what causes menstruation
The monthly release of an egg from one of the ovaries is known as ovulation. If the egg is not fertilized, the uterus' lining sheds through the vagina following ovulation.
What is the cause of menstruation?The menstrual cycle is the term used to describe the set of monthly adjustments a woman's body goes through to prepare for the possibility of pregnancy. The name for the monthly release of an egg from one of the ovaries is ovulation. Additionally, hormonal changes help the uterus get ready for pregnancy at the same time.After ovulation, if the egg is not fertilized, the uterus' lining sheds through the vagina. This moment is menstruation.During your menstrual cycle, hormones in your body cause the eggs in your ovaries to mature. Once an egg is mature, it is ready for sperm cell fertilization. These hormones cause your uterus' lining to thicken and swell.To learn more about Ovulation refer :
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which intervention is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis?
Initiate a smoking cessation program is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis
What is ankylosing spondylitis?
Your doctor may ask you to bend in various directions during the physical examination to gauge your spine's range of motion. By applying pressure on particular areas of your pelvis or shifting your legs into a certain posture, your healthcare provider could attempt to mimic your discomfort.
Therapy:
Physical therapy is a crucial component of care and can offer a variety of advantages, including pain alleviation and enhanced strength and flexibility. For your needs, a physical therapist can provide tailored workouts. You could be instructed to maintain proper posture by:
stretching and range-of-motion activitiesabdominal and back exercises that build muscleproper positions for walking and sleepingA change in lifestyle might also aid with ankylosing spondylitis management:
Remain active. Exercise can enhance your posture, preserve flexibility, and help you feel better.Avoid smoking. Quit smoking if you do. Smoking is terrible for your health in general, but it makes breathing much more difficult for persons with ankylosing spondylitis.Maintain proper posture. You can prevent some of the issues related to ankylosing spondylitis by practicing standing straight in front of a mirror.Hence, Initiate a smoking cessation program is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis
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Which of the following do Pope and Vazquez (2016) refer to as “a process of communication and clarification”?
Pope and Vazquez (2016) refer to the process of feedback as “a process of communication and clarification”.
What is clarification?
Making something simpler to understand and less confusing is what you aim to accomplish when you try to clarify an idea or concept. This frequently occurs following a thorough or crystal-clear clarification. It would be nice to be able to at least locate someone afterwards who could provide clarification because loudspeaker announcements throughout bus terminals as well as train stations are always so muddled and challenging to understand. Clarification in science is the process of removing solid particles from a liquid to make it more pure and, in some cases, transparent.
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Should shellfish which is labeled frozen received thawed be accepted?
Yes, as long as it is the shellfish is labeled frozen received thawed be accepted.
Shellfish is a broad term for seafood. This includes shrimps, cray fish, crab, lobster and others. The shellfish should be kept frozen in order to save it from deteriorating.This is a perishable seafood item and needs to be stored in cool temperature to maintain its freshness.The labelled frozen shellfish received thawed should be accepted as long as there is label attached on the packaging.If there is a label on the box and the clam is labelled frozen, it should be accepted as seafood. More as long as the label is adhered to the box and the clam is labelled frozen, it should be allowed.The correct answer is Yes, as long as it is the shellfish is labeled frozen received thawed be accepted.
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What is the best method of disease control?
One of two general methods for preventing infectious diseases is to either avoid contact or render the host immune.
Explain about the disease control?Control of disease When public health professionals refer to controlling a disease, they mean lowering the number of new infections, the number of individuals who are already infected, and the number of individuals who become ill or pass away as a result of a disease in local contexts.
Tracking sickness, figuring out what makes people ill, and figuring out the best strategies to prevent it. In order to save more lives and cut down on waste, medical care can be improved by bringing new knowledge to both individual health care and community health.
It includes a broad variety of environmental and social initiatives that aim to improve and safeguard each person's health and quality of life by addressing and avoiding the underlying causes of illness rather than merely concentrating on treatment and cure.
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What is the best primary prevention for a communicable disease?
The best main preventative measure against a communicable disease is vaccination against infectious diseases.
Explain about the infectious diseases?Diseases known as infectious diseases are conditions brought on by microorganisms (bacteria, viruses, and fungi), which can enter the body, reproduce, and result in an infection. Some infectious diseases are contagious, which means they can spread from one person to another. Communicable diseases, also referred to as infectious diseases or transmissible diseases, are illnesses that arise from the infection, presence, and growth of pathogenic (able to cause disease) biologic agents in a specific human or other animal host.
Infectious diseases account for more than 16% of deaths each year, with respiratory infections being the most common cause—with over 3.9 million deaths annually—among these. The influenza virus so affects the human respiratory system and causes coughing and colds.
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Select the correct answer.
What is true about goals?
A.
You have to work to achieve them.
B.
They need to be challenging.
C.
They can help you improve your fitness.
D.
All of the above
The correct answer is option D.
All of the above is true about goals
What is a goal?A goal is an idea of the future or desired result that a person or a group of people envision, plan and commit to achieve. People endeavor to reach goals within a finite time by setting deadlines.
Characteristics of goalsImportance - is determined by a goal's attractiveness, intensity, relevance, priority, and sign. Importance can range from high to low.
Difficulty - is determined by general estimates of probability of achieving the goal.
Specificity - is determined if the goal is qualitative and ranges from being vague to precisely stated.
Temporal range - is determined by the duration of the goal and the range from proximal (immediate) to distant (delayed)
Level of consciousness - refers to a person's cognitive awareness of a goal. Awareness is typically greater for proximal goals than for distant goals
Complexity of a goal - is determined by how many subgoals are necessary to achieve the goal and how one goal connects to another.
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how to clean and sanitize in a three compartment sink quiz sheet
In the first sink, wash dishes with warm, soapy water.Use the second sink to rinse dishes in warm, clean water.In the third sink, sanitize dishes by soaking them in a chemical solution.Dry the dishes outside.
How do you clean and sanitize in a three-compartment sink?Clean dishes in the first sink with warm, soapy water.In the second sink, rinse dishes with warm, pristine water.In the third sink, soak dishes in a chemical sanitizer.Dishes should be dried by air. In the second sink, rinse clean dishes in clear water.Like dirt, soap residue can make it difficult for sanitizer to eradicate germs.Sanitizing is most effective after thorough rinsing.Rinsed dishes should be soaked in hot water or a chemical sanitizer in the third sink while other things should be washed in the first sink.In the second sink, wash objects.In the third sink, sterilize the goods.Items should be let to air dry on a spotless surface. Scrape or soak the objects.Use detergent and hot water to wash the articles.Clean the things.Items should be submerged in the sanitizing liquids.Use detergent and hot water to wash the articles.Students watched as well.To learn more about three-compartment sink refer
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A nurse is caring for a client with Crohn's Disease. Which of the following foods can be included in this client's diet? Select all that apply.
a. Pasta
b. Eggs
c. Raisins
d. Fresh celery
e. Wild rice
A nurse who is caring for a client with Crohn's disease should include eggs and pasta to the client's diet plan. Thus, the correct options are A and B.
What is Crohn's disease?Crohn's disease is a type of inflammatory bowel disease (IBD). It causes the swelling of tissues i.e., inflammation in the digestive tract, which can lead to the abdominal pain, severe diarrhea, fatigue, weight loss and malnutrition of the client.
Foods which are appropriate for clients with Crohn's disease include tender, ground, well-cooked meat, eggs, fish, refined pasta and cereal, white rice and bread, vegetables without skin or seeds and juices without pulp.
Therefore, the correct options are A and B.
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What are the 4 types of contraceptives?
Four types of contraceptive methods are condoms, contraceptive implant, intrauterine devices (IUDs), sterilization methods.
What is meant by contraception?It is the usage of drugs, devices, or surgery to prevent pregnancy. These are also known as birth control methods. Some of the contraceptives are reversible and others are irreversible.
Types of contraceptives:Con-doms comes under barrier methods. A condom is a thin, flexible plastic pouch made up of latex that covers the pe-nis of male and va-gina of a female to prevent the sexually transmitting diseases (STDs). Contraceptive implant comes under hormonal methods. An implant is a single, thin rod inserted under the skin of a women's upper arm. It lasts for four years.
Intrauterine devices (IUDs) comes under long-active reversible contraceptives (LARCs). IUD is a small T-shaped device inserted into the uterus of a female. These are most effective devices that prevent from contacting sexually transmitting diseases (STD's).Vasectomy (removal of vas deferens) in male and tubectomy (removal of fallopian tube) in female comes under sterilization methods that is a permanent procedure that prevents pregnancy.
Hence, contraceptives are the methods that prevent a person from contacting se-xually transmitting diseases (STD's).
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How long can TCS food that was prepped in house be stored 3 days 5 days 7 days 9 days?
TCS food that was prepped in house can be stored for maximum of 7 days,
Certain foods are more likely than others to support the growth of pathogens. TCS foods consist of:
have significant quantities of protein and carbohydrateseither neutral or somewhat acidicFoods that include moisture TCS can be maintained secure by cutting down on the amount of time they spend in the danger zone of temperature (41–135° F). Pathogens quickly proliferate and multiply when food is in the danger zone for temperature, which can make it unhealthy to ingest.
The two most popular methods of preventing the growth of pathogens in restaurants are time and temperature restrictions.
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What are 4 potentially hazardous foods?
Potentially hazardous foods
raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne.
dairy products such as milk, custard and dairy‐based desserts.
seafood (excluding live seafood)
processed or cut fruits and vegetables, such as salads.
cooked rice and pasta.
Foods classified as potentially hazardous must be stored at a specific temperature to prevent the development of toxins or to slow the growth of any food-poisoning bacteria that may be present.
Fish naturally contain a variety of poisons, some of which might be difficult to recognize in seafood.
Always get seafood from a trusted vendor. The fish should have strong meat and clear, un sunken eyes. Until it is time to use it, keep the fish in the refrigerator.
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Who are the 4 high risk groups for foodborne illness?
Adults 65 and older, children under 5, people with weakened immune systems, and pregnant women are the 4 high risk groups for foodborne illness.
Explain about the foodborne illness?A variety of bacteria, parasites, viruses, and or toxins can cause foodborne illness (food poisoning), which is brought on by consuming tainted food, drinks, or water. More than only food, drinks, or water can be used to spread several of these infections.
Consuming contaminated foods or beverages leads to foodborne disease. Foods can be contaminated by a wide variety of pathogens or germs that can cause sickness, leading to a wide range of foodborne illnesses. The majority of foodborne illnesses are infections brought on by various bacteria, viruses, and parasites.
The majority of foodborne illnesses are contagious or poisonous in nature and are brought on by bacteria, viruses, parasites, or chemical agents that enter the body through contaminated food. Acute poisoning or chronic illnesses like cancer can result from chemical pollution.
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How often should you clean cooker hood filters?
Clean your filters every two to three months, depending on your cooking habits.
How often should you clean cooker hood filters?Naturally, if your cooker hood filters are functioning properly, they will become rather greasy. Even though filters are made to hold a lot of grease, we advise cleaning and replacing them at least once every two months. Or more frequently if you fried a lot or frequently use the extractor.Grease filter cleaning is indicated by all six indicator lights flashing if your AGA hood has a remote control, such as our 890, 990, and 1090 pitch and slab hoods. This normally happens after 30 hours of continuous use.Grease and odors must not enter the extraction vents, thus your kitchen hood filters must be cleaned.To learn more about cooker filter, refer to
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What are the 3 types of hazard that the food handler must identify?
The 3 types of hazard that the food handler must identify are physical, chemical and biological.
What are the hazards of food?Among the three, biological hazards are the most common source of food-borne illness outbreaks and the one that worries health inspectors and management of food services the most. Bacteria, viruses, parasites, molds, yeasts, and naturally occurring poisons are a few examples of biological risks. Pesticides, machine oils, cleaners and cleaning solutions, sanitizers, dissolved metals, and an excessive amount of a food additive are examples of dangerous chemicals. Physical dangers are substances that are not a component of food, were not intended to be food, but have still found their way into food. For instance, toothpicks, cigarette butts, pebbles, glass or metal fragments, hair, staples, and jewelry. These can hurt if consumed.
Thus from above conclusion we can say that the 3 types of hazard that the food handler must identify are physical, chemical and biological.
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What are 3 examples of muscular endurance activities?
Exercises that increase muscle endurance include prolonged walking or jogging, cycling, strength training, calisthenics, swimming, circuit training, aerobics, and dancing, as well as rope climbing.
Long-distance running, cycling, or swimming, as well as circuit training and bodyweight exercise, are exercises that increase muscle endurance. Muscular endurance is the ability to maintain contracting a muscle, or group of muscles, despite resistance over time, such as weights or body weight.
If these muscles perform better, they can contract and withstand these forces.
An individual may perform more repetitions of an exercise, such as pushups or squats, if they have more muscular endurance.
The advantages of having strong muscles include:Raising athletic performance in endurance-based sports expanding the aerobic capacity of muscles improving the capability to do everyday functional activities, such as lifting heavy objects.Learn more about muscles
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What increases risk of infections?
Answer:I hope this is helps
Explanation:
The risk of infection increases when large numbers of people are in a small space for a long time. In addition, sharing glasses and chopsticks increases the risk of infection. Long-term meals, dinner receptions, drinking alcohol at night increase the risk of infection compared to a short meal.
The risk of infection increases when a lot of individuals are crammed into a small area for an extended period of time.
What are the causes of infection?Infectious disease-causing pathogens include viruses, bacteria, fungus, parasites, and, in rare cases, prions. Infectious illnesses can be contracted from other individuals, insect bites, contaminated food, drink, or soil.When several individuals congregate in a confined area for an extended period of time, the chance of infection rises. Infection risk is also increased when chopsticks and glasses are shared. Compared to a quick meal, long dinners, evening parties, and nighttime alcohol consumption all raise the risk of infection.The general vulnerability of a person exposed to a virus is influenced by a variety of innate factors (such as age, nutritional state, heredity, immunological competence, and pre-existing chronic conditions) and external ones (such as concurrent medication therapy).Learn more about Infection refer to :
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Can you thaw and refreeze shellfish?
Fish that has been thawed in the refrigerator and is either cooked or raw may be refrozen.
Can You Refreeze Fish Safely?Fish can be safely refrozen. The simple answer is that it depends; if you know how to refreeze fish properly, you can nearly always do so. A lot of this depends on how you defrosted the fish in the first place.But first, let's go over some important Dos and Don'ts before we show you the best way to refreeze any fish you currently have in your fridge.The USDA advises against refreezing any food that has thawed in the refrigerator (of course, assuming it hasn't spoiled before being placed back into your freezer). It is safe to refreeze protein as long as it has consistently maintained a refrigerator-like temperature and been cold to the touch, which means that it hasn't ever gotten warm enough for bacteria to grow.Seafood that is cooked as well as seafood that is still raw are both affected by this. Has a dinner date with your friends been postponed? For dinner the following weekend, rewrap those halibut steaks. If you accidentally made too much salmon curry, can it be refrozen? To enjoy later, pour any leftovers into freezer-safe containers.To Learn more About refrozen Refer to:
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What are 3 factors that impact on food safety?
Washing hands, Preventing contamination of food, and Cooking food to the right temperature are the 3 factors that impact food safety.
Food safety is a scientific approach or field that describes how to handle, prepare, and store food in a way that reduces the risk of contracting a foodborne illness. A food-borne disease outbreak occurs when there are two or more instances of a similar illness that are caused by sharing a meal.
Keep clean, separate raw from cooked food, cook thoroughly, maintain food at acceptable temperatures, and utilize safe water and raw materials are the five basic rules for producing safe and healthy food. Consumers who follow these five guidelines can be sure they are handling food securely and preventing the spread of microorganisms.
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How should food workers cool the soup?
Using an ice paddle to stir the soup.A culinary item called an ice paddle is used to cool down boiling soup or food. To quickly cool the food, submerge the frozen ice paddle in the middle of it.
Soups can be chilled effectively using an ice water bath. With this technique, the temperature of the food can be lowered fast and safely. Ice and a modest amount of water should be added to a sizable container or a spotless sink. Put the soup kettle in the ice bath.
Food workers should scrub their hands, wrists, and lower arms for at least 15 seconds when washing their hands. When cooling a large pot of chicken noodle soup, using an ice paddle to stir the soup is an appropriate cooling technique.
You can swiftly lower the temperature of food by adding ice or an ice paddle to it. Use tumblers and blast chillers to cool food to refrigerator levels. These devices are especially useful for cooling a lot of food.
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Do egg shells have E coli?
E.Coli are generally normal intestinal flora of humans and birds, and so could easily contaminate eggshell through feces and subsequently the content.
What bacteria is on egg shell?The cuticle, calcium hard shell, and shell membrane are all natural defences that eggs have against contaminating bacteria. Particularly the lysozyme, the albumen contains various egg white proteins with antibacterial capabilities. Another proteinase that prevents bacteria from using albumen's protein is ovomucoid. Additionally, the egg white's viscosities and albumen's pH of 9 to 10 do not support microbial development. A wide range of microorganisms, including Campylobacter jejuni, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica, and particularly salmonella, can infect egg at both the egg shell and egg contents levels. The most prevalent bacteria that contaminate eggshells are staphylococci.To learn more about bacteria, refer to
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Select the correct answer. What should you consider when setting goals? A. Your current fitness level B. Your interests C. A time limit D. All of the above
In setting a goal you should consider;
Your current fitness level Your interestsA time limit What is a goal?We define a goal as what a person intends to achieve. A goal has to do with the perception of a person regarding a give thing. It is what you want to accomplish within a given time frame.
When you are setting a goal, you have to look at your health and see if you are agile enough to achieve the goals. Yu must also look at if the goal can be achieved within the given time limit as well as if the goals do match your personal interests.
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Which of these tasks are performed by a college’s athletic trainer?
A. Attend high school games to recruit players
B. Work with athletes to learn new plays
C. Take X-rays if an athlete is injured
D. Evaluate an injured athlete on the field
Answer:
A. Attend high school games to recruit players
drugs that are used to treat diseases like cancer usually target what cellular process
A form of cancer treatment known as targeted therapy goes after the proteins that regulate how cancer cells proliferate, divide, and disseminate. It serves as the basis for precision medicine.
What is targeted therapy?
One of the main forms of medical treatment for cancer, along with hormone therapy and cytotoxic chemotherapy, is targeted therapy, also known as molecularly targeted therapy. Researchers are better able to develop cancer treatments that target these proteins as they gain knowledge about the DNA alterations and proteins that fuel cancer. Targeted therapy is effective in up to 80% of instances, compared to a success rate of about 30% with chemotherapy. Targeted therapy is seen to be more sniper-like than the scatter-gun chemotherapy strategy since it accurately kills its target without causing any collateral damage to otherwise healthy cells.
Hence, the answer is targeted therapy.
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Which food hazard is most likely to contaminate the salad?
Cleaning agents on the gloves of food service personnel are a food danger that could contaminate the salad.
What is Food?
An edible and consumable substance that gives the body the nutrition and vitamins it needs to stay healthy is referred to as "food." Food is often consumed by humans, animals, plants, and even birds. Fruits, vegetables, legumes, dairy products, and other foods high in nutrients. The meal was consumed because the body needed it to function.
The salad has been tainted by cleaning agents on the food service staff's gloves. A food worker protects their hands from allergies and irritations by wearing gloves. The knife and cutting board have been sanitised because the salad contains harmful ingredients. The contamination of the salad is due to this.
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What is the best way to store cooked?
Any leftover food should be put in the freezer or fridge is the best way to store cooked.
After cooking, any remaining food should be placed in the refrigerator or freezer within two hours. This will stop hazardous microorganisms from spreading. What do you believe. To ensure a faster cooling process, any leftovers should be kept in shallow, airtight containers that can be sealed.
Remainings should be covered, packaged airtightly, or placed in storage containers. These procedures assist in preventing the growth of bacteria, maintaining moisture, and stopping leftovers from absorbing flavors from other foods in the refrigerator. For quick chilling, place the wrapped leftovers in the refrigerator or freezer right away.
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How long can a ready to eat food?
Answer: 24 HOURS
Explanation:
What are 4 controllable risk factors?
The "controllable" risk factors are:
Smoking.
High blood pressure.
High blood cholesterol.
High blood sugar (diabetes)
Smokers are twice as likely to get a heart attack than non-smokers. The greatest risk factor for sudden cardiac death is cigarette smoking. Smokers are two to four times more likely than non-smokers to have sudden cardiac death. Smokers are more likely than non-smokers to pass away fast after a heart attack—as quickly as one hour later. Compared to cigarette smokers, those who smoke pipes and cigars have a greater chance of dying from heart disease. Even if you don't smoke, exposure to environmental (or passive) tobacco smoke raises your chance of developing heart disease. Quit smoking to lower your risk of developing heart disease. Stop smoking if you do.
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what are the health codes
The health codes are set of standards established and enforced by government for health requirements as in plumbing etc.
A health code is a series of native laws and rules designed to safeguard public health. Health codes attach to a large sort of activities and public health requirements. It's the governing sanitary code that sets immunisation necessities for schoolchildren, establishes acceptable community water treatment processes, and obligates restaurants to stay their kitchens to an explicit level of cleanliness, among alternative things.
In most jurisdictions, health codes are propagated by government and enforced at the town or county level. They're designed to market community welfare, and usually exist excluding regional or national health and safety laws.
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How long can ready to eat food TCS food be held?
TCS items that are prepared food for consumption can be eaten without risk during a 4-hours interval.
. Nevertheless, if they have still not been kept at a consistent temperature, the food should be thrown away after 4 hours. Without using any temperature controls, hot and cold foods could be served for up to four hours before being removed. foods that have been refrigerated, are ready to eat (RTE), and are processed under time-temperature control (TCS) on-site or in a food processing facility after the package has been opened. shredded cheese. Within seven days, food must be consumed, sold, or thrown away. 41 to 135 degrees F is the danger zone for temperatures in 4 hours. the longer pathogens have to multiply. The intention is to cut down on the amount of period TCS food is exposed to dangerous temperatures. Food that has been kept in this temperature for four or even more hours must be thrown out.
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