how does assertive communication treat both you and the person you’re talking to ?

Parenteral type of administration allows a drug to enter the body without going through the mouth. So, the correct option is C.

Parenteral route is defined as the intravenous administration of nutrition and drugs bypassing the gastrointestinal system where parenteral route of drug delivery includes four types: subcutaneous, intramuscular, intravenous and intrathecal administration.

In this drug administration, drugs given by routes other than the digestive system. The term parenteral is usually used for drugs given by injection or infusion. While enteral nutrition is delivered through a tube to the stomach or small intestine, parenteral nutrition bypasses the entire digestive tract from mouth to anus.

Thus, Parenteral type of administration allows a drug to enter the body without going through the mouth. So, the correct option is C.

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C. Median toxicity.

Explanation – The frequency of drugs are given based on its toxicity or the side effects in the body. All drugs have certain half-life in which there action is maximum and after that the drug is removed through the urine primarily.

Different people react differently to a drug and hence the doctors prescribe the anti-tablets for the side effects occurring. The drug for cold is prescribed after four hours because its effect gets reduced and has to be removed from the body.

Answer:

Food should be stored in a dry location, free from dust and contamination and at least 6 inches off the floor. When the food stored below six inches off the floor it will make the food susceptible to cross-contamination, physical hazards, and rodents.

There are another 6 simple rules for effective and hygienic dry food storage:

1. Food rotation: Label all food and containers.  Keep a handy and readily visible record of the “use by” and “sell by” dates of the received foods and the shelf life in general. The first food in should be the first food out

2.Temperature: Keep the temperature between 50°F and 70°F, to maintain optimal temperature. It is suggested that adequate ventilation should be provided (some air exchange rate is absolutely essential).

3.Humidity: Whenever possible keep the food in the original packaging, otherwise maintain the food in airtight containers to prevent the entry of insect and rodent pests and also to keep out other contaminants. Ideally, storage areas should have a humidity level of 15% or less.

4.Sunlight: Avoid storing foods in direct sunlight.

5.Vermin: doors and windows should be rodent and insect-proofed and kept closed whenever possible.  

6. Size: Ideal size of a storeroom is depend on the food volume and the frequency of deliveries

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Keywords: food handling, cross-contamination, storing food, hygiene, food safety

Food should be stored in a dry location, free from dust and contamination and at least six inches off the floor to prevent pests and to facilitate cleaning underneath the stored products.

When it comes to storing food, particularly flour, it is crucial to keep it in a dry, well-ventilated storeroom with a fairly constant temperature, ideally around 21°C (70°F) and with a relative humidity of approximately 60%. High levels of moisture and temperatures above 23°C (74°F) can lead to mold growth and bacterial development, causing rapid deterioration. Ventilation is also key as flour can absorb odors, thus it should not be stored near items with strong scents such as onions or coffee. The loss of moisture in stored flour affects its weight and, subsequently, the moisture must be compensated for during mixing. Refrigeration of perishable foods at temperatures of 40°F (4°C) or below is essential, while freezing should be at 0°F (-18°C). Keeping food at these temperatures helps to minimize bacterial growth, which thrives between 40°F and 140°F, a range known as the 'danger zone'. Foods left at room temperature in this zone for more than two hours should not be consumed, even if reheated, as the risk of foodborne illness increases significantly after this time frame.

Answer:

marijuana cigarettes

Explanation:

Answer: jejunostomy

Explanation:

jejunostomy = a surgically implanted tube from the small intestine to the outside of the body.

The wrong answer is "gastrostomy" which is placed from the stomach to the outside of the body.

A jejunal tube (J-tube) is a synthetic entryway through the abdominal wall into the jejunum. It serves as a feeding or drug delivery aperture and may be permanent or temporary. Thus, option D is correct.

The patient is ultimately the rate-limiting element for JF. As long as the patient tolerates it, it is completely fine to try a bolus or high-rate regimen if a stable patient requests one.

Always flush the tube with lukewarm water to lower the possibility of blockages. In the case of continuous feeding, flush every 4-6 hours. When a feeding is halted, flush. J-tube does not get used; flush daily.

Therefore, many immediate-release tablets into a fine powder and dilute them before use. Crushing is not advised for extended-release (ER), sublingual, enteric-coated, or delayed-release drugs.

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Explanation of shoulder flexibility test results when fingertips are more than 2 inches apart.

Shoulder flexibility test: In this test, if your fingertip spread is more than 2 inches apart, it indicates a lack of flexibility in the shoulders.

Example: When performing the test, if the distance between the fingertips exceeds 2 inches, it suggests limited shoulder range of motion.

Importance of flexibility: Flexibility in the shoulders is crucial for various activities, including sports and daily tasks.

The bacteria causing the greatest harm in the food industry include Salmonella, Campylobacter jejuni, E. coli, Vibrio, and Listeria, which contaminate various foods and can cause severe foodborne illnesses.

The bacteria that cause the greatest harm in the food industry and lead to foodborne illnesses include Salmonella, Campylobacter jejuni, various strains of E. coli, Vibrio, and Listeria. These bacteria can be found in foods such as raw and undercooked meat, poultry, dairy products, seafood, unpasteurized milk, and fresh produce. Foodborne illnesses can lead to severe symptoms such as abdominal pain, vomiting, diarrhea, and fever. Food safety regulations require that food be tested for these pathogens before being sold, to protect the public from disease. Additionally, the excessive use of antibiotics in food production has led to antibiotic-resistant strains like MRSA, further complicating the mitigation of foodborne diseases.

Among the options provided, the correct statement regarding food handlers is: jewelry such as rings, bracelets, and watches should not be worn while preparing food. Therefore option 2 is correct.

Wearing jewelry while preparing food can pose a risk to food safety. Jewelry can harbor bacteria, dirt, and other contaminants, which can easily transfer to the food being prepared.

Additionally, jewelry can also pose a physical hazard, such as getting caught in equipment or accidentally falling into the food.

The statement that you only need to wash your hands after touching your face if you have a cold is incorrect. Handwashing should be practiced regularly and especially after touching the face, regardless of having a cold or not.

This is to minimize the potential transfer of bacteria and pathogens from the hands to the food.

In summary, food handlers should avoid wearing jewelry, maintain proper hand hygiene practices, refrain from wearing false fingernails, and avoid smoking while preparing food.

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Your question is incomplete, but most probably your full question was,

which of the following is true for food handlers?

1. you only need to wash your hands after touching your face if you have a cold.

2. jewelry such as rings, bracelets, and watches should not be worn while preparing food.

3. false fingernails do not pose a threat to food safety.

4. smoking while cooking is ok as long as you are wearing gloves.

Answer:

A characteristic someone with good mental and emotional health may show happiness, and be energetic. They could be outgoing or mingle with people more.

Explanation: 100% on Edgu. 2021

In the match of volleyball, when an offensive player loses their flag prior to receiving the ball, the referee calls the player to be eligible to receive a pass, but cannot run after the catch. Thus, option D is correct.

The volleyball has been the game that has been originated in Holyoke by William Morgan. The game has been based on the pass of the ball across the net with the use of front hand.

The game has been played with flags and penalties, where there has been a  pass to the offensive player when he loses a flag prior to receiving the ball. Thus, option D is correct.

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Insulin injections are important for a diabetic patient because they help regulate blood glucose levels by allowing the transport and storage of glucose. It is vital to note that insulin increases blood glucose levels before a meal but decreases them after a large or high-glucose meal.

When reinforcing instructions to a patient who will self-administer insulin injections at home, it is important to inform them on how these injections function. Insulin injections help regulate blood glucose levels in the body by allowing the transport and storage of glucose. This process helps to increase blood glucose levels before a meal is consumed and decrease them after a large or high-glucose meal. Patients should also be informed that insulin injections are not solely for the storage of glucose, but are fundamental in the transport of glucose to cells for energy use. Understanding the role of insulin in glucose regulation is important for a diabetic patient as it ensures proper administration of insulin injections.

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Not all fats are bad for you. Different types of fats have different effects on the body. Saturated fats and trans fats should be consumed in moderation, while polyunsaturated fats and monounsaturated fats are beneficial for health.

No, not all fats are bad for you. There are different types of fats and each has a different effect on the body. Saturated fats and trans fats, found in foods like fatty meats and processed snacks, have been linked to health problems and should be consumed in moderation. On the other hand, polyunsaturated fats and monounsaturated fats, found in foods like olive oil, fish, and nuts, have positive effects on the body and are important for overall health.

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Immediately after it has started to rain dust particles and oil residue float on the water and drastically reduce the traction of tires.

 of fine particles or substance in the atmosphere that emerges from various sources like pollution, volcanic eruptions, etc.

It is required to keep in mind that during the rain, various forms of dust particles and oil residue float on the water which significantly reduces the traction of tires. This impacts the braking distance of the vehicles as well as the balancing of the vehicle.

Therefore, immediately after it has started to rain dust particles and oil residue float on the water and drastically reduce the traction of tires.

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Answer:

The correct answer is food spoilage.

Explanation:

Food spoilage takes place when the items of food are kept for a longer duration and are not stored adequately, thus, they get spoiled or contaminated, and such items of food are not good for health. Once the food gets spoiled, it cannot be consumed and has to be discarded. Spoilage refers to a procedure in which the items of food get damaged to a point in which it is not palatable to humans.  

There are various elements that can result in food spoilage like yeast, bacteria, moisture, mold, chemical reaction, light, and temperature. The signs of food getting spoiled comprise an appearance, which is distinct from the fresh food as a change in texture, a change in color, and an unpleasant taste or odor.  

Final answer:

The term that describes any change making food unfit for consumption is food spoilage or food contamination, leading to foodborne illnesses.

Explanation:

The term for any change in the normal condition of food that makes it unfit for consumption is food spoilage or food contamination. Food spoilage can result from microbial contamination, chemical pollutants, or physical damage, leading to changes in texture, color, or flavor that render the food unpalatable or unsafe. Foodborne illnesses, also known as food poisoning, are a result of consuming spoiled or contaminated food, with pathogens such as bacteria, viruses, parasites, or chemical toxins causing sickness.