Discussion Topic 4 According to the textbook, 67 percent of adults…

Discussion Topic 4 According to the textbook, 67 percent of adults…

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Discussion Topic 4

According to the textbook, 67 percent of adults and approximately 17 percent of children and adolescents in the United States are either over weight or obese. The annual costs of overweight and obesity are more than $117 billion. Discuss factors in our society that may influence body weight.

Discussion IV: Nutrition, Fitness, and Health  Select and answer…

Discussion IV: Nutrition, Fitness, and Health  Select and answer…

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Broward College

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Discussion IV: Nutrition, Fitness, and Health

Select and answer one of the following questions concerning nutrition, fitness, and health:

What is considered high for caffeine intake? Explain why
Do you, friends, and/or family consume energy drinks? If so, what are the effects in relation to the advantages and disadvantages of consuming energy drinks?

Visit the Vegetarian Resource Group website and answer the…

Visit the Vegetarian Resource Group website and answer the…

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Visit the Vegetarian Resource Group website and answer the following questions. https://www.vrg.org/

Please include the numbered questions along with your answers.

.

  1. Did you feel that the website was a reliable source of information about vegetarian diets? Why or why not?
  2. Did the either the reading or the website change the way you thought about vegetarian diets? How so?
  3. What is the difference between lacto-ovo vegetarian diets and a vegan diets?
  4. Write a one-day menu for someone who is a lacto-ovo vegetarian. This should include snacks, beverages and three meals. Make sure you list the amounts of each food, and include at least the minimum recommended number of servings from all the food groups. Please do not copy menus from the VRG website- create your own!

Example:

Breakfast- 1 cup cheerios, 4 oz skim milk, ½ cup strawberries

Etc for each meal and snack.

  1. Look at the menu you created.  List one good source of each of the following minerals that you included.
    • Calcium:
    • Magnesium:
    • Iron
    • Zinc

Case Study: Food safety management for pickled…

       . Case Study: Food safety management for pickled…

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Case Study: Food safety management for pickled vegetables. XYZ is a medium-sized private company producing a range of ready-to-eat (RTE) food products. These are manufactured in their own factory building on a purpose-built site to ensure no cross-contamination of products occur during movement of materials in the various process steps. The company wants to launch pickled vegetables as its new line of products. In line with the local food legislation, it is compulsory for Company XYZ to demonstrate and verify the operation of a system that covers its legal obligations in food safety management. The owner of the company assigned its HACCP team to prepare a HACCP plan for safe production of their pickled vegetables. The following information may be referred to on the process flow diagram and the procedures for the pickled vegetables to be manufactured by Company XYZ: 1. Receiving raw materials (food/packaging) 2b. Dry ingredients storage 2. Storage 2c. Packaging (food/packaging) materials storage 2a. Vegetables cold storage 3. Washing/ Sanitizing/ Rinsing 4. Sorting 5. Preparation 6. Fill 7. Vacuum seal 8. Heat treatment 9. Drying 10. Labelling 11. Finished product storage 12. Delivery Figure 1: Process Flow Diagram for Pickled Vegetable Production. 

 

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Product Description: The finished product may be categorized as fermented and acidified vegetables having water activity, aw> 0.85 and pH level at or below 4.6. It may be stored in ambient conditions and refrigerated after opening. The product will be sold at supermarkets, retail outlets, and ‘ restaurants intended for the general population. The company aims at a target production of 300 units daily (7500 units monthly) Procedures: Pickled Vegetables (food! packaging) 1. Receiving raw materials: 1- Produce: Fresh vegetables (beans, cucumber, carrots, onions, mushrooms, and zucchini) are received from approved vendors. 4- Dry ingredients: Dry ingredients (spices, salt, sugar. etc.) are received from approved vendors. o Packaging materials: Glass jars with metal closures, cardboard cartons, labels, etc. are received from approved vendors. 2. Storage (food! packaging): 2a. Fresh vegetables are stored in cold storage at 2°- 6°C. 2b. Dry ingredients are stored in dry storage. 20. Packaging materials are stored in dry storage. 3. Washing! Sanitizing! Rinsing vegetables: 0 Vegetables are washed and sanitized in potable water to remove any surface contaminants. – Vegetables are rinsed with 2?°- 43°C potable water after being washed. 4. Sorting: 0 Vegetables are sorted by hand and defective! spoiled vegetables are discarded. 5. Preparation: – Brine solution is prepared to appropriate acidity and glass jars are inspected for defects before filing. 6. Fill: o Spices, vegetables, are brine are filled in jars. 7. Vacuum seal: 0 Glass jars are capped, and vacuum sealed to ensure freshness. 8. Heat treatment: 0 Filled jars are placed in a boiling water canner. 9. Drying: 0 Filled jars are air dried to remove remaining moisture on the jars. 10. Labelling: o Jars are dated and labelled. ’11. Finished product Storage: 0 All products remain sealed and all jars frorn each batch will be stored for at least seven days from the date prepared to ensure the pH is appropriate throughout the product. 12. Delivery: – Jarred pickles are shipped out of facility for distribution. 

 

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Reference: Identify Critical Control Point using Decision Tree (Source: FAO Corporate Document Repository) Q1 Do control preventive measure(s) exist? YES NO Modify step, process or product Is control at this step necessary for safety? YES NO Not a CCP Stop* Q2 Is the step specifically designed to eliminate or reduce YES the likely occurrence of a hazard to an acceptable level?". NO Q3 Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable levels? ". YES NO Not a CCP Stop* Q4 Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to an acceptable level? YES NO CRITICAL CONTROL POINT Not a CCP Stop* 

 

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Table 1: Example of Hazard Analysis Chart (template) Process Hazard Control Significant 01 01a 02 03 04 GOP Justification step type (51′ measures hazard? (Yes;l (B. C. P. A] No) ‘B (Biological), C (Chemical). P (Physical), A (Allergen) Table 2: Example of HACCP Control Chart (template) Corrective action CCP Hazard Control Critical measure limits (5) Monitoring No What How When (parameter) (procedure) (frequency) Question 1 I’ (a) As a member of Company XYZ’s food safety team. outline a thorough and detailed HACCP management plan covering the entire pickled vegetable production process, as depicted in Figure 1. (Note: Consider the 5 Steps and 7 Principles of HACCP]. In your HACCP management plan, illustrate and clearly include the following: 0 Any relevant scientific information pertaining to the CCP management. a In your hazard analysis, list all the hazards and their control measures for the process steps shown in Figure 1, by recording on a hazard analysis chart (sample provided below as Table 1) based on Codex decision tree. Identify whether it is a GOP with proper justification stated in the last column of the hazard analysis chart (Table 1). – Using a HACCP control chart (sample provided below as Table 2). indicate the control and monitoring requirements for managing the identified CCPs in Table ‘1, by stating the process step and its corresponding hazard to be controlled, control measure (3). critical limits. monitoring details as well as corrective action (3). 0 Clearly state your assumptions, if any, during the various stages of the pickled vegetables manufacturing procedure highlighted in the process flow diagram. (b) From the given description of the pickled vegetable case study, explain how the HACCP team may perform validation of their HACCP plan elements. Should the validation be conducted before or after implementation of the HACCP plan? (0) Suggest which world-class quality and safety management standard would be well suited for company XYZ to get certified to and explain why. Indicate the validity period. (d) The company management’s assessment of all their trained food handlers working within the company revealed that more than 50% of these workers still demonstrated a dangerous gap between their knowledge of food safety handling practices and their actual application of these principles in the workplace. Briefly discuss FQQR possible reasons behind this gap and explain how it may be bridged. 

Describe the target audience. Include demographic information…

B. Describe the target audience. Include demographic information…

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B. Describe the target audience. Include demographic information about who buys strawberries, what about it they value, which styles and cultures they might identify with, and most importantly, what their nutrition needs are. Here it is one example:

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Section B The market for blue spirulina has experienced a notable surge in recent years, driven by health-conscious consumers seeking innovative ways to incorporate superfoods into their diets. This vibrant blue pigment, derived from the blue-green algae, is particularly favored by health enthusiasts frequenting smoothie shops, who find it nutritious, vibrant, and particularly Instagram-worthy. Those who shop at stores like Whole Foods and through wellness Online retailers have embraced blue spirulina as a versatile ingredient to enhance their dietary wellness routines and they value its natural origin and sustainability. Customers turn to online platforms for convenience, an extensive range of product options, and the wealth of information available through blogs, reviews, and educational content. They also rely on online communities and expert recommendations to understand the best ways to incorporate blue spirulina into their diets and to unlock its full health potential. GRADER NOTES ° Well-written ° Not a very clear picture of Ad target. Health conscious and digitally connected ° Women have twice the dietary iron needs as men? Woman in ad, but didn’t mention here that they may value iron 

Describe a strawberry: Include information like where it…

A. Describe a strawberry: Include information like where it…

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A. Describe a strawberry: Include information like where it originates, how it is customarily eaten or used, where it is purchased, what food group it fits into, and, for multi-ingredient products, what the main ingredients are. The most important part of section A is to identify 2-3 nutrients or phytochemicals that provide in one serving an amount that qualifies to use the FDA nutrition claims described in C and satisfies the nutrition needs of the audience described in B. The nutrition information for most single and multi-ingredient food servings can be found at FoodData Central. Here is one example:

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Example Ad with Grader Feedbackdocx é? written Section Section A Blue spirulina is an algae that grows in lakes and ponds and can be dried into a blue powder that can be added to smoothies, bowls, or shakes. Smoothie stores have included it in their menu for its vast nutritional value as well as its appealing blue coloring. The algae’s blue pigment, phycocyanin, is used to safely color foods like acai bowls or smoothies, and it boosts phytochemical value. Blue spirulina is also a great source of essential nutrients with a typical 3 gram serving size providing 25% of the daily value for Vitamin A and 14% for iron. Spirulina power can also provide significant protein when consumed in 10-to-20-gram amounts GRADER NOTES ° Interesting and informative – Qualifies for 2 FDA-Approved Nutrient Content Claims ° Lists nutrition information per correct serving size

This week you received a call from KG ranch’s beef cattle manager,…

This week you received a call from KG ranch’s beef cattle manager,…

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This week you received a call from KG ranch’s beef cattle manager, Tony. He is offering you a job as a cow-calf manager, but to get this dream job ($160,000/year) he wants you to answer him a couple questions: 2) He wants to improve the lbs of weaned calves per cow/year. How can you help him with that? What management would you use to improve cow nutritional status and calf weaning weight?

 How does vitamin D support bone health? Are dietary supplements…

 How does vitamin D support bone health? Are dietary supplements…

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University Of Denver

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 How does vitamin D support bone health?

Are dietary supplements helpful or harmful?  What do you think?

Can you help me answer this question and click the provided link or…

Can you help me answer this question and click the provided link or…

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Can you help me answer this question and click the provided link or read the attached article for the question below.

Click this Link: Mandatory Composting Has Arrived in Brooklyn: What You Need to Know – The New York Times (nytimes.com)

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Mandatory Composting Has Arrived and includes the curbside bill. When food waste goes into landfills, it produces methane, "which is the worst of the greenhouse gang," she said. in Brooklyn: What You Need to Domingo Morales, the founder of the grass-roots organization Compost Power, added Know that composting makes soil healthier, which improves food growing capabilities and can also capture more carbon dioxide. The program, planned to be citywide by 2025, requires residents to separate food scraps Here’s what New Yorkers should expect when it arrives in their areas. and yard waste from their trash. When will curbside composting come to my neighborhood? Pickup has been offered in Queens for about a year now, except for a three-month pause last winter. On Oct. 2, curbside came to Brooklyn. The Bronx and Staten Island will be next in March, followed by Manhattan in October 2024. Do I need a brown bin from the city? Image Brown compost bins for curbside collection are available free from the city Credit…Sara Hylton for The New York Times 1III11 Compost can be stored in a freezer at home between pickups. Credit…Sara Hylton for The New York Times By Hilary Howard Oct. 4, 2023 No. Any bin, with a capacity of 55 gallons or less and a tight lid, will work. But if you Universal curbside composting came to Queens. Now it’s Brooklyn’s turn. want something official looking (and free), you can order one (or even just a decal for your chosen receptacle) through the Department of Sanitation, depending on when your The program, which is expanding across the city over the next year, requires residents to borough is starting the program. separate food scraps and yard waste from their trash. Soon, it will be mandatory for all New Yorkers. Brooklyn residents may order them through Oct. 13. Composting is crucial for fighting climate change, explained Councilwoman Sandy Those who live in the Bronx, Staten Island and Manhattan should check back with the Nurse, a sponsor of the Zero Waste Act, a legislative package that passed this summer department in early 2024. 
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What will curbside composting accept? Basically, all food, anything that grows in the dirt and a few other items. These can include fruits and vegetables, eggshells, coffee grounds, bread, pasta, cereal, rice, meat, bones, dairy, prepared foods, greasy uncoated paper plates. [that b01155, 1941f and yard waste. ‘NewYorkers should not overthink this,” Councilwoman Nurse said. “Is this something 1 can eat? 0r Ennis? Cool, it goes in the bin.” Editl] I’S’ Picks Yardwaste an be mixed in with food scraps (aslgngas all of it is placed in a receptacle with a tightfitting lid). But residents can also keep yard waste separate by placing it in a bag or in a different container. Sign up for the New York Today HamlettELEarh morning, get the latest on NewYorlr businesses, arts, sports, dining, style and more. Get it sent to your inbox. What does not go in the compost bin? Anything that should go into recycling, like metal, glass, plastic, cartons, clean paper and cardboard, and. other trash items like wrappers, pet waste. medical waste, diapers, foam, or hygiene products. How will [11%]; work? The city has trucks that hold compost on one side and regular trash on the WHSam Hyllon for The NewYork Timm Yard waste and food scraps will be picked up on recycling day. Check for the recycling schedule lfl. The Sanitation Department new has dualrbin trucks with two chambers that can pick up different materials at the same time. On one side might be recycling, on the other side, compost. Pickup times, as well as the design and number oftmclc, will depend on the density of the district. For those in high-rises or larger buildings, each property’s management is expected to develop a plan for collecting and setting out compost for pickup. Expect some kinks in the beginning. Linna Q’uigley, 37, who lives in 3 Jackson Heights coop, was delighted when curbside came to Queens= emailing an FAQ. sheet about composting to her neighbors, she said. But, she sa3s. sometimes she sees regular trash in her 79-m1it building’s one communal, brown bin. “This is going to be a long process,” Councilwoman Nurse said. “Just like with anything that’s new, you have to constantly reinforce it” New Yorkers who want to get ahead of their building’s curbside composting plans can finest a visit from someone at Sanitation to go over options. How do I store food scraps at home? “You don’t need a fancy $100 countertop bin from Amazon,” said Mr. Morales, who suggested empty jumbo mayonnaise or peanut butter jars. even a zip—lockbag, for storing waste. mUsually a zip—locking will last me a good four to five months,” he said. Once you empty the bag in the communal bin, he added, it’s eag’ to wash and reuse. 
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For lining a small bin or bucket, there are biodegradable bags (look for the ASTM They are called "smart bins" for a reason: You’ll need to download an app to use them. D6400 specification), but they still take a while to break down. And they You can do that here do not compost, Mr. Morales said. For transporting waste, he suggested using a brown paper bag, like one from Trader Joe’s. It can get tossed into the compost bin, and it’s carbon rich, he said. If I live where it’s not yet mandatory to separate food scraps, can I go ahead and start doing it? For the large bin that Sanitation workers pick up, you can line it with a garbage bag, which can also be reused. But it’s not necessary. Basically, whoever controls putting the Yes. There are community drop-off composting sites, run by various nonprofits, recycling and composting out should make this decision. throughout the five boroughs. You can find the one closest to you here. Rules for what they accept tend to be more strict than curbside service or the orange smart bins. For What happens if I don’t participate? example, most of them do not accept meat, bones and dairy. At first, nothing really. The law won’t go into effect until six months after the entire city What happens to the waste after it’s picked up? has gotten curbside composting service. If the rollout stays on schedule, this should put us at Spring 2025- In terms of fines, details are still being worked out, but they will be comparable to recycling fines and will depend on the size of the building – between $25 and $100 for a first offense Once the law is enacted, if sanitation workers are collecting the trash and they find food or yard waste mixed in with the garbage, they are supposed to call their supervisor, who will write a ticket. What are the those orange bins on the streets? Image A wastewater treatment plant in Newtown Creek Credit..Sara Hylton for The New York IIIIII HIHI Times Some of it goes to compost facilities in New Jersey or to a site in Staten Island. At the latter, the material is set into 10-foot-tall rows (called windrows), where it gets turned and aerated over time and broken down into soil. It is then either sold or given away. compost New Yorkers interested in free compost can find a pickup point close to them here. Some of the waste goes to anaerobic digesters, large sealed containers that store it while bacteria break it down. The largest hub for this process is in Newtown Creek in Greenpoint, Brooklyn, where "eggs" convert the waste into biogas (a renewable fuel) that can go into the grid to power homes. New Yorkers need to download an app to use the smart compost bins. Credit.. Robert K. Chin/Alamx The city is looking to expand facilities to meet increasing demand and to diversify processing so as not to overburden any one neighborhood, according to the Department Those are smart compost bins, and there are about 400 of them across the city, available of Sanitation. for anyone to use at any time. They accept the same items as curbside service. 

Discuss the short-term effects of alcohol intake on brain…

1) Discuss the short-term effects of alcohol intake on brain…

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1) Discuss the short-term effects of alcohol intake on brain function, as well as the long-term effects on brain function when teens and young adults chronically abuse alcohol.

 

 

2) Summarize the factors contributing to the association between chronic high alcohol intake and malnutrition.