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kumpel [21]
3 years ago
10

A client has had an acute myocardial infarction. The brother of the client has a history of angina. The client asks how they wil

l know if the brother's pain is angina or if the brother is actually having an MI. Which statement is correct?
Health
1 answer:
inna [77]3 years ago
5 0

Answer:

We see here that they both have chest pain. Rest and intake of nitroglycerin relieves chest pain with angina but they do not relieve chest pain with an MI.

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Which of the following is a ballistic stretching exercise? A. calf stretch B. arm circles C. yoga plow D. hurdle stretch Please
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Answer:
A. Calf stretch

Explanation: ballistic stretches involve trying to force a part of the body beyond its range of motion.
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A 2-year-old Bobby presents with left ear pain. He has been running a 102 fever on and off and rates the pain a 6 on a scale 0–1
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an ear infection, consequence of other previous infection

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In some cases, when the babies start with respiratory infections, the antibiotic can act in the respiratory system, but if there is some bacteria that can travel to the ears and grow over there, it can reproduce and cause an ear infection, as a consequence of a bad treatment of a bad care of the first infection.

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Cells made during meiosis are haploid. This means that they have a half set of chromosomes. They will form into gametes (egg or
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Select all that apply. An example of a smooth muscle is:
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Smooth muscles are involuntary. so it would be A for a fact.
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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.

7 0
3 years ago
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