The process of pasteurization destroys
a. the cell walls of the microorganisms.
b. all the microorganisms, pathogenic and otherwise.
c. non-spore-forming pathogenic microorganisms.
d. microorganisms and prions, pathogenic or not.
e. only certain spore-forming microorganisms.
c
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Enterotoxin-producing bacterial can cause nausea and vomiting within 30 minutes of consuming a contaminated food and this is considered to be a
A) foodborne pathogen. B) foodborne infection. C) foodborne intoxication. D) foodborne illness.
A buffer:
a. emulsifies fats. b. maintains a constant pH. c. facilitates chemical reactions. d. protects against plaque build-up.
Which of the following is a characteristic of the rate of dietary fat oxidation?
a. It is lower in obese people b. It is independent of LPL activity c. It is higher in females than males d. It is independent of the body's set point
Which group has the highest protein requirement?
A. males at 9–13 years B. males at 15–18 years C. females at 9–13 years D. females at 15–18 years E. males and females at 15–18 years