| Syllabus College of Natural Sciences SCI/162 Version 7 Principles of Health and Wellness | Copyright © 2012‚ 2011‚ 2010‚ 2009 by University of Phoenix. All rights reserved. Course Description This course reinforces the concept that learning effectively and living well involves both the mind and body. It presents the fundamentals of wellness and preventive health including strategic planning to attain and maintain personal optimal health. In addition‚ physical and mental diseases are
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Practice Tests and Answer Keys Diagnostic Test Instructions for Using the Diagnostic Test Prior to Classroom Instruction Teaching the entire content of ServSafe® Essentials in an eight- or sixteen-hour session can be challenging. Having learners who are better prepared before classroom instruction begins leads to a more efficient classroom experience for everyone. One of the best ways you can prepare learners for classroom instruction is to have them read ServSafe Essentials before coming
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8599‚1841535‚00.html#ixzz26wAVWHp8 abgerufen Salkind‚ N Swanborn‚ P. G. (2009). Research Methods: The Basics. The Hague: Boom Onderwijs. Xue‚ J.‚ & Zhang‚ W. (2011). Understanding China’s food safety problem: An analysis of 2387 incidents of acute foodborne illness. Food Control ‚ 311317.
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1. What is the infectious agent (pathogen) that causes this infectious disease? Hepatitis A is cause by the Hepatitis A virus. The Hepatitis A virus causes an inflammation of the liver. 2. How is the infectious agent transmitted through food or water? The Hepatitis A virus is found most commonly in the stools and blood of an infected person about 15 to 45 days before symptoms occur and during the first week of illness. Hepatitis A is transmitted through eating or drinking water that has been
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Cinthya Quinonez Period 2 Fast Food Nations Guided Reading Questions Chapter 6: On the Range(the ranching industry ) 15. How do development pressures and the dictates of the fast food industry affect the cattle business? The fast food industry has become a growing epidemic that has continued to grow. Because of this increase in the industry the way that meat is made has become more simple than ever. There are humongous machines that cut down all the parts of the meat however the problem
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• What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus‚ or parasite. The infectious agent I choose is the Norovirus. The Norovirus is a small virus that is highly contagious. The Norovirus is also the most common cause of gastroenteritis. Gastroenteritis is often referred to as the stomach flu. Gastroenteritis is the inflammation of gastrointestinal tract. This includes the stomach and intestines. The inflammation usually
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Fast Food Nation by Eric Schlosser Tutorial: “What’s in the meat” – Meat and potatoes Overview: A look into how the meat is prepared. What is in the meat that we don’t know about but still consume. How consumers love it because it’s cheap‚ quick and easy. Processing of meat‚ errors associated with the process of beef and chicken. Image Analysis: An effective image employs specific techniques to relay its purpose. This image of 6 year old Alex Donley uses the following techniques to influence
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Some people may see pesticides in just an agricultural or yard maintenance sense‚ such as insecticides to protect fruits and vegetables from deterioration and infection from pathogens or insects that may inflict damage upon them or herbicides used on golf courses to maintain the lush‚ perfect looking grass free of weeds for playing gold. These are not necessarily the only type of pesticides‚ however. It must be known that antibacterial
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Reported last year ABC new reported six thousand were sickened by foodborne illness from school illness in the last decade. ABC News primetime investigation‚ reporters found dead rodents were found feet away from where the food was being prepared.Roaches were crawling along fifthly floors‚dishwashers that don’t clean school
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Septicemia – blood poisoning systemic infection arising from multiplication of pathogens in blood 6. Bacteremia – presence of bacteria in blood‚ Toxemia – presence of toxins in blood and viremia – presence of virus in blood 7. Primary infection – acute infection that causes initial illness 8. Secondary infection – caused by an opportunistic pathogen after primary weakens defenses 9. Subclinical (inapparent) infection is one that does not cause any noticeable
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