Copyright Goodheart-Willcox Co., Inc. Chapter 3 Nutrition 95 When Food Causes Illness Foodborne F illness, or food poisoning, refers to illnesses that are transmit- ted by foods. Foodborne illnesses are a common, yet preventable, public health problem. An estimated 48 million people—or 1 in 6 Americans—get sick from consuming foods or beverages each year. About 128,000 of these people are hospitalized, and 3,000 die of foodborne diseases. Most food- borne illness can be prevented by practicing safe food handling. Foodborne illnesses aren’t especially harmful for most people. Many people experience only a brief period of illness and make a full recovery without medical care. However, these illnesses can be dangerous for peo- ple who are very old or very young, as well as pregnant women. People who are already in bad health, or have weakened immune systems, can become extremely sick, and can even die from foodborne illnesses. Foodborne Illness Caused by Infection Some foodborne illnesses are caused by agents, such as bacteria, vi- ruses, or parasites. This type of illness is called a foodborne infection. foodborne infection Many different disease-causing organisms can contaminate foods—more than 250 different foodborne infections have been discovered. When food is handled improperly, these organisms rapidly multiply to dangerous levels at which foodborne illness becomes more likely. The most common foodborne illnesses are caused by four agents: • Norovirus (or the Norwalk-like virus) is an extremely common cause of foodborne illness, which causes an acute gastrointestinal illness, including vomiting and diarrhea. This virus spreads pri- marily from one infected person to another, often through con- taminated food, water, or environmental surfaces. Skills for Health and Wellness Improving the Nutrition in Your Diet • Substitute whole-grain flour for up to half of the flour fl fl called for in pancake, waffl and other recipes. fle, • Drink water instead of sugar-sweetened beverages. • Have a piece of fruit for dessert and skip desserts with added sugar. • Choose leaner cuts of red meat that include “round” or “loin” in the name and trim away any fat you can see. For chicken and turkey, remove the skin to reduce fat. • Include fi sh or seafood high in omega-3 fatty acids such as salmon, trout, or herring in your diet each week. • Choose whole-grain, unsweetened, ready-to-eat cereals or oatmeal for breakfast. The strategies listed below can help you increase the level of nutrition in your own diet. • Vary your fruit choices to benefi t from a wider array of nutrients. • Select potassium-rich vegetables such as sweet potatoes, tomato products, lentils, and kidney beans often. • Try to eat two vegetables (choose dark green, red, or orange vegetables often) with your evening meal. • Make a meal around dried beans or peas (legumes) instead of meat. Substitute pinto or black beans for meat in chili and tacos. • Include low-fat or nonfat milk or calcium-fortified soy milk as a beverage with meals. foodborne f illness a disease that is transmitted by food food poisoning foodborne f infection an illness caused by a bacterium, virus, or parasite that has contaminated a food