Hazard: A biological, chemical or physical agent in food, or a condition of a food, that may cause an adverse health effect. (Danger). Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence, to decide which ones are significant for food safety.azard: A biological, chemical or physical agent in food, or a condition of a food, that may cause an adverse health effect. (Danger). Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence, to decide which ones are significant for food safety.
Eating more food, or bigger portions, will cause your blood glucose levels to rise more than eating smaller portions. Since carbohydrates affect blood glucose levels the most, the amount of carbohydrate that you eat each day is very important in controlling your blood glucose levels.lood glucose levels are affected differently depending on whether you eat foods containing carbohydrates, proteins, fats, or a combination of these three. Carbohydrates will cause blood glucose to rise the most and the most quickly.
Leptin and ghrelin seem to be the big players in regulating appetite, which consequently influences body weight/fat. When we get hungrier, we tend to eat more. When we eat more, obviously, we maintain our body weight or gain that weight back. Both leptin and ghrelin are peripheral signals with central effects. In other words, theyâre secreted in other parts of the body (peripheral) but affect our brain (central). Leptin is secreted primarily in fat cells, as well as the stomach, heart, placenta, and skeletal muscle. Leptin decreases hunger. Ghrelin is secreted primarily in the lining of the stomach.