Why is it always safer to cook meat quickly after purchasing it and then refrigerate it promptly?
Cooking meat such as chicken at 170 oF will kill all of the harmful bacteria by permanently denaturing their proteins. The bacteria will not be able to grow as a result. If the chicken is promptly refrigerated after cooking it, few harmful bacteria will be able to grow on the meat.
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The disease associated with niacin deficiency is known as:
a. scurvy. b. beriberi. c. cheilosis. d. pellagra.
Keshan disease risk increases with a deficiency of
a. copper. b. selenium. c. manganese. d. molybdenum. e. rubidium.
Semiquantitative measures of dietary assessment provide good enough estimates of dietary intake to rank individuals by their food and nutrient intakes. Quantitative dietary assessment methods are needed to evaluate an individual's dietary intake.
a. true b. false
You are a typical busy college student and have 45 minutes before your next class. You rush into a fast-food restaurant determined to make a healthy choice. Describe what you would order. Include a main course, side dish, and beverage