Let students know the knowledge of food hygiene and safety,
Understand the characteristics of food poisoning,
Improve self-help ability
Understand and prevent food poisoning.
Teaching focus:
1, know the characteristics of food poisoning. Gastrointestinal symptoms: diarrhea, abdominal pain, some accompanied by vomiting and fever.
2. Improve self-help awareness: If you have the above symptoms, you should doubt whether you have food poisoning and seek medical advice in time.
Visit the hospital and report to the teacher.
Teaching process:
First, import
Teacher: Students, I remember a great man said that we are the sun at eight or nine o'clock, the future of our motherland belongs to us, and life is only once for everyone, so we should cherish it and make contributions to the future of our motherland. However, we often hear bad news that some unprovoked disasters fly to our students; Seeing some shocking and terrible disasters happening around us.
Teacher: What are your feelings and experiences after reading the above?
Name individual students to answer.
Summary: From this point of view, it is very important to master the knowledge of food poisoning and learn to prevent food poisoning!
Teacher: So, do you know what food poisoning is? What are the characteristics of food poisoning? How to classify? How to prevent food poisoning? Please contact your own life and the collected case materials, and choose a question to discuss in the group.
Second, let the students report and communicate, and the teacher will explain and supplement.
1, what is food poisoning?
Food poisoning is an acute disease caused by people eating poisonous food.
2. Classification of food poisoning
(1) bacterial food poisoning
Bacterial food poisoning refers to acute infectious toxic diseases caused by eating food contaminated by bacteria or bacterial toxins. Bacterial food poisoning mainly occurs in summer and autumn when the temperature is high, because the temperature in this period is suitable for the reproduction and toxin production of pathogenic bacteria, which leads to food poisoning caused by pathogenic bacteria. (Multimedia presentation)
(2) Food poisoning caused by poisonous animals and plants
Food poisoning of toxic animals and plants refers to food poisoning caused by eating toxic animals and plants by mistake or improper eating methods. Including: ① toxic animal tissue poisoning, such as puffer fish, shellfish, animal thyroid and liver; (2) Poisonous plants are poisoned, such as poisonous ivy, cassava, green beans, sprouted potatoes, fennel, fresh day lily, etc.
Example: bean poisoning. Generally speaking, beans will not be poisoned, but eating undercooked beans will be poisoned, which may be related to the fact that beans contain erythrocyte agglutinin and are not destroyed by heating. The incubation period of bean poisoning is short, and it occurs as soon as 10 minute after eating. The main symptoms are nausea, vomiting, diarrhea, headache, dizziness, chest tightness, cold sweat and numbness of limbs.
Precautions: Kidney beans should be stewed and processed for a long time, which will destroy the poison. You must not stir-fry in a hurry, and it is not suitable for cold salad.
(3) Chemical food poisoning
Chemical food poisoning refers to the acute poisoning in which healthy people eat a normal amount of food without feeling abnormal, but it does contain some or several kinds of "chemical poisons". The "chemical poisons" that enter the body with food have abnormal effects on the tissues and organs of the body, destroy normal physiological functions and cause functional or organic lesions, which is called chemical food poisoning.
A, vegetables are not fresh, and nitrite poisoning may occur when they rot and deteriorate. Vegetables will also produce nitrite during curing. Excessive coloring agent is added to cooked food, and excessive nitrite leads to poisoning.
B, organophosphorus pesticide poisoning.
(D) How to prevent food poisoning
A develop good hygiene habits, wash your hands frequently, especially before and after meals, and use disinfectant soap and hand sanitizer.
Don't eat cold and unclean food.
Don't eat spoiled leftovers.
D eat less, don't eat cold drinks, eat less and don't eat snacks.
E don't eat spicy food for a long time.
F don't eat wild fruit casually, and don't drink drinks, especially water, after eating fruit.
G don't rush to eat food and drink water after strenuous exercise.
H Don't buy fried and smoked food from unlicensed stalls, and try to eat in the school cafeteria. Never go to unlicensed stall restaurants to buy food or eat.
I don't drink raw water. It is recommended to drink standard pure water. Pickled products brought from home should not be in school for more than 2 days.
J Choose the packaged food carefully, and carefully check whether the packaging label, address, telephone number and production date are clearly marked and qualified.
Summary: As long as we start from the above aspects, seriously study the knowledge of food hygiene, master some preventive methods, and improve our awareness of self-hygiene, we can minimize the risk of food poisoning, prevent food poisoning, and ensure the health of students.