13. The majority of Buddhists  are vegetarian. Some do eat meat, but abstain from beef and pork. *1 pointTrueFalse14.  Islam is a religion and a way of life for all of its followers. Muslims follow the Quran, which they consider to be the verbatim words of God.*1 pointTrueFalse15.  "Kosher," describes food that meets the standards of kashrut, is also often used to describe ritual objects that are made in accordance with Jewish law and are fit for ritual use.*1 pointTrueFalse16.  Jehovah’s Witness patients may follow a kosher diet.*1 pointTrueFalse17.  Haram foods are "allowed" foods. Muslim patients abstain from forbidden foods  that are mentioned in the Quran, which consist of pork and meat products that are not ritually slaughtered.*1 pointTrueFalse18.  Among Hindus, cows are considered sacred and a symbol of unselfish giving.*1 pointTrueFalse19. There is no set dietary law in Buddhism, however, many Buddhists choose to follow a vegetarian diet. *1 pointTrueFalse20. Cultural competency in health care describes the ability of systems to provide care to patients with diverse values, beliefs and behaviors, including the tailoring of health care delivery to meet patients' social, cultural and linguistic needs.*1 pointTrueFalse

What are Muslims forbidden from consuming?

why some people may not accept a meat-free diet

The religion that represents the mixing of elements from the Hindu and Muslim faiths.The religion that emphasized asceticism against the evil flesh.The smaller, more conservative branch of Buddhism which claims to more closely reflect the actual teachings of the Buddha.The branch of Buddhism that has a vision of the afterlife much like the vision of heaven in Western religious traditions.

A person who does not consume any animal products is called a:Question 19Answera.Veganb.Grain-fed dieterc.Vegetariand.Ovo-vegetarian

Three different meat floss materials (i.e., beef, chicken, and pork)were used and processed separately in this study. The materials(meats) were purchased at a traditional market in Sleman,Yogyakarta, Indonesia. All breeds of meats were obtained fromthe local Indonesian animal species that were ready to beconsumed by humans. The meats were taken from local chickens,cows, and pigs that had ages of 45–75 days, 2–4 years, and4–6 months, respectively. The selected parts were pure meats(only meat cuts without muscles), where neither fat nor bone wasadded into the composition. For chicken, the pure meats wereoriginally from two body parts (breast and thigh), which weredivided into five pieces. For beef and pork, the pure meats wereloin cuts, which were divided into four pieces.The meat cuts were processed to form meat flosses in thelaboratory located at the Faculty of Animal Science, UniversitasGadjah Mada (UGM), Yogyakarta. Meat flosses were carefullyprepared. Each type of meat (beef, chicken, or pork) with a weightof 500 g was boiled and shredded to form fibers. The shreddedmeat was fried to dry, in which afterward a spinner was used toremove the water in the obtained meat floss. This process resultedin fried meat floss containing either pure beef, chicken, or pork.Thus, there was no floss product comprising mixed meats inthis case.After their production processes, the meat flosses wereprepared as the samples for three different tests (i.e., e-nose,FTIR, and GC-MS). First, for e-nose assessment, we employed atotal number of 300 meat floss samples (i.e., 100 samples of beefmeat floss, 100 samples of chicken meat floss, and 100 samples ofpork meat floss), where each sample has a weight of 2.0 gmeasured by a TL Series digital scale (a professional digital miniscale with a capacity of 50 g). We characterized 100 samples foreach meat floss variant (total weight of 200 g) to provide sufficientdata for learning-based classification and to ensure the reliabilityof the analyzed data. The e-nose measurements of meat flosssamples were carried out at room temperature. Second, for FTIRpreparation, we used KBr pellets at room temperature usingspectrophotometer FTIR Shimadzu Prestige 21. Here, for eachmeat floss type, we prepared samples with a total weight of 150 gfor FTIR measurement. Third, to enable the GC-MS measurementfor identifying the volatile compounds in meat flosses, thesamples were extracted with methanol. For the GC-MS test, weprepared 150 g of sample for each meat floss type.