Listed Below Are 100 Of The Healthiest FOODS Recommended Today. This list should not be considered as a means to an end. Their are other foods that are equally as good, but were not mentioned. This list should serve as an axis point on your daily health plan.
Nutrition - (also called nourishment or ailment) is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life. Many common health problems can be prevented or alleviated with a healthy diet.
The diet of an organism is what it eats, which is largely determined by the perceived palatability of foods. Dietitians are health professionals who specialize in human nutrition, meal planning, economics, and preparation. They are trained to provide safe, evidence-based dietary advice and management to individuals (in health and disease), as well as to institutions. Clinical nutritionists are health professionals who focus more specifically on the role of nutrition in chronic disease, including possible prevention or remediation by addressing nutritional deficiencies before resorting to drugs.
While government regulation of the use of this professional title is less universal than for "dietician", the field is supported by many high level academic programs, up to and including the Doctoral level, and has its own voluntary certification board, professional associations, and peer reviewed journals, e.g. the American Society for Nutrition, Nutrition Society of India, Food Scientists and Nutritionists Association India, Indian Dietetic Association and the American Journal of Clinical Nutrition.
Basics For Handling Food Safely
Wash hands and
Always remember to wash your hands before and after. Clean all counter tops and surfaces before and after.
Never mix and match your foods before you cook them, or thaw them out.
Cook to the
Always remember to cook your foods at the proper temperature. Cook all foods thoroughly to ensure they are edible.
Meat and poultry defrosted
in the refrigerator may be refrozen before or
after cooking. If thawed
by other methods, cook before refreezing.
Always remember to refrigerate your foods to ensure their freshness.
• Purchase refrigerated or frozen items after selecting your non-perishables.
• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food past “Sell-By,”
“Use-By,” or other expiration dates.
• Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
• Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
• Microwave: Cook meat and poultry immediately after microwave thawing.
• Always wash hands before and after handling food.
• Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices
away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water.
• Marinate meat and poultry in a covered dish in the refrigerator.
• Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach
in 1 quart of water.
• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of
145 °F (62.8ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Ground meat: Cook all raw ground beef, pork, lamb, or veal to an internal temperature of 160°F (71.1ºC) as measured with a food thermometer.
• Poultry: Cook all poultry to an internal temperature of 165°F (73.9°C) as measured with a food thermometer.
• Hot food should be held at 140 °F (60 °C) or warmer.
• Cold food should be held at 40°F (4.4ºC) or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls
of ice or use small serving trays and replace them often.
• Perishable food should not be left
out more than 2 hours at room temperature--1 hour when the temperature is above 90°F (32.2ºC).
• Discard any food left out at room temperature for more than 2 hours -1 hour if the temperature was above 90°F (32.2ºC).
• Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165°F (73.9°C).
• Always refrigerate perishable food within 2 hours--1 hour when the temperature is above 90°F (32.2ºC).
• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F (4.4ºC) or below
and the freezer at 0°F (-17.7 ºC) or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended freezing.
• Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90°F. (32.2ºC) If the cans look
ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.
Safe steps in food handling, cooking, and storage are essential to prevent food borne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe:
The modification date for all health, and medical content on this page was last updated, and checked on November 17th, 2015 PST U.S.A.