Gases can be produced by normal flora (bacteria that normally lives in the intestines) and harmful bacteria as well.
Answer: Option A
Explanation:
Carbohydrates are the main source of energy which is required by the body to carryout various processes of the body.
A pregnant women should intake adequate amount of carbohydrates because they should have enough energy to support metabolic processes as she is pregnant.
If a pregnant women would not take enough carbohydrates then there would be many problems associated with the child and mother.
Answer:
6 pm could be the time i sleep so ya i thing its it
Explanation:
Have the person sit still with their hand resting stationery in a position below their heart. Locate their thumb and follow the Radius bone from the thumb toward their wrist. Just past their wrist use the pads of your index and middle finger to palpate the radius pulse just inside the radial bone on the distal end of the forearm. If you measure the pulse for 15 secs multiply by 4, 30 seconds multiply by 2, or measure a full minute to beats per minute. After an injury to an upper extremities, it is common to locate the radial pulse on both wrists at the same time to compare the strength of the pulse thus making sure circulation is good.
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.
