Talking about food safety or Danger zone, we are focusing on the critical temperature where food-borne bacteria grows faster and the range of danger zone is 39 °F to 140°F. After this, if food is not clean and cooks properly it may result in illness or foodborne diseases to the person who eats the food. Potential hazards foods are the following listed below:
1. Food rich in protein.
2. Food high in moisture
3. Food that is low in acidity
Answer:
True
Explanation:
Your personality is developed, some character traits can be passed down genetically but overall you are not born with your personality.
For a long time, the standard for "normal" blood pressure was 120/80. The current thinking is that a more healthy pressure is actually 110/70. 106/64 is a little lower than the norm but may be totally normal for you. If you become dehydrated it can lower your blood pressure and if your blood pressure goes too low it can cause feeling faint or passing out. If it's never been an issue and your MD doesn't have a problem I wouldn't worry.
The two types of dietary fibers are soluble and nonsoluble.
Food sources
Soluble: Oatmeal, Beans
Nonsoluble: Whole-wheat bread, Brown rice
Benefits of fiber
Helps control blood sugar
Reduced Constipation
Helps you lose weight
Amount recommended
15 grams per day
