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- Identify and define the three major categories offood perishability. Why is milk more perishable thansugar even though both are rich in organic matter?Identify the major methods used to preserve food andthe major categories of fermented foods.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 ClassThe order of additives on a product label is by: a. caloric index b. production expense c. prevalence in the product d. toxicity level
- Food should be cooked to a temperature of: 85° C or higher65° C or higher75° C or higher50° C or higherA person (70kg) eating locally caught fish from water contaminated with 100ppb TCE and 100ppb aniline. The bioconcentration value for TCE and aniline in fish is the same at 1.06mg TCE (or aniline) per kg fish, respectively. Fish is only exposed to these contaminants in its environment. About 54g of fish is consumed in 350days/yr for 30years. Assume bioavailability value of 1. The potency factor for TCE is 1.1 × 10$# kg.day/mg and reference dose is 1.00 × 10$% mg/kg.day. Whereas the potency factor for aniline is 5.7 × 10$" kg.day/mg and reference dose (based on drinking water) is 1.60 × 10$& ??/L. Unlike aniline, TCE is not a carcinogenic compound. There are 70yrs in a lifetime and 365day/yr. - Using chronic daily intake calculation, determine the non-cancer risk (number of people in one million) for the above case.The iodide ion, usually consumed as potassium iodide, isa dietary mineral essential to good nutrition. In countrieswhere potassium iodide is added to salt, iodine deficiency or goiter has been almost completely eliminated. The rec-ommended daily allowance (RDA) for iodine is 150 μg/ day. How much potassium iodide (76.45% I) should youconsume to meet the RDA?
- Given the following raw main ingredients choose rhe possible food preservation method to be used and the product that can be madef. Which type of milk, the carabao or cow’s milk, would give farmers orcheese-makers a higher profit? Explain why.g. Why is toxicological evaluation important in using microbial rennet forcheese production?h. Describe the two forms of microbial “BIOTECH” rennet that arecommercially available. What are the pros and cons of using the pelletand the liquid form?i. Enumerate and describe each process involved in cheese-making using themicrobial rennet.6. Kwashiorkor, which can lead to learning disabilities in children, supplies adequate amounts of all of the following nutrients except: A. vitamins B. carbohydrates C. protein D. minerals E. water
- The aw of a food product reflects which of the following?a) Acidity of the foodb) Presence of antimicrobial constituents such as lysozymec) Amount of water availabled) Storage atmospheree) Nutrient contentOut of mackies of scotland honey comb milk chocolate with honey comb pieces, hersheys special dark chocolate candy zero sugar, and choc zero keto bark dark chocolate peppermint, of these 3 products which of the sweeteners are nutritive and which are nonnutritive?1."Food is a fuel for the body" justify this statement using thermochemical concepts.