Answer:
I Avocados. One avocado has about 250 calories, but that's not all. ...
Nuts & Nut Butter. All nuts vary in calorie content, but 1 ounce of nuts has around 180 calories. ...
Whole Milk. ...
Fatty Fish. ...
Brown Rice & Quinoa. ...
Dark Chocolate. ...
Olive oil. ...
Potatoes.
Explanation:
I think honestly it depends how much they wanna lose.But don't stop working out bc in less than a week all that muscle andd stuff is lost. Or workout to gain muscle too! Hope this helped and have a wonderful day! <33 :))
-Affects most organs (liver, lungs etc.) in the body
-Increases the risk of death
-Increases the risk of getting a stroke, <span>coronary heart disease, lung cancer and other forms of cancer
-Can damage blood vessels
-Cause fertility issues</span>
Hi !
<em>Rocessed, low-fat foods are typically low in calories.</em>
<em>-False</em>
Low-fat processed foods often contain a lot of sugar and unhealthy ingredients that can cause calories.
Answer:
The meaning of life, as we perceive it, is derived from philosophical and religious contemplation of, and scientific inquiries about existence, social ties, consciousness, and happiness. Many other issues are also involved, such as symbolic meaning, ontology, value, purpose, ethics, good and evil, free will, the existence of one or multiple gods, conceptions of God, the soul, and the afterlife. Scientific contributions focus primarily on describing related empirical facts about the universe, exploring the context and parameters concerning the "how" of life. Science also studies and can provide recommendations for the pursuit of well-being and a related conception of morality.
Explanation:
hope it helps
Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.