In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
Answer:
Family history. Eating disorders are significantly more likely to occur in people who have parents or siblings who've had an eating disorder.
Other mental health disorders.
Dieting and starvation.
Stress.
- Karnoven heart rate Ratio Method
Advantages : Easy to do, cost friendly
Disadvantages : can only predict the amount of maximum oxygen intake
-Vo2max
Advantages : this test directly measures body oxygen consumption , the other tests only try to estimate
Disadvantages : Relativiely time consuming and high cost
There are five areas of health related fitness. They are heart and lung endurance or cardiovascular endurance, muscular strength, muscular endurance, flexibility, and body composition. Heart and lung endurance or cardiovascular endurance is the ability to exercise the entire body for long periods of time.
<span>the activity that does NOT improve stability is: A. maintaining narrow base
A wide base support is easier to balance than a narrow base support .
Wide base support will provide you with lower center of gravity, (think how it is easier to stand with two legs compared with standing with one leg)</span>
