Chapters 13 & 17 combined
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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
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Exercise Recommendations
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Target Heart
Rates During
Aerobic
Exercise
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Components of a Good Exercise Regimen
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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.
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Fueling Exercise by the Minute
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The Process of Anaerobic Metabolism
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The Effect of Exercise Intensity
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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.
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Heat-Related Illnesses
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Recommended Fluid Intake
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Food and Beverages to Maximize
Performance
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What Are You
Getting From
That Sports
Bar?
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Impact of Diet versus Supplements
Copyright 2010, John Wiley & Sons, Inc.
Chapter 17
Food 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.
Copyright 2010, John Wiley & Sons, Inc.
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
Copyright 2010, John Wiley & Sons, Inc.
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.
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Agencies
Responsible
for Food
Safety
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HACCP: A Science-Based Approach to
Food Safety
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HACCP: A Science-Based Approach to
Food Safety
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How to Report a Possible Foodborne
Illness Occurrence
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Pathogens Found in Food
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Pathogens Found in Food
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Tips for Handling Food Safely
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How Long Can Food Be Safely Stored?
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How Long Can Food Be Safely Stored?
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Temperature Danger Zone for Food
Handling
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Safe Cooking
Temperatures
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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.
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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
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Labeling of Organic Foods
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Food Additives
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Food Additives
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Food Additives
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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
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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
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Terms Used in Genetic
Engineering
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Passing Traits
from Parent to
Offspring
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Genetically
Engineered
Traits
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Outcomes of Genetic Engineering
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Outcomes of Genetic Engineering
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Outcomes of Genetic Engineering
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Chapter 17
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