7/17/25, 8:40
AM
NTR 213 EXAM 5 QUESTIONS AND ANSWERS
WITH COMPLETE SOLUTIONS VERIFIED
GRADED A++ 2025/2026
Terms in this set (90)
Food-borne illness illness caused by consumption of contaminated
food
Pathogens microbes that cause disease
Food-borne infection caused by pathogens that multiply in the human
body
Food-borne caused by consuming food containing toxins
intoxication produced by pathogens
-Mostly poultry and eggs
Salmonella -Killed by heat; cook thoroughly
-Most common cause of bacterial food borne
illness in the US
Can grow in cold
1/24
,7/17/25, 8:40
AM
temperature
Infects ready-
to-eat foods
Listeria Heat ready-to-eat
monocytogenes meat to steaming
point Avoid
unpasteurized dairy
products
More common in
pregnant women
Fatality rate of
21%
Thrives in low
Clostridium oxygen
perfringens (cafeteria environment
germ) Form heat
resistant
spores
Cause illness through both infection and
intoxication
reproduce only inside human cells
-cannot grow and reproduce in foods
Human viruses
2/24
, 7/17/25, 8:40
AM
-viruses turn human cells into virus-producing
factories
Enduranc
e
Components of Strength
Fitness Flexibilit
y
Body composition
Fitness Set of attributes related to the ability to
perform routine physical activities without
undue fatigue
Overload principle The concept that the body adapts to the
stresses placed on it
the efficiency with which the body
delivers to cells the oxygen and nutrients
Cardio-respiratory needed for muscular activity and
endurance transports waste products from cells
-enhanced by regular aerobic activity
- Lowers resting heart rate
Aerobic Exercise - Increases aerobic capacity (VO2 max)—muscles'
ability to use oxygen to make ATP
3/24
AM
NTR 213 EXAM 5 QUESTIONS AND ANSWERS
WITH COMPLETE SOLUTIONS VERIFIED
GRADED A++ 2025/2026
Terms in this set (90)
Food-borne illness illness caused by consumption of contaminated
food
Pathogens microbes that cause disease
Food-borne infection caused by pathogens that multiply in the human
body
Food-borne caused by consuming food containing toxins
intoxication produced by pathogens
-Mostly poultry and eggs
Salmonella -Killed by heat; cook thoroughly
-Most common cause of bacterial food borne
illness in the US
Can grow in cold
1/24
,7/17/25, 8:40
AM
temperature
Infects ready-
to-eat foods
Listeria Heat ready-to-eat
monocytogenes meat to steaming
point Avoid
unpasteurized dairy
products
More common in
pregnant women
Fatality rate of
21%
Thrives in low
Clostridium oxygen
perfringens (cafeteria environment
germ) Form heat
resistant
spores
Cause illness through both infection and
intoxication
reproduce only inside human cells
-cannot grow and reproduce in foods
Human viruses
2/24
, 7/17/25, 8:40
AM
-viruses turn human cells into virus-producing
factories
Enduranc
e
Components of Strength
Fitness Flexibilit
y
Body composition
Fitness Set of attributes related to the ability to
perform routine physical activities without
undue fatigue
Overload principle The concept that the body adapts to the
stresses placed on it
the efficiency with which the body
delivers to cells the oxygen and nutrients
Cardio-respiratory needed for muscular activity and
endurance transports waste products from cells
-enhanced by regular aerobic activity
- Lowers resting heart rate
Aerobic Exercise - Increases aerobic capacity (VO2 max)—muscles'
ability to use oxygen to make ATP
3/24
