The docmentation related to a persons health screenings would help to ensure continuity of care.
<h3>What is health documentation?</h3>
Health documentation is defined as the systematic way of recording all the interventions carried out on a patient.
The importance of health documentation is that it allows other clinicians to understand the patient's history so they can continue to provide the best possible treatment for each individual.
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Answer:
when you are pregnant, it is important for you to increase the amounts of foods you eat with these nutrients. Most women can meet their increased needs with a healthy diet that includes plenty of fruits, vegetables, whole grains, and proteins.
Answer:
a routine is doing the same thing every day or evetime you do a specific activity so your answer would be C having a set location to study
Answer:
B. setting and enforcing needed limits is the correct answer.
Explanation:
Answer:
С. Fat and calorie content
Explanation:
A public health license can be defined as series of privileges and authority granted to a practitioner in the public domain, to offer services to the general public after admitting to comply with the standards, rules and regulations set aside by health regulatory agencies and the government (both state and federal).
This ultimately implies that, all restaurant owners must have met the minimum requirements (criteria) and agree to comply with all the standards, rules and regulations with respect to public health before they are endorsed and then given a license to practice or operate within the state by the appropriate agency or authorities.
Hence, state agencies would refer to the Model Food Code published by the Food and Drug Administration (FDA) for recommendations on all of the following topics;
I. Standards for refrigeration equipment and commercial dishwashers.
II. The amount and level of training needed by restaurant health inspectors.
III. The need for consumer advisories for raw or undercooked foods.
However, the fat and calorie content of a food is not part of the Model Food Code used for safeguarding public health and to ensure that foods being sold are unadulterated.