Monosodium glutamate - Study guides, Class notes & Summaries

Louis Pasteur correct answer: A French chemist, this man discovered that heat could kill bacteria that otherwise spoiled liquids including milk, wine, and beer.- microbes invented pasteurization Hazard correct answer: any physical, chemical, or biological property that may cause an unacceptable consumer health risk Physical hazards correct answer: items that may cause choking or injury if consumed in food examples: bandages, chips of flaking paint, dust, fingernails, glass, hair, jewe...

EAT RIGHT PREP (Pt #1) - PRACTICE QUESTIONS - RD EXAM WITH 100% CORRECT ANSWERS *What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal/day?* -875 -97 -218 -71 - Answer- 97 *Which of the following is a characteristic typically associated with the discussion method of teaching?* -helps learners master higher-level cognitive objectives -appeals to several of the learner's senses simultaneously -works well for accomplishing objective...

Food Handler Certification – Ontario Questions And Answers 100% Verified. Why food safety is so important? - correct answer. To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? - correct answer. Food premises Federal legislation - correct answer. Take care of foods and drugs, alteration, colouring and bacterial standars Provincial legislation -...

What is asthma? - ANSWERreversible air flow disease What induces bronchospasms in asthma? - ANSWERvPollutants vRespiratory viruses vAspirin and other NSAIDs vGERD - esp with S&S at night What are some considerations for older adults with asthma? - ANSWERBeta adrenergic receptors which are responsible for smooth muscle relaxation and bronchodilation become less sensitive so airways are not as capable of relaxing as in younger individuals. Therefore preventing flare ups is crucial. Wha...

Which of the following is a characteristic typically associated with the discussion method of teaching? A. Helps learners master higher level cognitive objectives. B. Appeals to several of the learners senses simultaneously. C. Works well for accomplishing objectives in the psychomotor domain. D. Provides the instructor with most control of the teaching-learning situation than most other methods. - ANSWERSHelps learners master higher-level cognitive objectives (Reason: Cognitive domain in...

Eat Right Prep Practice Questions 2. (Answered) VERIFIED/. The Standards of Professional _____ for dietetics professionals describes in general terms a competent level of behavior in the professional role. - -Performance Which flavor enhancer from seaweed might be included in a recipe to provide "umami"? - - Monosodium glutamate In order to be labeled as "pure," the US Food and Drug Administration (FDA) requires that vanilla extract - -contain 35% alcohol by volume Which of the fo...

ISSA Nutritionist: Chapter 1 Exam with Questions and Answers olfactory system ANSWER The organ system used for smelling. volatile molecules ANSWER Small, vaporized particles. taste ANSWER The perception stimulated when a substance in the mouth reacts chemically with a taste receptor cell in the oral cavity. umami ANSWER One of the five categories of taste in food, corresponding to the flavor of glutamates, especially monosodium glutamate. Mouthfeel ANSWER The physical sensations i...

Why food safety is so important? - To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? - Food premises Federal legislation - Take care of foods and drugs, alteration, colouring and bacterial standars Provincial legislation - Take care of condition and safety under which food in held, prepared and server to the public Municipal legislation - Take care of licensing, garbage contr...

REHS Food (2023/2024) Rated A+ lag, log, stationary, decline Bacterial growth phases Thermophillic 113-158F Mesophillic 59-112 Psychrophillic 35-50 Flat Sour Spoilage Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans Bacteria that cause flat sour spoilage. 4.6 to 7 pH that food borne illnesses tend to occur at. 4.6 This pH or lower can be used to exclude food as potentially hazardous. Sous Vide The French term for vacuum packing...

What is included in the central nervous system? - ans --brain and spinal cord What is included in the peripheral nervous system? - ans --cranial nerves, spinal nerves, ganglia What does the peripheral nervouse system act as? - ans --relay station What three types of headaches impact quality of life? - ans --migraine, tension, cluster What is the pain assessment guideline for migraine headaches? - ans --P - provoking (what triggers) Q - quality (is it pulsating or...