Which of the following factors has not increased the number of outbreaks of food-borne illness? industrialization of food processing

wider range of distribution

over-reliance on preservatives

abuse of antibiotics

What might cause conflict because of how a person was raised?

Magine you are working in a state mental hospital with individuals diagnosed with severe and profound intellectual disability. besides significant cognitive and adaptive skill limitations, many of these individuals may also have multiple physical and sensory impairments. those most impaired are likely totally dependent upon others for their care. what are some important issues to consider when working with people with a high degree of impairment? what kinds of things do you need to consider to be sure you are respecting the dignity of those for whom you care?

Mrs. kirby, 58, is a moderately active woman. she works in the garden almost daily, occasionally walks with her friends, and babysits her three very active young grandchildren every weekend. she eats a fairly standard diet every day: she has cereal with milk and coffee for breakfast, some kind of salad for lunch, and a piece of meat or fish with a healthy of veggies for dinner. she usually skips desserts or has just a couple of strawberries. when asked to look at the food labels and calculate her intake of carbohydrates, fats, and proteins in grams over the entire day, on an average day, she came up with the following numbers: carbohydrates: 243 g fats: 41 g proteins: 63 g calculate what percentage of mrs. kirby's total energy intake came from carbohydrates.