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Title: Which of the following individuals is at the lowest risk of developing a foodborne illness? Post by: Delorean on Mar 4, 2018 Which of the following individuals is at the lowest risk of developing a foodborne illness?
A) a healthy 75-year-old adult B) a healthy college student C) a healthy elementary school child D) an adult suffering from AIDS Q. 2 Individuals can be exposed to bovine spongiform encephalopathy (BSE) by eating A) raw or undercooked beef. B) raw eggs. C) sushi. D) uncooked spinach and lettuce. Q. 3 Fat should comprise 25 to 35 percent of your daily intake of calories. Indicate whether the statement is true or false Q. 4 The majority of the sodium in the typical American diet comes from processed foods. Indicate whether the statement is true or false Q. 5 One of the most common types of bacteria-related diarrhea in the United States, resulting primarily from the ingestion of contaminated water, raw milk, and raw or undercooked meats, is caused by A) Listeria. B) Salmonella. C) E. coli. D) Campylobacter. Q. 6 Sulfur, phosphorus, and magnesium are all considered major minerals. Indicate whether the statement is true or false Q. 7 The Dietary Reference Intakes (DRIs) are issued by the Food and Drug Administration. Indicate whether the statement is true or false Q. 8 A feeling of dehydration despite having consumed significant amounts of fluids may be an indicator of hyponatremia. Indicate whether the statement is true or false Title: Which of the following individuals is at the lowest risk of developing a foodborne illness? Post by: Birkinbrat99 on Mar 4, 2018 Content hidden
Title: Which of the following individuals is at the lowest risk of developing a foodborne illness? Post by: Delorean on Mar 4, 2018 Great answers, all of them were right
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