Oh there have been plenty.
STI's for example including HIV (human Immunodeficiency virus) has definitely boosted the awareness of caution and avoiding risky behaviors in both sexual terms and reducing exposure to bodily fluid via blood in work, or IVDA (intravenous drug abuse) needle sharing.
Additionally potentially dangerous and very infectious diseases like the Flu have put an emphasis on the very basic disease prevention of washing ones hands, covering your sneezes, wearing face masks during exposure, and getting vaccinated as well.
And these are merely two examples of how hundreds of disease shaped out infection control protocols and norms.
The Taste and Texture are often the two most important reasons specific foods are consumed in North America.
The taste matters as it is the most important factor that determines food selection or preference. Its a type of pleasure people experiences when eating a particular food.
The appearance and texture of food is the second major factor. These sensory aspects are thought to influence, in particular or specific food choice.
The factors such as- taste, odor, appearance, texture, temperature, sound, and trigeminal nerve which together constitute flavor are sensory features of a food which people use to assess palatability. The Palatability is the hedonic evaluation of odor-sensory food cues under standardized conditions.
To learn more about trigeminal nerve here
brainly.com/question/13055387
#SPJ4
I would love to help you, but we are blocked by a computer screen :) :-p
There are many factors that include body fatness. One being your age your metabolism slows as you age, your gender (women have slower metabolisms), your physical activity, and of course what you eat.
