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- Indicate some possible ways in which foods may become contaminatedwith enteric organisms.2. The young man with weakness, insomnia, and weight reduction visited a doctor. During the examination, the doctor found out that young man decided to be vegetarian and during several last months followed plant diet without any consultation with the doctor. What are the possible reasons for the described symptoms? For the answer: 8.2 Transamination and Deamination of Amino Acids 411 a) give the definition to the «nitrogen balance» and whether or not it is changed in the patient; b) point out the cause of changed nitrogen balance; c) point out compounds do contain high-value proteins; d) specify the metabolic pathways of these compound in the human body; e) answer the main question of the task.8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and c
- Food poisoning can be divided into two categories: food infection and food intoxication. On the basis of toxin production by bacteria, explain the difference between these two categories.1. List the similarities and differences in the microbial spoilage of (a) breads, (b) pastries, (c) pastas, (d) cakes, and e) flour.explain 2 reasons for enteric coating of tablets
- Food safety: a. Explain whether there is a greater risk for E. coli O157:H7 infection when consuming a hamburger compared to consuming a steak. b. Also, discuss whether or not food poisoning can still occur after consuming a reheated pot of soup known to be contaminated with Staphylococcus aureus.1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition ClassWhat practical recommendations regarding food preparation could you make to someone concerned about E. coli O157:H7 contamination?
- 10. Patient was admitted to the hospital with complaints on malnutrition, light- colored feces, urine colored as «brown ale»; it was revealed icteric discolor of skin and sclera. Due to examination and laboratory serum tests, the doctor diagnoscd viral hepatitis. Why blood test is revealed the considerable increase of transaminase activity (ALT and AST) in this patient? For the answer: a) explain the reason for mentioned enzymes increascd activity in the blood; b) specify, what enzyme activity is increased in the largest degree in this pathology and why; 8.3. Ammonia Detoxification. Urea Cycle. Urea Cycle Disorders, Hyperammonemia 413 c) draw the graph indicating the change of these enzymes activity in this disorder; d) write down reactions catalyzed by these enzymes, give full names of direct and reversible reactions, specify coenzyme; e) point out thc Ritz ratio in this disorder.How does the Food Standards Code define a 'contaminant'? asap dont copy from anywhere elsei) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properly