Why Is Nutrition
Important?
Food relief organizations
fill a great need in our community by feeding those in
need. However, it is important to remember that nutrition
is directly linked with a person’s mental acuity,
energy level, and physical health. Research has shown
that improvements in diet can also reverse ailments such
as heart disease. Therefore, we must make efforts to provide
and encourage consumption of nutritious foods. Increasing
consumption of fruits and vegetables and reducing saturated
fat intake are key steps to these health improvements.
However, many people today face barriers such as lack
of preparation knowledge and skills. Everyone deserves
to have healthy choices. Everyone benefits from promoting
good nutrition for all. Individuals enjoy health and wellness
and the community enjoys decreased utilization of tax
dollars for medical costs.
For more information visit our Health
webpage |
Back to top
Healthy
Eating
There are simple steps that
can be taken to improve health through nutrition. These
small changes, along with physical activity, will help
move you toward a healthy weight and a healthy heart.
Other benefits of improved nutrition include sharper mental
acuity and increased energy.
Quick Tips For Healthy Eating:
- Increase intake of fruits
and vegetables. Have a sweet piece of fruit instead
of a candy bar. Experiment with herbs to make vegetables
taste delicious.
- Use cooking spray when
cooking. Use butter and margarine sparingly as they
are pure fat.
- Use nonfat and lowfat
dairy products. Nonfat milk is the healthiest milk
for anyone age 2 or older.
- Choose lean meats. Remove
skin from poultry and trim fat from beef.
- Drink plenty of water.
Avoid high calorie sugar drinks.
|
Back to top
Why Is Food
Safety Important ?
Food relief programs provide
a wonderful service in our communities. However, it is
important to remember that food safety is critical, especially
when serving often high-risk populations and when serving
large numbers of people. Approximately 79 million people
suffer from foodborne illness per year and more than 5,000
people die (CDC,2002). Emergency food relief programs
serve many people who are at increased risk for illness
due to weakened immune systems. These groups include:
the very young, the very old, pregnant women, HIV positive
persons, and anyone taking medications. Foodborne illness
occurs when food is not properly stored or handled. Careful
precautions must be taken to insure that our community
members not only receive nutritious foods, but receive
food that is safe. Following food safety precautions allows
food relief organizations to serve the public with confidence.
For more information visit our Food
Safety webpage.
|
Back to top
Safe Temperatures:
|
Bacteria that can cause foodborne
illness multiplies at certain temperatures. Therefore,
we must be sure to store and prepare our foods using
the correct temperatures.
Cold foods must be maintained at
40 degrees F or below. The optimal temperature for refrigerators/coolers
is 37 degrees F (HACCP, 1994).
Foods must reach a certain temperature in preparation
in order to kill harmful bacteria. Different types of
foods have different temperature requirements for cooking.
A listing of these temperature requirements is available
on our Nutrition Resources
webpage.
Hot foods must be held at 140 degrees
F or above.
Temperatures should be checked
every two hours.
Foods that have been in the
"Danger Zone" (40-140 degrees F) for more than two hours
should be discarded.
|
Back to top
Code Dates
and Shelf Life
| The goal of Emergency Food
Relief Organizations is to provide as much healthy, safe
food as possible in the community. As food relief organizations,
we use different criteria for evaluating products than
a restaurant or other retailer in the community. Safety
and quality are two different things. Although a retailer
may reject a food because of its age that may result in
decreased quality (loss of color, taste, or change in
texture), many of these foods are perfectly safe and often
maintain their integrity for an extended period of time.
If food products are stored at proper temperatures in
sound containers, they can often be used well past the
date on the package. More code date information are available
on our Code
Date Flyer. |
Can Safety
| Do you have cans that are
dented? wiat! don't throw them out! There are simple steps
to evaluate cans. Visit our
Can Safety Flyer to read guidelines. |
Food Safety and Sanitation Trainings
that are customized for Foodlink members are available on
an ongoing basis. Check the Foodlink
Community Calendar for the next available training for
food program workers.
Back to top
|
|
