"Healthy Eating"
Author: Unknown
www.helpguide.org/articles/healthy-eating/healthy-eating.htm
According to the findings of the case study, the nursing assistant did not pay a great deal of attention to the patient's data or health status while speaking to the client since the nursing assistant was concentrating on something else at the same time. This also serves as a barrier to the flow of communication. The nurse needs to pay close attention to the client and create an atmosphere that is culturally appropriate for them. It will increase the treatment's effectiveness as well as its positive effects.
Effective communication includes:
- Paying close attention to the client
- Being a good listener to the information provided
- Closely observing the facial expressions
- Keeping eye contact with the client while talking
Learn more about communication barriers here :
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Answer:
Pancreatitis
Explanation:
There are many diseases related to a malfunctioning pancreas but pancreatitis is the most common.
<h3>Option B. 3 cups</h3>
- It is advised that adults should consume 3 cups of milk or dairy products everyday. One cup of milk equals one serving.
- In other words we can say that 3 servings.
Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.
