Fats| One the three <u>macronutrients</u> found in food and provides nine calories/gram.  Fats in food add texture and flavor. There are different types of fat including: <u><a href="asfunction:_level0.LinkToWord,Saturated Fatty Acids">saturated</a></u>, <u><a href="asfunction:_level0.LinkToWord,Unsaturated Fats">unsaturated</a></u>, <u><a href="asfunction:_level0.LinkToWord,Polyunsaturated Fatty Acids (PUFAs)">polyunsaturated</a></u> and <u><a href="asfunction:_level0.LinkToWord,Trans Fatty Acids">trans fat</a></u>.  Some fats help the body use fat soluble vitamins and keep the skin healthy.  They also serve as energy stores for the body.  Although some fat is essential for survival, it is recommended that only 30% of one's diet be from fat (only 10% should be from saturated fat). Fat is found in meat, poultry, fish, nuts, milk products, butter, margarine, oils, lard and salad dressings. Healthy fats (which may lower <u>LDLs</u>) include mono and polyunsaturated fats found in vegetable oils (olive oil) and nuts.|Fats.swf\Fluoride| A mineral that helps reduce the incidence of tooth decay and maintain bone structure.  Sources include: fluoridated water and food prepared in fluoridated water.  The fluoride content of food depends upon the fluoride content of the soil in which the food was grown.  Brewed tea can contain significant amounts of fluoride.  Fish with edible bones, such as canned salmon, also provides some dietary fluoride.  Fluoride mouth rinses and toothpastes are sources of topical fluoride.|Fluoride.swf\Folic Acid|(Folate or Folacin, Vitamin B9) -This vitamin is important in the synthesis of DNA (genetic information) as well as growth and function of new cells. It works with vitamin B12 to form red blood cells and has been shown to reduce the risk of neural tube birth defects in newborns (spinal bifida).  Food sources include: poultry, pork, shellfish, citrus fruits and juices, dark green leafy vegetables, beans, whole grains and enriched breads and grain products (flour, corn meal, pasta, rice).|FolicAcid.swf\Fiber|-- See <u><a href="asfunction:_level0.LinkToWord,Dietary Fiber">Dietary Fiber</a></u>|DietaryFiber.swf\Food Guide Pyramid/ Food Groups| The USDA food guide pyramid was introduced in 1992 as a tool to illustrate how much of each food type/category one should eat daily. The most recent pyramid was released in 2005 and this version emphasizes physical activity. The pyramid has five food groups, plus oils.  The food groups are: <font color="#FF6600">grains</font> (emphasizing whole grains), <font color="#CC0000">fruits</font>, <font color="#00CC00">vegetables</font>, <font color="#00CCFF">milk</font> (low fat milk, lactose free milk), <font color="#660099">lean meats and beans</font>, and healthy <font color="#FFFF00">oils</font>. Healthy fats should come from fish, nuts and vegetable oils while limiting intake from butter and margarine.|FoodGuidePyramid.swf\Food Label| The label on a food package that provides nutritional information such as serving size, calories, calories from fat, saturated fat, cholesterol, carbohydrate, sugar, fiber, protein, % <u><a href="asfunction:_level0.LinkToWord,Daily Values">daily value</a></u>, sodium, vitamins A and C, calcium and iron. Ingredients are also listed in descending order by weight.|FoodLabel.swf\Food Poisoning| Food poisoning, also referred to as food borne illness, is caused by consuming contaminated or poisoned foods or beverages. The Center for Disease Control  estimates that 76 million food borne illness cases occur in the United States every year after eating foods contaminated with such pathogens as E. coli O157:H7, salmonella, hepatitis A, campylobacter, shigella, norovirus, and listeria. It is important to keep foods cold, defrost meat in the refrigerator, use separate cutting boards for raw meats and produce, use a thermometer when cooking, and wash hands with soap and water for 20 seconds.|FoodPoisoning.swf\Fructose| This sugar naturally occurs in fruit and honey.  It is sweeter than sucrose, a natural sugar.|Fructose.swf\