Food and Nutrition Exam Review 1. What is the “Danger Zone”? the temperature in which bacteria grows rapidly (4C - 60 OR 40F - 140F) 2. What does it mean to “Fight Bac”? chill: refrigerate promptly clean: wash hands and surfaces often cook: cook to proper temperatures separate: don’t cross-contaminate 3. What is cross-contamination? cross-contamination is letting micro-organisms and bacteria from one food get to another 4. What is required to keep food safe? washing
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Discuss ways you can change current eating habits to better meet pyramid guidelines. -Incorporate a few servings of each into your daily intake. 5. Using Exchanges Spreadsheet answer the following: *Total number of vegetable servings: 3-5 *Total number of bread/starch servings: 6-11 *Total number of fruit servings: 2-4 *Total number of meat servings: 2-3 *Total number of fat servings:Sparingly
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apparatus was used. A small amount of an unknown solution was put in to the capillary tube. As soon as the sample was placed in to the capillary tube the temperature was recorded till it becomes in to a liquid form. The unknown solution (841) started to melt at 117℃ and it completely melted at 124℃. During this process a temperature was recorded from the beginning to the end till the solution became in to a liquid
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There are many different factors that can affect urine including volume‚ urine concentration‚ and pH levels. Factors that affect urine volume are fluid intake and reabsorption‚ which affects the amount of urine released. Urine concentration is measured by the concentration of dissolved solids present in a person’s urine‚ which is affected by water intake levels as well as diet (the amount of sodium in person’s diet). The pH scale has a range of normal‚ acidic‚ or basic. Acidic urine occurs when the
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J Appl Physiol 91: 225–230‚ 2001. Gender differences in carbohydrate loading are related to energy intake MARK A. TARNOPOLSKY‚1‚2 CAROL ZAWADA‚2 LINDSAY B. RICHMOND‚2 SHERRY CARTER‚1 JANE SHEARER‚3 TERRY GRAHAM‚3 AND STUART M. PHILLIPS2 1 Departments of Medicine (Neurology and Rehabilitation) and 2Kinesiology‚ McMaster University‚ Hamilton‚ Ontario L8N 3Z5; and 3Human Biology and Nutrition‚ University of Guelph‚ Guelph‚ Ontario‚ Canada N1G ZW1 Received 5 July 2000; accepted in final form 6 April
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What leads to success in modern bodybuilding? (1970’s – present) Contents page Table of Contents Introduction – 3 Diet – 4 Protein: 5 Carbohydrates: 5 Fats: 6 Other foods: 7 Rest – 9 Sleep: 9 Rest between workouts: 10 Rest between sets: 12 Time under tension (TUT): 13 Doug’s gym in Texas. Pictured above 15 Metabolic stress: 15 Sets & Repetitions: 15 Exercises: 16 Mind-set – 18 Genetics – 19 Steroids – 22 Supplements – 24 Protein powder: 24 Creatine: 25 Branched Chain Amino acids (BCAA’s): 26
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fruits and vegetables in my diet. Instead‚ I continued with my usual diet. Since I was tracking my intake‚ I was more conscious about my intake‚ yet consuming fruits and vegetables proved to be more difficult than I had imagined. I did not go grocery shopping and only ate what was available at home‚ which was mostly bananas and steamed vegetables like cabbage or okra. I got tired of bananas and my fruit intake declined. At times‚ vegetables were not readily available at home so I skipped on eating them
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Tort Liabilities Nursing homes have the potential to have tort liabilities if the problems are not corrected if harm should occur. A nursing home is a busy place and with different people coming and going throughout the day. A nursing home is a high demand for care of residents. Nursing home staff should be knowledgeable about the resident’s quality of care and should be licensed to perform the care that is given. Possible Tort Liability: Resident that wanders. These residents are
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modeling for career planning and potentially higher level education. We’ve reached a point as a nation where our lack of food knowledge and basic cooking skills is having a negative impact on our overall health and life expectancy. For the first time in recorded history‚ younger generations are expected to live shorter lives than their parents. The cooking curriculum we have implemented at BYP is a chance for us to arm our youth with sensible‚ practical knowledge they can take into the world and actually
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activity and the calories expended by each activity. You should have at least 1440 minutes of activities recorded to account for all 24 hours of the day. Include daily activities like sleeping‚ grooming‚ eating‚ driving‚ and computer work in addition to recreational physical activities. Use a reliable resource or tool such as the USDA Super Tracker calculate the caloric values of the food items you recorded and the caloric expenditures of the physical activities you performed. After you finish recording
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