Metabolites of the Kreb's cycle are:
a. water , energy, carbon dioxide
b. energy and pyruvic acid
c. electrolytes and water
d. lactic acid and glycogen
Answer: a. water , energy, carbon dioxide
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Which part of a research article defines key terms, study design, subjects, and procedures?
a. References b. Introduction c. Abstract d. Methodology e. Results
A patient with dysphagia aspirates food approximately 10% of the time while eating and has no cough reflex. According to the Dysphagia Severity Scale, which level of severity would this patient be classified as having?
A. 2 B. 3 C. 4 D. 5 E. 6
Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?
What will be an ideal response?