Answer:
Adding lemon garlic and onion enhances the taste of the fishes. The fish is first marinated with the onion, garlic and lemon and kept for sometime.
This adds flavor to the food and increases the nutritive value of the food that is being prepared.
Fish has omega 3 fatty acid which is good for the body and this is locked by adding lemon to the fish and this enhances the overall taste of the food.
Answer:
physical, intellectual, emotional, social, spiritual, vocational, financial, and environmental (Table 1) (1).
Consumer health librarians strive to ensure patients and their family members have access to timely, quality health information to aid better decision-making and to achieve behavioral change and disease management goals.
The items of food handling that is most likely to be vulnerable of hazards is the critical control point. The critical control point is a procedure being applied to be able to prevent hazard to be contaminated to the food and in the same time to promote food safety. One of the methods that falls under critical control point is cooking, it is used to kill microorganisms that could be lurking on the food. The reason why it could be vulnerable of hazards because if it not done correctly, it could still preserve the contaminants, making it dangerous and making the people consume it at risk. Just like in cooking, when it is not done correctly, it will preserve the microorganisms, making the people consume it at risk.
Rapid weight loss.
Recurring fever or profuse night sweats.
Extreme and unexplained tiredness.
Prolonged swelling of the lymph glands in the armpits, groin, or neck.
Diarrhea that lasts for more than a week.
Sores of the mouth, anus, or genitals.
Pneumonia.
