Answer:
Ready to eat food that was prepped by a food handler must have a label that includes:
- <em>use by date</em>
- <em>temperature to keep the food</em>
Explanation:
All foods prepared have specific temperatures where they are best to be kept. For example, most of the desserts need to be refrigerated. Hence, it is important that a food handler mentions the temperature or just mentions whether the food can be refrigerated or not.
The name of the food should be labelled by the food handler to avoid any confusion.
A food handler must mention the date by which the food can be consumed. As the food might not have preservatives in it, the food most likely will have to be used within a short time.
Static stretch
Explanation:
Static stretching exercises are done by elongating the target muscles as tolerated and then holding the stretch in that position for a stipulating length of time. This holding time period is usually determined by the individual’s age, activity level, any other previous illness or injuries etc.
The holding time usually is around 10-15 seconds is especially done to:
- Reduce risk of injury, muscle stiffness
- Increase mobility, flexibility, range of motion
- Relieve back or joint pains.
The main physiology in stretch reflex:
The stretch reflex is a myotatic reflex which is triggered by the action potentials of la afferent fibers. This causes the excited motor neurons to contract the stretched muscle which in turn reduces the potential.
The holding in static stretching is to make the elongation of the muscles a habitual length for the muscle spindle fibers and mark it is a new length.
The signals are reduced and the receptors are trained to allow more muscle fiber lengthening. The greatest increase in length or increase in range of motion occurs when the stretch is held for about 10-30 seconds with 2-4 repetitions.
Answer:
D.
Explanation:
In V-Fib, the heart is not pumping any blood and the patient is pulseless.
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