Answer:
A) Students can make payment for the books when ordering online or when <em>you</em> get them.
(Notice that there is a sentence shift from third person, students, to the second person singular, you.)
B) You can make payment for the books when ordering online or at the point when you get them.
(In this case, both subjects stay in second person.)
C) Students can make payments when ordering online or when they take delivery of the items.
(Students a third person plural noun, requires a third person plural pronoun, <em>they</em>.)
Explanation:
In Englich Grammar, a <em>Shift in person</em> refers to the error of improperly mixing first, second, or third person whilst making a spoken or written sentence as shown in A above.
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Answer: Sachin has his dinner at the hotel
A primary source is my answer is that all
Hello. This question is imcomplet. The full question is:
Read the excerpt from "Healthy Eating." She can also scan food to determine whether she's met her daily need. "So after I have breakfast and lunch, and if I've had too many carbs, by dinner I know I have to cut back," she said. And that kind of tailoring is key, nutritionists say. "People want me to just tell them what to eat, give them a meal plan. But they'll only follow it for two weeks," [dietician] Castro-Romero said. "So I get them to focus on the foods they're eating now and improve. One group might be soda drinkers. So we work to decrease rather than eliminate. "It's really trying to keep it simple and look at small changes. I like to say small changes produce big results."
Why does Castro-Romero not want to give her clients completely new meal plans to follow?
Answer:
Because he believes that it is more efficient to justify the meal plan that customers already have than to form a completely new one.
Explanation:
As can be seen in the text above Castro-Romero believes that completely and drastically changing the way customers reach themselves is not an efficient option. For him, very drastic changes cause the abandonment of the diet, making it more recommended to make small changes in the food that customers already have and to intensify these changes over time.
