Stages of GAS
1: Alarm
Upon perceiving a stressor, the body reacts with a “fight-or-flight” response and the sympathetic nervous system is stimulated as the body’s resources are mobilized to meet the threat or danger.
2: Resistance
The body resists and compensates as the parasympathetic nervous system attempts to return many physiological functions to normal levels while body focuses resources against the stressor and remains on alert.
3: Exhaustion
If the stressor or stressors continue beyond the body’s capacity, the resources become exhausted and the body is susceptible to disease and death.
these are the 3 stages 1. Alarm 2. Resistance 3. Exhaustion
In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
Answer:
High levels of cholesterol in your blood can increase the risk of formation of plaques and atherosclerosis. Diabetes. Diabetes increases your risk of heart disease. Both conditions share similar risk factors, such as obesity and high blood pressure.
Explanation:
Comfort him, reassure him the reasons to stay. Talk about the positives of living. Do not pressure or guilt him on staying alive. Tell a trusted adult or school counselor.
