Answer:
Major Depressive Disorder
Explanation:
Major depressive disorder, also known as depression, is a mental disorder that is characterized by symptoms of discouragement, sadness, unwillingness, fatigue, easy crying, lack of pleasure, difficulty concentrating, changes in appetite, insomnia, loss of libido, among other manifestations. People with major depressive disorder have depressed mood most of the time, almost daily, with a feeling of emptiness, sadness, and hopelessness. Jorge has many symptoms related to major depressive disorder, so we can say that she may be suffering from major depressive disorder.
Answer:
motor system, nervous system,vision, memory , sensory ,circulatory system,
Explanation:
eye hand coordination and voulntary movement
Answer:
Attitude.
Explanation:
Bipolar I disorder may be defined as the medical condition in which the individual suffers from the depression and mental disorder problem. This problem occurs due to the tragic episode or incident of life.
The patient suffering from the bipolar I disorder is depressed and unable o see any improvement. The client should be given positive attitude towards life and the nurse must explain the uses of the therapy. The therapist should bring positive attitude towards the client.
Thus, the correct answer is option (D).
Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.
C) Setting limits for him or herself
