Answer:
The correct answer is <u>behavioral perspective</u>.
Explanation:
The behavioral perspective explains that the behavior is influenced by the environment in which the person develops, it can be family, social, work, etc. Initially, this theoretical position was interested in observable behaviors, that is, the behaviors exhibited by people and those of those in their environment who accounted for them. Depending on the environment, man's behavior may be modified or affected according to the same and the environment to which they are exposed daily, to which they will respond in a positive or negative way seeking better performance or conversely disinterested in goals.
Answer:
The correct answer is It will provide positive regards and display empathy and understanding towards the client.
Explanation:
Carl Rogers developed what woulde be known as Person-centered therapy which pointed towards developing the clients self-actualizing tendency which is described by Rogers as "an inbuilt proclivity toward growth and fulfillment". Rogers asserts that an effective psychoterapist in order to facilitate the person the desired self actualizing result the psychotherapist must have some core conditions which included the display of empathy and unconditional positive regards as well as cuengruence.
Answer:
Decrease it
Explanation:
Intrinsic motivation refers to behavior that is driven by internal rewards. In other words, the motivation to engage in a behavior arises from within the individual because it is naturally satisfying to you. The money given to him by his parents will shift the focus from the internal reward, hence the motivation he gets from within reduces .
The answer is D. Ethanol.
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
Learn more about Temperature here: brainly.com/question/25677592
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