Enlist the questions one should ask to gauge the safety of the food
Making sure that your food is safe to eat can be especially difficult at a restaurant, picnic, potluck, or buffet. However, by considering a few simple questions, you can minimize your risk of foodborne illness in these environments. To gauge the safety of a food, ask yourself whether the four basic FightBac!® guidelines have likely been followed:
Clean: How likely is it that the people handling and preparing this food used sanitary practices?
Separate: Is there evidence that raw ingredients were kept separate from cooked ones?
Cook: Is it likely that this food was cooked properly and kept out of the thermic danger zone?
Chill: Is there evidence that cold ingredients were kept cold?
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The lack of which muscle enzyme causes glucose, when phosphorylated in the muscle, to be trapped??
A) ?glucose-6-phosphatase B) ?glycerol-3-phosphatase C) ?6-phosphoglycerate dehydrogenase D) ?glucokinase
What happens to blood and liver glycogen stores after prolonged, intense exercise?
A) They increase slightly. B) They increase substantially. C) They decrease slightly. D) They decrease substantially
Which of the following is known to perform an essential function in the human body?
a. Carnitine b. Orotic acid c. Methoxantin d. Pangamic acid
How are carbohydrates, proteins and lipids different?
What will be an ideal response?