Procedures used in food manufacturing facilities to prevent food contamination are called:
a. Fight BAC!®.
b. ServSafe certification.
c. food safety education standards.
d. Hazard Analysis and Critical Control Points.
Ans: d. Hazard Analysis and Critical Control Points.
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A calorie is _____.
A. a measure of the amount of energy transferred from food to the body B. a measure of the amount of energy inside the body's fat cells C. a component of fats that is soluble in water D. a chemical substance that activates enzymes E. a measure of the extent to which blood glucose levels are raised by consumption of food
Answer the following questions based on the case study "Maya" information below. Maya is a 23-year-old star basketball player. She is 5 feet 10 inches tall and weighs 155 pounds. She currently has 18% body fat as measured by hydrostatic weighing. She is currently trying to gain weight. She supplements with fish oil and whey protein. She dislikes drinking water so she tanks down the diet soda. Her
teammate worries about Maya's energy and hydration during practice and games so she frequently brings her low-fat, king-size candy bars containing 80 grams of carbohydrate per bar. Maya usually eats the whole thing and gives her friend lots of hugs for caring for her. Her team training begins with a warm-up, then moves into sprint conditioning drills and shooting practice, and ends with a cool-down. After the team practice, individual strength training is mandatory 3days a week. ?True or false: The king-size candy bar provides Maya with 1.5 grams of carbohydrate per kilogram body weight. A) True B) False
When symptoms of hypoglycemia begin, _____ grams of carbohydrates should be consumed
a. 5 to 10 b. 10 to 15 c. 15 to 20 d. 20 to 25
Edema means:
a. fluid retention. b. dehydration. c. PEM. d. wasting.