Which of the following would be considered by HACCP to be of the most concern:
a. Storage temperature of canned peaches on a hot day
b. Holding temperature of canned peaches in individual serving dishes
c. Frozen ground beef patties held at minus 5 degrees F
d. Holding temperature of cream of mushroom soup on the serving line
Answer: d. Holding temperature of cream of mushroom soup on the serving line
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During glycolysis, one six carbon sugar (glucose) is broken down to ________.
A. one 3-carbon molecule of pyruvate B. three NADH and four FADH2 C. two 3-carbon molecules of pyruvate D. six 4-carbon molecules of citrate
Which of the following does not influence how quickly food moves through the GI tract?
A) size of the meal B) nutrition composition of the meal C) whether the meal is composed of liquids or solids D) time of day the meal is eaten
You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food borne illness.
a. true b. false
Determining the need for feeding assistance is an example of
a. food/nutrient delivery b. nutrition education c. nutrition counseling d. coordination of nutrition care.