The Identification Number for Each Food Item in the USDA

question 5

Multiple Choice

The identification number for each food item in the USDA Nutrient Database is known as ________.

• A)the derivation code
• B)the food group code
• C)the NDB number
• D)the source code

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Definitions:

Risk Management

The process of identifying, assessing, and prioritizing risks followed by the application of resources to minimize or control the impact of such risks.

Traceable Costs

Traceable costs are specific expenses that can be directly linked to a particular cost object, such as a product, department, or project.

Period Costs

Expenses that are not directly tied to product production and are expensed in the accounting period in which they are incurred.

Held For Sale

A classification for assets on the balance sheet intended to be sold within a short period, usually one year.