3.3 Nutrition

An immune response in which the body reacts to a certain type of food as if it were a harmful substance; may manifest itself in rashes, swelling, difficulty breathing, indigestion or dizziness

• food allergy

• food intolerance

• food illness

A condition in which a person cannot properly digest a certain food type

• food allergy

• food intolerance

• food illness

A disease that is transmitted by food; Food poisoning

• food allergy

• food intolerance

• food illness

An illness caused by a bacterium, virus, or parasite that has contaminated food

• food infection

• food intoxication

• food illness

An illness caused by toxins that an organism has produced in a food; toxins may also produce chemicals, heavy metals, or other substances

• food infection

• food intoxication

• food illness

Wash your hands with hot, soapy water is an important strategy to reduce the risk of foodborne illness.

• True

• False.

Cook foods to the appropriate temperature is an important strategy to reduce the risk of foodborne illness.

• True

• False.

A food label includes all the ingredients that were used to make that food

• True

• False

Foods should meet certain criteria set by the FDA to use these labels

• True

• False