Answer:
The complications vary depending on how long the body temperature has been elevated
Explanation:
At extremely high temperatures, the body proteins and cell membranes, especially in the brain, begin to malfunction or be destroyed due to the lack of maintainging homeostasis.
At worst, heat stroke can cause Vital organ damage, or cause them to swell (especially the brain) causing permanent damage. Heat stroke can also cause the breakdown of the cardiac muscle cells and blood vessels.
So, in short, the longer the time spent in the sun or in a hot enviornment with no breaks, the worse the concequences from heat stroke are going to be.
A type of medicine used in the treatment and prevention of bacterial infections
He should try and get more experience within nursing and caring but talk about the skills he learned in food service that he can apply eg socialising, team work, etc. these skills are applicable anywhere. hope that helped
Answer:
С. Fat and calorie content
Explanation:
A public health license can be defined as series of privileges and authority granted to a practitioner in the public domain, to offer services to the general public after admitting to comply with the standards, rules and regulations set aside by health regulatory agencies and the government (both state and federal).
This ultimately implies that, all restaurant owners must have met the minimum requirements (criteria) and agree to comply with all the standards, rules and regulations with respect to public health before they are endorsed and then given a license to practice or operate within the state by the appropriate agency or authorities.
Hence, state agencies would refer to the Model Food Code published by the Food and Drug Administration (FDA) for recommendations on all of the following topics;
I. Standards for refrigeration equipment and commercial dishwashers.
II. The amount and level of training needed by restaurant health inspectors.
III. The need for consumer advisories for raw or undercooked foods.
However, the fat and calorie content of a food is not part of the Model Food Code used for safeguarding public health and to ensure that foods being sold are unadulterated.
