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Unformatted text preview: ENVH 111.food1.2002 1 University of Washington > School of Public Health & Community Medicine > Department of Environmental & Occupational Health Sciences Department of Environmental and Occupational Health Sciences, University of Washington Food Safety ENVH 111 Food Nutrition Contaminants/Additives Biological Chemical Health effects Food production Control of food borne diseases Control of food safety Essential Nutrients Carbohydrates Fruit & veggie sugars, honey Grains, root veggies, legumes, fruits Fats Animal fat, butter, shortening Protein Meat, dairy, eggs, grain, legumes Electrolytes Sodium (salt, meat, fish); Potassium (fruit, veggies) Dietary Reference Intakes Recommended Dietary Allowances Based on: Estimated Average Requirements Recommended Dietary Allowances Adequate Intake Tolerable Upper Intake Levels Types of Food-related Illnesses Allergies Contaminates/Additives Biological = Infection Chemical = Toxic effects ENVH 111.food1.2002 2 US Food Related Illnesses & Deaths 76,000,000 cases annually in the U.S. 5,000 Deaths 325,000 hospitalizations 20-30% worker hand contact Washington Numbers 1.5 Million illnesses per year 6,500 hospitalizations per year 100 deaths per year Estimated Number of Food-borne Illnesses in Washington State each Year Food-borne Disease Cases United States, 1993 - 1997 50% 5% 1%...
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