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final 3 | BIO 1613 - Nutrition, Quizzes of Nutrition

Class: BIO 1613 - Nutrition; Subject: Biology (BIO); University: Holmes Community College; Term: Fall 2011;

Typology: Quizzes

2011/2012

Uploaded on 05/01/2012

munncod
munncod 🇺🇸

4 documents

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TERM 1
2
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
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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