Answer:
At lowest position with the head at least at a 45-degree angle.
Explanation:
A patient refers to an individual receiving a medical care from a medical professional such as a doctors, nurses, etc.
Basically, the rights of a patient can be classified into two (2) categories and these includes;
I. Right to consent: it includes the right of a patient to accept a particular treatment.
II. Right to refuse: this is the right of a patient to decline any treatment he or she is do not want.
When preparing to transfer a patient from the bed to a wheelchair, the bed in which he or she is lying on should be positioned at the lowest position with the head (headrest) at least at a 45-degree angle.
This should be done properly, so as to prevent any injury to the patient or mitigate the risk of any bodily harm to the patient.
Answer: your wrist and your neck
Explanation:
Arteries run closely to the surface of the skin at the wrist and neck, making the pulse particularly easy to find at these points.
Answer:
it depends how determined you are. i wanted to loose weight but i never pushed myself to the limit. so push yourself to the limit, push yourself over the limit. you got this and i believe in you. if you ever need any help my brother is into helping people manage their food and his friend is a personal trainer so jus hmu if you need help
A food handler should test the temperature of food Servsafe by placing the thermometer stem into the thickest part of the food.
Ensure food handlers understand that food things ought to be checked and the way typically. Equip every food handler with the right thermometers. Record temperatures frequently and keep a record of once the temperatures were taken. place the measuring system stem into the thickest a part of the food.
There ar 3 necessary temperatures to recollect once cookery meat or eggs at home: Eggs and every one ground meats should be grilled to 160°F; poultry and fowl to 165°F; and recent meat steaks, chops and roasts to 145°F. Use a thermometer to visualize temperatures.
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Answer:
hypertrophy
Explanation:
Muscle fiber adaptations caused by resistance training include increased cross-sectional area of the muscle (hypertrophy, hyperplasia, or both), selective hypertrophy of fast twitch fibers, decreased or maintained mitochondrial number and capillary density of muscle, and possible changes in energy sources.
