Question

Answer Part 2: questions based on these meal plans:

Eating Plan H (1 Meal) 1 cup New England clam chowder 1 2-ounce cheesy biscuit 4 ounces broiled lobster tail 4 ounces broiled scallops 3 Tbsp. drawn, melted butter 1 cup rice pilaf 1 cup boiled carrot and green beans 12 ounces sweetened ice tea 1 cup vanilla ice cream

Eating Plan J (1 Meal) 1 medium French fries 1 Quarter Pounder with cheese 20 ounces root beer

Eating Plan K (1 Meal) 6 ounces meat loaf 1 cup mashed potatoes 1 cup cooked peas 12 ounces 1% fat milk 1/6 (slice) apple pie

Part 2: questions

Answer Part 2: questions based on these meal plans:

Eating Plan H (1 Meal) 1 cup New England clam chowder 1 2-ounce cheesy biscuit 4 ounces broiled lobster tail 4 ounces broiled scallops 3 Tbsp. drawn, melted butter 1 cup rice pilaf 1 cup boiled carrot and green beans 12 ounces sweetened ice tea 1 cup vanilla ice cream

Eating Plan J (1 Meal) 1 medium French fries 1 Quarter Pounder with cheese 20 ounces root beer

Eating Plan K (1 Meal) 6 ounces meat loaf 1 cup mashed potatoes 1 cup cooked peas 12 ounces 1% fat milk 1/6 (slice) apple pie

Part 2: questions

1.     How could Eating Plan J be modified to reduce the risk of food-borne illnesses?

Answer 1

The following ways to reduce the food borne illnesses in plan J are

• The French fries and Quarter pounder are the one which can cause a individual prone for food borne infection if not prepared in an hygienic manner.
• Instead veggies ,fruits can be added in diet to get nutrition