Precision Nutrition EXAM BUNDLE!

Precision Exam '21-22 - Food and Nutrition I 26-5 comes from contaminated eggs and poultry - ANSWER Salmonella comes from Improperly canned foods - ANSWER Botulism comes from Raw or undercooked shellfish from contaminated waters - ANSWER Hepatitis comes from Foods that are made with hand ...

Precision Exam '21-22 - Food and Nutrition I copy 1-25 correct 100% Place the burned area under cold, running water - ANSWER to treat a first-degree burn Fire extinguisher Smother with a lid Use baking soda - ANSWER THREE correct practices to use in the case of a grease fire lb - ANSWER...

Precision Nutrition Exams 1-6 QuestWhat is a curriculum? - ANSWER A step-by-step progression for learning and practicing skills Our mission at Precision Nutrition is: - ANSWER to provide research-based, life-changing, personal nutrition and lifestyle coaching for everyone We take a __________ ...

Precision nutrition (chapter 1) CoGenetics - ANSWER Inherited DNA (of an organism,)which influences what they become.(environment plays a key role) Limiting factors - ANSWER Anything that makes it more difficult for a client to achieve optimal results Examples that cause clients to have proble...

Precision Exam: Culinary| 95 QuestionChef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife ...

Culinary Precision Test| 100 Quest cooking - ANSWER transfer of energy from a heat source to food. Cooking affects the following aspects of food - ANSWER nutritional value, texture, color, aroma, and flavor Dry Cooking - ANSWER applies heat directly as with flame or indirectly by surrounding ...

Precision Exam Study Guide| 135 QChef knife - ANSWER larger sharp utensil is used for chopping or mincing boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knif...

Gourmet: Precision Exam study guide 100% correct!

Precision Nutrition Questions anFats - ANSWER Also known as triglycerides. derived from glycerol and three fatty acids. Nutrients - ANSWER Biochemical substances used by the body that must be supplied in adequate amounts from the diet Zoo chemicals - ANSWER Components found in animal food sour...

Precision nutrition: chapter 2: food intake, digestion and absorption correct 100%the GI tract can absorb about_% of the food we eat - ANSWER 97 how long is the digestive system? - ANSWER 25 feet what is the absorption cell of the small intestine called? - ANSWER enterocytes what is the med...

Precision Nutrition Questions and Answers!! Major Limiting Factors Affecting Client Success -ANSWER physiology, genes, nutrition, exercise, mindset Energy Balance -ANSWER bal. between calories consumed and expended Chronic Positive Energy Balance -ANSWER weight gain, diabetes, thyroid ...

Precision nutrition level 1 introduc Fats - ANSWER Triglycerides. Derived from glycerol and three fatty acids Nutrients - ANSWER Biochemical substances used by the body that must be supplied in adequate amounts from the diet Micronutrients - ANSWER Substances required by the body in very smal...

Precision Nutrition Chapter 6(Latest Update 2024) 100% correct! Monosaccharides -ANSWER The simplest form of carbohydrates, since they contain only one sugar group or chain link. Oligosaccharides -ANSWER Saccharide composed of a small number of monosaccharides. Polysaccharides -ANSWER Mo...

Food and nutrition exam Questions and Answers(RATED A) What plating tools used to place large objects - ANSWER Metal spoon Which item should be placed first - ANSWER Moist ingredients Which playing style brings the most height to the presentation by lowering components in a vertical style -...