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TERM 1
DEFINITION 1
how many NET ATPs are made as result of glycolysis
TERM 2
vitamin
DEFINITION 2
can function as a coenzyme in energy metabolism
TERM 3
gluconeogenisis
DEFINITION 3
process of producing glucose from non-carb sources
TERM 4
insulin
DEFINITION 4
primary anabolic hormone
TERM 5
lactic acid
DEFINITION 5
in absence of O2 glucose is catabolized to
TERM 6
people at risk for foodborne illnesses
DEFINITION 6
Developing fetuses, infants, and young children, whose immune
systems are stillimmature The very old and the frail elderly, whose
immune systems may be compromised People with chronic
illnesses such as diabetes People with acquired immunodeficiency
syndrome (AIDS) People who are receiving immune-system
suppressing drugs, such as transplant recipients and cancer
patients
TERM 7
clean, separate, chill, cook
DEFINITION 7
ways to avoid food borne illnesses at home
TERM 8
ways to avoid food borne illnesses at grocery
store
DEFINITION 8
-When shopping for food, purchase refrigerated and frozen foods
last.-Put packaged meat, poultry, orfish into a plastic bag before
placing it in your shopping cart.-When buying perishable foods,
look for the sell by or use by date on their packaging.-Do not
purchase foods with punctured or otherwise damaged packaging-
Watch for unsanitary practices and conditions inside the store
TERM 9
causes of food borne illnesses
DEFINITION 9
mishandling of foodspreference for meat cooked
rareincreased shelf life of productscentralized food
productionimported ready-to-eat foodsantibiotic resistant
strains
TERM 10
5 risk factors for FBillness
DEFINITION 10
improper holding tempinadequate cookingcontaiminated
equipmentfood from unsafe sourcespoor personal hygiene
