Answer:
Occupational and Environmental Health Hazard
Explanation:
Occupational and Environmental Health Hazards to include: Climatic (heat, cold, humidity, and significant elevations above sea level), Toxic industrial materials, Accidental or deliberate dispersion of radiological and biological material, Disruption of sanitation services/facilities (such as sewage and waste disposal), Disruption of industrial operations or industrial noise
Health is a state of physical, mental and social well-being in which disease and infirmity are absent.
According to these criteria, the service sector covered in this paper is the economic activities other than agriculture, hunting, forestry and fishing, mining and quarrying, manufacturing, utilities (electricity, gas and water supply) and construction
Answer:
The last one, hereditary risk factors.
Answer:
The correct answer to the question: Omega 3 fatty acids contribute to cardiovascular health by lowering triglyceride levels and reducing platelet aggregation. Good sources of these fatty acids are:___, would be: Herring, salmon, and rainbow trout.
Explanation:
The subject of cardiovascular health has become a priority in most countries in the world, due to the pandemic of obesity, and due to the high levels of people with cardiovascular diseases due to poor diet, and little exercise. As such a lot of research has shed light on how to be able to control this situation and among the many results that have been found is the one of triglycerides, present in fat-rich foods, and certain carbs, that have been responsible for a lot of the cardiovascular problems the healthcare system is having to face. One way to control high levels of cholesterol, another huge contributor to cardiovascular diseases, and triglycerides, is the consumption of omega 3 fatty acids, both of vegetable sources and of animal sources. On the animal sources, we have that fish, especially fatty fish like salmon, trout, cod, and others like them, are really good and important sources of two of the three types of omega 3 fatty acids: DHA and EPA. The other one, linoleic acid, is more common in vegetable and grain sources.
