Setting clinical quality measures for healthcare centers are tools that help measure the quality of service given or provided by their system.
This includes:
1.Health Outcomes
2.Clinic processes
3.Patient Safety
4.Efficient use of health resources
5.Clinical health Guidlines
6.population and public health
Answer: cleanliness, fresh ingredients, trained staff
Explanation:
Answer:
The male reproductive system consists of external organs. The testes in the scrotum produce the male gamete, sperm, which is ejaculated in seminal fluid by the penis.
The female reproductive system primarily consists of internal organs. The female gamete, ovum, is produced in the ovaries and is released monthly to travel to the uterus via the Fallopian tubes.
Explanation:
A systemic lupus erythematosus (SLE) is a condition whereby the immune system attacks the body, confusing it with something foreign. When this patient complains that his hands become pale, blue and painful when exposed to cold, the disease that the nurse should cite in as an explanation for these signs and symptoms is Raynaud's disease. This disease causes areas of your body to numb whenever someone has stress on in the events of being exposed to extreme cold temperatures. The blood vessels narrows and limiting the blood circulation to the affected areas. This effect is called vasospam.
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.
