Blood pressure measurement in the legs is achieved with an appropriate-sized cuff, applied at the mid-thigh. From there you listen to the popliteal artery.The patient should be in the prone position.The bladder of the cuff is approximately 40% of the circumference of the
thigh, while the length is approximately about 75% to 80% of this circumference.
Can not be determined
BMR is known as Basal Metabolic Rate which requires information about person's height, weight, age and gender to determine the number of calories burned by a person in a day.
But here only number of calories i.e. 1300 is given which is not enough to find out Alex's Total Energy Expenditure (TEE) as there is no detail about his height, weight and age is given.
Average BMR in the USA:
For Women it is 1493 calories.
For Men it is 1662 calories.
BMR is different from BMI (Body Mass Index) because to find out body mass index only the data related to height and weight is required.
and your welcome!
No sally cannot because the information is not related to holly. the information has to do john. If sally tells holly when the paperwork is ready to be picked up holly could possibly not give the papers to john.
Answer:
Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne. Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or…show more content… Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and a painful abdominal cramp. In 3% to 5% of cases, a complication called hemolytic uremic syndrome can occur several weeks after the initial symptoms. These severe complications include temporary anemia, profuse bleeding, and kidney failure. Although their incidence is relatively low, their severe and sometimes fatal health consequences, particularly among infants, children, and the elderly. Calicivirus or Norwalk virus is an extremely common cause of foodborne illness, though it is rarely diagnosed, because the laboratory test is not widely available. It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea that resolves within two days. Unlike many food borne pathogens that have animal reservoirs, it is believed that Norwalk viruses spread primarily from one infected person to another. Infected kitchen workers can contaminate a salad or sandwich, which they are preparing, if the virus is present on the hands. What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. The foodborne illness I choose was Salmonella. Salmonella is a bacteria that causes an infection known as Salmonellosis. A person that is infected with Salmonella gets diarrhea, fever, and abdominal cramps 12 to 72 hours after being infected. Salmonella usually last four to seven days and most people recover without treatment. People with severe diarrhea must be hospitalized. The Salmonella can spread in from the intestines to the bloodstream and other parts of the body and can cause death of not treated quickly with antibiotics. People with a weak immune system, elderly, and infants are more likely to…show more content Half the outbreak occurred in Illinois, at various Jimmy John’s outlets where people ate sandwiches containing the sprouts. During the investigation, the FDA took a sample from a water run-off that had bacteria identical to the strain of the Salmonella found in the outbreak.
Explanation:
the best temperature for short-term refrigeration storage is:D- Below 41F
