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HeaL 257 > Exam 4 > Flashcards

Exam 4 Flashcards

1
Q

An indicator of a person’s weight for his or her height.

A

body mass index (BMI)

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2
Q

Obesity increases the risk of many diseases by altering ____.

A

metabolism

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3
Q

Chemical changes that take place in the body.

A

Metabolism

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4
Q

___% of women and ___% of men are trying to lose weight.

A

57/40

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5
Q

What are the four specific types of disordered eating patterns?

A
  1. Anorexia
  2. Bulimia
  3. Binge eating disorder
  4. Pica
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6
Q

__% of people with anorexia nervosa are women.

A

90

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7
Q

binge eating disorder has ____ and ____ origins

A

genetic and environmental

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8
Q

Deaths that occur within the first year of life per 1,000 live births

A

infant mortality rate

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9
Q

Infants weighing less than 5.5 pounds at birth

A

low-birth-weight infants

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10
Q

Infants born at or before 37 weeks of pregnancy.

A

preterm infants

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11
Q

A baby in the womb from the eight week of pregnancy until birth

A

fetus

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12
Q

a process characterized by increases in cell number and size.

A

growth

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13
Q

Processes involved in enhancing functional capabilities

A

development

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14
Q

“calor” means

A

heat

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15
Q

A unit of measure used to express the amount of energy produced by foods in the form of heat.

A

Calorie

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16
Q

The calorie used in Nutrition is the large calorie, or the ____.

A

kilocalorie (kcal)

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17
Q

A calorie equals the amount of energy needed to raise the temperature of __ kilogram of water (about __ cups) from 15 to 16 degrees celcius (or from __ to __ degrees Farenheit).

A

1
4
59 (to)
61

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18
Q

Unpleasant physical and psychological sensations (weakness, stomach pains, irritability) that lead people to acquire and ingest food.

A

hunger

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19
Q

A feeling of fullness or of having had enough to eat.

A

satiety

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20
Q

The desire to eat; a pleasant sensation that us aroused by thoughts of the taste and enjoyment of food.

A

appetite

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21
Q

When does the majority of weight gain during adulthood usually occur?

A

between ages 25 and 34

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22
Q

A successful weight loss program include: ____ AND ____ eating and exercise habits are needed to keep excess weight off.

A

improved

enjoyable

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23
Q

A successful weight loss program include: Programs should be individually tailored, sustainable lifestyle changes that focus on _____ strategies for reducing calorie intake and increasing ____ ____.

A

behavioral

physical activity

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24
Q

A successful weight loss program include: ____ physical ____ (regular cardio and resistance training) with ____ reduction increases weight loss.

A

moderate
activity
calorie

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25
Q

Weight-Loss Maintainers: ____ regularly

A

exercise

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26
Q

Weight-Loss Maintainers: make ___ and ____ changes in diet and exercise.

A

small

comfortable

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27
Q

Weight-Loss Maintainers: eat ____.

A

breakfast

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28
Q

Weight-Loss Maintainers: Choose ______ foods.

A

low-fat

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29
Q

Weight-Loss Maintainers: Keep track of their ____, ____ intake, and ____ ____ level.

A

weight
dietary
physical activity

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30
Q

Weight-Loss Maintainers: Engage in ____ and ____ exercise

A

regular

vigorous

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31
Q

Weight-Loss Maintainers: Reduce _____ sizes

A

portion

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32
Q

Weight-Loss Maintainers: Get __ hours of sleep

A

8

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33
Q

What are the 3 energy-requiring processes of the body?

A
  1. basal metabolism
  2. physical activity
  3. dietary thermogenesis
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34
Q

Energy required to maintain normal body functions while at rest.

A

basal metabolism

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35
Q

Basal metabolism is assessed while at ____.

A

rest

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36
Q

This energy requiring process of the body includes energy used to support body processes such as growth, health, tissue repair and maintenance, and other functions.

A

basal metabolism

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37
Q

1 of the 3 energy-requiring processes of the body that includes energy the body expends for breathing, the pumping of the heart, the maintenance of body temperature, and other life-sustaining, ongoing functions.

A

basal metabolism

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38
Q

A method of measuring energy expenditure from determination of the amount of oxygen used by the body during a specific amount of time.

A

indirect calorimetry

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39
Q

Energy used related to good ingestion.

A

dietary thermogenesis

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40
Q

This enery-requiring process gives off heat and some energy escapes as heat.

A

dietary thermogenesis

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41
Q

Energy used related to good ingestion.

A

dietary thermogenesis

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42
Q

Energy-requiring process that includes the energy expended during digestion of food and absorption, utilization, storage, and transport of nutrients.

A

dietary thermogenesis

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43
Q

dietary thermogenesis accounts for __% of total energy needs.

A

10 (percent)

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44
Q

“_____” means the production of heat.

A

thermogenesis

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45
Q

The number of calories per gram of food. It is calculated by dividing the number of calories in a portion of food by the food’s weight in grams. May also be calculated as calories per 100 grams of food.

A

energy density

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46
Q

The number of calories per gram of food.

A

energy density

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47
Q

The number of calories per gram of food.

A

energy density

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48
Q

The number of calories per gram of food.

A

energy density

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49
Q

The rate at which energy is used by the body when at complete rest.

A

BMR, basal metabolic rate

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50
Q

The rate at which energy is used by the body when at complete rest.

A

BMR

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51
Q

basal metabolic rate is also called ____ metabolic rate

A

resting

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52
Q

BMR is expressed as calories per unit of ___, such as an hour, per unit of body ____ in kilograms

A

time

kilograms

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53
Q

BMR calculation for men

A

body weight X 11

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54
Q

BMR calculation for women

A

body weight X 10

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55
Q

basal metabolism includes functions like basic ____.

A

breathing

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56
Q

basal metabolism includes functions like the ____ of the ____.

A

beating

heart

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57
Q

basal metabolism includes functions like the renewal of ____ and ____ tissue.

A

muscle

bone

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58
Q

basal metabolism includes functions that support ongoing activities that sustain ____ and ____.

A

life

health

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59
Q

____ is considered a component of basal metabolism, which causes the portion of calories needed for basal metabolism to be extra high during younger periods of life.

A

growth

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60
Q

FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: BODY ____ AND ____.

A

SIZE

COMPOSITION

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61
Q

FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: THE ____ OF THE PERSON AS WELL AS THEIR ____.

A

AGE

GENDER

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62
Q

FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: THE ____ AND ____ OF THE ENVIRONMENT.

A

CLIMATE

TEMPERATURE

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63
Q

FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: ____ LEVELS.

A

HORMONAL

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64
Q

FACTORS THAT CAN INCREASE BASAL METABOLIC RATE: THE OVERALL ____ OF THE INDIVIDUAL.

A

HEALTH

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65
Q

_______ MAKES UP THE BULK OF PEOPLE’S NEED FOR ENERGY.

A

BASAL METABOLISM

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66
Q

BASAL METABOLISM ACCOUNTS FOR __ TO __ PERCENT OF THE TOTAL NEED FOR CALORIES IN THE VAST MAJORITY OF PEOPLE.

A

60

75

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67
Q

BASAL METABOLISM ACCOUNTS FOR __ TO __ PERCENT OF THE TOTAL NEED FOR CALORIES IN THE VAST MAJORITY OF PEOPLE.

A

60

75

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68
Q

_______ MAKES UP THE BULK OF PEOPLE’S NEED FOR ENERGY.

A

BASAL METABOLISM

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69
Q

PHYSICAL ACTIVITY LEVELS: SITTING MOST OF THE DAY; LESS THAN 2 HOURS OF MOVING ABOUT SLOWLY OR STANDING.

A

INACTIVE

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70
Q

INACTIVE PHYSICAL ACTIVITY LEVELS REQUIRE __ PERCENT OF BMR CALORIES.

A

30

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71
Q

PHYSICAL ACTIVITY LEVELS: SITTING MOST OF THE DAY; WALKING OR STANDING 2 TO 4 HOURS, BUT NO STRENUOUS ACTIVITY.

A

AVERAGE

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72
Q

AVERAGE ACTIVITY LEVELS REQUIRE __ PERCENT OF BMR CALORIES.

A

50

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73
Q

PHYSICAL ACTIVITY LEVELS: PHYSICALLY ACTIVE FOR 4 OR MORE HOURS; LITTLE SITTING OR STANDING; SOME PHYSICALLY STRENUOUS ACTIVITIES.

A

ACTIVE

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74
Q

ACTIVE PHYSICAL ACTIVITY LEVELS REQUIRE __ PERCENT OF BMR CALORIES.

A

75

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75
Q

CALORIES USED FOR BMR + CALORIES USED FOR PHYSICAL ACTIVITY + CALORIES USED FOR DIETARY THERMOGENESIS =

A

TOTAL DAILY NEED FOR CALORIES

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76
Q

THE TOTAL DAILY NEED FOR CALORIES IS EQUAL TO THE SUM OF THE CALORIES NEEDED FOR 3 PROCESSES….

A
  1. BMR
  2. PHYSICAL ACTIVITY
  3. DIETARY THERMOGENESIS
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77
Q

AN INDICATOR OF THE STATUS OF A PERSON’S WEIGHT FOR HIS OR HER HEIGHT.

A

BMI - BODY MASS INDEX

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78
Q

BMI = ___ IN KILOGRAMS / ____ IN METERS SQUARED.

A

WEIGHT

HEIGHT

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79
Q

BMI FOR UNDERWEIGHT INDIVIDUALS

A

18.5 KG/M2 OR LESS

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80
Q

BMI FOR NORMAL WEIGHT INDIVIDUALS

A

18.5 - 24.9

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81
Q

BMI FOR OVERWEIGHT PEOPLE

A

25 TO 29

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82
Q

BMI FOR OBESE PEOPLE

A

30 KG/M OR HIGHER

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83
Q

FAT LOCATED UNDER THE SKIN AND MUSCLE OF THE ABDOMEN

A

VISCERAL FAT

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84
Q

FAT STORED UNDER THE ____ & _____ OF THE ____ HAS THE GREATEST ASSOCIATION WITH DISEASE RISK.

A

SKIN
MUSCLES
ABDOMEN

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85
Q

FAT STORED UNDER THE ____ & _____ OF THE ____ HAS THE GREATEST ASSOCIATION WITH DISEASE RISK.

A

SKIN
MUSCLES
ABDOMEN

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86
Q

WHAT TYPE OF FAT HAS THE GREATEST ASSOCIATION WITH RISK OF DISEASE?

A

VISCERAL FAT

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87
Q

An eating disorder characterized by extreme weight loss, poor body image, and irrational fears of weight gain.

A

anorexia nervosa

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88
Q

Self-imposed starvation

A

anorexia

89
Q

The consumption of a large amount of food in a short amount of time.

A

binge eating

90
Q

An eating disorder characterized by recurrent episodes of rapid, uncontrolled eating of large amounts of food in a short period of time that are followed by compensatory behaviors such as self-induced vomiting dieting, excessive exercise, or misuse of laxatives to prevent weight gain

A

bulimia nervosa

91
Q

REGULARLY CONSUMING NONFOOD SUBSTANCES SUCH AS CLAY OR LAUNDRY STARCH.

A

PICA

92
Q

PICA HAS BEEN OBSERVED IN MANY CULTURES SINCE ____ TIMES.

A

ANCIENT

93
Q

PICA OCCURS PRIMARILY IN ___ ____ AND ____ WOMEN IN THE SOUTHERN UNITED STATES.

A

YOUNG CHILDREN

PREGNANT (WOMEN)

94
Q

CLAY OR DIRT EATING

A

GEOPHAGIA

95
Q

CLAY OR DIRT EATING

A

GEOPHAGIA

96
Q

CLAY OR DIRT EATING

A

GEOPHAGIA

97
Q

Individuals afflicted by Geophagia obtain relief from ____ by eating clay and/or dirt.

A

nausea

98
Q

Geophagia involves eating ____ or ____.

A

clay

dirt

99
Q

Problems associated with this type of Pica include blockage of the intestinal tract, parasitic and bacterial infections, as well as iron deficiency and sickle-cell anemia.

A

Geophagia

100
Q

ICE EATING

A

PAGOPHAGIA

101
Q

ICE EATING

A

PAGOPHAGIA

102
Q

ICE EATING

A

PAGOPHAGIA

103
Q

ICE EATING

A

PAGO

104
Q

CLAY OR DIRT EATING

A

GEO

105
Q

This strain of Pica involves eating ice.

A

Pagophagia

106
Q

Pagophagia is associated with ____-deficiency.

A

iron

107
Q

Type of Pica associated with iron-deficiency.

A

pago

108
Q

What type of Pica is common during pregnancy?

A

pago

109
Q

Type of pica common during pregnancy

A

pagophagia

110
Q

EATING LAUNDRY STARCH AND CORN STARCH

A

AMYLOPHAGIA

111
Q

EATING LAUNDRY STARCH OR CORN STARCH

A

AMYLO

112
Q

EATING LAUNDRY OR CORN STARCH

A

AMYLOPHAGIA

113
Q

Amylophagia, a form of Pica, involves eating __________ and _________.

A

laundry starch

corn starch

114
Q

Type of Pica in which the sweet taste and crunchy texture of flaked laundry starch is attractive to a small number of women, ESPECIALLY during pregnancy.

A

Amylophagia

115
Q

With amylophagia, the sweet taste of flaked laundry starch is attractive to some ____, especially during ____.

A

women

pregnancy

116
Q

Problems associated with ____ (a form of Pica), include rediced intake of nutrient dense foods and the consumption of contaminants that aren’t intended for consumption.

A

Amylophagia

117
Q

LEAD EATING

A

PLUBISM

118
Q

LEAD EATING

A

PLUBISM

119
Q

With this form of Pica, the consumption of lead-containing paint poses a major threat to the health of children.

A

plubism

120
Q

Type of Pica that poses a major threat to the health of children.

A

plubism

121
Q

With Plubism, lead poisoning causes ____ _____ and _____ in young children.

A

mental retardation

death

122
Q

Plubism: About __% of US children ages 1 to 5 have elevated blood lead levels.

A

2.6

123
Q

Associated with lead poisoning and death in young children.

A

plubism

124
Q

Anorexia Nervosa decreases ____, sex ____, as well as overall ____ in males.

A

testosterone
drive
fertility

125
Q

ED that causes increased susceptibility to infections and injuries.

A

Anorexia nervosa

126
Q

People with anorexia eat less than _____ per day.

A

1,200

127
Q

Although the cause isn’t definite, science points to 3 leading causes of BULIMIA NERVOSA, including _____, abnormal ____-____ _____, and _____________ cycles.

A

depression
food-intake cycles
feast and famine

128
Q

Which populations are MOST likely to engage in Pica?

A

young children

pregnant women in Southeastern U.S.

129
Q

Exposure to low levels of lead in young children could lead to ____ ____ and ____.

A

mental retardation

death

130
Q

What is Plubism?

A

lead eating

131
Q

List the 6 demographics who are the most at risk for anorexia.

A
  1. teenagers
  2. ballet dancers
  3. competitive athletes
  4. fitness instructors
  5. dietetics majors
  6. people with Type 1 diabetes
132
Q

insulin-dependent diabetes

A

type 1

133
Q

Those most at-risk for developing anorexia nervosa include ____, _____ dancers, competitive _____, _____ instructors, _____ majors, and people with type 1 _____.

A 
teenagers
ballet
athletes
fitness
dietetics
diabetes
134
Q

The types of competitive athletes most at-risk for developing anorexia nervosa include: _____, figure ____, runners, _____ and dancers.

A

gymnasts
skaters
wrestlers

135
Q

In Western societies, __% of adolescent young women and __% of young males develop anorexia nervosa.

A

1

.3

136
Q

To prevent eating disorders, we must embrace the movement toward the acceptance of ____ size, fashionable attire for _____ people, larger-sized _____, and a more realistic view of differences in _____ _____.

A

body
larger
models
body size

137
Q

Acceptance of a realistic standard of body weight and size - one that corresponds to _____ and _____ _____ - and respect for people of all body shapes and sizes may be the MOST EFFECTIVE MEASURES that can be taken to prevent an eating disorder

A

health

physical fitness

138
Q

What types of feelings may follow a binge?

A

self-hatred
guilt
depression or disgust

139
Q

Academy of Eating Disorders website

A

aedweb.org

140
Q

EDNOS

A

eating disorder not otherwise specified

141
Q

Nighttime eating syndrome is a _____.

A

EDNOS

142
Q

Compulsive overeating is a _____.

A

EDNOS

143
Q

Purging disorder is a _____.

A

EDNOS

144
Q

Restrained eating is a _____.

A

EDNOS

145
Q

Orthoexia nervosa is a _____.

A

EDNOS

146
Q

selective eating disorder is a _____.

A

EDNOS

147
Q

3 PROBLEMS THAT OCCUR IN YOUNG FEMALE ATHLETES WITH LOW CALORIC INTAKE is commonly referred to as ____ _____ _____.

A

female athlete triad

148
Q

The Female Athlete Triad, or 3 problems that occur in young female athletes with low caloric intakes, include _____ disorders, menstrual cycle _____, and decreased _____ _____ density.

A

eating
dysfunction
bone mineral

149
Q

The 3 problems that occur in young female athletes with low caloric intakes.

A

Female Athlete Triad

150
Q

The Female Athlete Triad afflicts __% of female athletes and also __% of male athletes.

A

20

8

151
Q

Female Athlete Triad is most common in which four sports?

A
  1. gymnastics
  2. distance running
  3. figure skating
  4. ballet
152
Q

Supplements are a GOOD IDEA in people diagnosed with _____ and/or _____ deficiency diseases.

A

vitamin

mineral

153
Q

Supplements are a GOOD IDEA for _____ (vitamin K).

A

newborns

154
Q

Supplements are a GOOD IDEA for newborns (especially vitamin _).

A

(vitamin) K

155
Q

Supplements are a GOOD IDEA with people who live in areas without a _____ _____ _____ (fluoride).

A

fluoridated water system

156
Q

Supplements are a GOOD IDEA for _____ (vitamins B12 and D).

A

vegans

157
Q

Supplements are a GOOD IDEA for vegans, who need vitamin __ and vitamin __.

A

B12

D

158
Q

Supplements are a GOOD IDEA for people experiencing _____ loss (iron).

A

blood

159
Q

Supplements are a GOOD IDEA for people experiencing blood loss, because they have low _____ levels.

A

iron

160
Q

Supplements are a GOOD IDEA for people at risk for _____ due to low calcium intake and poor vitamin D status.

A

Osteoporosis

161
Q

Supplements are a GOOD IDEA for people at-risk of developing Osteoporosis (____ & vitamin _).

A

calcium

vitamin D

162
Q

Supplements are a GOOD IDEA for individuals with impaired _____ processes (B12).

A

absorption

163
Q

Supplements are a GOOD IDEA for ____ women (folate and iron).

A

pregnant

164
Q

Supplements are a GOOD IDEA for pregnant women (______ & ____).

A

folate

iron

165
Q

Supplements are a GOOD IDEA for ______ people on limited diets.

A

elderly

166
Q

Supplements are a GOOD IDEA for people who are on _____ diets.

A

restrictive

167
Q

Supplements are a GOOD IDEA for people with _____.

A

alcoholism

168
Q

USP represents

A

U.S. Pharmacopeia

169
Q

One of the private groups that offers testing services to ensure dietary supplements meet standards for disintegration, purity, potency, and labeling, seeing as there is no government body that monitors the contents of herbal supplements.

A

U.S. Pharmacopeia

170
Q

A USP logo or symbol certifies ____ ingredients and accurate _____ but does NOT address product ____ or _____.

A

quality
labeling
safety
effectiveness

171
Q

herbal remedies can have a positive, negative, or neutral effect on body processes and is considered valuable if it has _____ effects on body processes and if the _____ are not outweighed by the risks

A

beneficial

benefits

172
Q

Vitamins and minerals can’t turn a poor diet into a healthy once since a dietary level of health ALSO depends on its content of essential _____ _____, protein, fiber, water, and other _____ and _____ from food

A

fatty acids
nutrients
phytochemicals

173
Q

The FDA does not approve, test, or _____ the manufacture or _____ of dietary supplements and the government has _____ power to keep potentially harmful supplements off the market.

A

regulate
sale
limited

174
Q

Dietary supplements can be tested by U.S. Pharmacopeia (Label: ____) or Consumer Labs (label: ____), two private companies that offer testing services to ensure supplements meet standards.

A

USP

CL

175
Q

Factors associated with low birth weight infants: duration of _____.

A

pregnancy

176
Q

Factors associated with low birth weight infants: prenatal _____ gain.

A

weight

177
Q

Factors associated with low birth weight infants: Pre-pregnancy _____ gain ____.

A

weight

status

178
Q

Factors associated with low birth weight infants: _____ (bad habit).

A

smoking

179
Q

Pregnant women in their second trimester need to consume an additional ___ extra calories.

A

340

180
Q

Pregnant women in their third trimester need to consume an additional ___ extra calories.

A

450

181
Q

What is the recommended weight gain for women with a normal BMI during pregnancy?

A

25 - 35 lbs

182
Q

Critical periods of cell multiplication are most intensive during the _____ trimester.

A

first

183
Q

The spread of bacteria, viruses, or other harmful substances from one substance to another.

A

cross-contamination

184
Q

An illness related to the consumption of foods or beverages containing disease-containing bacteria, parasites, toxics chemicals, or other harmful substances.

A

foodborne illness

185
Q

Can food-borne illnesses be transmitted by fruits and veggies?

A

yes

186
Q

Are commercially canned foods sterile and do they have a long shelf-life?

A

Yes and Yes

187
Q

commercially canned foods are sterile because they’re heated to the point where all _____ is killed so there is never any bacterial growth. Consequently, canned foods are _____ and will not spoil if left on the shelf for years.

A

bacteria

sterile

188
Q

canned foods may spoil if the can is ____ or develops a pinhole _____, or if errors were made during _____.

A

dented
leak
canning

189
Q

What’s the SINGLE MOST IMPORTANT means for preventing food-borne illnesses caused by bacteria?

A

wash your hands thoroughly with soap and water before AND after handling foods.

190
Q

Food-borne illnesses are caused by _____ agents (bacteria, viruses, and parasites) AND _____ agents (toxins and chemical contaminants).

A

infections

noninfectious

191
Q

Bacteria, viruses, and parasites that cause foodborne illnesses.

A

infectious agents

192
Q

toxins and chemical contaminants that cause foodborne illnesses.

A

noninfectious agents

193
Q

Foodborne illness: over 1 million cases occur in the US per year.

A

salmonella

194
Q

Foodborne illness: common contaminant in chixn

A

Campylobacter

195
Q

The most common food-borne illness in the United States, which results in a bout of serious vomiting that is resolved in two days.

A

noroviruses

196
Q

noroviruses are spread primarily by _____ kitchen workers and by _____ who have dumped sewage waste above oyster beds

A

infected

fishermen

197
Q

noroviruses can spread by ____ to ____ also.

A

person/person

198
Q

Foodborne illness that poses a major threat/hazard to pregnant women, older adults, and people with compromised immune systems

A

listeria

199
Q

Foodborne illness: most outbreaks of _____ are linked to contaminated cheese, cold cuts, hot dogs, sushi rolls, ice cream, cantaloupe, and other foods.

A

Listeria

200
Q

Other causes of food-borne illnesses: The onset of symptoms resulting from mercury contamination usually occur __ hours after ingestion.

A

72

201
Q

Other causes of food-borne illnesses: symptoms include numbness, weakness of legs, spastic paralysis, impairment of vision, blindness and coma.

A

mercury contamination

202
Q

High levels of mercury are most likely to be present in large, long-lived fish such as _____ and _____.

A

shark

swordfish

203
Q

The most common food-borne illness in the United States/

A

Noroviruses

204
Q

What type of harmful organism is commonly found in raw fish?

A

mercury

205
Q

What type of population is the least likely to experience the effects of foodborne illnesses?

A

healthy adults

206
Q

A safe process when conducted under specific conditions that destroys bacteria, parasites, and viruses present in or on foods.

A

Irradiation

207
Q

Benefits of irradiation: reduces or eliminates disease-causing _____.

A

germs

208
Q

Benefits of irradiation: does not introduce _____ into foods.

A

radioactivity

209
Q

Benefits of irradiation: does not cause dangerous substances to appear in _____.

A

foods

210
Q

Benefits of irradiation: does not negatively impact the nutrient _____ or nutritional _____ of the food.

A

content

value

211
Q

Fresh cold foods should be kept at or below what temperature to reduce the risk of bacterial growth?

A

40 degrees (Farenheit)

212
Q

beef, veal, lamb, and pork should have an internal temperature of __ degrees Fahrenheit before it is eaten.

A

160

213
Q

chicken and turkey should have an internal temperature of _ degrees Fahrenheit before it is eaten.

A

165

214
Q

It takes _ second to sanitize your hands.

A

20

215
Q

The soap makes germs lose their _____ on skin.

A

grip

216
Q

fresh hot foods should be held above ___ degrees Fahrenheit to lower risk of bacterial growth.

A

140

217
Q

Bacteria grows best at temperatures between __ and __ degrees Fahrenheit

A

40

135

218
Q

What foods should be avoided in order to reduce the risk of food-borne illness?

A
  • RAW MILK
  • RAW EGGS
  • RAW MEATS
  • RAW OYSTERS

HeaL 257 (6 decks)

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