The well being of your body, mind, and relationship with other people is health.
Answer:
1. Health Maintenance Organization (HMO) A sort of medical coverage plan that normally restricts inclusion to mind from specialists who work for or contract with the HMO. A HMO may expect you to live or work in its administration region to be qualified for inclusion. HMOs regularly give incorporated consideration for prevention health. Specialists, medical clinics, and safety net providers all take an interest in the business arrangments. HMOs, give clinical treatment on a prepaid premise, which implies that HMO individuals pay a fixed month to month expense, paying little mind to how much clinical consideration is required in a given month.
2. Prefered Provider Organization (PPO) A kind of health plan that agreements with clinical providers, for example, emergency clinics and specialists, to make a system of taking an interest providers. You save money on the off chance that you use providers that have a place with the arrangement's system. decreased arrangement costs in light of the arranged limits or contracted rates that the partaking suppliers have consented to.
B. false
You can take medication to prevent the outbreaks and help shorten the length of them, but once you get genital herpes, it’s game over.
Answer:
Since the 1970s, historical studies of food in particular cultures have emerged as a new field, “culinary history.” Culinary history studies the origins and development of the foodstuffs, equipment, and techniques of cookery, the presentation and eating of meals, and the meanings of these activities to the societies that produce them. It looks at practices on both sides of the kitchen door, at the significance of the food to the cook and to those who consume it, and at how cooking is done and what the final product means. Consequently, culinary history is widely interdisciplinary. Studies make connections between the sciences – medical, biological, and social – and the humanities and draw heavily on anthropology, economics, psychology, folklore, literature, and the fine arts, as well as history. These multidisciplinary perspectives are integrated along geographic and temporal dimensions, and as a consequence, culinary history encompasses the whole process of procuring food from land or laboratory, moving it through processors and market-places, and finally placing it on the stove and onto the table. It emphasizes the role that food-related activities play in defining community, class, and social status – as epitomized in such fundamental human acts as the choice and consumption of one’s daily bread.
Culinary history can also be defined by what it is not. It is not, for example, simply a narrative account of what was eaten by a particular people at a particular time. Nor is it a matter of rendering entertaining stories about food, or telling anecdotes of people cooking and eating, or surveying cookbooks.
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