Answer:
MA's work primarily in outpatient clinics, for Dr's concerned with patient flow. some dr's get paid more $$ (depending on type of insurance)..for the amount or quota of patients seen in a day..
Explanation:
if dr's can see 10 or more patients, their income is more...example; a dr can earn more money if they admit their patients to a hosp. 4 physical therapy. therefore, that patient b4 being released, would require 8 weeks. physical therapy after any infection requiring IV antibiotics (if Medicare patient)..
Answer:
As stated in Chapter 1, the translation of human energy requirements into recommended intakes of food and the assessment of how well the available food supplies or diets of populations (or even of individuals) satisfy these requirements require knowledge of the amounts of available energy in individual foods. Determining the energy content of foods depends on the following: 1) the components of food that provide energy (protein, fat, carbohydrate, alcohol, polyols, organic acids and novel compounds) should be determined by appropriate analytical methods; 2) the quantity of each individual component must be converted to food energy using a generally accepted factor that expresses the amount of available energy per unit of weight; and 3) the food energies of all components must be added together to represent the nutritional energy value of the food for humans. The energy conversion factors and the models currently used assume that each component of a food has an energy factor that is fixed and that does not vary according to the proportions of other components in the food or diet.
Explanation:
The unit of energy in the International System of Units (SI)[8] is the joule (J). A joule is the energy expended when 1 kg is moved 1 m by a force of 1 Newton. This is the accepted standard unit of energy used in human energetics and it should also be used for the expression of energy in foods. Because nutritionists and food scientists are concerned with large amounts of energy, they generally use kiloJoules (kJ = 103 J) or megaJoules (MJ = 106 J). For many decades, food energy has been expressed in calories, which is not a coherent unit of thermochemical energy. Despite the recommendation of more than 30 years ago to use only joules, many scientists, non-scientists and consumers still find it difficult to abandon the use of calories. This is evident in that both joules (kJ) and calories (kcal) are used side by side in most regulatory frameworks, e.g. Codex Alimentarius (1991). Thus, while the use of joules alone is recommended by international convention, values for food energy in the following sections are given in both joules and calories, with kilojoules given first and kilocalories second, within parenthesis and in a different font (Arial 9). In tables, values for kilocalories are given in italic type. The conversion factors for joules and calories are: 1 kJ = 0.239 kcal; and 1 kcal = 4.184 kJ.
Explanation:
Health is a topic that is widely discussed and valued today, as there has been a substantial increase in the number of people with problems related to mental health, such as depression and anxiety and also problems associated with poor diet, such as the increase in increasingly young people with obesity. and related comorbidities.
Therefore, there is an increasing number of stakeholders and governmental partners looking for solutions to solve problems and promote health. Some of them are non-governmental organizations, international institutions and national health departments, which together with the government disseminate relevant information and effective strategies in combating the most relevant health problems, and in promoting new behavioral patterns that stimulate the search for health as a whole.
Drinking and driving ....................