The answer is B. haploid.
<u>ANSWER:
</u>
Resources invested in public health in the U.S are much higher when compared to any other country.
<u>EXPLANATION:
</u>
The U.S spends more on an individual's health care and other related expenses, than the countries with lower income.
The U.S. spends almost $10,224 for an individual’s health, which is almost 28% higher than the next uppermost country that spends on public health. The U.S spends on public health based on people's age and gender.
Therapeutic services, diagnostic services, and support services are interrelated. These services are aimed at providing the best healthcare to patients.
<h3>Therapeutic services and diagnostic services</h3>
Therapeutic services refer to the application of clinical skills such as, for example, manual therapies, whereas diagnostic services refer to the application of healthcare services aimed at detecting diseases and/or conditions in the first stages of development.
Support services refer to the facilities aimed at supporting the application of both therapeutic and diagnostic services, whereas health informatics uses information in order to organize and examine health records and thus improve healthcare outcomes.
Finally, biotechnology research and development refers to the research activities aimed at providing new treatments and diagnostic services, which is a fundamental issue for the development of new clinical settings.
Learn more about therapeutic services here:
brainly.com/question/7029882
Answer:
Smoking makes the airways become swollen, narrow, and filled with sticky mucus — the same problems that cause breathing trouble in people with asthma. For this reason, a smoker who has asthma is more likely to have more frequent and severe flare-ups.
Explanation:
I looked it up
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
