(31) what should food workers use to protect ready-to-eat food from contamination?
a. finger cots
b. cloth gloves
c. sanitizing wipes
d. single-use gloves

Describe a time in the small group discussion when you drew on your preparation by referring to notes you had written earlier.

Aclient is prescribed digoxin (lanoxin). what are contraindications/precautions for the use of digoxin (lanoxin)?

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.