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allochka39001 [22]
3 years ago
12

Explain how blood disorders and lung issues prevent you from breathing properly.

Health
1 answer:
Aliun [14]3 years ago
8 0

Answer:

Pulmonary fibrosis

Explanation:

Pulmonary fibrosis occurs when lung tissue becomes damaged and scarred. This thickened, stiff tissue makes it more difficult for your lungs to work properly. As pulmonary fibrosis worsens, you become progressively more short of breath

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They have lots of vitamins and minerals
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What are some benefits of physical activity other than losing weight?
yuradex [85]

Answer:

Getting Ripped

Explanation:

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Norepinephrine is released from ________ nerves, causing heart rate to ________.
matrenka [14]

Norepinephrine is released from sympathetic nerves, causing the heart rate to increase to higher values.

<h3>What is Norepinephrine?</h3>

Norepinephrine is a neurotransmitter (i.e., a chemical messenger) which is well known for sending information to the brain in order to increase alertness during some particular situation and also serve to constrict blood vessels.

In conclusion, norepinephrine is released from sympathetic nerves, causing the heart rate to increase to higher values.

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7 0
2 years ago
What are the basic job duties of emergency medical services careers?
Ne4ueva [31]

Answer:

No es posible hablar de derechos laborales si no hay una relación

de trabajo previamente constituida; es decir, aquel vínculo entre

una persona que presta sus servicios a otra, a cambio de una

remuneración económica y bajo ciertas condiciones como lugar

para prestar el servicio, horario de trabajo, directrices, etc.

La persona que ofrece su fuerza de trabajo se denomina

“trabajador” o “trabajadora”; y para el caso específico del sector

público, también se utiliza el concepto “servidor público” o

“servidora pública”. En este caso, el “empleador” o “empleadora”

recae en quienes están al frente tanto de las distintas unidades

primarias como de las jefaturas de unidades y departamentos de

las instituciones estatales.

De acuerdo a la doctrina de derecho laboral, para que se

configure una relación de trabajo deben existir tres elementos

fundamentales:

v Subordinación;

v Remuneración;

v Prestación de servicios

Explanation:

3 0
2 years ago
Describe factors than can make dishes in restaurants have variable nutritional values.
bagirrra123 [75]

==> At a minimum, there are two categories of essential macronutrients: proteins and lipids.

*The proteins

As we have seen, you will need to focus on complete proteins: animal proteins (red meat, white meat, fish, eggs, dairy products, etc.), soy and its derivatives, or combinations of complementary vegetable proteins (rice / lentils rice / beans, wheat / chickpea, corn / black beans, etc.), for vegetarians or vegans.


*Lipids

You will need to act on two fronts:

1. Bring enough good quality fatty acids, focusing on essential fatty acids (fatty fish, nuts, seaweed, etc.), monounsaturated or "neutral" (olive oil, avocado, etc.), as well as interesting sources of saturated fatty acids (coconut oil, etc.).

2. While maintaining the omega-6 / omega-3 ratio, lowering your omega-6 intake, and increasing your omega-3 intake.


* Vitamins, minerals and trace elements

In addition to these two essential macronutrients, it is essential to stock up on vitamins and minerals.

These micronutrients will be brought to you in good quantity thanks to the fruits and vegetables, at the same time as fibers, important for the health of your digestive system.

In terms of proportions, you can consume vegetables without moderation (it is even strongly recommended!), While you must be careful not to exaggerate your consumption of fruit (because of their sugar content), and preferring whole rather than transformed.

Moreover, and because they are full of antioxidants, do not hesitate to use spices in your dishes: in addition to raising their flavors, they will bring you a considerable health asset!


* Carbohydrates: optional

Finally, you can add to this base carbohydrates, if you wish.

Indeed, the human body could perfectly be satisfied with these first elements (proteins, balanced lipids, vitamins and minerals): for example, a meal consisting of a fatty fish, crudités seasoned with olive oil and a fruit is already perfectly balanced!


==> Whether steamed, boiled, sautéed or grilled, foods lose their nutritional value depending on the method of preparation chosen. To optimize your intake of vitamins and minerals, you must choose the appropriate cooking methods.


* To limit losses with this cooking process, avoid for example too much cooking vegetables to reduce their time of immersion in water, responsible for both the escape of vitamins and minerals. For example, you can put a lid on your pan to optimize cooking and boil water before throwing vegetables.


To keep as many vitamins as possible, try to cook foods in their skin as often as possible and avoid cutting into small pieces. What is true for vegetables is also true for meats: cooked with water, they also lose a good part of their water-soluble vitamins.


* Steam cooking limits the escape of vitamins and minerals because steam cooks food without contact with water.


* Stir-fried in a frying pan or wok, food is caught on high heat and cooked without or with very little fat. Foods retain their nutrients and can be eaten crunchy. This method of cooking is suitable for vegetables as well as for fish and meat.

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