Explain in detail to a friend the "4 Cs" of food safety
What will be an ideal response
The "4 Cs" of food safety include cleaning, combating cross-contamination, cooking, and chilling, and can help reduce your risk for foodborne illness. Anything that comes in contact with your foods, including your hands, should be washed thoroughly. You should always wash produce before eating it, and separate raw meats, poultry, and fish, plus any utensils that touch them, from ready-to-eat foods to prevent cross-contamination. Using a food thermometer is the only accurate way to tell if your cooked food is safe to eat. Perishables should be chilled properly and promptly to minimize the growth of bacteria.
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Owing to the great variability in the timing of growth and maturation among adolescents, determination of energy needs based on chronological age is less suitable than one based on velocity of growth.
Answer the following statement true (T) or false (F)
Material that accumulates in tissue spaces is called exudate
a. True b. False Indicate whether the statement is true or false
Which of the following statements describes an association between nutrient intake and lactation?
a. Milk production is increased by higher fluid intake. b. Ingestion of garlic may lead to an off-flavor of the milk. c. Inadequate protein intake lowers the protein concentration of the milk. d. The energy RDA for milk production calls for an additional 1000 kcalories per day. e. Nicotine does not pass into a woman's breast milk.
During critical illness, plasma levels of the hepatic proteins (albumin, transferrin, and prealbumin) generally indicate:
a. overall nutritional status. b. hydration status. c. risk of morbidity and mortality. d. nitrogen balance.