Briefly explain how each step in the farm-to-table continuum can reduce microbes and the spread of foodborne illness
What will be an ideal response?
The continuum begins at the farm with the use of good agricultural practices in which farmers grow, handle, and store their crops in ways that reduce food safety hazards. Second, monitoring at critical control points during processing can ensure implementation of HACCP measures. Third, maintaining the cleanliness of vehicles and keeping food at proper temperatures during transportation can reduce the growth of pathogens. Fourth, following food code guidelines during the retailing process can reduce the risk of foodborne illness. Finally, consumers should always follow the four C's of food—clean, combat cross-contamination, cook, and chill—to guard against foodborne illnesses.
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According to the Food and Drug Administration, supplement label with a claim must include the disclaimer:
A. This statement has not been evaluated by the FDA. This product is not intended to diagnose, cure, or prevent any disease. B. This statement has not been evaluated by the FDA. This product may be used to diagnose, cure, or prevent any disease. C. This statement has been evaluated by the FDA. This product may be used to diagnose, cure, or prevent any disease. D. This statement has not been evaluated by the FDA. This product may cure or prevent any disease.
The form by which cholesterol is transported in your blood may be related to the development of atherosclerosis. In general, ________.
A. high levels of high-density lipoproteins, which act in a process known as reverse cholesterol transport, appear to lower the chances of developing atherosclerosis B. high levels of high-density lipoproteins are associated with the formation of plaque because they are prone to oxidation by macrophages C. a high ratio of low-density lipoproteins to total cholesterol indicates a very low risk for developing coronary heart disease D. low levels of low-density lipoproteins may contribute to beta-oxidation and increase risk for coronary heart disease
Sylvia has hemochromatosis. Which of the following conditions is a common sign or symptom of this disorder?
A. Iron-deficiency anemia B. "Bronze" skin color C. Megaloblastic anemia D. Blocked bile ducts
Match the correct answer with the appropriate term.
_______ 1. The body’s ability to meet routine physical demands and to withstand stresses of all kinds _______ 2. Allows the joints to move freely and through a full range of motion _______ 3. Decrease in muscle size and strength _______ 4. A high-energy compound in muscle cells that can provide immediate energy _______ 5. Required for sustained physical activity in addition to a fuel source _______ 6. The product of anaerobic glycolysis _______ 7. It is released into the bloodstream when the liver breaks down glycogen _______ 8. The ability of a muscle to contract repeatedly without becoming exhausted _______ 9. Stored form of fuel in the muscles and liver _______ 10. Increase in muscle size and strength _______ 11. Signaling proteins secreted by the skeletal muscles _______ 12. Temporary state of low blood hemoglobin in athletes _______ 13. Build-up of heat that increases the body’s temperature _______ 14. Training principle that involves incrementally increasing intensity, frequency, and/or duration _______ 15. Concern for athletes in cold weather _______ 16. Regularly providing the body adequate fluids _______ 17. The accepted measure of a person’s cardiorespiratory fitness _______ 18. A stimulant used to enhance performance during exercise _______ 19. A depressant and diuretic _______ 20 The amount of blood pumped out of the heart each minute a. VO2max b. Cardiac output c. Hypertrophy d. Muscle endurance e. Myokines f. Overload g. Oxygen h. Fitness i. Alcohol j. Caffeine k. Glucose l. Creatine m. Glycogen n. Hydration o. Flexibility p. Lactate q. Atrophy r. Hypothermia s. Hyperthermia t. Sports anemia