Author Question: Labeling, food additives, research, and education are under the auspices of the a. Centers for ... (Read 46 times)

naturalchemist

  • Hero Member
  • *****
  • Posts: 542
Labeling, food additives, research, and education are under the auspices of the
 a. Centers for Disease Control and Prevention (CDC).
  b. Food and Drug Administration (FDA).
  c. Federal Trade Commission.
  d. Department of the Treasury.
  e. Environmental Protection Agency (EPA).

Question 2

Which of the following federal agencies is involved in the regulation of fish?
 a. United States Department of Agriculture (USDA)
  b. Centers for Disease Control and Prevention (CDC)
  c. U.S. Department of Commerce
  d. Federal Trade Commission



otokexnaru

  • Sr. Member
  • ****
  • Posts: 314
Answer to Question 1

b

Answer to Question 2

c



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
 

Did you know?

Malaria mortality rates are falling. Increased malaria prevention and control measures have greatly improved these rates. Since 2000, malaria mortality rates have fallen globally by 60% among all age groups, and by 65% among children under age 5.

Did you know?

The Centers for Disease Control and Prevention (CDC) was originally known as the Communicable Disease Center, which was formed to fight malaria. It was originally headquartered in Atlanta, Georgia, since the Southern states faced the worst threat from malaria.

Did you know?

Though “Krazy Glue” or “Super Glue” has the ability to seal small wounds, it is not recommended for this purpose since it contains many substances that should not enter the body through the skin, and may be harmful.

Did you know?

Most fungi that pathogenically affect humans live in soil. If a person is not healthy, has an open wound, or is immunocompromised, a fungal infection can be very aggressive.

Did you know?

The most dangerous mercury compound, dimethyl mercury, is so toxic that even a few microliters spilled on the skin can cause death. Mercury has been shown to accumulate in higher amounts in the following types of fish than other types: swordfish, shark, mackerel, tilefish, crab, and tuna.

For a complete list of videos, visit our video library