The three simple rules of menu planning are of the following
Rule #1: Always Check the calendar before making a menu plan. What nights do I have more/less time to cook? And are there any nights that require grab-and-go meals?
Rule #2: Know your limits. This goes hand-in hand with rile #1, because clearly you are limited by what is going on in your calendar for the week.
Rule #3: No more than one recipe that requires active, hands-on cooking is allowed on a given night! If I'm sauteing chicken or pork chops, the vegetable will not require much actual cooking.
Hope this helps!
Answer:
Question 1: A- bend at the waust when lifting something heavy
Question 2: Your co-worker does not ask the patient to state her name and date of birth to verify before beginning a procedure.
Answer:
The answer is C) hepatitis A virus.
Explanation:
The most likely causative agent is the hepatitis A virus.
You can get hepatitis A if:
- Eat or drink food or water that has been contaminated by feces (fecal matter) that contains the hepatitis A virus. Unpeeled fruits, raw vegetables and shellfish, ice and water are common sources of the disease virus .
- It comes into contact with the feces or blood of a person who currently has the disease.
- A person with hepatitis A passes the virus to an object or food due to poor hand washing after using the toilet.
The two upper parts of the heart are the atriums and the bottom are the ventricles.
