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- a. Distinguish between the three grades of beef. b. What are the problems in meat and poultry cooking. Discuss comprehensively.Answer the following. A. Which part of the refrigerator should be used for storing raw meat? B. How long can raw meat stay in fridge? C. At what temperature should meat be refrigerated?A. Why is it important to know the different cuts of meat? B. Why does meet require different ways of cooking? C. How important is the meat in human nutrition?
- A client has undergone gastrointestinal surgery the nurse has to modify the client diet after the surgery A. What factors should be considered for modification of diet? B. Why should the client be given a liquid diet after surgery?An infant weighing 3.5 kg at birth would normally weigh about 7 kg at five months of age. a. False b. Truea. What are the differences and similarities between seasoning and condiment. Give 3 examples each.b. What are the safety issues that should be considered while buying and cooking meat dishes?
- A. How do you differentiate the two methods of cooking meat? B. what are the factors affecting choice of cooking methods in meat?a. Define what is marbling in meat? b. Explain how to store spices properly. c. Define what is GRAS (Generally Recognized as Safe).Find an example of application of denaturation in each area listed below. Explain in each example how denaturation brings about the ailment, spoilage, or change in texture. 1. Health 2. Food 3. Baking or Cooking
- What is the most common dietary consideration for someone with gall stones? Select one: O a. High protein diet O b. Low protein diet Oc. High fat diet O d. Low fat diet Coconut oil is a saturated fat and is considered a, Select one: O a. Medium chain triglyceride, linolenic acid O b. Long chain triglyceride, linolenic acid O c. Medium chain triglyceride, lauric acid O d. Long chain triglyceride, lauric acid which is very high in In an effort to support the liver, all of the following foods are encouraged EXCEPT: Select one: O a. Red wine O b. Beets Oc. Green tea O d. Broccoli Which of the following foods would you not want to encourage in your client with an acute URI? Select one: O a. Juice O b. Garlic OC. Broths Od. Gingerwhich of the following regarding fat-soluble vitamins is correct? A. low reserve capacity, hypervitaminosis is a concern B. low reserve capacity, hypovitaminosis is a concern C. high reserve capacity, hypovitaminosis is a concern D. high reserve capacity, hypervitaminosis is a concernOn a food product, such as Fita Crackers: (base on the pictures attached below) Questions: 1. Are there any other nutrients (aside from carbohydrates, fat, and proteins) found on the product? If yes, which among these nutrients has the highest percent daily value? 2. Is the information found on the nutrient information congruent with the stated ingredients? Why or Why not? 3. Decide on whether this food sample can be eaten often or sparingly and justify