To find out the latest on how your food ranks in terms of nutrients and calories, check out the nutrient-dense diet. These 25 foods are best for long-term health.

What's Your Food Score?

While sitting around awaiting Thanksgiving dinner and rooting for your favorite football team to score a safety, do the same for your holiday spread. Holiday meals can turn catastrophic when food is improperly handled.



1. True or False? It's safe to thaw a turkey on the counter if it's out of direct sunlight.

2. True or False? Food can be safely refrozen if completely thawed in the refrigerator.

3. True or False? All foods should be refrigerated within two hours after cooking.

4. True or False? It's a good idea to put leftover soup in its stockpot directly into the refrigerator.

5. True or False? Thoroughly reheating food that's been left out too long destroys dangerous bacteria and toxins.

6. True or False? Food that's gone bad usually has a funny smell or look.

  1. False. To thaw the bird safely, refrigerate (allow one day for every 5 pounds); or submerge in cold water while still wrapped in airtight packaging (change water every 30 minutes); or microwave and cook.
  2. True. Although meat may lose moisture when thawed and refrozen, it's safe to refreeze properly defrosted foods.
  3. True. Bacteria grow rapidly on food between 40° and 140°. Use an appliance thermometer to make sure your fridge registers the proper 40°, and pop leftovers in as soon as possible.
  4. False. While storing hot items won't hurt your refrigerator, food cooked in large pots doesn't cool down quickly enough. Always divide large quantities into cool, shallow containers before refrigerating.
  5. False. Reheating may destroy bacteria, but some types produce toxins that are not eliminated by heat. When in doubt, throw it out.
  6. False. Pathogenic bacteria often don't affect the taste, smell or appearance of food. If something's been left out for more than two hours, discard, even though it may look fine.

For more food-safety FAQs, log on to www.fsis.usda.gov or call the USDA Food Safety Hotline at 800.535.4555.

—Elisa Bosley