What is a good strategy to help toddlers develop healthy eating habits?

A. Amylase is an enzyme, not a hormone. It aids in carbohydrate digestion by breaking down starch into sugars but does not regulate blood glucose levels.

B. Leptin and ghrelin are hormones involved in appetite regulation. Leptin signals satiety, while ghrelin stimulates hunger. They influence energy intake but do not directly control blood glucose.

C. Glucagon does help raise blood glucose, but cholecystokinin (CCK) primarily regulates digestion by stimulating bile and pancreatic enzyme release and signaling satiety; it does not directly control glucose levels.

D. Insulin and glucagon are the primary hormones responsible for maintaining blood glucose homeostasis. Insulin, secreted by pancreatic beta cells, lowers blood glucose by promoting glucose uptake into cells and storage as glycogen in the liver and muscles. Glucagon, secreted by pancreatic alpha cells, raises blood glucose by stimulating glycogen breakdown (glycogenolysis) and glucose production (gluconeogenesis) in the liver. Together, they maintain blood glucose within a narrow, healthy range, essential for energy supply to the brain and other tissues.

A. Refrigerating foods promptly at 40°F (4°C) or below slows the growth of bacteria such as Salmonella, E. coli, and Listeria, which are common causes of foodborne illness. Leaving perishable foods at room temperature allows bacteria to multiply rapidly, increasing the risk of infection. Foods should be stored in the refrigerator within two hours of preparation, or within one hour if the ambient temperature is above 90°F (32°C).

B. Using different cutting boards for produce, meat, bread, poultry, and fish prevents cross-contamination. Bacteria from raw foods can transfer to ready-to-eat foods like fruits, vegetables, or bread if the same cutting board or utensils are used. Separate cutting boards and utensils minimize this risk, and color-coded boards can help maintain separation in both home and professional kitchens.

C. Washing hands and kitchen surfaces often is essential to prevent the spread of pathogens. Hands should be washed with soap and warm water for at least twenty seconds before handling food, after touching raw meat, using the restroom, or handling garbage. Kitchen surfaces, utensils, and equipment should also be cleaned and sanitized regularly to remove bacteria and prevent contamination.

D. Using hot sauce does not reliably kill harmful microbes in raw foods. While some acids or spices may have minimal antimicrobial effects, they are not sufficient to make raw or improperly handled food safe.

E. Thawing raw meat in the kitchen sink or in a basin of water at room temperature is unsafe because the outer layers of the food can reach temperatures that promote rapid bacterial growth while the inside remains frozen. Safe thawing methods include thawing in the refrigerator, submerging in cold water in a sealed bag while changing the water every thirty minutes, or using a microwave to thaw, followed by immediate cooking.