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qwelly [4]
4 years ago
12

How you like or respect yourself as a term to describe:

Health
2 answers:
Romashka-Z-Leto [24]4 years ago
7 0
I would have to say either C or D
miv72 [106K]4 years ago
3 0
Self control dndhshdhdshsnjsjsjsjsjje
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Could some pls explain why the side of my left leg hurts when I lay down and hurts more when i move that leg. even just a little
Digiron [165]

Answer:

The other person was right on both guesses.. Growing pains or sleeping/resting on it incorrectly.

It could also be caused by overworking it.

All three of those options can lead to cramping or what feels like an ache near the joint (unless it`s not at a joint, then it`s probably just a little muscle cramp).

4 0
2 years ago
What would you need in a health club setting to prepare for working with blood?
Sindrei [870]
Gloves tubes to put blood in
3 0
3 years ago
Which conclusions about alcohol and teen driving are supported by the data provided
aliya0001 [1]

Answer:

You haven't gave any data so I will just give you a couple reasons.

Explanation:

Drinking while driving as a teen is one of the most caused deaths for teens. Drinking while driving as a teen is not uncommon. Not many people are doing anything about it ether but that doesn't mean no one is doing anything.

7 0
3 years ago
The ventralmost portion of someone’s spinal cord experiences a lesion. Which sense is most likely to be directly affected?
dolphi86 [110]
It would most likely affect the sensory and motor senses. Sensory loss are related the lost of ability to feel pain or any variation of temperature levels. Motor senses would be affected resulting to paralysis.

I hope I was able to answer your question. Have a good day.
3 0
3 years ago
The third principal Applied by the team is the developing the HACC plan is to blank critical limit
Liono4ka [1.6K]

The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.

<h3>What is HACCP?</h3>

A HACCP plan is a food safety monitoring system used to identify and

  • control biological
  • chemical
  • and physical hazards

during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.

With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.

Learn more about HACC in brainly.com/question/27959463

#SPJ1

6 0
2 years ago
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