Question

question 7 (1 point)
which of the following is not an effective food safety strategy?
a refrigerating leftovers promptly.
b cooking foods to the appropriate temperature.
c washing cooking equipment after use.
d using the same cutting board for meat and vegetables.

question 8 (1 point)
if you want to lose weight, you should ____.
a consume more calories than you burn
b burn more calories than you consume
c consume calories at the same rate you burn them
d burn less calories than you consume

question 9 (1 point)
____ describes excess body weight from fat, bone, muscle, water, or a combination of these factors.
a underweight
b healthy weight
c overweight
d overnutrition

Explanation:

Question 7

• Option a: Refrigerating leftovers promptly prevents bacterial growth, so it's an effective food safety strategy.
• Option b: Cooking foods to appropriate temperatures kills harmful pathogens, so it's effective.
• Option c: Washing cooking equipment after use removes contaminants, so it's effective.
• Option d: Using the same cutting board for meat and vegetables can transfer harmful bacteria from raw meat to vegetables, so it's not an effective food safety strategy.

• To lose weight, the calorie deficit principle applies. This means burning more calories than you consume (creating a deficit) so that the body uses stored energy (fat) for fuel.
• Option a: Consuming more calories than burned leads to weight gain.
• Option c: Consuming and burning calories at the same rate maintains weight.
• Option d: Burning less calories than consumed also leads to weight gain.

• Option a: Underweight means having less body weight than is healthy, not excess.
• Option b: Healthy weight is a weight range that is not excessive or insufficient.
• Option c: Overweight is defined as having excess body weight from fat, bone, muscle, water, or a combination of these factors.
• Option d: Overnutrition is excessive intake of nutrients, not specifically about excess body weight from multiple factors.

Answer:

d. Using the same cutting board for meat and vegetables.

Question 8