PID(pelvic inflammatory disease) and infertility in women.
Answer:
Fats should fulfill no more than 20 to 30 percent of your daily calorie requirements.
Explanation:
Fats should fulfill no more than 20 to 30 percent of your daily calorie requirements. The range of fat should be between 20-30 percent in a diet. Fat helps also in providing energy to the body and protect vital tissues and organs.
Food cooked in animal fat is NOT a healthier choice than food cooked in olive oil because animal fat is high in trans-fat when compared to plants such as olive or soya. The trans-fat blocks blood vessels and could lead to cardiovascular diseases.
Simple carbohydrates DOESN’T release energy slowly for a longer duration. Its effect is usually short term, instead its fat that acts this way.
Match the vocabulary item with the correct definition.
<span>1.a sensory organ in the muscles that relaxes them in response to static stretchingstatic stretching2.stretching that involves no movement during the muscle stretchballistic stretching3.a sensory organ in the muscles that tightens them in response to sudden movementmuscle spindle4.stretching which involves gentle, sports-related motionsGolgi tendon organ5.stretching which involves forceful bouncing movementsdynamic stretching6.pairs of muscles that move parts of the body in opposite directionsantagonistic muscles</span>
Match the vocabulary item with the correct definition.
<span>1.a sensory organ in the muscles that relaxes them in response to static stretchingstatic stretching2.stretching that involves no movement during the muscle stretchballistic stretching3.a sensory organ in the muscles that tightens them in response to sudden movementmuscle spindle4.stretching which involves gentle, sports-related motionsGolgi tendon organ5.stretching which involves forceful bouncing movementsdynamic stretching6.pairs of muscles that move parts of the body in opposite directionsantagonistic muscles</span>
Answer:
Surface temperature of food and equipment
Explanation:
Used to measure the surface temperature of food and equipment. Hold as close to the food or equipment as possible. Remove anything between the thermometer and the food, food package, or equipment.
