A woman who is older than 35 years may have difficulty achieving pregnancy, because "her ovaries may be affected by the aging process".
<u>Answer:</u> Option C
<u>Explanation:</u>
Many researches concluded that the complexity of pregnancy in women grouping between 18 to 34 years is lesser than 35 to 40 years age group women. The reasons behind may be several as per couple's medical conditions and infants in case of abnormal born babies.
The reasons due to which pregnancy must be planned between 18 to 34 and not beyond that are:
- Due to decrease in egg quantity and quality too,
- conceiving problem as older eggs that favorable for fertilization,
- chance of developing gestational diabetes which occur basically only during pregnancy in older women,
- most chances of C-section than normal delivery in older age and may face complication in which placenta blocks the cervix etc.
It is C. Risk is infertility
The process when businesses and other organizations make international influence or start operating on a international scale.
Answer:
С. Fat and calorie content
Explanation:
A public health license can be defined as series of privileges and authority granted to a practitioner in the public domain, to offer services to the general public after admitting to comply with the standards, rules and regulations set aside by health regulatory agencies and the government (both state and federal).
This ultimately implies that, all restaurant owners must have met the minimum requirements (criteria) and agree to comply with all the standards, rules and regulations with respect to public health before they are endorsed and then given a license to practice or operate within the state by the appropriate agency or authorities.
Hence, state agencies would refer to the Model Food Code published by the Food and Drug Administration (FDA) for recommendations on all of the following topics;
I. Standards for refrigeration equipment and commercial dishwashers.
II. The amount and level of training needed by restaurant health inspectors.
III. The need for consumer advisories for raw or undercooked foods.
However, the fat and calorie content of a food is not part of the Model Food Code used for safeguarding public health and to ensure that foods being sold are unadulterated.
