2 I have taken that before
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.
The most accurate statement is Inclusion and exclusion criteria are always needed in some form.
Inclusion criteria are the prospective subjects characteristics that should be taken into consideration in the study.
Exclusion criteria are set of predefined definitions commonly used to identify subjects who will not be included or those characteristics that disqualify prospective subjects for the study to be included
Explanation:
Limitations of Correlations
Correlation is not and cannot be taken to imply causation. Even if there is a very strong association between two variables we cannot assume that one causes the other. For example suppose we found a positive correlation between watching violence on T.V. and violent behavior in adolescence.
An important limitation of correlational research designs is that they cannot be used to draw conclusions about the causal relationships among the measured variables. Consider, for instance, a researcher who has hypothesized that viewing violent behavior will cause increased aggressive play in children
The statement that a certain percentage of body fat is essential for the body to function effectively is true. Making, breaking, storing and mobilizing fats is at the core of how humans and all animals regulate their energy. So, fats are essential for energy regulation. There are two types of body fat: storage body fat and essential body fat. Both of them are taken into account when calculating body fat percentage.
