Which of the following is the function of blood? Select all that apply.

A. Pasteurization is a process in which food or beverages are heated to a specific temperature for a short period of time to kill harmful microorganisms, followed by rapid cooling to prevent bacterial growth. This method is commonly used for milk, juices, and some liquid foods to improve safety and extend shelf life without significantly altering flavor or nutritional value. High-temperature, short-time (HTST) pasteurization is the most common method.

B. Irradiation exposes food to ionizing radiation to destroy bacteria, parasites, and other pathogens. It does not involve heating or chilling and is a different method of sterilization.

C. High-pressure processing uses extreme pressure to inactivate microorganisms in food. It preserves food without heat, maintaining taste and nutrients, and is not the same as heat-based pasteurization.

D. Canning involves sealing food in containers and heating it to destroy microorganisms for long-term storage. Unlike pasteurization, canning uses longer heat exposure and does not necessarily involve rapid chilling afterward.

A. The Dietary Guidelines for Americans recommend reducing sodium intake to help prevent hypertension and cardiovascular disease. Excess sodium is linked to elevated blood pressure, which increases the risk of heart attack, stroke, and kidney disease. Guidelines suggest limiting sodium to less than 2,300 mg per day for adults and even lower for individuals at risk.

B. Reducing nutrient density is not recommended. In fact, the guidelines emphasize increasing nutrient-dense foods, meaning foods rich in vitamins, minerals, fiber, and other beneficial nutrients relative to calories, to support overall health.

C. The guidelines encourage choosing healthy fats, including polyunsaturated and monounsaturated fats, instead of saturated and trans fats. Decreasing polyunsaturated fats would contradict recommendations for heart-healthy dietary patterns.

D. Increasing intake of trans fats is strongly discouraged because trans fats raise LDL cholesterol, lower HDL cholesterol, and increase the risk of heart disease. The guidelines specifically recommend eliminating or minimizing trans fat intake.