Let students know the knowledge of food hygiene and safety,

Understand the characteristics of food poisoning,

Improve self-help

Know 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 the awareness of self-rescue: If you have the above symptoms, you should doubt whether you have food poisoning and go to the doctor in time.

Visit the hospital and report to the teacher at the same time.

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 in order to contribute to the future of our motherland. However, we often hear the bad news that some unprovoked disasters fly to our students; See some shocking and terrible disasters happening around us.

Teacher: After reading the above, what do you feel and experience?

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 life and the case data you collected, and choose a question to discuss in the group.

Second, let the students report and exchange, and the teacher will explain and supplement.

1, what is food poisoning?

Food poisoning is a kind of acute diseases caused by people eating toxic 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 proliferation and toxin production of pathogenic bacteria, which leads to food poisoning caused by pathogenic bacteria. (Multimedia presentation)

(2) Food poisoning caused by toxic 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) Poisoning by poisonous plants, such as poison ivy, cassava, green beans, sprouted potatoes, fennel and fresh daylily.

Example: bean poisoning. Generally speaking, beans are not poisoned, but eating undercooked beans can cause poisoning, 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 minutes after eating. The main symptoms are nausea, vomiting, diarrhea, headache, dizziness, chest tightness, cold sweat and numbness of limbs.

Precautionary measures: kidney beans should be stewed and processed for a long time, which can damage the poison. It must not be fried in a hurry, and it is not suitable for cold salad.

(3) Chemical food poisoning

Chemical food poisoning refers to acute poisoning in which healthy people ingest a normal amount of food with no sensory abnormality, but it does contain some or several kinds of "chemical poisons", and the "chemical poisons" that enter the body with the food have abnormal effects on the tissues and organs of the body, destroying normal physiological functions and causing functional or organic pathological changes, which is called chemical food poisoning.

A, vegetables are not fresh, and nitrite poisoning may occur when they rot and deteriorate. Vegetables can also produce nitrite during curing. Excessive coloring agent is added to cooked food, and excessive nitrite causes 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, with sterilized soap and hand sanitizer.

B don't eat raw, cold and unclean food.

C 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 rush to 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 eat in the school cafeteria as much as possible. Never go to an unlicensed stall restaurant 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 Carefully choose packaged food, and carefully check whether the packaging label, factory 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.