Answer:
This is secondary level of prevention.The aim is to provide timely intervention, so that full manifestation of a disease condition is prevented.
its involves early detection of a disease onset, analysis of the probable risks that may be involved, and arrangement of clinical intervention to arrest the manifestation of the diseases and its symptoms ; <em>it is like subduing the progression of a disease that is without symptoms(asymptomatic) so that the deceases will not produce symptoms become(symptomatic)</em>
This procedure involve some clinical assessments- test for glucose, the blood pressure of the subject, the levels of blood cholesterol , the bone density etc. to enable the health practitioner to make early intervention.
Explanation:
Answer:
l.mao
Explanation:
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Answer:
One of the main changes in the health system and human services was the discovery of more advanced and accurate treatments and diagnoses.
Explanation:
The health and human services systems have benefited greatly from the advancement of technology, which has promoted a great evolution in the way services are performed both in terms of efficiency and in terms of agility. With the advancement of time, techniques and equipment for diagnosing problems, medicines, surgical techniques, among other advances, have allowed health and human services to be able to serve more people and have an efficient result in most of them quickly and practice, in addition to continuing, allowing the smooth functioning of these systems.
The answer is A. millileters
The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
<h3>What is HACCP?</h3>
A HACCP plan is a food safety monitoring system used to identify and
- control biological
- chemical
- and physical hazards
during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.
With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
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