The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
hope this help<3
Answer:
Its c , hypovolemic shock
Explanation:
What is hypovolemic shock?
Its one the 4 types of shock that occurs due to decrease in the volume of the blood
<em><u>The causes of decreased blood volume </u></em>
- Excessive blood loss (accidents ,wounds)
- Burns
- Endometriosis
- Internal bleeding
<u><em>Effects of decrease volume of blood</em></u>
Mild symptoms include:-
- Headache ,fatigue ,nausea
Severe symptoms :-
- Weak pulse , pale skin ,feeling cold, loss of consciousness
- Hypovolemic shock if not treatment on time can cause heart attack
The doctors office. I think
