During a community program about food safety, a participant asks, I know it is important to use safe food practices to avoid microbial contamination, but what other possible risks are there with our food supply?
Which response by the nurse would be most appropriate?
A) Nothing is more of a problem than food-borne illness.
B) Risks occur only at food production and not handling or consumption.
C) Radiating food is something that really doesn't occur in the United States.
D) A recent concern has been raised about genetically modified foods being marketed.
Question 2
Which of the following groups of persons have increased vulnerability to environmental hazards to human health related to food? Select all that apply.
A) Pregnant women are likely to transmit their exposure to chemicals, pesticides, and toxins to the unborn fetus.
B) Persons who have altered immunity are more likely to be affected by food exposures.
C) Middle-aged males
D) Children are more susceptible to hazards due to their immature gastrointestinal systems and increased food intake per size.
E) Adult women who are nonchildbearing
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Food Sources Milk and yogurt
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Basic Chart of Food Chain
Important Bonds in Biological Molecules
A variety of organic compounds from food can enter the reactions of aerobic respiration.