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the human body requires essential fats and lipids in order to maintain the body. it is impossible to have 0% body fat, unless you are asking for death.
Communicable Diseases are illnesses which are caused by pathogens or microorganisms, e.g virus, and bacteria, that are transmitted from one person or animal to another in different ways. It can spread through contact with body fluids or blood, sexual contact, contaminated food, and water, or through the air.With the advancement of medical science, different ways of controlling communicable diseases have emerged throughout the centuries and have been proven to lessen the mortality rate as time passed.One is the development of Immunization. Immunization; to make one's body immune to a certain disease so it will be easier for the body to combat the pathogens in contact with it. Until now, production of Immunization is still being updated depending upon the diseases that are currently affecting the majority. The development of immunization has given medical science, then and now, a very big impact in controlling diseases. How does it work? Immunization boosts the body's natural immunity whenever microorganisms enter the body. The body identifies these microorganisms as foreign elements, thus releasing certain kinds of cells to help fight off the infection.Hope this helps!!
Answer:
:(PART 2)Take a rest.Wear the appropriate safety equipment. Muscles must be built up. Increase your adaptability. Use the proper approach. Take a rest. Take safety precautions. It is never a smart idea to play through pain.
:(PART 1) Take these steps to get back on your feet if you suspect you've suffered a concussion: Seek the advice of a concussion expert. The first step after a traumatic brain injury is to see a doctor.Rest and relax.Patience is required. Keep yourself hydrated and eat well. Electronics should be avoided. Consult a physical therapist. Slowly Resuming your normal schedule is a good idea.
Explanation:
I hope that Explains it
Answer:
As stated in Chapter 1, the translation of human energy requirements into recommended intakes of food and the assessment of how well the available food supplies or diets of populations (or even of individuals) satisfy these requirements require knowledge of the amounts of available energy in individual foods. Determining the energy content of foods depends on the following: 1) the components of food that provide energy (protein, fat, carbohydrate, alcohol, polyols, organic acids and novel compounds) should be determined by appropriate analytical methods; 2) the quantity of each individual component must be converted to food energy using a generally accepted factor that expresses the amount of available energy per unit of weight; and 3) the food energies of all components must be added together to represent the nutritional energy value of the food for humans. The energy conversion factors and the models currently used assume that each component of a food has an energy factor that is fixed and that does not vary according to the proportions of other components in the food or diet.
Explanation:
The unit of energy in the International System of Units (SI)[8] is the joule (J). A joule is the energy expended when 1 kg is moved 1 m by a force of 1 Newton. This is the accepted standard unit of energy used in human energetics and it should also be used for the expression of energy in foods. Because nutritionists and food scientists are concerned with large amounts of energy, they generally use kiloJoules (kJ = 103 J) or megaJoules (MJ = 106 J). For many decades, food energy has been expressed in calories, which is not a coherent unit of thermochemical energy. Despite the recommendation of more than 30 years ago to use only joules, many scientists, non-scientists and consumers still find it difficult to abandon the use of calories. This is evident in that both joules (kJ) and calories (kcal) are used side by side in most regulatory frameworks, e.g. Codex Alimentarius (1991). Thus, while the use of joules alone is recommended by international convention, values for food energy in the following sections are given in both joules and calories, with kilojoules given first and kilocalories second, within parenthesis and in a different font (Arial 9). In tables, values for kilocalories are given in italic type. The conversion factors for joules and calories are: 1 kJ = 0.239 kcal; and 1 kcal = 4.184 kJ.
C a visit was the answer I came up with
