination: the transfer of one contaminant from one

food, piece of equipment or person to another• Threshold effect: up to a certain point, many microorganisms do

not cause harm. After reaching their threshold, however, they can cause foodborne illness.

• FDA Food Code: a federal document which provides recommendations for safeguarding public health when food is offered to the consumer.


Food Safety Talk

• FATTOM: an acronym used to remember the factors that contribute to microbial growth

• Standards of identity: defines exactly the ingredients that can be used in certain foods, such as whole wheat bread or mayonnaise. If a food does not meet the standards of identity, it cannot be labeled as that product.

• Food, Drug and Cosmetic Act of 1938: gave the FDA authority over food and food ingredients and defined requirements for truth-in-labeling


Food Safety Talk

• GRAS: generally recognized as safe. GRAS substances are those whose use is generally recognized as safe based on extensive use in food prior to 1958.

• Delaney Clause: The 1958 Food Additives Amendment included the Delaney Clause, designed to protect the public from additives found to be carcinogenic.


Agencies Responsible

for Food Safety


HACCP: A Science-Based Approach to Food Safety


HACCP: A Science-Based Approach to Food Safety


How to Report a Possible Foodborne Illness Occurrence


Pathogens Found in Food


Pathogens Found in Food


Tips for Handling Food Safely


How Long Can Food Be Safely Stored?


How Long Can Food Be Safely Stored?


Temperature Danger Zone for Food Handling


Safe Cooking Temperatures


Benefits and Risks of Pesticides

• Benefits: – Pesticides increase crop yields.– Plant foods can look more appealing if pest

damage is minimized.• Risks:– Pesticide residues remain on produce.– Pesticides can contaminate water supplies.


Reducing the Need for Pesticides

• Integrated pest management combines chemical and nonchemical methods.

• Use of natural toxins that occur in plants, including genetic engineering

• Organic techniques based on biological methods which avoid the use of chemicals


Labeling of Organic Foods


Food Additives


Food Additives


Food Additives


Food Processing and Packaging

• There are many methods for processing food for preservation. Some of these methods include:

• Pasteurization• Aseptic processing• Irradiation, also known as cold pasteurization• MAP: Modified atmosphere packaging


Food Additives

• Food Additives can be classified as :• Direct or intentional additives• Indirect or unintentional additives• Additives that prevent spoilage• Additives that maintain or improve nutritional quality• Additives to improve and maintain texture• Additives to affect flavor and color


Terms Used in Genetic Engineering


Passing Traits from Parent to

Offspring


Genetically Engineered

Traits


Outcomes of Genetic Engineering






Chapter 17

Copyright 2010 John Wiley & Sons, Inc.All rights reserved. Reproduction or translation of this work beyond that permitted in section 117 of the 1976 United States Copyright Act without express permission of the copyright owner is unlawful. Request for further information should be addressed to the Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up copies for his/her own use only and not for distribution or resale. The Publisher assumes no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information herein.

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Chapters 13 & 17 combined Copyright 2010, John Wiley & Sons, Inc