Serving sizes of prepared foods purchased at grocery stores and restaurants are generally:.
a. smaller than the USDA serving-size standards.
b. larger than USDA serving-size standards.
c. not able to be compared to USDA serving-size standards.
d. the same as USDA serving-size standards.

Describe how the above factors create barriers for maintaining your mental and emotional health what barriers do they create

Which barrier to economic development is shown in the following examples? i. the high rate of hiv infection in underdeveloped nations ii. the use of children as soldiers in uganda’s army in the early 2000s iii. low literacy rates in underdeveloped nations with limited exposure to adequate education a. foreign debt b. political instability c. widespread disease d. low levels of social welfare

A48-year-old male presents with an 8-day history of productive cough, subjective fevers, and malaise. he is otherwise healthy without any active medical problems. he is a social drinker of alcohol, and denies any tobacco or drug use. on physical examination, the patient is alert and oriented. his temperature is 100.4 0 f, pulse rate is 56, respiratory rate is 18, and blood pressure is 133/64. heent is within normal limits and a chest exam has diffuse expiratory wheeze with decreased sounds to the right lower lung fields. blood labs reveal wbc 14.4, hgb 11.3, plt 233, alt 65, ast 102, and po 4 2.1. a chest x-ray reveals a dense consolidation with bulging fissures. based on these findings, what is the most likely pathogen affecting this patient?