Answer:
C. Body composition
Explanation:
by elimination- here are the definitions of each:
<u>Physical agility</u>: Agility is defined as “a skill-related component of physical fitness that relates to the ability to rapidly change the position of the entire body in space with speed and accuracy.”
<u>Muscular endurance:</u> Endurance is the ability of an organism to exert itself and remain active for a long period of time, as well as its ability to resist, withstand, recover from, and have immunity to trauma, wounds, or fatigue. It is usually used in aerobic or anaerobic exercise.
<u>Body composition:</u> In physical fitness, body composition is used to describe the percentages of fat, bone, water and muscle in human bodies. Because muscular tissue takes up less space in the body than fat tissue, body composition, as well as weight, determines leanness.
<u>Cardiovascular fitness: </u> Cardiovascular fitness refers to the physical work capacity of an individual, in the form of amount of oxygen capacity per kilogram of body weight over time (mL/kg/min)
therefore the odd one out and your answer, is C.
Answer:
The correct option is B
Explanation:
Angina is described as pain in the chest and its described as pressure and squeezing pain. Followed with the fact that she started smoking very early with the increase in blood pressure and diabetes. So this will reduce the blood supply to the heart and cause pain. There would be narrowing of the blood vessels reducing blood flow.
Answer:
In order to prevent cross-contact, the food worker should wash plates, small equipments, and utensils with hot soapy water after washing his hands and changing his gloves.
• When the food allergen or gluten is transferred to a food meant to be gluten or allergen free cross contact takes place.
• Cross contact with a gluten or allergen via condiments is general.
• There is a need to wash and sterilize everything coming into contact with the gluten-free or allergen free food being prepared.
• After that one should wash hands with soapy water and change gloves and aprons.
• After changing gloves one should wash the plates, utensils, and small equipments with hot and soapy water or rinse off residue and put in the dishwasher.
Thus, after changing gloves one should wash the plates and utensils completely with hot and soapy water.
Explanation:
Answer:
clean the equipment/dishes being used
Managementb isvthe answer i think
