Nutrition and You -With Access (Modified)
3rd Edition
ISBN: 9780133910940
Author: Blake
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 12, Problem 9TF
Summary Introduction
To examine: Whether the statement “All organic foods certified by the USDA are 100 % pesticide free” is true or false.
Introduction: Organic foods are free of chemical-based pesticides, synthetic fertilizers, irradiation, and bioengineering. The United States Department of Agriculture (USDA) is an organization that ensures that the plants are safe to grow. It monitors the agriculture and food production, and ensures an accurate label on meat, poultry, and eggs.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Indicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Please Answer this qiestion using your own words.
The Pure Food and Drug Act of 1906 prohibited:
Food Processing.
Adulteration of food.
Food Canning.
Food Regulation
Hand written solutions are strictly prohibited.
Chapter 12 Solutions
Nutrition and You -With Access (Modified)
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- Methylmercuryis a toxic industrial pollutant that is easily destroyed by cooking. T Farrow_forwardIndicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Answer the following case study using your own words.arrow_forwardIndicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product.arrow_forward
- 58. TOSCA (Toxic Substances Control Act) was signed in 1976 for the purpose of: a Developing an inventory of all commercial chemicals in use b Dictating which waste sites would be considered for Superfund money c Listing all chemical used in the U.S. d Controlling the direct release of toxic chemicals from pipes (point-sources)arrow_forwardA group of pesticides are in use at present,these include some types of inorganic chemicals,organic chemicals and other substances.Explain Four major groups of pesticides that give advantages and disadvantages to our life.arrow_forwardWhat are some ethical considerations you should consider when making pesticides?arrow_forward
- The Hazard Analysis Critical control point is a system that should lead to the production of microbiologically safe foods by analyzing for hazard. a) you discover that the freezer containing the sausages has been off for more than five hours. What would you do with the items in the freezer. GIVE REASONS FOR YOUR ACTIONS.arrow_forwardStandard trash (like a cup) is not considered a pollutant because it can be placed into a landfill and processed. True or False.arrow_forwardThe order of additives on a product label is by: a. caloric index b. production expense c. prevalence in the product d. toxicity levelarrow_forward
- Explain the relevance of critical limits in the control of food process hazards.arrow_forwardAccording to USP Chapter <797>, allergenic extract preparation can be made in a doctor’s office facility by trained personnel only if the allergenic extract preparation: a)Is compounded under a laminar air flow hood Is compounded by a pharmacist b)Contains an antimicrobial preservative c)Is used immediately after preparation d)Is prepared only from plant origin materialarrow_forwardWhy is there a need to study about the conversion of waste to value added products? What is its significance to the people and the environment? Please justify.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Essentials Health Info Management Principles/Prac...Health & NutritionISBN:9780357191651Author:BowiePublisher:CengageEssentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:Cengage
- Nutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks ColeLifetime Physical Fitness & WellnessHealth & NutritionISBN:9781337677509Author:HOEGERPublisher:Cengage
Essentials Health Info Management Principles/Prac...
Health & Nutrition
ISBN:9780357191651
Author:Bowie
Publisher:Cengage
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
Lifetime Physical Fitness & Wellness
Health & Nutrition
ISBN:9781337677509
Author:HOEGER
Publisher:Cengage
Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license