In order to prevent foodborne illness caused by Escherichia coli, ground beef should be cooked to a temperature of at least:
a. 155°F.
b. 165°F.
c. 175°F.
d. 185°F.
Ans: b. 165°F.
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he post-exercise effect on one’s metabolism may raise energy expenditure to a maximum ________.
a. 5% b. 10% c. 15% d. 20% e. 25%
Which of the following is a characteristic of breakfast eating?
a. Breakfast skippers have higher BMRs up until their first meal of the day. b. Eating breakfast once per week conveys the same benefits as 5 times per week. c. People who eat breakfast frequently have a lower BMI than breakfast skippers. d. People who skip breakfast have lower 24-hour energy intakes than breakfast eaters. e. Younger people who skip breakfast have a lower BMI than those who eat it.
Metabolic pathways are made up of interrelated, enzyme-catalyzed chemical reactions that can be categorized as either _____
a. synthetic or degraded b. simple or complex c. integral or incomplete d. catabolic or anabolic
What are the factors that influence a person's risk for developing cardiovascular disease?