Variety is the diet-planning principle calls for selecting foods from each of the food groups daily and varying your choices within each food group.
- A healthy diet requires balancing the quantity and quality of the food consumed. A healthy diet is made up of five essential components:
- Each vital vitamin must be present in an adequate diet, which also includes enough fiber and calories.
- When you ingest the right proportions of each nutrient, rather than one at the expense of another, you have a balanced diet.
- Calorie control is required to ensure that the energy you receive from the foods you eat and the energy you use during your day's activities are equal.
- Eating a variety of meals from each food group is important. You may ensure that you get all the nutrients required for a healthy diet by eating a diversified diet.
- Risk of taking too much of some nutrients and not enough of others is one of the main downsides of a repetitive diet.
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Answer:
Brown gravy.
Explanation:
The options for this question are missing. The options are:
1. Fresh fruit
2. Brown gravy
3. Fresh vegetables
4. Poultry without skin
In medicine, a cholecystitis is the inflammation of the gallbladder. The symptoms of this are right upper abdominal pain, nausea, vomiting, and sometimes there can also be fever. When one person has cholecystitis, the person needs to avoid high-fat foods as well as highly processed food or dairy.
On the other hand, people with cholecystitis need to eat fresh fruits and vegetables, low-fat products as well as nuts and legumes.
From all the options given, we can see that brown gravy is made from flour and milk, both with fat and dairy. Thus, this would be a food that the person would need to avoid.
Answer:
The Division of Early Childhood
Explanation:
The fluid requirement of the patient weighing 43lb is 1475ml.
<h3>
What is fluid requirement?</h3>
Fluids are necessary for a variety of bodily processes, such as removing waste products, controlling body temperature, and delivering nutrients to the cells. A healthy adult requires, on average, one quart of water for every 50 pounds of body weight, according to Clemson State University. According to the U.S. Geological Survey, water comprises around 60% of the human body, 70% of the brain, 90% of the lungs, 75% of lean muscular tissue, 10% of body fat, 22% of bones, and 83 percent of blood.
The patient's total fluid demand, expressed as ml/24 hours, is determined by multiplying the calculated fluid requirement by the patient's bodyweight.
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