Answer:
B. Start slowly and gradually build up intensity
Weight-bearing exercises<span>. these </span>exercises<span> include activities that make you move against gravity while staying upright. ... high-impact </span>weight-bearing exercises<span> help build </span>bones<span> and keep them strong. If you have broken a </span>bone<span> due to </span>osteoporosis<span>or are at risk of breaking a </span>bone<span>, you may need to avoid high-impact </span><span>exercises!
is this ok? >.<</span>
The FDA supports that food is cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time end helps prevent dangerous bacteria fullness. But the guidelines don’t end there. The FDA Food Code has one supplementary rule: Food must be cooled off from 135°F to 70°F (57°C to 21°C) in two hours or less. In this reach, bacteria can double in as short as 20 minutes. The sooner food passes finished this temperature range, the real. Food workers have the peace of the six hours to take food finished the remaining temperature risk zone, from 70°F down to 41°F (21°C to 5°C).
This entire cooling off process is usually called the two-stage cooling method. Some food workers see it like this:
<span>Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours or less. <span>Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours or less.</span></span>
When a blood clot breaks loose and travels in the blood, this is called a venous thromboembolism (VTE).