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Sophie [7]
3 years ago
5

How does active listening differ from just listening?

Health
2 answers:
masha68 [24]3 years ago
7 0

Explanation:

A listener simply hears what is said while an active listener is involved in the conversation. How does active listening differ from just listening? Being able to stand up for yourself while expressing your feelings in away that does not threaten the other person.

Radda [10]3 years ago
5 0

Explanation:

Active listening is actually listening like being able to recall each detail the person is saying after they've said it and it could be days later but you would still recall what they said.

Listening is just hearing what they're saying like you know they're talking but its kind of a halfassed listening so it goes through one ear and out the other but you could tell them maybe 1-3 details they've said even if they told you a whole story!

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Answer:

Nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but rich in dietary fiber, pectin. Pectin, by its virtue as a bulk laxative, helps protect the mucosa of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon. By binding to bile acids in the colon, pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon.  

Oranges, like other citrus fruits, are an excellent source of vitamin-C (provides 48.5 mg per 100 g, about 81% of DRI); Vitamin-C is a powerful natural antioxidant. Consumption of foods rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood.

Orange fruit contains a variety of phytochemicals. Hesperetin, naringin, and naringenin are flavonoids found in citrus fruits. Naringenin is found to have a bioactive effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator. This substance has also been shown to reduce oxidant injury to DNA in-vitro studies. Total antioxidant strength (ORAC) of oranges (navel variety) is 1,819 µmol TE/100 g.

Oranges also contain very good levels of vitamin-A, and other flavonoid antioxidants such as α and β -carotenes, β -cryptoxanthin, zeaxanthin and lutein. These compounds have been known to have antioxidant properties. Vitamin-A also required for maintaining healthy mucosa and skin and essential for good eyesight. Consumption of natural fruits rich in flavonoids helps human body protect from lung and oral cavity cancers.  

It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that the human body requires them from external sources to replenish.

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Explanation:

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3 years ago
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When Charlene visits her doctor, she is told that one way to slow the aging process is by the consumption of antioxidants. As a
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Answer: C. Vitamin E

Explanation: By way of introduction, we all know that a sure way of slowing aging is by the consumption of foods that contain antioxidants.

It is important to note that here are plant foods which have rich sources of antioxidants. They are most abundant in fruits and vegetables, as well as other foods including nuts, wholegrains and some meats, poultry and fish. Aside from the Vitamin E giving at the option, there are other good sources.

Good sources of specific antioxidants include:

i. Allium sulphur compounds – leeks, onions and garlic.

ii. Anthocyanins – eggplant, grapes and berries.

iii. Beta-carotene – pumpkin, mangoes, apricots, carrots, spinach and parsley.

iv. Catechins – red wine and tea

copper – seafood, lean meat, milk and nuts.

v. Cryptoxanthins – red capsicum, pumpkin and mangoes.

vi. Flavonoids – tea, green tea, citrus fruits, red wine, onion and apples.

vii. Indoles – cruciferous vegetables such as broccoli, cabbage and cauliflower.

viii. Isoflavonoids – soybeans, tofu, lentils, peas and milk.

ix. Lignans – sesame seeds, bran, whole grains and vegetables.

x. Lutein – green, leafy vegetables like spinach, and corn.

xi. Lycopene – tomatoes, pink grapefruit and watermelon.

xii. Manganese – seafood, lean meat, milk and nuts.

xiii. Polyphenol – thyme and oregano

xiv. Selenium – seafood, offal, lean meat and whole grains

xv. Vitamin A – liver, sweet potatoes, carrots, milk, and egg yolks.

xvi. vitamins C – oranges, blackcurrants, kiwifruit, mangoes, broccoli, spinach, capsicum and strawberries.

xvii. Vitamins E – vegetable oils (such as wheatgerm oil), avocados, nuts, seeds and whole grains.

xviii. zinc – seafood, lean meat, milk and nuts

xix. Zoochemicals – red meat, offal and fish.

However, there is an increasing evidence that antioxidants are more effective when obtained from whole foods, rather than isolated from a food and presented in tablet form – and some supplements can actually increase cancer risk. For instance, vitamin A (beta-carotene) has been associated with a reduced risk of certain cancers, but an increase in others, such as lung cancer in smokers, if vitamin A is purified from foodstuffs. A study examining the effects of vitamin E found that it did not offer the same benefits when taken as a supplement. Also, antioxidant minerals or vitamins can act as pro-oxidants or damaging ‘oxidants’ if they are consumed at levels significantly above the recommended amounts for dietary intake.

In conclusion, a well-balanced diet, which includes consuming antioxidants from whole foods, is best. If there is need on taking a supplement, seek supplements that contain all nutrients at the recommended levels.

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