The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
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1. Ethics Committee
2. Advance Directive
3. Emancipated Minor
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Answer:
B) physiological
Explanation:
When we feel under pressure, our nervous system instructs the body to release stress hormones, such as adrenaline and cortisol, that produce <u>physiological changes</u> in order to help us cope with the threat or danger we see looming over us. It is what is called "stress response" or "fight or flight" reaction.
When we are stressed, the respiratory system suffers the effect immediately. It usually costs us more to breathe and we do it faster in an attempt to quickly bring oxygen-rich blood to the body.
Cardiovascular effects also occur. When the stress is acute (at that precise moment), the heart rate and blood pressure rise, but return to normal once this has passed. If acute stress is experienced repeatedly or if the stress becomes chronic (if it lasts for a long period of time), it can cause damage to the veins and arteries. <u>This increases the risk of hypertension, heart attacks or heart attacks</u>.
Ask that your meal be prepared without butter, oil, salt, and sugar. Or ask for vegetables steamed with butter on the side.
