Explanation:
without seeing the data; It completely involves the child's age..,
I've learned as a parent, the answer is A.
The more "exciting, or fun," the environment, the willingness of your students to learn increases 10 fold. we've all had a teacher who shud just retire; they are crabby, demanding, been teaching generations of your family, not willing to help you...That would be up to the teacher...
Answer:
A 17 year old with a resting heart rate of 62 bpm has a maximum hearth rate of 203 bpm, a hearth rate reserve of 141 bpm and target hearth rate between 161 and 182 bpm
Explanation:
Target heart rate is a measure used to calculate the range of heart rate that should be maintained during intense exercise.
Knowing a person's age and resting heart rate (RHR), a target heart rate calculation can be made from the maximum heart rate (MHR) and the hearth rate reserve (HRR)
Data:
- Age: 17 years old
- RHR: 68 bpm
The maximum heart rate is calculated by subtracting age from a constant value of 220, so:
- MHR = 220 - age
- MHR = 220 - 17
- MHR = 203 bpm
HRR is calculated by subtracting the resting heart rate (RHR) from the MHR value:
- HRR = MHR - RHR
- HRR = 203 - 62
- HRR = 141 bpm
THR is obtained by multiplying the HRR by 0.7 and 0.85, to obtain the range of heart rate in which the exercise can be performed.
- THR lower limit = (HRR x 0.7) + RHR Lower THR = (141 x 0.7) + 62 = 160.7 ≈ 161 bpm
- THR top limit = (HRR x 0.85) + RHR THR top = (141 x 0.85) + 62 = 181,85 ≈ 182 bpm
For the 17-year-old, the ideal target heart rate for an intense exercise is between the values of 161 and 182 bpm.
1. The person's hands, after touching the raw meat and not washing their hands; The knife, when they used the same knife to cut raw meat then proceeded to cut vegetables and fruit.
2. They could have washed their hands, the knife the counter and cutting board in between uses.
3. The school should provide specific instructions to the substitute. These will show how/when to wash the materials.
4. You would have to thoroughly wash all materials to ensure no food poisoning happens.
