M.M. Week 2 Assignment 1. Please identify the three types of contaminants and provide examples of each. (The word count criterion does not apply to this question.) a. Chemical contaminants i. Toxic metals such as lead in tableware‚ copper found in pans or zinc from galvanized kitchen items can make its way into food and cause toxic metal poisoning ii. Foodservice Chemicals from cleaners‚ machine lubes‚ etc. can contaminate food if not used‚ stored or labeled correctly(3-30) b. Physical contaminants-
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California (Listeni/ˌkælɨˈfɔrnjə/) is a state located on the West Coast of the United States. It is the most populous U.S. state‚[11] home to 1 out of 8 Americans‚ and is the third largest state by area (after Alaska and Texas). It is home to the nation’s second and fifth most populous census statistical areas (Greater Los Angeles area and San Francisco Bay Area‚ respectively)‚ and eight of the nation’s 50 most populated cities (Los Angeles‚ San Diego‚ San Jose‚ San Francisco‚ Fresno‚ Sacramento
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IF I HAD THREE DAYS TO DO WHATEVER I WANTED… I would take the chance to do things that are valued the most to me. In these three days‚ it is said that money‚ time‚ and rules are not taken in consideration. Therefore‚ I would have complete freedom in doing whatever I wanted and make the impossible‚ possible in these days. On the first day‚ I would want to explore the other side of the universe. Ever since I was a little child‚ I had an adventurous side to me. I wanted to explore
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Week Five Reflection Summary Cassie Kodie BIS/220 6/19/2012 John McGivney Developing the right programs for a company’s needs can become a major project. Going into weeks 4 and 5‚ I did not realize how much work and detail went into planning‚ developing and implementing a software program. There is a team structure with a project manager and the involvement of the company utilizing the program can be very involved to no say at all. I learned that a scope is a list of features desired in a
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After completing my three day food intake in iProfile‚ I was given a closer examination at where my strengths and weaknesses lie in terms of my diet. Most of my protein came in the form of protein shakes‚ and meat‚ my carbohydrates were from waffles or the occasional potato‚ and my lipid intake is from the meat I eat. I noticed that I consume a lot of protein‚ a moderate amount of fat‚ and not enough carbohydrates. I feel in order to meet my DRI for carbohydrates I could add more whole grains like
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Week 1 Assignment 1 Candice O’Byrne Sci/241 January 11‚ 2012 Stephen Murray Week 1 Assignment 1 Understanding food labels is essential knowledge for eating healthily and for making sure that the proper nutrients are available in the food we consume every day. Nearly every packaged food item purchasable in the United States is labeled with the nutritional value by the Food and Drug administration. A few key elements exist to help us understand the nutrition on these labels. The 5/20
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Assignment: Human Digestion Summary SCI/241 - NUTRITION AURORA MERRY Assignment: Human Digestion Summary Write a 350- to 700-word summary in APA format describing the path food follows through the digestive system. Answer the following questions: How long does it take for food to go through the digestive system? How does digestion occur in each of the following parts of the digestive system? Large intestine Mouth Small intestine Stomach Note. Include descriptions of other organs or components
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Complete the Scientific Method activity on the student website. Write a 350 word paper on the scientific method. Include the following: Describe how you applied the steps of the scientific method in the activity. Describe a real-life problem where you have or could have used the scientific method. Include the steps involved in solving the problem. I completed both the tomato growing and the car starting exercises. I first identified the problem. The tomato plants were not producing
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Grains → According to my 3-Day Average Food Groups report‚ I consumed no whole grains. MyPlate recommends eating minimum of three grains of whole grains daily‚ and it is recommended that people of my gender and age eat six ounces per day. I could increase my whole grain intake by eating whole grain cereal (when I do eat them) and using whole grain types when I am cooking pasta or rice. Some obstacles for achieving this goal includes time and money. As a student I lack time to make a trip to the grocery
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Chad Carter American Intercontinental University Unit 3 Individual Project ECON 220 – Microeconomics May 19‚ 2013 Abstract This paper will provide an analysis of 2 production scenarios. We will calculate costs associated with running a production facility. Furthermore‚ the analysis will be used to provide a basic understanding of how changes in staffing and productivity impact profit and loss. Management’s Production Decision Introduction This report will provide insight on what your
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