Vitamin K is responsible for the production of prothrombin, a protein necessary for blood clotting.

The recommended daily intake of fruits and vegetables is 5-6 servings per day.

Iron is responsible for carrying oxygen in the blood.

The recommended daily intake of water is 2 liters per day.

Salmonella is a foodborne illness caused by the bacteria Salmonella.

The recommended cooking temperature for poultry is 165°F.

E. coli is a foodborne illness caused by the bacteria E. coli.

The recommended storage temperature for perishable foods is 40°F or below.

Listeria is a foodborne illness caused by the bacteria Listeria.

The recommended cooking temperature for ground beef is 160°F.

Botulism is a foodborne illness caused by the bacteria Clostridium botulinum.

The recommended cooking temperature for fish is 145°F.

Protein is responsible for building and repairing tissues.

The recommended cooking temperature for eggs is 160°F.

Carbohydrates are responsible for providing energy to the body.