CONSUMER CONCERNS ABOUT FOODS BY: MICHAEL URRUTIA NuDiet-Lecture: 1.

Fast Foods: These are foods that can be prepared easily and is served very quickly. These are the type of foods that are sold in restaurants and in grocery stores as canned goods, microwavable meals and etc. Street Foods: These are food or beverages that are ready-to-eat or drink obtainable from a street-side vendor, often from a makeshift or portable stall. 2. Usual fast foods are: Usual Street Foods are: (Philippines) - Burgers - Fish balls - French Fries - Siomai - Fried Chicken - Lugaw - Spaghetti - Banana cue - Salads - BBQ - Coffee - Balut - Pancit - Taho - Carbonated Drinks - Kamote-cue - Canned Goods (i.e Spam) - Adobo w/ rice 3. Fast and street foods can be nutritious if taken in moderation. Both are good sources of Fats, Carbohydrates and sodium which are required in our diets. Also they are a good source for energy as they pack a lot of calories that can suffice the energy needs of the body. But if taken excessively, it can affect the normal functioning of our body as well as our health. 4. Fast and street foods are safe to eat depending on how it is prepared. The best tip is to buy food from restaurants as they are qualified to serve food and are monitored for quality control as opposed to buying from street vendors in which you dont know how the food is prepared unless you personally know the vendor and how he/she prepares the food

5. Food Borne Diseases:

Food Borne Dses. Botulism Causative Agent Toxin produced by Clostridium Botulinum bacteria Most frequent food source - Canned goods General symptoms - Double vision and drooping eyelids - Slurred speech - Dry mouth and difficulty in swallowing - Weak muscles Medical/Nursing management - Obtain a careful history of the patients food intake for the past several days - Have the patient admitted to ICU if clinical signs appear - Monitor I&O - Increase oral fluid intake - Give antibiotics as prescribed by the doctor

Campylobacteriosis

Campylobacter jejuni

- Raw chicken - Raw milk - Non-chlorinated water

- Diarrhea (often bloody - Abdominal cramping and pain - Nausea and vomiting - Fever

Giardiasis

Gardiasis lamblia

- Uncooked foods rinsed w/ contaminated water

Perfringens food poisoning

Clostridium perfinigens

- Stews - Casseroles - Gravy

- Diarrhea - Pale greasy stools - Stomach cramps - Gas - Nausea/vomitting - Abdominal pain - Cramps - Diarrhea - Nausea

Salmonellosis

Salmonella bacteria

- Undercooked eggs - Raw milk - Contaminated water - Raw/undercooked meats

- Diarrhea - Fever - Abdominal cramps - Headache

Staphylococcal food poisoning

Staph. Aureus

- Meats - Poultry and egg - Sandwich fillings - Milk/dairy products - ground beef - sausages - unpasteurized milk and cheese - cookie dough - lettuce, cabbage

- Nausea/vomiting - Diarrhea - Stomach cramping - Dehydration - Nausea - Severe abdominal cramps - Watery or very bloody diarrhea - fatigue

E.coli

E.coli H:157

- Monitor I&O - Increase oral fluid intake - Give anti-infective drugs as prescribed - Isolate patient from others to prevent crosscontamination - Give antipyretics and IV fluids as prescribed - place the patient on bed rest - relieve any pain by using a heating pad on the abdomen and diarrhea by lubricating the anus - Adm. Prescribed medications w/c include antipyretics and antibiotics - Use of penicillin G - replace fluid and electrolytes as needed - Monitor I&O - Clean the perineal area and lubricate after each episode of diarrhea

6. Most food borne illnesses can be prevented with proper hygiene while handling food and thoroughly cooking food. Also proper storage can prevent most food borne illnesses. 7. It depends on how the management handles the food that they sell. Food bought from the grocery stores are generally safe b/c the stores are qualified to handle and sell food and is monitored frequently to maintain the standards of operation. NuDiet-LAB: 1. Safe food handling: it is any aspect of the clean and proper manipulation of food including preparation, storage, production, distribution, packaging and service. 2. You can extend the shelf life of foods by putting it in the refrigerator b/c the cold delays or inhibits the growth of microorganisms as well as the oxidation of some foods that contributes to the spoilage of food. Another one is vacuum packaging which removes air in the packaging itself. 3. Genetically Modified Organisms: an organism whose genetic material has been altered using genetic engineering techniques to achieve a particular result like higher-yield grains/rice or redder tomatoes 4. Yes, there are GMO products in the Philippines. They come from the imported goods from other countries such as fruits and vegetables. 5. Prebiotics are non-digestible food ingredients that stimulate growth and/or activity of bacteria in the digestive system in ways that it is beneficial to our health. 6. Probiotics are live organisms which when administered in adequate amounts confer a health benefit on the host. Foods like yogurt have specially added active live cultures 7. Probiotics: Prebiotics: - Yogurts - Whole grains - Soy sauce - Onions - Cheese - Bananas - Buttermilk - Garlic - Sauerkraut - Honey, Artichokes 8. Fad Diets: weight-reduction diets that become popular b/c they promise quick results, are relatively easy to implement, and claim remarkable results afterwards. Also these are diets made popular by movie stars and models. 9. Some examples of fad diets are the cabbage soup diet, grapefruit diet, 14-day finesse cereal diet, the 7-day diet, bread and butter diet and etc. 10. Food labelling is a process in which the companies put labels on their food products that contain specific information about ingredients, nutritional facts and the name of the food so that customers can be familiar with what they are buying 11. In food labels, you can see the nutrition facts of the food you are buying. It tells you how much nutrients you get in each serving. It also shows the ingredients used to make the food. But most importantly it shows the expiration date of the food.