Diet NPO Podcast

Author: Zak Kaesberg

Diet (NPO)dcast By dietitians and for anyone with interest in the field of nutrition and dietetics. Host Zak Kaesberg RDN records weekly discussions on topics such as anatomy and physiology, dietetics, coaching psychology, tube feeding, exercise, and cooking! Discussions will include sample CDR Exam question and review for RDs to Be! What's Eating You segment to hear about the Good, Bad, & and Ugly of cooking and recipes.
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Language: en

Genres: Health & Fitness, Nutrition

Contact email: Get it

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Meat, Dairy, Eggs, & Poultry Food Science
Episode 37
Monday, 19 August, 2024

Episode 37: Meat, Dairy, Eggs, & Poultry Food Science Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. We're going through Milk, Eggs, Poultry, and Meat. 1. The action of heating an item to kill off micro-bacteria to help promote food safety and extend shelf life is known as: A. Homogenization B. Pasteurization C. Coagulation D. Retrogradation 2. The part of the egg responsible for holding the egg yolk in place is known as the: A. Albumen B. Choline C. Chalazae D. Outer membrane 3. Which of the following is true regarding elastin in cooked meat and poultry? A. Softens under heat B. Is tender and preferred for high-quality products C. Not affected by heat or water D. Is found in the skin of poultry products. IG: zak_snacks Youtube: zak_snacks Threads: zak_snacks