glaucoma is a threat to vision because it involves a/an ________. A. ​build-up of protein molecules in the lens that gradually block light rays.
B. deterioration of the macula as abnormal blood vessels grow under it.
C. inflammation of the optic nerve due to increased intracranial pressure.
D. increase in intraocular pressure that gradually destroys structures in the eye.

Yes, the green beans can be served at room temperature if it is already cooked properly with all the spices.

Cooking of green beans is a simple process in which the beans are first blanched or sauteed to make them soft and also retains their green color. After this, the green beans are added with additional spices such as ginger garlic paste, onion, oregano, salt and other spices as per taste to make them delicious. It is not necessary that beans be heated over again to make them edible. Properly cooked beans are already soft and they retain their softness even in room temperature, however heating the food again makes it more tasty.

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5% to 6% of calories should come from saturated fat, according to the American Heart Association's advice on eating.

The 2015-2020 Dietary Guidelines for Americans recommended consuming no more than 10% of your daily caloric intake from saturated fats. For just a 2,000 calorie diet, that is roughly 200 calories.

Sugar is the number one enemy of Americans' diets, according to the Dietary Advice Advisory Board, a nonpartisan group of specialists that routinely provide the federal government with recommendations based on scientific evidence. Numerous studies have shown that sugar is much more detrimental to the heart than saturated fat.

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Answer:

Explanation:

Depression, diabetes or impaired glucose tolerance, high cholesterol, high blood pressure, obesity, unhealthy diet, smoking, physical inactivity, and excessive alcohol consumption have all been identified as common and preventable risk factors for most NCDs by the WHO Global Health Observatory data.

The 7 steps of service in a restaurant are:

The foodservice sector encompasses all organisations, institutions, and corporations that prepare meals for people who do not live at home. Restaurants, school and hospital cafeterias, catering enterprises, and a variety of other styles are included. Providing food and drink services to hotel and restaurant customers while being attentive and mindful of their requirements and expectations.

Foodservice distributors sell small goods (kitchen utensils) and commodities to foodservice operations. Some firms provide items for both the consumer and food service markets. For retail sale, the consumer version is typically sold in individual-sized containers with sophisticated label designs. The foodservice version is packaged in a substantially bigger industrial size and frequently lacks the consumer version's vibrant label decorations.

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Small goods (like kitchen utensils) and supplies are sold to food service operations by foodservice distributors.

Several businesses sell products to the consumer and food service industries. The consumer version is often offered for retail sale in small, individual containers with fancy labels. The food service version is typically missing the colourful label decorations from the consumer version and is packaged in a significantly larger industrial size. In a restaurant, there are seven steps to service:

First, hire excellent employees.

Step 2: Offer suitable instruction.

Step three is to reward loyalty.

Step 4: Use technology to automate your restaurant's customer service.

Fifth step: delivery.

Step 6: Consult with your clients.

Step 7: Make adjustments and put new rules into place.

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Exercise intensity is a measure of how hard your body is working when exercising.

The most crucial aspect of your workout is definitely the intensity. Your weight, body fat percentage, endurance, and strength will vary as you exercise vigorously enough to make your body stronger. Low, moderate, or vigorous are typical descriptions of exercise intensity.

Your heart rate increases slightly during low-intensity activity and then remains stable.

Your heart rate rises during a workout of moderate intensity. You'll start to perspire, breathe more deeply, and move more quickly.

Your heart rate rises during a workout of moderate intensity. You'll start to perspire, breathe more deeply, and move more quickly.

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Smoothly extend your muscles without bouncing. Stretching while bouncing might damage your muscles and potentially make them more tense. Hold each stretch for around 30 seconds while breathing normally.

A strained muscle might result from vigorously bouncing while stretching. The muscle may contract in an attempt to defend itself from this ballistic action, negating the goal of the stretch. You risk overstretching if you bounce when you're extending. Instead of bouncing, lengthen into the stretch gently.

Ballistic stretching aims to push a moving body or limb past its natural range of motion by using its momentum. Stretching the truth, or using your extended muscles as a spring to pull you out of the stretched position while "warming up" by bouncing into (or out of) a stretched posture.

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Contamination due to biological, physical, or chemical factors is the most common type of food safety risk.

You can maintain your body's health and maintain your energy by eating foods that give you the nutrients you require. The essential nutrients that make up a nutritious, balanced diet include water, carbs, fat, protein, vitamins, & minerals.

Macrobiotics, whole foods, natural foods, and organic foods are a few concepts that are related to healthy eating. An important component of the macrobiotic diet is whole grains. The items that are little processed include whole grains and other whole meals.

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Contamination of biological, chemical, and food systems Risks associated with food contamination include contamination. Anything can be a risk to food safety.

Any substance that has the potential to get into food and harm or infect customers with food-borne illnesses. Eating foods that provide you with the nutrients you need can help you keep your body healthy and keep your energy levels up. Water, carbohydrates, fat, protein, vitamins, and minerals are all necessary nutrients in a wholesome, well-balanced diet. To name a few ideas relating to health care for eating, there are macrobiotics, whole foods, natural foods, and organic foods. The macrobiotic diet includes entire grains as a key element. Whole grains and other whole meals are among the products with little processing.

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Answer: 1. choose a number of different foods within a food group rather than the same foods over and over.

The four types of cardiorespiratory endurance fitness tests are reviewed in the sections that follow, together with the quality of the evidence supporting a connection between health outcomes and each kind.

Exercises requiring a high level of cardiorespiratory endurance include swimming, cycling, and strenuous long-distance running. This aspect of fitness also has an impact on a person's capacity to carry out less strenuous, prolonged whole-body tasks like moderate exercise, stair climbing, or household chores without experiencing undue weariness.

When proper heart and breathing function are lost, it is known as cardiopulmonary arrest, and the outcome is untimely death. In people who have coronary artery disease, this syndrome is frequently present.

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Community disruptions such as covid-19 and natural disasters can have deep and long-lasting impacts : a. True

People experienced stress, anxiety, fear, sadness and loneliness, during t COVID-19 pandemic. The mental health disorders including anxiety and depression have worsened. Epidemic is categorized as biological hazards based on International Federation of Red Cross and Red Crescent Societies.

Across rural American, almost 4 in 10 households have lost jobs or businesses, or faced reduced wages or hours during the coronavirus outbreak. People are struggling to stay afloat during COVID-19, a crisis that's widening inequalities. The pandemic was also accompanied by historic drops in output in all major economies.

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Answer:

Explanation:

During stage 4, REM sleep (about 60-90 minutes after falling asleep.)

The health related fitness components found are cardiovascular endurance, muscular endurance, body composition, muscular strength, and  flexibility.

Flexibility is the capability of a joint or number of joints to move through an unrestricted, pain free range of motion. Although it varies from person to person, minimal ranges are vital for maintaining common and total body health.

Muscular strength is the capability to use force against a resistance which enables us to push, move or lift various objects. Greater muscular strength means that we could lift, push or pull further.

Muscular endurance is one's capability of a muscle or combination of muscles to perform repetitious moisture against a force for an increased period of time.

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Cardiovascular endurance, muscular endurance, body composition, muscular strength, and flexibility are among the fitness factors associated with health.

Flexibility is the ability of a joint or group of joints to move freely and without experiencing any pain. Minimum ranges are essential for preserving general and overall bodily health, despite the fact that they differ from person to person. Our ability to push, move, or lift numerous items is made possible by our muscular strength, which is the capacity to apply force against a resistance. Greater physical power enables us to lift, push, or pull heavier objects. The ability of a muscle or group of muscles to perform repeated motions against a force for an extended length of time is known as muscular endurance.

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Leftovers must be chilled as soon as possible after cooking or after they are taken out of a warming device. All perishable goods should be thrown away if they have been left out at room temperature for longer than two hours

Food that has not been cold down as rapidly as possible can develop harmful microorganisms. SAFETY POINT WHY If you have prepared food that you won't serve right away, swiftly cool it before storing it in the refrigerator.

In general, microbes that contaminate food flourish at temps between 40 and 140 degrees C, therefore leftovers should always be kept in a fridge set at 40 degrees or lower.

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No need to blanch the green beans before keeping them in the freezer.

Mung green beans do not need to be blanched before freezing. I tested both methods out of curiosity, but I actually prefer beans that have been frozen without being cooked first. . Some experts say to use blanching water, while others say to use fresh water. Hot packing is an additional step, but to get a higher quality final product, most are Preferred by experienced canners. "Boiled water is recommended. Beans that are not blanched need to be intentionally tightly packed." Thus, we keep the green beans in the freezer without blanching it

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Beans can be kept warm by placing them in a microwave for few minutes until they turn hot and warm.

Microwave is an electric device which is used for heating and cooking food by exposing them to electromagnetic waves. Microwave can be used to warm the beans by keeping them in a closed container inside the microwave at a temperature of 170 to 200F. Green beans are already unripe soft pod which can be made more softer by blanching them in salty water or by sauteing them in oil at  high flame. After cooking the complete dish, it can be placed in closed container to keep it warm.

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Answer:

the answer you are looking for is C stomatotrhagia

The statement "You should immediately begin administering chest thrusts to a person who is panicked and appears to be gagging, but not making any sounds" is false.

Chest Thrusts is a process of relieving of Foreign-Body Airway Obstruction from a person. This process includes placing your hand on your chest and pressing hard until the choking is removed.

When you are in such a situation, approach the man and confidently introduce yourself so that you do not cause any extra stress to the individual before beginning any first aid.

Therefore, the statement is false.

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Procedures completed on the shoulder are in CPT code range 23000-23044.

Current Procedural Terminology (CPT) code range 23000-23044 for shoulder surgery is a medical code set administered by the American Medical Association.

A CPT code or procedure code describes the type of treatment a patient has undergone, while an ICD code or diagnostic code describes any illness, illness, or injury a patient may have.

Codes range from 00100 to 99499 and are usually divided into subcategories based on the type and structure of the procedure/service. Category II:

These alphanumeric tracking codes are supplemental codes used to measure performance.

Current Procedural Terminology (CPT) is a medical code set used to report medical, surgical, and diagnostic procedures and services to entities such as physicians, health insurance companies, and accrediting agencies.

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The leading five terms you should know in these Health Insurance Terms:

The most fundamental form of health insurance is a hospitalization or Mediclaim plan. When you are checked into a hospital, they pay for your medical care. By submitting the original bills, the compensation is based on the actual costs incurred at the hospital. Up to a specific threshold, the majority of these policies offer full family coverage.

Flexibility is, in general, where PPO and POS plans diverge most. Preferred Provider Organizations, or PPOs, provide you with a lot of freedom to choose the doctors you want to visit, but at a price. Point of service, or POS, programs are less expensive but offer fewer options.

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Only the designated handwashing sink may be used by those who handle food. These sinks need to be strategically located close to locations where food is prepared and served.

Food service workers are required by law to wash their hands at a sink designated for handwashing only or in a facility that has been approved for handwashing. These sinks must display a sign or banner stating that they are only to be used for handwashing.

Before, during, and after any food preparation. following contact with raw meat, poultry, seafood, flour, or eggs. Use gloves both before and after handling food to stop bacteria from spreading to your hands and food. before a meal.

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Chronic illnesses typically grow slowly and last a long time, thus treatment strategies can help people with chronic conditions lead normal lives.

According to the Centers for Disease Control, chronic diseases account for 70% of all deaths in the United States and are the main cause of death and disability. In addition, chronic diseases like depression and back pain are frequently the main causes of decreased productivity and rising healthcare expenses.

We are aware that healthy food, regular exercise, abstaining from cigarette use and excessive alcohol consumption, and frequent health screenings can prevent the majority of chronic diseases.

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Yes, we can reheat the roasted green beans. If desired, add more water, broth, or olive oil to the pan once it is hot. This will prevent the beans from drying out.

Either make the green beans and reheat them for dinner or put the leftovers in a 350-degree oven (on a baking sheet) to reheat. 10 minutes), ready on a wire rack under another dish. Heat in the microwave, stirring every 30 seconds, or heat in a saucepan over low heat with water. Cream soup:

Reheat in a pan on the stove over low heat. Fried beans:

In the microwave, he reheats stirring every 30 seconds, or in a pan (splashing water) on low heat.

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Pre-Clean. Removing loose materials and dirt from the contaminated surface you're cleaning is the first step in cleaning.Clean, rinse, disinfect, and main tasks.Last Rinse, then Drying If the instruments are used continually, every four hours if they don't, any surface that comes into Sanitizing contact with food needs to be cleaned and sterilized.

Bring attention to the necessity of following thorough cleaning and sanitizing practices. Between usage, equipment should be carefully cleaned and sterilized to prevent microorganisms from contaminating food. Cleaning surfaces gets rid of food and other junk. Sanitizing brings surface pathogens down to secure levels.Check out our cleaning and disinfection tools. It is necessary to utilize stable, noncorrosive, and user-safe cleansers. Equipment and utensils can be sanitized using chemicals or heat. Immerse objects for at least 30 seconds in water that is at least 171 °F (77 °C) when sanitizing with heat.

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Pre-Clean. Cleaning starts with removing loose materials and dirt from the contaminated surface you're cleaning. principal tasks: wash, rinse, and disinfect.

Chemical sanitizing techniques include washing, or spraying, and total immersion. Using a solution that is two times more concentrated than the immersion duration, the three container sink's sanitizer, which requires a 7-second immersion time for bleach, can be cleaned.

The quantity of germs on surfaces or objects is decreased by sanitizing to a level that conforms with public health rules or guidelines. With this technique, surfaces or objects are either cleaned or disinfected to lessen the possibility of an illness spreading.

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Protein-rich foods include milk, almonds, soy, poultry, fish, meat, and poultry products. dairy products such water, yogurt, cheese, and soymilk enriched with iron. fruits, veggies, entire foods, and grains as oats.

You may get all the energy you need to be active every day from a well-balanced diet. nutrients you require for development and repair, assisting in keeping you strong and well and assisting in the prevention of dietary-related diseases including certain cancers.

Key minerals, beneficial fats, and protein may all be found in nuts. They may add crisp taste to greens and side dishes to spice them up. The secret is to ingest nuts in such a way that promotes weight loss while still providing health advantages.

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Answer: multiple effects

Explanation: One of the general principles of psychoactive drugs is that multiple effects.

It is true that Hazmat labels are used to communicate information necessary to protect human health and the environment.

They help employers to communicate hazards and employers use hazard labels to alert employees of potential hazards of materials. They also help carriers decide where to place the packages.

There are two words that are used as signal words, “Danger” and “Warning.” Within specific hazard class, “Danger” is used for more severe hazards and “Warning” is used for less severe hazards. There will be only  one signal word on label no matter how many hazards that chemical may have.

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Answer:

C. References

If this help please set brainly brainliest.

Explanation:

The references in this article are the sources used to gather information for the story.

The correct beginning position for the patient’s feet and crutches is called the tripod position.

It is important to have the patient begin in the tripod position, with the patient's feet parallel and crutches 15 centimeters to the sides and 15 centimeters in front of the patient's feet.

The tripod position is the position where you stand when using crutches. and is also the position in which you begin walking. To get into the tripod position, place crutch tips 4" to 6" to the side and front of each foot, then stand on the foot that is weight-bearing.

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