Briefly explain the relationship between nutrition, quality of life, and disease.

Which of the following must be cooked to 145º f? a. chicken and stuffing b. ground beef and eggs not served immediately c. beef roasts and seafood d. all of these must be cooked to 145° f.

Have a friend or family member complete the questionnaire. make a prediction about that person’s wellness and justify your prediction using two or more complete sentences.

Which of the following is not true about a good stretching routine? a). can be hurried up once have it memorized b). improves issue elasticity and flexibility c). should last a minimum of five minutes d). prevents injury and increase athletic performance