What is HACCP, and why is it important?
All food producers must employ a Hazard Analysis Critical Control Point (HACCP) plan to help prevent foodborne illnesses at their source. Each slaughterhouse, producer, packer, distributor, and transporter of susceptible foods must identify "critical control points" in its procedures that pose a risk of food contamination and then devise and implement verifiable ways to eliminate or minimize the risk. The HACCP system is important because it has proved a remarkable success. Salmonella contamination of U.S. poultry, eggs, ground beef, and pork has been greatly reduced, and E. coli infection from meats has dropped dramatically.
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Although ____________________ provides energy, it is not considered a nutrient because it does not sustain life
Fill in the blank with correct word
Which of the following individuals is most likely to possess the least amount of nutrition training?
a. Dietetic technician b. Registered dietician c. Certified nutritionist d. Dietetic technician, registered
Boiling vegetables is a good way to enhance the availability of essential vitamins to the body
Indicate whether the statement is true or false
Prolactin is a hormone that _____
a. stimulates the breast tissue to release oxytocin b. causes milk to be secreted from the mammary gland ducts c. decreases estrogen production d. stimulates milk production e. stimulates development of breast tissue