Hand le Foo d Safe ly

Keep your hands and surfaces that come into contact with food clean.

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TEXTBOOK
Allegrante P. John, B.E. Pruitt, Deborah Prothrow-Stith Pearson Prentice hall. U.S.A. 2007

If food is perishable, chill it right away.

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Cook meat, poultry , and fish to save internal temperatures. Separate raw and Thaw foods in the refrigerator cooked foods while preparing or storing them. Lastly, we would like to say thank you to Ms. Lily for helping us out and also Kacha, Supatcha, and Achiraya for helping and encouraging one another. Achiraya, Kacha, Supatcha. P.6

Healthyfood

The Dietary Guidelines

Make Smart Food Choice

Choose VARIETY of foods
whole-grain foods [carbohydrates]

Balan ce Foo d Physi cal Ac and tivity

Regular physical activity is important

Most Get the ut of O n o i t i Nutr lories Your Ca

Nutrient-dense foods contain lots of vitamins and minerals relative to the number of calories

Try to maintain a healthy diet

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Nutrient-dense foods are low in fats

Health problems may occur if you are overweight or underTeenagers have to be active for 60 minutes each day

Fruits/vegetables [fiber]

Limit your intake of sweets

*Remember to keep cholesterol down to reduce heart disease*

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