The Human Development Index (HDI) provides a single index measure to capture three key dimensions of human development:
-a long and healthy life
-access to knowledge
- a decent standard of living
<span>One serving size in cups is: A. 1/2 CUP. There are 20 cups per 1 container and there are 40 servings per 1 container. In other words, in 1 container there are 20 cups and 40 servings. Let's see how many cups (x) are in 1 serving. Make a proportion: 20 cups : 40 servings = x : 1 serving. After crossing the products: x = 20 cups * 1 serving : 40 servings = 1/2 cup.</span>
- Macronutrients are nutrients which we should eat in large quantities while micronutrients are those which we should consume in smaller quantities.
- Macronutrients are carbohydrates, fats, proteins and water.
- Micronutrients are vitamins and minerals.
Your question is not clear. However you can get an idea from the above information what your answer might be.
Doubt clarification - use comment section.
The FDA supports that food is cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time end helps prevent dangerous bacteria fullness. But the guidelines don’t end there. The FDA Food Code has one supplementary rule: Food must be cooled off from 135°F to 70°F (57°C to 21°C) in two hours or less. In this reach, bacteria can double in as short as 20 minutes. The sooner food passes finished this temperature range, the real. Food workers have the peace of the six hours to take food finished the remaining temperature risk zone, from 70°F down to 41°F (21°C to 5°C).
This entire cooling off process is usually called the two-stage cooling method. Some food workers see it like this:
<span>Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours or less. <span>Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours or less.</span></span>
I think C is the answer i am not 100% sure but i am 75% sure