Though I'd only recommend an increase of handywork and skill, Out of the options above, i'd choose to use dull knives.
The nursing intervention that reduces the clients risk of increased intracranial pressure or ICP is to administer a stool softener as ordered. To avoid the client from straining at the stool that may possibly cause a Valsalva maneuver that increases intracranial pressure, the nurse must institute a regular bowel program that take account of use of a stool softener.
Write about how having an attractive physique is somewhat important, because many people are quick to judge, and sometimes you won’t be offered a job, or you could possibly be laid off from a job if you don’t have an attractive physique. (especially in customer service, hospitality and health based fields). Also, talk about the attractive stars in Hollywood, and how you’ve been conditioned to think that the men and women seen in the media are the ideal. Finally, share a story about you or a family member/friend’s weight loss journey. Talk about what it was like for them, how it changed them, etc. I hope this helps!
Answer:
Explanation:
<em>Staphylococcus aureus</em> is a bacteria that causes food poisoning and a range of other diseases. Staphylococcal food poisoning is due to the consumption of a toxin produced by <em>S</em>. <em>aureus</em>. The toxin is usually preformed in the food, which means, one need not ingest the bacteria before developing food poisoning.
An important characteristic of the toxin is that it is heat stable. Although the bacteria itself is not heat stable, once it grows in the food and produces the toxin, heat treatment is no longer effective, because even though the bacteria will be killed off, the toxin will remain.
Another characteristic of <em>S</em>. <em>aureus </em>is that it can tolerate high amounts of salt.
<em>S</em>. <em>aureus</em> is also a normal flora of the skin, so it is almost always present on the skin of animals used as meat.
Because the bacteria is salt tolerant, and its toxin is heat stable, it is often the culprit in foods that have been processed with heat and/or by curing (salting), as is the case with processed ham, sausage and salted pork.
