Chapter 1 – Food Safety
1.1. Introduction to Learning Objectives
Food and Nutrition: The Story Behind What You Eat
You cannot study nutrition without talking about food—the two go hand in hand. Food contains nutrients, and those nutrients are what keep us alive. They provide energy, support growth, repair tissues, and help maintain overall health. In addition, nutrients contribute to the flavor, color, and texture of the foods we eat, shaping our eating experience.
Have you ever wondered why milk is white? The same calcium and protein in milk that help build strong bones are also responsible for scattering light, giving milk its opaque white color.
Or think about fruits. The natural sugar in grapes, melons, and oranges—fructose—gives them their sweetness. This natural sweetness can help satisfy a craving in a healthier way than reaching for a candy bar or frosted cupcake.
Carrots are another great example. Their bright orange pigment, beta-carotene, is a form of vitamin A that supports vision. (Eat large amounts over time, and your skin may even take on an orange tint!)
Even in recipes, nutrients play a role. Adding eggs to pancake batter provides high-quality protein for muscle health, while also adding structure, moisture, and color to the finished pancakes.
We will begin exploring this connection between food and nutrition, where it all starts—the kitchen. Before we dive in, however, it is important to focus on safety. Cooking can be enjoyable, but it also involves risks. This chapter begins with safe kitchen practices, followed by guidance on protecting food from harmful contaminants.
Chapter 1 Learning Objectives
By the end of this chapter, you should be able to:
- 1.1 Identify common kitchen hazards and describe practices that promote safety during food preparation and cooking.
- 1.2 Explain the causes of foodborne illness and the factors that affect the safety of the food supply.
- 1.3 Apply simple food safety practices to prevent contamination and reduce the risk of foodborne illness at home.
- 1.4 Describe common methods of food preservation and processing, and explain how they help maintain food safety and quality.
Attributions
This chapter is an adaptation of “Chapter 17. Food Safety” in Human Nutrition:2020 Edition by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program licensed under a Creative Commons Attribution 4.0 International License.
The sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes.
Carbohydrates, proteins, lipids, vitamins, minerals and water.
A 6-carbon monosaccharide arranged in a ring structure that is found in fruits and honey.
A carotenoid that can be cleaved to release two retinol molecules.
