FOOD SCIENCE AND NUTRITION

1. Sexual contact: HIV can be transmitted through sexual contact with an infected person, including vaginal, anal, and oral sex.
2. Sharing needles: HIV can be transmitted through the sharing of needles or other injection drug equipment that has come into contact with the blood of an infected person.
3. Mother-to-child transmission: HIV can be transmitted from a mother to her child during pregnancy, childbirth, or breastfeeding.
4. Blood transfusions: HIV can be transmitted through the receipt of contaminated blood or blood products, although this is rare in developed countries where blood is screened for HIV before it is use

1. Off odors: Food that has an unusual or unpleasant smell may indicate that it has spoiled or is otherwise unfit to eat.
2. Off colors: Food that has changed color or is discolored may be spoiled or have gone bad.
3. Mold: The presence of mold on food may indicate that it is spoiled or otherwise unfit to eat.
4. Physical changes: Changes in the texture or appearance of food, such as swelling or shrinkage, may indicate that it is spoiled or has gone bad.
5. Expired dates: Food that has passed its expiration date may no longer be safe to eat.
6. Contamination: Food that has come into contact with harmful substances, such as chemicals or bacteria, may be unfit for consumption.

There are several categories of food commodities that may be used in food establishments:

1. Fresh fruits and vegetables: These are perishable foods that are typically used in their raw form to add flavor, texture, and nutrition to dishes.
2. Meat, poultry, and seafood: These are animal-based foods that provide protein and other nutrients. They may be used in a variety of dishes, including roasts, stews, and sandwiches.
3. Grains, cereals, and legumes: These are plant-based foods that provide carbohydrates, fiber, and other nutrients. They may be used in dishes such as breads, pastas, and rice dishes.
4. Dairy products: These are foods made from milk and include items such as milk, cheese, and yogurt. They are a good source of protein and calcium.
5. Oils and fats: These are used to add flavor, moisture, and richness to dishes. They may be used in baking, frying, or as a condiment.
6. Spices and herbs: These are plant-based ingredients that are used to add flavor and aroma to dishes. They may be used fresh or dried.
7. Baking ingredients: These are ingredients that are used in baking, such as flour, sugar, baking powder, and baking soda.
8. Beverages: These include items such as water, juice, milk, and coffee, which may be served as is or used as an ingredient in dishes.

There are several demerits of using additives in food:

1. Additives may cause allergic reactions in some people, leading to symptoms such as nausea, vomiting, and skin rashes.
2. Some additives have been linked to negative health effects, including cancer, organ damage, and other serious conditions.
3. The use of additives may mask the taste and texture of natural ingredients, leading to a loss of flavor and quality.
4. Some additives, such as artificial preservatives, may extend the shelf life of food beyond its natural expiration date, leading to the consumption of potentially spoiled or unsafe food.
5. The use of additives may lead to a dependence on processed foods, rather than whole, natural foods, which may have negative impacts on health and nutrition.
6. The use of additives may contribute to the overconsumption of unhealthy or high-calorie foods, leading to weight gain and other health problems.

(a) A hydrocarbon is a chemical compound made up of hydrogen and carbon atoms. It is a type of organic compound that is commonly found in fossil fuels such as oil and natural gas. In food science and nutrition, hydrocarbons may be used as a source of energy or as a component of food additives and preservatives.

(b) Mastication is the process of chewing food. It is an important step in the digestive process as it helps to break down food mechanically, making it easier to swallow and digest. Mastication also releases enzymes in the saliva that help to begin the process of digestion. In food science and nutrition, the process of mastication is often studied in order to understand how different foods and food textures affect the digestive process.