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To Eat, or Not To Eat. The Questionable Ingredients in Restaurant Food By Lynnea M. Lau, BS MPH Student at Walden University February 6, 2011. Nutrition. The act or Process of nourishing or being nourished; the processes by which an animal or plant consumes and utilizes food substances. - PowerPoint PPT Presentation
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To Eat, or Not To Eat
The Questionable Ingredients in Restaurant Food
By Lynnea M. Lau, BSMPH Student at Walden University
February 6, 2011
NutritionThe act or Process of nourishing or being nourished; the processes by which an animal or plant consumes and utilizes food substances.
Merriam-Webster Dictionary (2010). Retrieved on January 19, 2011, from; www.merriam-webster.com/dictionary/nutrtion
Food Pyramid Emphasizes the need for fruits, vegetables, whole grains and reduced-fat milk and milk products.
The inclusion of lean meats, poultry, fish, beans, eggs and nuts.
Promotes a diet low in saturated fats, trans fats, cholesterol, salt, and sugars.
United States Dept. of Agriculture (2009). Retrieved on January 19, 2011, from; www.mypyramid.gov/guidelines
What’s in a Meal?Most restaurants do not openly reveal the ingredients they use in their products.
The restaurants that do share nutrition information, usually do not provide information on:
Additional fats, oils and spices.Chemical additives: preservatives, color and flavor enhancement.
Unintended additives such as body fluids, insects, hair, fecal matter, etc.
Usually cause no immediate harm but, may lead to a severe illness.
How to Find Nutrition
InformationInternetRestaurant’s website.Restaurant survey websites.
Customer ServiceTelephone restaurant.Telephone corporate.
Chain restaurants often have products in grocery stores with nutrition information on label.
Take outChinese take out can amount to:
High sodiumHigh caloriesHigh fatLarge portions
Good choices when eating Chinese foodChoose white rice over friedSauces contain a lot of salt and fat, choose carefully“Save half for later”
Mclndoo, 2010Mclndoo, H. (2010). Chinese Restaurant Takeout: Good Fortune or Not?. Environmental Nutrition, 33(10), 5. Retrieved on February 1, 2011; from EBSCOhost.
The UnknownDiabetic
Extra sugars and fats contribute to the disease process and potential for acute episodes.
AllergiesUnidentified additives may prove harmful to a person who is allergic to those additives or their byproducts.
Heart DiseaseExtra calories, saturated and trans fats may contribute to the disease process.
EveryoneUnintended contamination may result in severe illness.
Types of Foodborne IllnessesSalmonellosis
Diarrhea, fever and abdominal cramps (4-7 days).
E. ColiDiarrhea, UTI, Respiratory illness and septicemia (needs antibiotic treatment).
ShigellosisBloody diarrhea, fever and abdominal cramps (5-7 days).
Hepatitis AFever, fatigue, loss of appetite, nausea, jaundice (antibody protection after remission).
CDC (2010). Retrieved on January 19, 2011, from; www.cdc.gov for more info:
http://www.cdc.gov/ecoli/2009/
EnvironmentalBehind the scenes, many things are happening…
Chemicals are used in food prep area for cleaning.
Not intended for consumption.Not intended for use in kitchen.
Hands are coming in contact with your food…Making contact with other items, people and contaminants.Droplets from talking, coughing and sneezing.
Hand Washing Helps
Did the worker wash their hands after using the bathroom?
“Poor personal hygiene, including inadequate hand washing among food handlers, is a common practice that contributes to food borne illness in retail establishments” (Pragle, et al., 2007).
Is the worker carrying a contagious infection?
Contamination of food can be avoided through proper hand washing.
Pragle, A., Harding, A., & Mack, J. (2007). Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment. Journal Of Environmental Health, 69(10), 27-32. Retrieved from EBSCOhost.
ReferencesMerriam-Webster Dictionary (2010). Retrieved on January 19, 2011, from;www.merriam-webster.com/dictionary/nutrtion
United States Dept. of Agriculture (2009). Retrieved on January 19, 2011, from; www.mypyramid.gov/guidelines
• Mclndoo, H. (2010). Chinese Restaurant Takeout: Good Fortune or Not?. Environmental Nutrition, 33(10), 5. Retrieved from EBSCOhost.
CDC (2010). Retrieved on January 19, 2011, from; www.cdc.gov
Pragle, A., Harding, A., & Mack, J. (2007). Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment. Journal Of Environmental Health, 69(10), 27-32. Retrieved from EBSCOhost.
