Pearson eText Bauman Microbiology with Diseases by Body Systems -- Instant Access (Pearson+)
5th Edition
ISBN: 9780135891018
Author: ROBERT BAUMAN
Publisher: PEARSON+
expand_more
expand_more
format_list_bulleted
Question
Chapter 25, Problem 3MC
Summary Introduction
Introduction:
There are two types of foods depending upon the shelf life of food. They are perishable and nonperishable. The nonperishable food items last for the longer duration of time as compared to perishable food items.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
What are the nutritional benefits or uses of:
A. Rice B. Corn C. Peanuts D. Green gram E. Hyacinth bean F. Lima bean
Column A
Column B
a. LEAFY GREENS, LIVER AND MEAT
ee-form Snip
1.
1. VITAMIN A
2.
2. PHOSPHOROUS
b. ANIMAL PRODUCTS
3.
3. MANGANESE
c. TURNIP GREENS AND SPINACH
4. VITAMIN K
d. LEAFY GREEN VEGETABLES AND NUTS
5.
5. ZINC
e. BEEF, POULTRY AND MILK PRODUCTS
6. FOLATE
f. POTATOES, BANANAS AND MILK
6.
7. POTASSIUM
g. DAIRY PRODUCTS AND WHOLE GRAINS
7.
8.
8. VITAMIN B12
9.
9. RIBOFLAVIN
10.
10. COPPER
4.
Which part of a food label is the primary tool for determining the healthfulness of the product?
A. Ingredient list
B. Nutrition Facts panel
C. Structure -Function claim
D. Net contents of package
Chapter 25 Solutions
Pearson eText Bauman Microbiology with Diseases by Body Systems -- Instant Access (Pearson+)
Ch. 25 - Prob. 1TMWCh. 25 - Prob. 2TMWCh. 25 - Prob. 1MCCh. 25 - Prob. 2MCCh. 25 - Prob. 3MCCh. 25 - Prob. 4MCCh. 25 - Prob. 5MCCh. 25 - Strains of the bacterium Pseudomonas syringae have...Ch. 25 - Prob. 7MCCh. 25 - Prob. 8MC
Ch. 25 - Prob. 9MCCh. 25 - Prob. 10MCCh. 25 - Lyophilization in food preservation is by...Ch. 25 - Prob. 1MTFCh. 25 - Prob. 2MTFCh. 25 - Prob. 3MTFCh. 25 - Prob. 4MTFCh. 25 - Prob. 5MTFCh. 25 - Intrinsic factors affecting food spoilage are...Ch. 25 - Prob. 2FIBCh. 25 - Prob. 3FIBCh. 25 - Potable water is allowed to have ________...Ch. 25 - Prob. 5FIBCh. 25 - Prob. 6FIBCh. 25 - ________ and _________ are the two types of food...Ch. 25 - Prob. 8FIBCh. 25 - A ________ is a device composed of microbes and...Ch. 25 - Prob. 10FIBCh. 25 - Prob. 1MCh. 25 - Prob. 1VICh. 25 - Prob. 2VICh. 25 - Why does the application or recombinant DNA...Ch. 25 - Given what you know about microbial nutrition and...Ch. 25 - Prob. 3CTCh. 25 - Prob. 4CTCh. 25 - Even though water and wastewater undergo...Ch. 25 - Take a critical look at the garbage in all of your...Ch. 25 - Explain why sakesometimes called rice winewould be...Ch. 25 - Prob. 8CTCh. 25 - Prob. 9CTCh. 25 - Suggest why neither the original food involved nor...Ch. 25 - Prob. 11CTCh. 25 - Prob. 12CTCh. 25 - Prob. 1CM
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- One of the following groups does not have recommended servings that must be consumed per a day a. oil group O b. fruit group Oc. grain group O d. milk grouparrow_forwardA food maintenance temperature that generally will prevent foodpoisoning isa. below 4°C b. above 60°C c. room temperature d. both a and barrow_forwardBiGGY agar is selective because it contains a. Bismuth b. Tellurium c. Salt d. Acidarrow_forward
- 1. Mention the known microorganisms and their negative effects on foodproducts.2. How does refrigeration disrupt or prevent food spoilage?3. Mention how freezing increases food storage time.arrow_forwardSelect all the factors that make pickling an effective process to preserve food. 1.reducing oxygen content 2. increasing salt concentration 3.reducing pH 4.increasing oxygen content 5.reduces water contentarrow_forwardDry beans are fattening and should only be eaten occasionally. 1) True 2) Falsearrow_forward
- Which of the following is NOT a recommended method for preventing cross-contamination? A. Washing dishtowels and aprons often B. Separating raw and cooked foods C. Store food in covered container D. Uising utensils and a cutting board for all food preparationarrow_forwardIn two separate paragraphs, explain how Fermented foods relate to... 1. Microbiology 2. Macromoleculesarrow_forward9. Hey please write a paragraph or 2 paragraphs about this topic below including the introduction and conclusion. F) Using the School Feeding System as a Vehicle for Micronutrient Fortification: Experience from South Africa?arrow_forward
- Tomato juice agar is selective because it contains a. Bismuth b. Tellurium c. Salt d. Acidarrow_forwardMake lists of healthy/nutritious breakfast meal for elementary school students that can only be made in the classroom. Consider the harvest of the month (April). Examples are below:arrow_forwardPrepare an advocacy materiallike slogan to send a message about eating a variety of nutritious food daily.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:CengageNutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks Cole
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage
Nutrition: Concepts and Controversies - Standalo...
Health & Nutrition
ISBN:9781305627994
Author:Frances Sizer, Ellie Whitney
Publisher:Brooks Cole
What is a Primary and Secondary Metabolite?; Author: Unicity International;https://www.youtube.com/watch?v=TRNUURm0agM;License: Standard Youtube License