Answer:
a) Begin with least invasive parts of the examination first.
Explanation:
The sequence for examining a child should vary with the child's age,
development, and overall comfort level. In general, perform less‐
invasive maneuvers first and delay potentially distressing maneuvers
until later in the examination.
it can be due to what they are eating(your diet),
alcohol
Cruciferous veggies
red meat
spicy foods
asparagus
these foods can make you smelly by going out of your pores
also Body odor is actually the fault of the bacteria that live in sweaty areas of your body. Bacteria thrive in moist environments, like your armpits. When you sweat, the bacteria break down certain proteins in the sweat into acids. So, it's not the bacteria that stink.
2,000 calories
hope this helps!
plz give brainliest answer!
A. "The child's diet" is a factor that influences the early detection of a childhood disease by a physician. An unhealthy diet will probably cause problems in health, which for a child who does have a healthy diet will not need to suffer. B. can affect a child mentally, but it won't cause a childhood disease. And C. and D. are just silly. A child will not get a disease based on how close the doctor's office is or if the kid is in school or not. Hope this helped!
A food handler will put the older products first according to the FIFO food safety standards.
Explanation:
According to food safety standards, food handlers are legally entitled to provide safe food to their consumers.
One of the primary rules that a food handler should follow while putting food products is the <u>FIFO – First In First Out rule.</u> This is a method of stock rotation based on the date of expiry.
According to FIFO rule, dating the products is the first step. This date marking allows the food handlers to know about the time of arrival of each product. They should stock the products by keeping the older products in the front and the latest arrivals at the last. This way, they will be able to put the older products first.
FIFO rules facilitate food safety, quality and also prevent wastage.
