Answer:
D. they should provide value consistent with the cost structure of the health care organization.
Explanation:
An institute of medicine is a place where all proposals for country health improvements are carried out and trained. In addition, an institute of medicine can conduct research and promote medical procedures for the well-being and quality of life of people. The primary objectives of a medical institute are: To provide quality health services to the population and to carry out scientific research that seeks to improve the medical service, in addition to proposing new treatments for conditions already known. The definition of quality provided by the Institute of Medicine is the most widely accepted definition of quality in health.
However, a medical institute should not provide value consistent with the cost structure of the healthcare organization, because these values vary based on the currently available medical, technological, and medical conditions.
Answer: C. Flexibility
Explanation:
The sit and reach test is a common measure of flexibility, and specifically measures the flexibility of the lower back and hamstring muscles. This test is important as because tightness in this area is implicated in lumbar lordosis, forward pelvic tilt and lower back pain.
Answer:
B.
because A does not make sense because people who eat calcium cannot completely avoid bone depletion. it occurs in different ranges which is why I think it's b.
Over the counter drugs are not prescribed to you by a doctor, But prescription drugs are given to you or recommended by a doctor
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How should food be cooked in the microwave?
Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.