1--A.
2--E.
3--C.
4--D.
5--B.
I Think this is correct Hope it Helps ^.^
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
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Most of these I would advise you not to handle food with, but the most seriousness of these diseases is Typhoid Fever. Typhoid Fever is obtained by food an infectious person handles. The answer is C.
During childhood , when they are young and first learning to talk