Accounting
Anthropology
Archaeology
Art History
Banking
Biology & Life Science
Business
Business Communication
Business Development
Business Ethics
Business Law
Chemistry
Communication
Computer Science
Counseling
Criminal Law
Curriculum & Instruction
Design
Earth Science
Economic
Education
Engineering
Finance
History & Theory
Humanities
Human Resource
International Business
Investments & Securities
Journalism
Law
Management
Marketing
Medicine
Medicine & Health Science
Nursing
Philosophy
Physic
Psychology
Real Estate
Science
Social Science
Sociology
Special Education
Speech
Visual Arts
Question
which of the following is not among the characteristics of food safety in the kitchen?
a.cooks should refrain from washing meat and poultry
b.leftover food from a meal should be promptly refrigerated
c.hand washing is significantly more effective than hand sanitizers in decreasing bacterial contamination
d.after each step of food preparation, countertops, cutting boards, and hands should be washed in hot, soapy water
Answer
This answer is hidden. It contains 1 characters.
Related questions
Q:
all of the following dietary measures are known to help relieve constipation except a.eating fiber b.eating prunes c.eating less fat d.drinking more water
Q:
people are said to be constipated when they experience a.painful or difficult bowel movements b.reflux more than three times a month c.more than a day without a bowel movement d.soft or watery bowel movements with little notice
Q:
one of the signs of constipation is a.increased thirst b.inability to digest fats c.less than 1 bowel movement per day d.fewer than 3 bowel movements per week
Q:
inflammation of the large intestine is known as a.colitis b.indigestion c.hemorrhoiditis d.acid dysregulation
Q:
the presence of fat in the intestines stimulates cells of the intestinal wall to release a.lipase b.gastrin c.secretin d.cholecystokinin
Q:
what two systems coordinate all digestive/ absorptive processes? a.enzyme and thoracic b.portal and lymphatic c.nervous and endocrine d.transport and circulatory
Q:
the intestinal flora are comprised primarily of a.villi b.bacteria c.mucosa d.probiotics
Q:
microorganisms in food that are viable when consumed and that are beneficial to health are known as a.probiotics b.prebiotics c.postbiotics d.zymobiotics
Q:
what vessel carries blood from the liver to the heart? a.aorta b.hepatic vein c.thoracic duct d.hepatic portal vein
Q:
to assist the process of digestion and absorption, it is usually best to a.eat several snacks per day so the system is not overwhelmed b.combine different food types to enhance the absorption process c.avoid eating meat and fruit at the same meal to prevent competition d.take enzyme pills or powder periodically so the system can rest and rejuvenate
Q:
which of the following are found on the microvilli and function to break apart small nutrients into the final products of digestion? a.mucus b.micelles c.enzymes d.hormones
Q:
which of the following classes of nutrients requires the least amount of digestion? a.lipids b.proteins c.vitamins d.carbohydrates
Q:
which of the following is not produced from colonic fermentation of certain fibers? a.gas b.water c.secretin d.small fat fragments
Q:
list population groups for which amino acid dietary supplements are especially inappropriate.
Q:
three people each weigh 160 lbs. one of them is very active and is in energy balance at 3,000 kcal/day, a second one is sedentary and consumes 2,000 kcal/day, and a third is dieting and ingests only 1,000 kcal/day. if their protein intakes all met the rda, would each also meet the protein amdr?
Q:
what are the possible consequences of consuming too much protein? what are the hazards of consuming amino acid supplements?
Q:
explain the processes of protein digestion and absorption.
Q:
differentiate between a proteins primary structure, secondary structure, tertiary structure, and quaternary structure.
Q:
a variation in a single nucleotide of a dna strand is called a(n) a.rna switch b.thymine substitution c.environmental mutation d.single nucleotide polymorphism
Q:
what amino acid supplement has been advertised in the popular media for treating herpes infections? a.lysine b.arginine c.tryptophan d.phenylalanine
Q:
which of the following is a feature of the branched-chain amino acids? a.they are all dispensable amino acids b.large doses may suppress ammonia production c.they represent the major energy source for muscle tissue d.they may be helpful in treatment of advanced liver failure
Q:
your friend jill has just joined her community college soccer team. how much protein should she consume each day? a.0.8 g/kg b.up to 1.0 g/kg c.1.2-1.7 g/kg d.2.5-2.9 g/kg
Q:
what is the range of daily protein intake, in g/kg, recommended for athletes by fitness authorities? a.0.8-1.1 b.1.2-1.7 c.1.8-2.4 d.2.5-3.0
Q:
which of the following describes a relationship between protein/amino acids and heart disease? a.substituting soy protein for animal protein raises blood cholesterol levels b.high blood levels of the amino acid arginine are a risk factor for atherosclerosis c.high levels of homocysteine in food promote elevation of blood low-density lipoproteins d.elevated blood homocysteine levels are associated with smoking cigarettes and drinking alcohol
Q:
which of the following amino acids has been reported to lower blood pressure and reduce homocysteine levels? a.arginine b.cysteine c.tryptophan d.phenylalanine
Q:
excessive amounts of homocysteine in the blood are thought to increase the risk for a.cancer b.diabetes c.heart disease d.protein-energy malnutrition
Q:
which of the following is characteristic of protein nutrition in vegetarians? a.vegetarians in general must practice complementary protein nutrition b.most vegetarians should consume gelatin to ensure adequate tryptophan intake c.healthy vegetarians typically consume protein sources of very high digestibility d.most vegetarians eating a variety of foods need not balance essential amino acid intake at each meal
Q:
which of the following food proteins has the best assortment of essential amino acids for the human body? a.egg b.rice c.corn d.gelatin
Q:
what is the percent digestibility of most plant proteins? a.25-45 b.50-65 c.70-90 d.95-99
Q:
the bodys need for water increases on a diet high in a.protein b.carbohydrate c.saturated fat d.unsaturated fat